17 Winter BBQ Recipes: #7 is to Die For!
Table of Contents
- Bacon Wrapped Carrots
- Honey Sweet Potato Chicken Kebabs
- Grilled Chicken Nachos
- Stuffed Butternut Squash
- Meatball Bombs
- Whole Grilled Lobster
- BBQ Chicken Stuffed Bread
- Bacon Wrapped Corn on the Cob
- Brisket Grilled Cheese
- Volcano Potato
- Grill Honey Onion Steaks
- Fully Loaded Sweet Potato
- Smoked Cheddar
- Hotdogs Galore!
- Coca Cola Ribs
- Fireball Whiskey Chicken
- Strawberry Brownie Skewers
- 2 pounds carrots, well scrubbed or peeled
- 1 pound bacon
- 1/4 cup maple syrup
- Wrap the carrots in the bacon.
- Arrange on a wire rack on a baking sheet and roast in a preheated 400F/200C oven until the bacon is crispy and the carrots are tender, about 20-30 minutes, glazing with the maple syrup half way through. OR Roast/fry the bacon wrapped carrots in a skillet over medium heat until the bacon is crispy and the carrots are tender, about 20-30 minutes, glazing with the maple syrup half way through.
Option: Mix some Dijon mustard into the maple syrup.
Option: Use pre-cooked bacon or precook the bacon the bacon to the point where it is still easily wrapped but a lot of the fat has cooked out.
- 1 large (3/4 lb.) sweet potato, peeled and cut into 1-inch pieces
- 1½ lbs. boneless, skinless, chicken thighs, cut into 2-inch pieces
- 1 medium sweet onion, cut into 1½-inch chunks and layers separated
- olive oil
- 7 (12-inch) bamboo skewers
Spice Mix + Glaze
- 2 tsp. garlic salt
- 2 tsp. chili powder
- ½ tsp. salt
- 1 tsp. pepper
- 1 tsp. cumin
- 1 tsp. paprika
- ¼ tsp. crushed red pepper
- 6 Tbsp. honey
- 2 tsp. cider vinegar
- Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring the water with potatoes to a boil over medium heat; cook for 5 minutes, partially covered, until potatoes are nearly cooked but still a bit firm. Remove from the heat; cool slightly.
- While the potatoes are cooling, prepare the spice mix + glaze by mixing together the garlic salt, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl, combine the honey and cider vinegar. Set aside.
- Add chicken to a medium bowl; drizzle lightly with olive oil and toss with half of the spice rub. Do the same with cooled potato pieces and sweet onion chunks; drizzle with olive oil and toss with remaining spice rub.
- Thread the chicken, sweet potato, and onion onto the soaked skewers.
- Preheat the grill on medium/high; grill the chicken skewers for 8 minutes, turning frequently, or until chicken juices run clear while brushing the skewers with the prepared honey glaze.
- Remove from the grill and serve immediately.
Soak the bamboo skewers in water for 30 minutes prior to use
- 8 ounces tortilla chips
- 2 cups finely grated cheddar cheese/li>
- 1 cup chopped cooked chicken meat (a rotisserie chicken is great for this)/li>
- 1/4 cup BBQ Sauce/li>
Sour Cream BBQ Sauce:
- 1/2 cup sour cream
- 1/4 cup BBQ Sauce
Extras (all optional):
- 1 tomato, chopped
- 1/4 red onion, chopped
- 1 jalapeno, thinly sliced
- 1/2 bunch cilantro, chopped
- 1/2 avocado, chopped
- 2 15×12-inch sheets of heavy duty aluminum foil
- Preheat grill and prep ingredients: Preheat your grill for high direct heat. While the grill is heating, prep the ingredients.
- Mix BBQ sauce with chicken: Mix the cooked chicken with the BBQ sauce and set aside.
- Make sour cream BBQ sauce: Mix the sour cream with BBQ sauce and set aside.
- Make foil boats: Take the sheets of aluminum foil and crimp the sides so that you have “boats”.
- Assemble nachos: Arrange a layer of tortilla chips over the bottom of the foil. It’s okay if some of the chips overlap, but all chips should have some exposure at the top. Sprinkle with most of the cheese (reserve some to go on top of the chicken). Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with remaining cheese.
