1 can water chestnuts (drained)
1/2 lb. bacon
1/2 jar apricot jam
1/2 bottle hickory smoked barbeque sauce

Cut bacon in short strips to wrap around a water chestnut. Pre-cook bacon in microwave. Wrap each bacon strip around water chestnuts and secure with toothpick. Put in 8 1/2 x 11 inch baking dish. Cover each wrapped water chestnut with barbeque sauce then top with apricot jam. Heat in oven until bacon is well done.