08/29/2026
Labor Day weekend š¤ football season. Consider your snack lineup handled.
Burnt End Litāl Smokies Pigs in a Blanket + Bacon Jam Queso? Yeah, Stephen Kina knew exactly what he was doing with this one. š
Smoky, saucy Litāl Smokies wrapped in buttery crescent dough and dunked into a creamy queso loaded with our Midwest Fresh Bacon Jam. Sweet, savory, smoky and absolutely made for the long weekend.
Save this one for your Labor Day Weekend spread! š
Burnt End Litāl Smokies
⢠1 package Hillshire Farm Litāl Smokies
⢠Your favorite BBQ seasoning (s/o Blazing Star BBQ)
⢠BBQ sauce (enough to coat)
Pigs in a Blanket
⢠1 can croissant dough
⢠1 egg, beaten
MW Fresh Bacon Jam Queso
⢠1 block VELVEETA
⢠Cheddar cheese slices
⢠1 onion, diced
⢠1 jalapeño, diced
⢠1 clove garlic, minced
⢠fairlife milk (as needed)
⢠2 Tbsp of our Midwest Fresh Bacon Jam
How to make it:
1. Preheat smoker to 225°F. Toss Litāl Smokies with BBQ seasoning and sauce in a cast iron pan.
2. Smoke for 1 hour, until smoky, glossy and caramelized.
3. For the queso, sautƩ onion, jalapeƱo and garlic until soft. Add Velveeta, cheddar and a splash of milk, stirring until smooth. Stir in or top with MW Fresh Bacon Jam.
4. Heat oven to 375°F. Cut croissant dough into triangles and roll one smoked Litāl Smokie into each.
5. Brush with egg wash and bake 12ā15 minutes, until golden brown.
6. Serve hot with that Bacon Jam Queso and watch āem disappear. š„
BurntEnds BBQRecipes