WOW!! These were to die for! They are great on their own but the dipping sauce BONNIE Q posted along with the ingredients in her review, took them to a whole other level!! It was 1/4 cup mayo, 1/4 cup sweet chili sauce, and 1/2 cup brown sugar (hubby hates mayo so I snuck not quite 1/4 cup and then added 1/4 cup of Creme Fraiche (easily made but requires 24 hours - 1 cup heavy cream to 1 1/2 tablespoons buttermilk - mix and allow to sit out unfrigerated for 10 - 12 hours stirring at least once - then refrigerate for 12 hours, good for 2 weeks). It was kind of thick so I thinned it out with some whipping cream. Made it ahead of time the night before put it in the frige so the flavor's could meld nicely and meld it did! We also made the smokies the night before dredging both sides of the bacon and the smokies and rolled them up, secured with a toothpick, poured a little more brown sugar over them and let them set over night in the frige. Used the glaze the marination makes to baste them 2 - 3 times during cooking. Cooked them for 15 minutes per side on 350 degrees and then turned the broiler on high and broiled each side until carmelized about 5-7 min each.OMG!! We made a double batch and they were devoured. We make a pork tenderloin that has a bacon wrap weave around it and a brown sugar glaze that's to die for so when we saw this we knew it was going to be awesome! Anyone interested in the bacon weave brown sugar glazed tenderloin recipe email me at firstname.lastname@example.org.
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WOW!! These were to die for! They are great on their own but the dipping sauce BONNIE Q posted...