Named after its resemblance to the Berliner Donut, these are really easy to make, tasty as hell and plenty juicy on the inside.
They can easily be cooked on any smoker you might have, but i found the best results from the Weber using the indirect method.
WHAT YOU WILL NEED
500g minced Chicken
500g minced Turkey
1/4 cup Old Bay seasoning
8 chunks of Mozzarella cheese (or boccochini, tasty, american)
Bacon Jam (*recipe at bottom)
Your favorite bbq rub
- Mix Chicken,Turkey & old bay seasoning together until well combined.
- Portion evenly into 8 balls
- Working one ball at a time (always using wet hands with the meat to make it easier & cleaner to work with) flatten the ball into a flat disk into your palm.
- Place a spoonful of jam onto the centre and place a chunk of cheese on top of that. (A.)
- Gently bring the sides of the meat up encasing the filling inside ensuring the meat is sealed together well ontop again, making it into a round type of patty. (B.)
- Put onto a tray lined with greaseproof paper seam side up (always keep seam side up even during cooking, so if it blows a hole you wont lose all the sweet juices and filling) (C.)
- Once they are stuffed and rolled, using a shaker cover entire donut with your rub and then allow to sit in the fridge for 1hr before smoking to allow the rub to get "wet"
- Fire up your smoker, if using a weber use the indirect method, temp of 148c (300f) and put in a chunk of fruit wood.
- Place in the donuts opposite the coals and cook for approx 25-30mins
- Spritz once or twice during cooking.
- When they are ready you will start to see the cheesy goodness about to blow out from the guts of them. But to safe check the meat is at least 73c (165f)
- If preferred you could glaze with bbq sauce in the last five mins (i didn’t here)
- Serve while steaming hot so the filling is still blisteringly hot but take care not to end up with a mouthful of molten cheese & don’t forget to douse with hot sauce!
1kg bacon, diced
4 large red onions, diced
4 cloves garlic, finely sliced
1cup maple syrup
1/2cup balsamic vinegar
1cup brown sugar
1/2cup brewed coffee
pinch of chilli powder to taste
- In a heavy based pot or casserole dish on medium heat, add the the oil and diced bacon, stirring regulary for aproximatly 20min or so until the fat is rendered out of the bacon and it starts to go crispy. (1.)
- Remove bacon from the pan and tip of all the bacon grease exept about 1tbs. Put pan back on the heat adding the diced onion and saute for a few minutes, until onions lose their rawness. (2.)
- Meanwhile dice the bacon smaller if a smoother, finer spreading jam is wanted
- Add the bourbon and deglaze the pot, scraping as much of the tasty goods of the pan that might be stuck.
- Add the rest of the ingredients, including bacon back to the pot with the onions. (3.)
- Bring to the boil then turn heat down to a low simmer, cook for appoximatly 1/2hr until the liquid has reduced and jam has thickened to the desired consistency. (remembering that because of the high sugar content it will thicken a lot once cooled) (4.)