1 package of bacon
1 cup barbecue sauce
1 tbs brown sugar
3 tbs ketchup
1/4 cup water
-Drain the water chestnuts.
-Slice bacon into thirds (so each piece of bacon is now about 3" long)
-Wrap bacon around water chestnut and secure with a toothpick.
-Continue until all chestnuts are wrapped.
-Grease a large casserole dish (you will probably need more than 1 dish to fit them all!) and place chestnuts so they do not touch.
-Cook in a 375 degree oven for about 30 minutes, until bacon just starts to crisp up.
-Remove from oven. Drain/wipe out grease from casserole dish[es].
-Mix remaining ingredients in a bowl.
-Dip each chestnut into the BBQ mixture and place back in casserole dish.
-Cook for an additional 20-30 minutes until bacon looks cooked through and BBQ starts to brown.
-Best served at room temperature.
TIPS and ADAPTATIONS:
-Mix up your BBQ sauce mixture! Add in some honey mustard, soy sauce, hot sauce and/or balsamic vinegar.
-If the bacon is SUPER fatty, I do try and cut some of the fat off. HOWEVER- you do need some fat left on or these come out very dry!
-Make ahead (sorta): once chestnuts are wrapped and secured with toothpicks, place in a large ziplock bag and in the fridge for up to a day in advance. Then, a few hours before you're ready to eat them, proceed with the cooking and dipping.