Open Pit Bacon Chestnut Appetizers Recipes

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
• Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
• Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
• Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
• Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

OPEN PIT BACON CHESTNUT APPETIZERS

Steps:

• Mix the Open Pit Barbeque Sauce and brown sugar together.
• Drain waterchestnuts. Wrap each chestnut with 1/2 slice of bacon. Secure with a tootpick and marinate in BBQ sauce and brown sugar mixture.
• Bake on a cookie sheet with foil on it and lightly greased. Bake one hour at 350. Remove all grease and bake 1/2 hour longer.
• Prep time includes marinating it.

BACON WATER CHESTNUT APPETIZERS

Steps:

• Preheat oven to 350 degrees F.
• Wrap each water chestnut with a piece of bacon.
• Place the rolls seamside down in a baking dish.
• Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through.
• Drain off the grease.
• In a small bowl, stir together the mayonnaise, brown sugar, and chili sauce.
• Pour over the bacon-chestnut rolls.
• Return to the oven and bake for another 30 minutes.

SUPER EASY BACON WRAPPED WATER CHESTNUTS (MODIFIED RUMAKI)

Steps:

• Open can of water chestnuts and drain. Place the water chestnuts on paper towel and let air dry. If you're in a hurry, you may also pat them dry with paper towel.
• Cut each strip of bacon in thirds.
• Wrap bacon around water chestnut and secure with toothpick. Repeat until all are wrapped.
• Place bacon-wrapped water chestnuts on a cookie sheet sprayed lightly with cooking spray or lined with tin foil for easy clean up. If using tin foil, go ahead and spray the tin foil with cooking spray, as well.
• Brush each bacon-wrapped water chestnut with your favorite barbeque sauce. **OR** If you are lazy, like me, dump the barbeque sauce into a bowl and just dip each bacon wrapped water chestnut into the barbeque sauce and shake off excess.
• Place on top rack in oven under the broiler. Broil for about 10 minutes. Take them out of the oven and turn them all over. Brush again with barbeque sauce, if desired. Place under the broiler again for about another 10 minutes. You should watch these pretty closely to be sure not to burn. You are looking to cook the bacon through until it crisps.
• Serve and enjoy!