The trick is to smoke the meat and not make the meat smoke

HAWAIIAN BUNS

  Date: September 19, 2015
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I made this recipe from the King Arthur Flour website to go along with the SMOKED HAM dinner I was making. The pineapple flavor of these rolls seemed perfect for a ham dinner. These rolls had several rises before you baked them. As you can see by the list of related Photo Entries above, I had an ambitious cook on my hands. So I decided to make the two baked goods the night before. While I was waiting for the initial 2 hour rise I fit in the CRANBERRY OATMEAL COOKIES. I will let the pictures describe the prep and baking aspects of the cook. I will cut to the chase and describe the end results. Everyone loved these soft, fluffy and subtle flavored rolls. Everyone but me that is. I liked the soft texture, but the subtle flavors everyone was talking about were pretty much lost on me. I had gotten severl face fulls of smoke while smoking the ham and sweet potatoes. I wondered if the smoke had de-sensitized my taste buds. I have seen this before. Sure enough when I had one of these a day later I got what everyone was talking about. They had a buttery flavor with a subtle pineapple after-taste. So after some initial delay, I can highly recommend these rolls. As long as you aren’t looking for BIG, BOLD flavors in your rolls you will love their subtle flavors and soft fluffy texture.
Recipe Source:
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King Arthur Flour Website

King Arthur Flour Website:

Here is the recipe from the King Arthur Flour Web Site:
  HAWAIIAN BUNS
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • BGE S-S Grill Grid
  • BBG-Digi Q Pit Controller
  • W-S GoldTouch Nonstick 9"x13" Pan
  • Ranch-T Lump Charcoal
  • Thermapen Super-Fast Thermometer