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Wednesday, February 3, 2016

Slow Cooker Drunken Smokies

Photo courtesy Mark Short.
    Once a month our company has "food day." We all pitch in, bring a dish and share. It makes work a little more fun. Recently, our theme was football food and all kinds of goodies came in for testing. There were dips, cookies and soups.
     The most talked about dish of the day was these drunken little baby hot dogs that tasted like a shot of booze with each bite. What a surprise. But upon reheating later, these little smokies were just fine with a nice BBQ flavor.
    I had to ponder this because usually any alcohol cooks off. But maybe not when all the moisture is captured in the slow cooker? Once the lid was removed and the pot sat for a while, the strong alcohol flavor had time and means to evaporate. This is so well worth giving a test run.

Slow Cooker Drunken Smokies
Recipe courtesy of Mark Short, 
Princeton Daily Clarion Production Manager
2 - 18 oz. bottles BBQ sauce
2 cups brown sugar
1 cup ketchup     
2 T. Worcestershire sauce
1 cup chopped onion, (minced onion can be substituted) 
1/2 cup bourbon         
2 - 32 oz. pkg. little smokies

Mix all ingredients except smokies in a slow cooker. 
Stir well to combine. Add smokies.
Cook on low in 4-5 hours. 

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