24 small/medium mushrooms, cleaned, stems removed

12 slices of bacon

1 cup honey barbecue sauce

SAUCE:

2 cups ketchup

1 cup white wine

1/3 cup honey

1 small onion, diced

2 garlic cloves, minced

1 tablespoon dried parsley flakes

2 tablespoons white vinegar

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 dash of hot sauce

salt and pepper to taste

Cut bacon slices in half, crosswise. Microwave 1/2 at a time on a paper towel on high for 1 minute. Pat dry and set out on paper towel.

Wrap each mushroom with 1/2 piece of bacon, secure with wooden toothpick. (May have to use whole slice of bacon if mushrooms are large.)

Dip wrapped mushrooms in barbecue sauce.

Grill wrapped mushrooms over medium heat (350 - 400°F) 4 to 5 minutes each side or until bacon is crisp. Watch for flare ups from bacon grease.

Serve warm with warm barbecue sauce for dipping.

Barbecue Sauce:

Bring all ingredients to a boil in saucepan, reduce heat and simmer. Stirring often, 15-20 minutes or until slightly thickened. Makes about 2 1/2 Cups. (Also good on Ribs)