Smoked Tender Belly Bacon & Chicken Ranch Kabobs

You’ll want the kabobs to cook at about 275 degrees—slightly higher than the temp you might use for smoking ribs or pulled pork, so set up your smoker accordingly.

1. In a small mixing bowl combine olive oil, ranch seasoning, and pepper (to taste). Mix until combined
2. In a bowl or container with a lid, add chicken and coat with ranch dressing mixture, and seal, and give it a good shake. Refrigerate at least 2 hours or overnight.
3. Just before you're ready to assemble the kabobs, partially cook your bacon so that the bacon is done when the chicken is done. Cut into 1 inch pieces and place into cool cast iron skillet. Bring the cast iron up to temp, cooking for about 6 minutes.
4. Assemble the kabobs by alternating chicken and bacon.
5. Add the kabobs to the prepared smoker (or grill).
6. Remove when chicken has reached an internal temperature of 165 degrees Fahrenheit, being careful not to overcook as it dries out the chicken.