Are the Meat Lollipops basically a "fattie" that is sliced and skewered before tossing in the smoker?
I'm not familiar with the term "fattie" at least in regards to cooking...:drum:
Ingredients
2 thin boneless rib eye steaks (1/3 to 1/2 inch thick)
1/4 lb ground sausage (I actually used ground pork)
2-4 slices smoked ham
* I also added slices of white american cheese in the middle
Instructions
- Lay plastic wrap over a cutting board, then place steaks on top.
- Use a meat tenderizer to pound them flat. The idea is to flatten them to provide greater surface area for the rest of the ingredients, so get it as flat as possible without destroying the surface.
- Align both flattened steaks right nest to each other.
- Add the ground pork (or sausage) to the top and spread it out evenly.
- Lay sliced ham on top, then cheese (optional)
- Roll the thing into a log - this can be kind of tricky, so be careful to support the back as you roll.
* TIP: The tighter you roll it up, the better...
- Wrap in plastic wrap and put the meat log in the freezer for ~1 hour
- Remove plastic wrap and start inserting skewers about an inch from the edge of the steak. The steak can tear if it is too thin, so place skewers accordingly. There should be a skewer every 1-2 inches across the width of the log.
* TIP: If using wooden skewers, soak them in water while the log is in the freezer to prevent burning.
- Once all the skewers are in place, slice the log between each skewer.
* TIP: Use a gentle sawing method to help keep the log together. Once you're done, you should have a handful of raw meat lollipops.
- Cook over direct heat for 4-5 minutes / side.
* In the picture I have the lollipops over indirect heat because I wanted to smoke them and wanted to serve them as an appetizer ahead of the main course ribs.
* TIP: Whether you use ground pork or ground sausage, you'll get pretty good flare up from the rendered fat dripping into the fire, so don't walk away while these are on the grill.
* OPTION: Apply a light coat while they're on the grill for a subtle glaze. I prefer the glaze, but uncooked sauce for dipping is still good...
* OPTION II: You could apply your favorite pork rub to the lollipops before they go on if you wish, but they have plenty of flavor without it.
* SAUCES
I've used basic BBQ sauce, garlic mustard, honey mustard, hot sauce, spicy BBQ sauce, and more. Basically, you can't go wrong with any grilling sauce.
Probably the most important par to of this is to make sure the steaks are the appropriate thickness and the log is rolled tightly, otherwise they have a good chance of falling apart on the grill or somewhere in between.
Happy Cooking
