BBQ Bacon Wrapped Water Chestnuts (aka Rumaki)

 

This is one of the best appetizers ever! It makes an appearance at nearly all of our family gatherings. The sweet and salty mix of the barbecue and bacon are the perfect match for the crunchy water chestnut. This makes plenty, but beware- they go fast!

INGREDIENTS:

2 cans water chestnuts (whole, not sliced!)

1 package of bacon

1 cup barbecue sauce

1 tbs brown sugar

3 tbs ketchup

1/4 cup water

Toothpicks

DIRECTIONS:

-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.