Piggy Pops!!! Oh Man These are GOOD! I just wish we had thought of these when we were cooking at the Farmer’s Market. I know we would have sold out of these every week!!! Patti made a lemon pepper sauce that was an awesome “Dipping” sauce and was a great marinade.

We took some chops, cut them in half and put them on lollipop sticks after marinating them overnight. Then 10 minutes onto the Hot Grill with a “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: 10 minutes, plus marinating time
Cook Time: 10 minutes at 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellets

Ingredients: Piggy Pops 

• 6 boneless pork loin chops about 1” thick, cut in half
• Loubier All Purpose Rub
• Lollipop sticks (soak in water for at least 15 minutes)

Marinade

• 1 cup low sodium soy sauce
• 1/3 cup lemon juice
• ¼ cup smoked minced garlic, See Recipe
• 1 ½ Tablespoons honey
• 2 teaspoons olive oil
• 2 teaspoons lemon pepper

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Piggy Pops 

We like loin chops that we cut ourselves from a whole pork loin. Saves a few $$$ a pound by cutting them ourselves and we can cut them as thick or thin as we want them.

Trim your chops of any fat or silver skin and they are ready to marinate.

Cut chops in half.

Mix marinade ingredients in a small bowl, then pour into large zip lock bag.

Add chops to bag. Refrigerate for at least 6 hours or overnight.

Don’t forget to soak your lollipop sticks as least ½ hour before you need them.

Place each ½ chop on a stick.

Season your Piggy Pops to taste.

Note: We used a Bull Rack Tray for easy handling to and from the grill. You’ll find a lot of uses for “Bull Racks” around the kitchen, too.

Pre-heat grill to 400* (205c) and light your Wedgie for that “Kiss of Smoke”.

We did these for 5 minutes per side and they were ready to come off the grill.

When the Piggy Pops reach an internal temperature around 140* (60c) pull them off, cover and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for pork is 145* (63c). Keep that in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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