Ingredients for Bbq Rumaki
- 1 pound sliced bacon, cut in half
- 1 (8 ounce) can whole water chestnuts, drained
- 1/2 cup ketchup
- 1/2 cup brown sugar
- Toothpicks, as needed
- 1/4 cup soy sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon ginger
- 1/4 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dark rum (optional)
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How to Make Bbq Rumaki
- Preheat oven to 350°F (175°C).
- Wrap each chestnut in a slice of bacon and secure with a toothpick.
- Place the wrapped chestnuts on a baking sheet lined with parchment paper.
- Bake for 35 minutes.
- While the chestnuts bake, whisk together the ketchup and brown sugar in a small bowl.
- Remove the chestnuts from the oven and carefully drain off any excess grease.
- Dip each bacon-wrapped chestnut into the ketchup mixture, ensuring it's fully coated.
- Return the chestnuts to the baking sheet.
- Bake for another 25-30 minutes, or until the BBQ glaze is sticky and caramelized.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
68g
Fat
34g
Carbs
7g