- Grill: Place nacho boats on pre-heated grill, cover and cook for 5 to 10 minutes, until the cheese is melted and the chips are lightly browned at the edges. If your grill doesn’t have a cover (as in a campfire), either make a large foil packet to put the nachos in, or tent the foil boats with another piece of foil. Some of the nachos prepared this way may not be as crispy, but they’ll still be great.
- Serve: To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro.
- 2 whole butternut squash
- 1 tablespoon unsalted butter, melted
- pinch of kosher salt
- 2 tablespoons unsalted butter
- 1 cup Basmati Rice
- 2 cups chicken broth (or vegetable broth)
- 1/2 cup cheddar cheese, shredded
- 15 ounces black beans, drained and rinsed
- 2 cups Homemade Tomato Salsa (click for recipe), or your favorite salsa
- 1 cup frozen corn kernels, thawed
- 1/4 cup freshly chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- salt & pepper to taste
- 4 tablespoons cheddar cheese, shredded
- Simple Guacamole (click for recipe)
- Sour Cream
- To make the butternut squash bowls, preheat the oven to 400°F. Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and place on a baking sheet so the inside of the squash is facing up. Melt 1 tablespoon unsalted butter and brush a little on each squash. Sprinkle each squash with a pinch of kosher salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork.
- When squash is nice and soft, remove it from the oven and allow to cool. Scoop out the inside, leaving a nice border all the way around. I use the open end as a guide and scoop out enough squash to make it even end to end. Reserve the squash you scoop out to make a wonderful dessert such as my Butternut Cheesecake or Oatmeal Butternut Squash Cookies.
- While the squash is roasting, prepare the rice. Melt 2 tablespoons unsalted butter in a large skillet and add 1 cup Basmati rice. Cook the rice until lightly toasted and add 2 cups of broth. I use chicken broth, but vegetable broth works fine if you prefer. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes until most of the water is absorbed. Remove from heat and rest for 5-10 minutes, covered.
- Fluff rice with a fork and add 1/2 cup cheddar cheese, black beans, 2 cups salsa, 1 cup corn kernals, 1/4 cup freshly chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder. Mix that all up and give it a taste. Add salt and pepper to your liking. Reserve until ready to stuff squash.
- Spoon the rice mixture into the squash bowls to fill. Try to divide it evenly. Depending on the size of your squash, you might have a little rice mixture leftover. It’s great for enjoying in a wrap for lunch the next day or even another dinner with a salad. Top each stuffed squash with a tablespoon of shredded cheese, or more to your liking and bake in the 400°F oven until the cheese is melted and everything is heated through, about 15 minutes. Remove from oven and serve with sour cream and my homemade Simple Guacamole. Enjoy!
- 2 yellow onions
- 1 lb. ground beef
- 1/4 cup onions, diced
- 1/4 cup parsley, chopped
- 1/4 cup mushrooms, chopped
- 1 Tbsp. brown sugar
- 1 Tbsp. spicy ketchup
- 1 tsp. soy sauce
- 1 tsp. worcestershire sauce
- 1/4 cup Panko bread crumbs
- 1 pack of bacon
- 1 bottle of BBQ sauce
- To start making these tasty BBQ meatball onion bombs, preheat your oven to 425 °F.
- Cut off the tops and bottoms of the onions and remove the exterior skin. Cut the onion in half and peel the layers apart, keeping the biggest layers to stuff with meat.
- Setting the onion layers aside, mix the ground beef, diced onion, parsley, mushroom, brown sugar, condiments, and bread crumbs in a large mixing bowl by hand.
- Place a handful of the meatloaf mixture inside two of the onion layer pieces.
- Wrap the onion meatballs in bacon, using three slices per ball. Secure the bacon with toothpicks to keep it from unraveling during cooking.
- Bake in a dish at 425 °F for 40 minutes. Cover the balls in BBQ sauce and bake for an additional 5 minutes.
- The result will be the perfect addition to your summer party — a bacon meatball onion bomb that is both sweet and savory!
- 8 tbsp. unsalted butter, softened
- 2 tbsp. finely chopped parsley
- 1 1⁄2 tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1 live lobster (about 1 to 1 1⁄2 lb.)
- 1⁄4 cup olive oil
- Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
- Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see “Grilling 101”). Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.
- 3 cups shredded chicken (I use rotisserie chicken)
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 of a red onion, chopped
- 1/4 cup chopped fresh cilantro
- 3/4 cup barbecue sauce, divided
- 1 baguette crusty bread
- To a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.
- Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling. Spoon the BBQ chicken mixture into the loaf. Sprinkle with the remaining 1/4 cup mozzarella cheese. Drizzle with remaining BBQ sauce.
- Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.
- 3 pounds/1.36 kilograms bacon slices 1 bunch basil, leaves only
- 2 jalapeño peppers, thinly sliced
- 8 ears corn, shucked
- Charred Lime Crema (page 208)
- Line a baking sheet with parchment paper.
- Lay a 13-by-18-inch piece of parchment paper on your countertop and lay 6 or 7 slices of bacon alongside each other, slightly overlapping one another, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover with another sheet of parchment paper and pound lightly with a meat mallet or small sauté pan to flatten the bacon and press it together.
- Remove the top parchment sheet and decorate the bacon with 10 to 12 small pieces of basil (you can tear up the larger leaves) and a few slices of jalapeño pepper.
- Lay 1 ear of corn across the bottom of the rectangle and roll the corn up in the bacon. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down on the parchment paper.
- Repeat the process with the remaining 7 ears of corn (you can use the same 2 pieces of parchment paper) until all are wrapped in bacon. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
- Preheat a grill to medium heat.
- If you have a larger grill with an upper rack, use that to cook the bacon.
- Grill the corn, starting with the bacon seam side down. Give them a quarter turn every 5 minutes, until all of the bacon is crisp and caramelized and the corn is tender, 25 to 30 minutes total.
- Alternatively, you can lay the bacon-wrapped corn on a rack set over a baking sheet and cook it in a 350°F (180°C) oven for 25 to 30 minutes, until the bacon is crisp and the corn is tender. I recommend serving these with the Charred Lime Crema alongside.
- 5-6 pounds brisket at room temperature
- 2 ounces liquid smoke
- 1 ounce Worcester Sauce
- 1 cup prepared Barbecue sauce (your choice)
- 1 cup cola
- 1 whole onion sliced
- 3 cloves garlic smashed
For The Bacon Jam:
- 1 1/2 lbs. bacon
- 2 sweet yellow onions, sliced into thin ribbons
- 1/2 cup balsamic vinegar
- 1/2 cup brown sugar
- 2 teaspoon kosher alt
- 1 teaspoon black pepper
For The Grilled Cheese:
- 8 slices Texas Toast or Italian Bread
- 2 cups cheddar jack cheese
- 4-5 slices leftover brisket, shredded
- Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke, Worcester Sauce, BBQ sauce, and cola over the meat. Lift up the meat so it’s underneath. Sprinkle the onions and garlic on top and around the brisket.
- Crimp the foil tightly over the meat.
- Bake at 275 degrees for 5 hours.
- Cool and slice into thin pieces.
For The Bacon Jam:
- Roughly chop the bacon and cook it in a heavy pot until nice and crispy. Transfer to a bowl using a slotted spoon.
- Saute the onion and garlic cloves in the bacon fat for 5 minutes, until soft and starting to turn golden.
- Return the bacon to the pan, add the brown sugar, vinegar, salt and pepper and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. (Store any extra in the fridge)
For The Grilled Cheese:
- Spread about 1/2 tablespoon of butter on one side of each piece of bread. To make the sandwich, place a piece of bread buttered-side down. Spread 1 tablespoon of the bacon jam on the bread that is butter side down.
- Cover the unbuttered side with shredded Cheddar cheese, then a layer of brisket, followed by a layer of shredded Monterey Jack cheese.
- Place another piece of bread unbuttered side down on top. Repeat for remaining sandwiches.
- Heat a pan, preferably cast iron, over medium heat. Cook 1 or 2 sandwiches at a time, until golden brown on both sides and cheese is melted.
- 2 large russet potatoes
- 8 bacon slices
- 4 slices of smoked turkey deli meat
- 1 cup grated cheddar cheese
- 1 tablespoon of hot sauce
- ½ cup sour cream
- 2 tablespoons diced green onions
- Start with two nice long russet potatoes and give them a good wash under cold water and pat them dry with a paper towel. Use a knife to poke two holes in the middle of the potatoes to let steam escape.
- Wrap each potatoes with one foot of aluminum foil and cook them for 20 minutes directly on red hot charcoal or over direct high heat turning every 5 minutes for a crisp skin and to partially cook the potatoes.
- While the potatoes are cooking make the Volcano sauce. Add the ½ cup of sour cream and 1 Tablespoon of your favorite hot sauce in a bowl and mix thoroughly.
