2 quarts barbecue sauce
1 stalk celery, finely chopped
1 (5 ounce) can sliced black olives with green chile peppers, drained
1 pound bacon, finely chopped
1 tablespoon dried thyme
1 teaspoon salt powder
1/4 teaspoon ground black pepper
In a medium bowl, combine the barbecue sauce, celery, olives and tomato. Rub the top of a 1,250-quart baking dish with the cooked bacon, then sprinkle the crumbled bacon with thyme, salt and pepper.