Sin in Damnation
Introduction
Today in My Magic Kitchen we are making a popular treat that we serve at our parties. There are many recipes for bacon-wrapped smokies and they’re all very simple. You can just wrap the smoky with the bacon and leave it at that. I mean it’s bacon for God's sake! It’s perfect as it is, right? The Memphis Mojo Rub™ can be used in so many ways, it’s not just for smoking meats, and it really adds so much to this recipe. You can have a touch of maple syrup for your favorite barbecue sauce, which will soon be Jeffro’s own sauce when we bring it to a store near you.
We started calling this crowd-pleasing appetizer favorite “Sin In Damnation” because it is an artery clogger and it’s definitely not kosher. They are so cute, bite-sized, and tasty so it’s easy to overindulge. Never do I recommend doing that. With anything this addictive, exercise caution and moderation. That old expression “too much is never enough” does not apply here! In my experience, it never applies. There is such a thing as too much of a good thing. A little bit of sin in damnation is good for the soul, but too much is bad for the butt!
Serve this at your next gathering and watch them disappear before anything else! Be sure to pop a couple in your mouth before you serve them because they won’t last long. Trust me I speak from experience. The recipe is easy to double or more. I find a pound of bacon to a 12oz package of smokies is a good ratio with a strip or so left over. You can stretch the bacon out if you have a slightly larger package, or give the bacon an extra wrap around each smokie to plump them up a bit.
Tools
Cutting or food prep mat
Knife or kitchen scissors
Baking sheet
Aluminum foil (optional but recommended)
Cooking rack (to fit on baking sheet)
Wooden toothpicks
Ingredients
Makes about 25 - 30 smokies
1 12oz. Package of little smokies or cocktail sausages
1 lb raw bacon
3 tbsp Memphis Mojo Rub™
1 cup barbeque sauce
Directions
Step 1
Preheat oven to 350º
Line a baking sheet with foil (recommended) and place a cooking rack or grid on top.
Step2
Cut bacon strips into thirds or sections about 2.5” long.
Wrap each smokie in a strip of bacon and secure with a toothpick.
Step 3
Place wrapped smokies on a mat or the baking sheet and cover generously with Memphis Mojo Rub™,
Arrange smokies on the cooking rack or grid with about a half inch between each.
Step 4
Cook for 30 minutes (cook for about 40 minutes if using thick-cut bacon). Flip each over and cook for another 10-15 minutes or until bacon is cooked to desired crispness.
Remove to a serving plate. Cover with your favorite barbecue sauce or serve on the side or do both!. Serve hot and save some for your guests!
Notes:
The recipe is easy to double or more. I find a pound of bacon to a 12oz package of smokies is a good ratio with a strip or so left over. You can stretch the bacon out if you have a slightly larger package, or give the bacon an extra wrap around each smokie to plump them up a bit.
