Bacon Wrapped Smokies
Why I Love This Recipe
"These are one of the biggest hits ever! It might set off your smoke alarm, but it is worth it....just hand the firemen some samples when you have to tell them it is a false alarm" ~ Judy
Ingredients You'll Need
All Beef Smokies, Or Smokies Of Choice
Bacon
Brown Sugar
Directions
Oven Temperature: 375°F
Preheat the oven to 375 degrees; place two layers of foil in bottom of baking sheet with high edges and set cooling rack in baking sheet (foil helps with easy clean up; cooling rack helps the smokies not sit in the grease so they can crisp up...however, when I make a double batch I only have 1 cooling rack and the ones sitting in the grease get more caramelized - which more people like this - yet it takes longer to be crispified...great option to have some chewy and some well done though)
Cut bacon slices into thirds and wrap around smokies; secure with toothpick
After the wrapped smokies are all on the prepared cooling rack, sprinkle with brown sugar...LOTS...cover it as best you can as this makes the candy-coating goodness
After about 30-40 minutes and the bacon has started to brown, turn smokies on side that has been facing down and has the undone looking bacon facing up to crisp up the other side
After another 30 minutes or so, turn back over...yes...that side that was all crispy is now soft again....now, leave in oven until you think you smell burning...or looks like they are over-cooked (not burnt, but definitely over-cooked)
When you first take them out you may feel the need to rush the pan out the door so as to not set off the alarm, go ahead as it might help
Place smokies in crockpot on low or warm to keep from getting cold, but do NOT put the lid all the way on, or at all, or all the crispness will be gone (it also works in those big aluminum pans from dollar store with foil laying lightly over the top – they stay crispified longer in those pans too)
Sit back and enjoy the frenzie around you devouring the 'meat candy'... and be sure to grab you some!
Recipe Tips:
*If you use colored toothpicks, don't be alarmed when there is color in your smokies...it is best to use plain ones any time you are cooking/grilling with toothpicks
*Remove the foil shortly after you remove smokies as once the foil cools, all that candied sugar makes it awful and worse than if you didn't use the foil