- Place the bowl in the fridge until the potatoes are ready to serve.
- After 20 minutes take the potatoes off and let them cool in the aluminum foil till it’s safe enough to handle in your hands.
Unwrapped the potatoes from the aluminum foil and slice off ¼ inch of the thicker end so they stand upright while cooking.
- Flip the potato over and cut a zigzag pattern to remove the top of the potatoes. This gives the potatoes a unique look and helps the cheddar cheese spread out while it’s melting.
- Use the apple corer and remove the middle of the potato, without going too deep leaving one inch at the base of the potatoes.
- Take the eight strips of bacon and firmly wrap it around the potato starting from the bottom and working your way up to the top wrapping the outside of the potatoes.
- Use toothpicks to pin the bacon down to stay on while cooking.
- Now it’s time to add the filling to the middle of the potatoes.
- Slice the deli smoked turkey into one inch squares and grate the cheddar cheese. Start a pinch of smoked turkey and place it into the middle of the potatoes and then add a pinch of cheddar cheese. Keep adding layers of smoked turkey and cheddar cheese until the potatoes are filled to the top.
- Set up your grill for indirect cooking and add 2 to 4 oz of fruit wood for smoke. I like to use apple wood but any fruit wood works good to add a delicious smoke flavor to the bacon and cheddar cheese.
- Cook the potatoes with indirect heat for 45 minutes at 325*
- Brush on your favorite barbecue sauce for the last five minutes.
- Take the potatoes off and remove all the toothpicks.
- Spoon the volcano sauce on top of the potatoes and as it heats up the volcano sauce will start running down the side of the potatoes. Top it off with fresh diced green onions and it’s ready to serve.
- 1/4 cup olive oil
- 2 tablespoons (1/4 stick) butter, melted
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon chopped fresh summer savory
- 1 1/2 teaspoons Worcestershire sauce
- 2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices
- Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
- Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.
- 4 large sweet potatoes
- 6 tablespoons butter, sliced
- 1/2 cup brown sugar
- 4 teaspoons ground cinnamon
- 1/2 cup chopped pecans
- 2 cups mini marshmallows
- Preheat oven to 400°F. Wrap sweet potatoes with foil and place on a baking sheet. Bake for 1 hour, or until soft when squeezed.
- Remove sweet potatoes from oven, but leave oven on. Take sweet potatoes out of foil and return to baking sheet. Slice the center of the potato and press on the sides to create an opening.
- Stuff each potato with sliced butter, brown sugar, cinnamon, pecans and marshmallows (in that order). Return to oven for 5 minutes, or until marshmallows are lightly browned. Serve immediately!
- A grill or container
Gas or Charcoal – it doesn’t matter as long as the cheese can be placed away from the smoke source and the smoke can vent out of the grill.
In this example I am using Vermont Cabot Cheddar.
Standard sharp or extra sharp cheeses tend to turn out better than the more expensive cheeses.
Try experimenting with fresh mozzarella and or Gouda
- A-Maz-N Pellet Tube Smoker
This beauty is the key to greatness. The 12″ tube fits most types of grills and provides about 4 hours of continuous smoke when full.
- Wood Cooking Pellets
For this example I am using the Traeger Gourmet Mix that I picked up this spring from a wholesale club warehouse store. Apple, Cherry and Maple are also excellent choices I have used in the past for smoking.
- A propane torch or lighter
Any torch or lighter will do although I am partial to the Bernzomatic.
- Tin foil or Formaticum Cheese Paper
I didn’t have any of the special cheese paper for this demonstration so I just used tin foil. Wax or parchment paper would probably work too.
- Zip lock bags
Any size will do as long as your cheese block fits in it.
- Gather the Items You Will Need.
- Fill the Smoking Tube with Pellets
- Prepare the Cheese
Quartered the cheese so the smoke can permeate the cheese better. You can also just use a standard block of cheese from the grocery store without having to cut it.
- Light ’em Up
IMPORTANT: Grill temperature must remain below 90°F throughout the entire smoking process in order to avoid melting the cheese.
Start by lighting the wood pellets with the torch as indicated. (Please seek adult supervision for this step)
Let the pellets burn for about 2 – 4 minutes or so.
Blow out the fire and the pellets will now start to smoke.
