Over the years I have had several coworkers who made variations of this. When I finally decided that I was going to ask one of them for the recipe, I asked "What kind of sauce do you use for this?" and I was pretty shocked to receive a rambling list of ingredients, rather than the brand name of the barbeque sauce. Silly me.
So much easier this way!
2 cans Whole Water Chestnuts
1/2 lb bacon (uncooked)
1/2 bottle Sweet Baby Ray's Sweet and Spicy Barbeque Sauce
Preheat oven to 275 degrees.
Drain waterchestnuts. Cut bacon slices into shorter pieces that just fit around the water chestnuts (1/4s or 1/3s depending on your bacon). Wrap one piece of bacon around each water chestnut, skewering with a toothpick to hold it in place. Arrange wrapped water chestnuts in a single layer on a cookie sheet.
Spread barbeque sauce over water chestnuts and bake 45 mins or until bacon is done. I put a an extra piece of bacon at one end of the pan to make it easier to tell.
Leave toothpicks in place when you serve, it makes eating these potentially messy little tidbits much easier.
By the way, technically, a single slice of bacon is also called a rasher. Sort of puts all those scenes in fantasy books where everyone is excited over a crisp rasher of bacon into perspective, doesn't it?
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