B-B-Q Smokies

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B-B-Q Smokies

Postby John(videodoc) » Thu Dec 21, 2006 8:38 am

Here is a family favorite that i have been cooking for years. Since it is that time of year where we have potlucks, its a great item to take with us.

2-3 lbs of little smokies
16 oz of pace picante sauce (do not substitiute, i use mild)
16 oz of heinz ketcheup
1/2 cup brown sugar (note:less sugar makes it spicer, you can go up to 3/4 cup to make it a sweeter sauce)
1 - medium sized onion, sliced. (Halved)
4 - slices of raw bacon (halved)
A dash of worcestershire sauce
(optional) Up to 1/2 cup of flour to make sauce thicker. Note this may change coloring slightly, so add sparingly.
(optional) chilli powder or other spices your family likes to make it spicer.

What i like to is boil off the smokies, i have been known to use a can of beer in the water - seems to add a little to the taste, in my drinking days, once boiled, drain and place in crockpot

I also like to place all the remaining ingrediant in a medium sauce pan, thouroughly mix, bring to slight simmer, and place in crockpot.

i like to let them soak overnight, and then start them out early in the morning on low heat, for most of the day, until the party happens.

The sauce is awesome and is good for dipping, the smokies, melt in your mouth. Enjoy, try it out and let us know what you think.
John
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Postby 1stCub » Wed Feb 14, 2007 9:07 pm

well a few of the guys and I get togeather in the winter and sit in our sheds and have a few cokes, BS and swap recipies. I tried the smokies and they were great. we will be cooking them again. Thanks
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Postby Russell F » Fri Feb 16, 2007 8:20 pm

That sounds pretty good, i'll have to try it.

My recipe, or the one i use as I didn't concoct it is much simpler.

8oz jar yellow mustard
16oz grape jelly
2-3lbs lil-smokies

Mix it all together and toss in a crock pot, stir occasionally. I usually cook em on low for 6 hours, or high for 2-3, they are edible as soon as the sauce is bubbling, but they get better as they boil down. I take this to work every Christmas, I will double the recipe and take 4 extra pounds of wienies, and add to it after each grazing. I mix it up the night before and leave it on low all night. I think i had 4 wieners left this year, they are popular.
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Postby TractorChick » Thu Sep 27, 2007 8:52 am

That does sound really good!
I'll definitely have to try that one
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