Author Topic: Bacon Wrapped Smokies (Read 12638 times)

sunsoaker · « **Reply #25 on:** Dec 15, 2009, 02:44:42 PM »

I am wondering, since I am home this afternoon, think I could make these today, pop them in the fridge, then into a crock on Thurs morning?

Tina · « **Reply #26 on:** Dec 15, 2009, 03:11:46 PM »

I did them the day before our event. I'm fairly sure that you can, Barb.
When they are tucked into the fridge they do pucker up a little like other hotdogs do after being cooked and saved. But they bounce back quite nicely most of the way on reheating.

sunsoaker · « **Reply #27 on:** Dec 15, 2009, 03:18:31 PM »

cool. Thanks Tina

Jessica · « **Reply #28 on:** Dec 15, 2009, 03:21:54 PM »

How did they turn out, Tina?

Tina · « **Reply #29 on:** Dec 15, 2009, 03:28:53 PM »

They are all gone, Jess. That should tell you a lot.
I went online while they were cooking and saw a few different ways to work the same recipe. One was to toss them straight into the crockpot (skipping the oven mode). Another was to lay down the brown sugar and add the meaty things on top for baking.
Anyway They were delicious and I ended up bring only about 10 of them home. There was a lot of food there. I think that was the first time I've ever seen deviled eggs left over too.

Jessica · « **Reply #30 on:** Dec 15, 2009, 03:55:34 PM »

Glad they worked out for you. I will probably make some more for Christmas.

Tina · « **Reply #31 on:** Dec 15, 2009, 06:03:11 PM »

I already bought more smokies.

sunsoaker · « **Reply #32 on:** Dec 15, 2009, 06:26:38 PM »

I got mine in the oven now. Next time I do this, I will make my daughter come assist. I didn't think about how difficult it would be for me to wrap them in the bacon. But I got it done. My small motor skills are gone. If anyone sees them, would you please send the back?

sunsoaker · « **Reply #33 on:** Dec 15, 2009, 07:49:09 PM »

Man I can't believe I screwed these up. I forgot all about putting the brown sugar on them until they were almost done, so I then cooked them longer. Are they supposed to be ugly? How about some of the brown sugar being clumped?

They taste good though, almost like candy. But then I like meaty type stuff a bit on the crispy side at times..

Tina · « **Reply #34 on:** Dec 15, 2009, 08:30:38 PM »

Three ingredients and you forgot one?

I'm sorry. But yes it is ok if not all of the sugar is incorporated. It may well be by Thursday anyway And yes these are sweet meaty little tidbits.

sunsoaker · « **Reply #35 on:** Dec 15, 2009, 08:48:14 PM »

yup, leave it to me to forget one of three.

But I think I saved it, as long as the rest of the sugar dissolves. It may not matter. There might not be any left by Thursday. They sure are yummy.

Jessica · « **Reply #36 on:** Dec 15, 2009, 09:27:55 PM »

Barb, that sugar will melt more after you put them in the crock pot. I actually added more sugar when I put them in the crock so it will be just fine.

Tina · « **Reply #37 on:** Dec 15, 2009, 09:39:38 PM »

Yes, i ended up using a lot more in the crock as well. It just tasted like it needed more
It does not all have to melt/dissolve. If there is a sugar crust on some that is delicious too.

Triss · « **Reply #38 on:** Dec 17, 2009, 09:56:33 PM »

Well Barb I have to say I smiled.... and I have to tell you that I made cookies yesterday and forgot the sugar.

Tina · « **Reply #39 on:** Dec 17, 2009, 10:11:25 PM »

That reminds me of when Jonni baked cookies and put in a cup of baking soda instead of a tablespoon.

Triss · « **Reply #40 on:** Dec 17, 2009, 10:12:47 PM »

Ouch. I was in the middle of baking when I got called in to sub and literally threw the rest together missing a vital ingredient... the pumpkin cookies tasted nasty... more like pumpkin biscuits. Bad ones... lol

Skhilled · « **Reply #41 on:** Dec 20, 2009, 03:53:54 AM »

These sound pretty good. I'll have to try them.

My grandmother was making fried pork chops but breaded them with confectioner's sugar instead of flour. Turns out they were pretty good! LOL

barleychown · « **Reply #42 on:** Dec 21, 2009, 11:43:31 AM »

I made these last night for an impromtu houseful of friends...wow. They were awesome. And then gone. Fast.

Tina · « **Reply #43 on:** Dec 21, 2009, 01:06:01 PM »

Cool, Sarah.

landofoz · « **Reply #44 on:** Dec 23, 2009, 05:43:07 PM »

I bought some little smokies today and have a great big package of butcher's bacon... I can't wait!!

bayou girl · « **Reply #45 on:** Dec 23, 2009, 06:01:38 PM »

Quote from: landofoz on Dec 23, 2009, 05:43:07 PM

I bought some little smokies today and have a great big package of butcher's bacon... I can't wait!!

and i will be making these tonight too.

Jessica · « **Reply #46 on:** Dec 23, 2009, 06:49:37 PM »

I have these in the oven for supper.

Tina · « **Reply #47 on:** Dec 24, 2009, 02:31:32 PM »

A little funny. I decided to cook some of these up today just to have a little something on hand for tomorrow. I figured my oldest daughter might like some and if not they won't go to waste. I came in to confirm the time and temp after they were already in the oven. And on rereading Jessica's recipe I see where she said not to use thick cut bacon. I misread it the first time(s) around and thought it said to use thick sliced bacon. I did both times.

It works too. Just needs a little longer cooking time.

Jessica · « **Reply #48 on:** Dec 24, 2009, 06:56:04 PM »

That is the way it goes, Tina. At least we know it works!

bayou girl · « **Reply #49 on:** Dec 25, 2009, 12:05:43 AM »

and i missed the thick cut bacon thing too. so, i made mine today with thick cut bacon. but, when the time was up, i wasn't ready to put them in the crock pot, so i just left them in the oven. turned it off and they cooled down with it. i'm sure that is why they finished cooking.

now, i have to say, my oldest daughter ate nearly all of them. she couldn't leave them alone tonight!

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Author Topic: Bacon Wrapped Smokies (Read 12638 times)

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