INGREDIENTS
Hillshire Farm's Lil' Smokies package (I used three)
Pit Boss' Sweet Heat barbecue rub
Truth Sauce's Sweet Heat barbecue sauce
STEP ONE. Once I finally hung up my creative black apron, I began to hone in on dump-and-go recipes. First, open the package(s) of Lil' Smokies and dump them into a half (or full) size pan. Second, add the Sweet Heat rub to the little guys not necessarily to coat them rather to add flavor to the cooking. Finally, apply enough sauce to coat the Smokies until the ancestors tap you on the shoulder signaling a job well done. Set aside and light the smoker.
STEP TWO. Light your cooking vessel. Because this is supposed to be fairly easy, the Weber kettle atop the hill received the assignment for the reasons of its cleanliness and the fact that the ashes in that part of the yard are landing on dirt. Once it reaches 350 degrees, bring out the pan and get to cooking: Feel free to fold in the smokies within the sauce as they should be saucy just the crockpot ones the church mothers bring to the monthly potluck dinners after evening service. They are done upon reaching an internal temperature of 160 degrees but in this case, once we get the smoke (and char) desired.
STEP THREE. After a brief resting period, serve them party-style!
My thoughts: Pretty good although I think I should have added a second bottle of the Truth Sauce for maximum coverage. I can do this one again in the event I find myself at a tailgating party, cooking for a baby/bridal shower, or just a finger food event alongside some of those famous "barbecue king of the cul-de-sac" Cheez-Its.
Just to keep it short - and the possibility of adding perhaps one more recipe during football season, those grilled Lil' Smokies are a unique way of putting a good time to the smoke. As always, thank you for reading this blog: Feel free to step outside and do something fun on the pit this week. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!
