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3 Meat Lollipops
When we originally came up for the idea of this video, we were only going to make the pork belly lollipops. The reason being is that it is New Years Day and pork is a traditional New Years Day meal. I didn’t know why so, I hit Google to find the answer. The long and short of it is that it was believed to bring good luck because “the pig roots forward” for its food as opposed to the backward scratching of an animal like the chicken. The Germans also believed that since pork is rich in fat that it would signify prosperity. Moving forward and prosperity sound like 2 great ways to start the New Year to me!
We started prepping for the video and we had people saying they wish we were making this kind of meat lollipop, or that kind of meat on a stick so we decided to go beyond just pork. We included chicken and steak because, well because we love grilled chicken and steak. It is as simple as that. You know what? I am very glad that we did.
No matter which ones you make, you will be happy. The chicken and pork with that smoky mix of sweet and heat were jam packed with flavor. When pork belly is cooked like this and the fat is rendered out properly, they become the softest, most tender bite there is. Oh, the flavor is outstanding too.
The steak itself is chock full of flavor & the addition of the chimmi to the picanha is a match made in heaven. This combo will put a smile on even the most finicky of steak eaters face. Trust me. Whatever you decide to cook for New Years, we hope that you get to enjoy it with loved ones. Reflect on the last year and start to think of the upcoming year. Let’s all commit to making it a great year. I know I will. We at FOGO would like to wish all of you a very happy, healthy, and prosperous New Year. We remind you to get out and grill and look forward to seeing you again next year here on The FOGO Life! Captain Ron…out!
- Make the pickled jalapenos a day ahead of time. Combine all of the ingredients (except for the jalapenos) in a small Dutch Oven and bring to a boil. Stir to dissolve all of the ingredients. Remove from the heat. Stuff the sliced jalapenos in a glass jar. Pour the hot liquid over the jalapenos until the jar is full. Allow it to set open for 10-15 minutes to cool. Seal the jar and store it in the refrigerator.
- Fill your grill with FOGO premium Black Bag charcoal and prepare it for indirect cooking at 275°. Place 2 FOGO All Natural Fire Starters in a Blazaball and set it in the center of your charcoal. Light it with the grill torch. Once it is burning, take some of the charcoal and build a little charcoal teepee over the Blazaball. Place the deflector in the grill and close the dome to allow it to heat up. Right before you are ready to put the food on, use the leather grill gloves to take out the deflector and grate and add the smoking wood chunks. Replace the deflector and grate.
- Insert a soaked skewer into the end of each pork belly strip and sprinkle a light dusting of the Honky Tonk Nashville hot seasoning over each one. Next, apply a layer of the Notorious P.I.G. on each one. Set aside.
- Trim the fat off of the chicken thighs and cut them into 2” cubes. Thread the chicken onto the skewers and coat in the same seasonings as the pork belly. Set aside.
- Insert the skewers into the end of each picanha strip and push until the tip is almost popping out of the other side. Coat each one liberally with the coarse salt.
- Place the pork belly skewers in the center of the cooking grate. Cook for approximately 1 hour. Next, place the picanha skewers in the grill and let them cook right next to the pork belly.
- Once the steak hits 90° internal, place the chicken skewers on the grill as well. These will cook the quickest. Remove the steak when it hits 119-120°. When the chicken is 150°, coat it with the glaze. Use the basting brush to spread it around and make sure it is fully coated. Do the same for the pork when it hits 180°. Place 2 of the pickled jalapeno slices on the pork belly for the duration of the cook. Leave them smoking until the chicken is done at 160° and the pork at 195°. Remove them from the grill. They will continue to cook while resting. The chicken should never be served under 165°.
- Don your Leather Grilling Heat Gloves and remove the deflector from the grill and let the fire build to a hot temp. Once the FOGO Charcoal is burning hot, remove the skewers from the steak and sear each steak for 1 minute to 1 ½ minutes per side on every side.
- Remove the steaks, re-insert the skewers, and top each steak lollipop with some of the chimichurri
- Taste each one and see which is your favorite! Mine was definitely the pork belly!