Italian Summer Donut

Discussion in 'General Discussion' started by smokin monkey, Aug 7, 2016.

  1. smokin monkey

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

    Italian Summer Donut, OK so it's a Fattie!

    Spray oil to the mould.


    Lined the mould with Streaky Bacon, used knife and a bit of pressure along the bacon, to stretch bacon.


    I used Pork Mince. Added S&P, Garlic Purée as I did not want to bite into garlic pieces, and Dried Oregano. Mixed together.
    Lined the mould with Mince mixture, about 1/2 thick.
    First layed in Roasted Peppers, then Sun Dried Tomatoes, then Mozzerella Cheese. Once this was all in, covered with a layer of the Mince.
    Folded the over hanging Bacon over and applied pressure.
    Allowed to sit in fridge overnight to firm up.

    Sorry no pictures of build as it was pretty messey and did not want to get camera covered.

    Removed from fridge, set smoker up for indirect 105'C (225'F) with Apple Wood.

    Used Jeffs rub.


    Turned out onto grill and completed covering in rub.


    (Ribs in the back ground)


    2 1/2 Hours until IT 74'C (165'F)




    I will leave you a slice here!


    Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
     
    Last edited: Oct 29, 2016
    smokinal, disco, tropics and 3 others like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Nice Man Cake!
     
  3. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Looks GOOD.  I'll be over for my slice.  I've only seen this done once before--it has a great look to it.  Nice job.

    Gary
     
  4. dward51

    dward51 Master of the Pit OTBS Member

    Oh yeah!!! That is a great idea.  I see this being done for the office in the near future.

    Thanks!!!!
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Oh yea!

    That looks fantastic!

    Great idea!

    Point!

    Al
     
  6. gregor

    gregor Smoke Blower

    Great idea! Looks awesome!
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Great idea and execution!
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Those eyetalians sure know how to make a donught. Awesome creation.
     
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    As Gary said...I have seen this once before and it looks great... How much bacon is needed for this ????
     
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Ah, nicely done!

    Reminds me of the helluva lotta fun I had with the fattie-cake, and previously, the fattie-pie (way back).

    This looks far easier to do...the double-layer cake required some freezer time between each step to set-up the sausage...little did I know when planning this, it was a PITA in the making, but an impressive work of art when it finally was on the plate. I haven't done them since...very labor intensive...and for anyone who was following that, no, I doubt that I'll EVER do the triple or quad-layer...that WOULD be insane.

    This "donut" just looks beautiful with the bacon wrap...sliced looks mighty delicious, too!!!

    Great method, simple, good match-up of just a couple ingredients so they speak for themselves...I like that...and, so easy even I'd do it...[​IMG]

    Points coming, if I can...

    Eric
     
  11. smokin monkey

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









    Thank you all for your comments.

    There was some thing similar to this, but I could not find the thread.

    Three simple ingridients for the filling made it a great taste, especially with the Dried Oregano in the Mince.

    I used approx 24 rashers of bacon.

    Thanks for the Points, appreciated!
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yeah, I'll be doing this!  That looks awesome!
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    SM That looks fantastic,never seen anything like that so Points for sharing

    Richie

    [​IMG]
     
  14. Hello Steve.  GREAT JOB!  Looks FANTASTIC!

    May I help you with some translation; although I know our American members "get it".

    Was the bacon smoked?  Streaky bacon.  Well in the States it is streaky bacon and is smoked.  We do have other types but if you say bacon, it is assumed it is streaky and smoked..  Ham is usually also smoked.  I think you would struggle to find unsmoked bacon

    Minced pork=Ground pork.  As in ground meat or hamburger meat.

    You know I am just jerking your chain buddy.  Good thread!  Keep Smokin!

    Danny
     
  15. mike w

    mike w Smoking Fanatic

    Thumbs up for that! Using the mold is brilliant :)
    I want to do a fatty soon since the wife said okay when I showed her the fatty throwdown threads!
     
  16. smokin monkey

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

    Will have to use my English to American Translator next time :biggrin:

    Streaky Bacon, Bacon from the Belly unsmoked.
    Pork put through a Mincer/Grinder.

    Thanks for reminding me Danny!
     
  17. smokin monkey

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

    Hi Mike, the mould make it easy in two ways,

    It's easy to prepare, you do not have to do a Bacon Weave.
    It's easy to carve to serve.
     
    mike w likes this.
  18. smokin monkey

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

    Thanks Cranky, just wished I could remember who did it on here so I can give them credit they deserve.


     
  19. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Smokin Monkey, you're not thinking of this, are you?







    Eric
     
  20. smokin monkey

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

    I am sure it was in a ring, but I might be mistaken.
     

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