Place the tube near the rear of the grill under the main cooking grates. If you are using a gas grill I would place it on one end of the grill (right or left side)
- Smok’n Time
Place the cheese near the front of the charcoal grill. Note the spacing between the cheese so the smoke can swirl around the cheese. Close the grill cover and ensure the smoke is venting properly.
- Smok’n Time
For charcoal grills ensure that the lower vent and upper vent are wide open in order for the smoke to vent out.
For a gas grill place the cheese on the opposite side where you placed the smoking tube. You will have to prop open the grill cover slightly, about an inch or two, to allow the smoke to escape if you do not have a vent on top.
IMPORTANT: Ensure that the smoke is venting properly. If the smoke does not vent properly then the smoke becomes stale and can give your cheese a creosote taste.
Now we wait. It takes about 4 hours to burn through the entire tube.
- Individually Wrap Cheese and Place in Ziplock Bag
When the smoking tube has exhausted the pellets and no more smoke is coming out of the grill the cheese is done. The cheese will have a slightly yellow / deep orange color around the entire block of cheese.
Next tear off enough tin foil to completely wrap your cheese. If you have Formaticum Cheese Paper then you can use this. In my case I used about 14″ of tin foil per block.
Once wrapped you can place wrapped blocks individually or together in Ziplock bag(s). The cheese will have a strong smokey smell so this is a must.
Lastly place the cheese in a refrigerator and wait at least a week before consumption. The smoke will continue to penetrate the cheese giving it a deeper, richer and smokier taste.
- Hot Dogs or Beer Bratwursts, grilled or boiled
- 1 cup of cole slaw, prepared
- 1 package of Farm Rich Smokehouse BBQ Beef Brisket
- Ketchup and mustard, optional
- Prepare hot dogs or beer brats as desired.
- Heat up Farm Rich product according to package instructions.
- Top with cole slaw and BBQ Beef Brisket.
- Add additional toppings to your liking, including ketchup, relish, mustard, or anything else you can think of!
- 1 (1.5 liter) bottle of Coca-Cola (not diet!)
- 1 large onion, quartered
- 6 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 racks baby back ribs (about 4 pounds)
FOR THE SAUCE
- 2/3 stick unsalted butter
- 1 small white onion, diced
- 2 cloves of garlic, minced
- 1 cup ketchup
- 1½ tablespoons yellow mustard
- ¼ cup dark brown sugar
- 1 teaspoon Worcestershire sauce
- 1 (12 ounce) can Coca-Cola (not diet!)
- Kosher salt & freshly ground black pepper, to taste
- In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
- Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.
- Preheat the grill to high.
- Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.
- 1/2 cup ketchup
- 1/4 cup red pepper jelly
- 2 Tbsp sugar
- 2 Tbsp cider vinegar
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 cup Fireball Cinnamon Whiskey
- 4 to 6 boneless, skinless chicken breasts
- 1 Tbsp BBQ seasoning
- In a medium saucepan, whisk together ketchup, red pepper jelly, sugar, cider vinegar, onion powder, garlic powder and cayenne pepper. Bring to a boil, reduce heat to medium and simmer for 3 minutes. Add Fireball Cinnamon Whiskey and simmer 3 to 5 minutes. Remove from heat and set aside.
- Prepare grill. Season both sides of the chicken with BBQ seasoning. Cook chicken until almost done, approximately 8 to 10 minutes. Baste chicken with Fireball Glaze, cook for 2 minutes. Flip chicken, baste again and cook for an additional 2 minutes. Remove chicken from grill.
- Serve chicken with remaining Fireball Glaze.
- Chocolate chips
- Chop off the end of the strawberry. Or slice the strawberry in half, or cut it however the mood strikes you.
- You might need to cut your skewers to size, depending on long they are. Spear a strawberry, a bite sized brownie, a large marshmallow and another strawberry onto the skewer. You can make the brownies if you are ambitious – that would be a particularly nice touch if you plan to serve these to guests! Since these were only going to my kids, I stuck with store bought brownies.
- Melt some semi-sweet chocolate chips. I like to use the microwave on a very low setting.
- Take a small zip lock bag and turn it almost inside out. This will help you get the melted chocolate into the bag without making a giant, gooey mess of the bag.
- Cut off a small corner from the zip lock bag. Be careful, because the chocolate will start oozing out quickly once you cut that hole!
- Place a cooling rack on a cookie sheet and place your skewers on top of the cooling rack. Put a silicone baking mat underneath.