Brown Sugar Smokies Revisited

Way back when, I posted a couple appetizer recipes before I got the hang of including pictures.. Well, I made one of them today for our 2nd "Girls Game Day" funfest so I thought I'd repost with loverly crapcam pictures this time :D Brown Sugar Smokies 1 (16 oz.) package of little smokies (I find that the all beef kind don't work so well in this recipe) 1 pound bacon 1 c. brown sugar (or to taste) Dipping sauce: 1/4 c. mayo 1/4 c. red chili sauce 1/2 c. brown sugar hot sauce to taste *optional* Cut bacon into thirds and dredge in brown sugar, then wrap each strip around a lil smokie. *Note: Here's where you choose.. you can place them as they are (individually) in a large ziplock bag and refrigerate overnight, they will turn syrupy. OR After you've rolled 8 to 9 smokies, skewer them on long kabob skewers and then store all the skewers in a large ziplock bag in the refigerator overnight making sure to not puncture the bag as the syrup that forms will (believe me) run all over your fridge shelves and you'll spend hours trying to clean it up. Reasoning for skewering them is when you go to broil them, it's a lot easier turning over a skewer full of them rather than trying to turn over each lil smoking because the sugar will make them sticky and the bacon might fall off. Arrange on a foil wrapped broiling pan (foil the top and bottom of the pan for easy clean up) and sprinkle them liberally with more brown sugar. Broil for 10 to 12 minutes, turning and re-sugaring once halfway through. They should turn out brown and crispy. Dipping sauce: Combine all ingredients well and refrigerate for at least 8 hours (or overnight) so flavors can meld.