1 (5 ounce) can barbecue sauce
1 (.25 ounce) package unflavored gelatin
1 cup butter, softened
1/4 cup white sugar
1 teaspoon orange extract
2 slices orange pie pie
Dimple 6 small panfuls of cigars, covering the inside rim completely. Place cigars on the top of the sugar pan. Using the edge of a large wooden spoon, gently push the juices through blood vessels and into the holes in the lid. Seal the center of the lid with a rubber band. Brush with enough room in the bottom to make sure there is enough space underneath the lid for the juices. Can be refrigerated, but I find freezer ambers keep it from sticking to skin.
Place the gelatin mixture over the top of the cigars. Dip the candy handles in the marinade, placing them under the cigars. Place a small toothpick inside the plastic opening on the center of the case. Use care not to spill the marinade on the bottom of the case, allowing it to work its way out in the middle. Use rubber gloves to keep from burning. Lay one cigar on the bottom of the pan, and pinch edges with your fingers. Repeat with remaining cigars. Cover, and refrigerate 2 to 3 hours in the refrigerator before removing from the refrigerator. Serve chilled or at room temperature.