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Candied baked potatoes and BBQ chicken

David Neinstein of Barque Smokehouse shares two delicious recipes that change everything we know about baked potatoes and BBQ chicken!

Note: Pre-heat your backyard grill to 375F by turning on one element only to about halfway. Check after five minutes to see what the temperature is and adjust accordingly.



Baked potato skewers with cotton candied bacon:

  • 1 baking potato
  • Cotton candy
  • 1 toothpick
  • 4 long skewers
  • Foil
  • Salt and pepper
  • Cayenne pepper
  • 8 strips of cotton candied bacon
  • Vegetable oil
  • Parchment paper

For the BBQ chicken lollipos:

  • 4 chicken drumsticks, cleaned and frenched (skin and cartilage removed from the bottom of the piece)
  • Your favourite BBQ rub
  • Your favourite BBQ sauce
  • 2 tablespoon honey


  1. Cut a baking potato lengthwise into four equal pieces.
  2. Poke the potato all around with the toothpick.
  3. Brush a little oil all over the wedges and sprinkle liberally with salt and pepper and add a dash of cayenne pepper.
  4. Wrap the pieces tightly in foil and place them directly over the heat side of the grill.
  5. On a small cookie sheet lined with parchment paper, lay out the bacon so that they’re not touching.
  6. Tear pieces of cotton candy and place evenly over each slice.
  7. Place the tray on the side of the grill with no heat source underneath.
  8. Cook both for 30 minutes and remove both the potatoes and bacon from the grill.
  9. Carefully unwrap the potatoes and then wrap two pieces of bacon around each wedge, using a skewer to hold it in place.
  10. Place the wedges over direct heat for five minutes to crisp up and serve.

For the chicken:

  1. On a platter, sprinkle BBQ rub generously over the chicken legs over all sides
  2. Place the legs on the side of the Grill without heat directly underneath and cook for about 30 minutes or until a thermometer shows that the chicken has an internal temperature of 165 F.
  3. In the meantime take two cups of the bbq sauce and add the honey and one tablespoon of the BBQ rub, mix together really well. If you have a side burner, place the mixture in a pot over low heat until the chicken is ready.
  4. After the chicken reaches the desired internal temperature, place them directly over the heat for two minutes, rotating constantly to prevent burning.
  5. Holding them from the bony end, carefully dunk the legs into the warmed sauce and serve.

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