Chicken Donuts

Discussion in 'General Discussion' started by smokin monkey, Nov 16, 2014.

  1. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Chicken Donuts

    This post comes with a view warning!

    IF YOU ARE A TRADITINAL BBQ'ER, YOU MAY FIND CONTENT DISTURBING!!!

    Chicken Donuts have been in my thoughts for some time now, so here's the first attempt!

    Take your Favorite Hot Sauce, In to a pan and bring to a bring to a gentle boil, mix Arrowroot (Arrowroot is best for freezing) with some cold water to make a slurry. And to sauce to make a consistent like Jam. Put into ice cube mould and then into the freezer. (Do this the day before you make the Donuts).


    Take some Skinned and Boned Chicken Thighs, remove any fat. Pound out to about 3/8 (10mm) thick. Use a cookie cutter to make your circle then cut round with a sharp knife.


    VIEW WARNING VIEW WARNING!!!!!

    Take some MEAT GLUE and mix with some water.


    Apply to two chicken circles, place a frozen Hot Sauce cube in the centre and cap with the othe chicken circle. Place in fridge over night for the magic to work.


    Pre heat smoker to 368F (180'C)

    Egg wash Donuts, they cover in PANKO Breadcrumbs.


    Into smoker for about 1 1/2 Hours until Breadcrumbs have browned and chicken has reached 165F.

    Remove and dust with S&P.


    WARNING!! allow to cool slightly as the Jam is HOT!!!!

    Money Shot.


    OK, let be honest, would I do them again? YES, but not the same method. I would go traditional!!

    Ground chicken, Wrapped around frozen Hot Sauce cube, egg wash, breadcrumbs coat, cook!

    Why stop at Chicken Donuts,
    Ground Lamb with Mint Sauce.
    Ground Turkey with Cranberry
    Ground Beef with Horseradish
    Ground Pork with Apple Sauce
    Ground Chicken with Sweet Chilli Sauce

    Enjoy Smokin Monkey. �

    Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
     
    Last edited: Oct 29, 2016
    jarjarchef likes this.
  2. Interesting! It does look tasty.

    Happy smoken.

    David
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes, neat , how about taste [​IMG]
     
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks David

    Thanks Old School, the taste was great, crispy outside and juicy chicken with the Hot Sauce Jam oozing out.

    Smokin Monkey �
     
  5. Like the outside the box thinking.  Stirs my creative juices.... nice job
     
  6. squirrel

    squirrel Master of the Pit OTBS Member

    I love this! This is one of those dishes that crosses over to Molecular Gastronomy and I really do like that. I've used arrowroot and it's a wonderful product. I wish we could come up with another name other than "meat glue". LOL! People get a misconception about it. It's a natural product that, unfortunately, is misused by the industry, BUT I feel when someone like you or me for that matter, uses it then it's certainly a worthy product. Great job, looking forward to seeing more of this kinda thing from you!
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I'm in with the meat glue. gotta try the stuff.  Nice job..............[​IMG]
     
  8. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Cool idea! I like the frozen "jelly".
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    It's a Jelly Ehhh, take off you Hoser!

    Tasty looking Smoke!

    Mmmmmm, Dooooonuts! Doh!!!!
     
  10. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks Alaska, as it says in my Signature, pick it up and run with it!

    Thanks for the reply Squirrel, sorry for PM with this, but read your profile and noticed the Molecular Gastronomy link, and did not want you to miss it.

    Hi Mdboatbum, frozen Jelly is the way to go with this or try to inject sauce in like traditonal donuts!

    Hi Dirtsailor, I had to use search bar to find out what a Hoser is, it's being this side of the pond that's the problem! �

    Smokin Monkey
     
  11. squirrel

    squirrel Master of the Pit OTBS Member

    Feel free to PM me any time you want. The threads move so fast it's real easy to miss stuff. That makes me kinda sad actually.
     

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