After making these many times with rave reviews, I found an easier way that saves some time. I cover the smokies in the brown sugar the night before & let marinate. A couple hours before I need to serve, I drain the accumulated juices/sugar into a pan. Put the smokies in a slow cooker on medium. I bring the previously drained sugary syrup to a low boil, then reduce to simmer, uncovered, until it is redced to a thicker syrup. Meanwhile, I cook a package of bacon, drain it and chop it up. Just before serving, I toss the crumbled bacon & thickened syrup with the smokies. Every smoky gets covered with sticky goodness and the bacon bits cling to every one. Serve with a cup of toothpicks on the side for skewering. Way less messy, super easy to transport and just as delicious!
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After making these many times with rave reviews, I found an easier way that saves some time. I...