BBQ Pickle Bombs: Creamy Bacon-Wrapped Pickles
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BBQ Pickle Bombs: Creamy Bacon-Wrapped Pickles
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Watch How to Make It
Why You'll Love This Recipe
The pickles are prepared with space for the filling, so the cream cheese and cheddar sit inside rather than simply being added on top. The optional green onions are mixed directly into the cheese filling for those who want to include them.
Thin-cut bacon wraps around each stuffed pickle and overlaps slightly to cover the filling. BBQ rub seasons the outside of the bacon, and BBQ sauce is used as a glaze near the end of the smoking time.
The cooking process is organized in clear stages: prepare and dry the pickles, mix and add the filling, wrap with bacon, smoke, glaze, then rest. That final five-minute rest is part of the recipe because the cheese filling will be very hot when the pickle bombs come off the smoker.
Ingredients You'll Need
Eight large dill pickles are the base of the recipe. Each one is sliced lengthwise or cut with a slit down the side, then scooped slightly in the center to create room for the cheese mixture.
The filling starts with 8 ounces of softened cream cheese and 1 cup of shredded sharp cheddar cheese. If using them, 2 tablespoons of finely chopped green onions are mixed in with the cheeses.
You will need 8 slices of thin-cut bacon, with one slice used to wrap each stuffed pickle. Thin-cut bacon is specifically useful here because thicker bacon can take too long to crisp during the cook.
Use 1 to 2 tablespoons of BBQ rub to season the outside after the bacon is wrapped around the pickles. BBQ sauce is reserved for glazing during the final portion of the smoking time.
How To Make It
1. Prepare the pickles. Slice each pickle lengthwise, or cut a slit down the side.
Carefully scoop out some of the center to make room for the filling. Pat the pickles dry with paper towels.
2. Make the cheesy filling. Mix the softened cream cheese, shredded cheddar, and green onions until combined.
3. Stuff the pickles. Fill each pickle with the cheese mixture.
Don't overfill them, or the cheese may spill out during cooking.
4. Wrap with bacon. Wrap each stuffed pickle with one slice of bacon, overlapping slightly.
Secure with toothpicks if needed. Season the outside with BBQ rub.
5. Fire up the smoker. Preheat your smoker to 325-350°F.
Place the pickle bombs on the middle grates.
6. Smoke until the bacon is cooked. Smoke for about 45 minutes, depending on the bacon thickness and pickle size.
Cook until the bacon is fully cooked and browned.
7. Glaze for the final 10-15 minutes. 8.
Rest and serve.
Let them rest for 5 minutes before serving. The filling will be very hot, so give the cheese a moment to settle. You get the tangy crunch of dill pickles, rich and creamy cheese, smoky bacon, and sweet BBQ glaze all in one bite.
The pickle cuts through the richness, while the bacon and rub bring that unmistakable backyard BBQ flavor.
My pitmaster tip
Use thin-cut bacon and dry the pickles thoroughly before stuffing. Thick bacon can take too long to crisp, and wet pickles can make the filling slide around. These are the kind of unusual BBQ appetizers that get people talking before they even take the first bite.
These smoked stuffed pickles bring dill pickles, cream cheese, sharp cheddar, bacon, BBQ rub, and BBQ sauce together in a compact appetizer. The tangy pickle cuts through the richness of the cheese and bacon, while the glaze finishes the outside.
Drying the pickles thoroughly and using thin-cut bacon support the recipe’s assembly and cooking process. After smoking until the bacon is browned and fully cooked, allow the stated five-minute rest so the hot filling can settle before serving.
Preheat the smoker to 325-350F and place the pickle bombs on the middle grates. Smoke them for about 45 minutes, depending on the bacon thickness and pickle size, until the bacon is fully cooked and browned. Glaze the pickle bombs with BBQ sauce during the final 10-15 minutes of cooking. Pat the pickles dry with paper towels before stuffing. Wet pickles can make the filling slide around. Yes. Let them rest for 5 minutes before serving because the filling will be very hot and the cheese needs a moment to settle.Frequently Asked Questions
What temperature should I set the smoker for BBQ Pickle Bombs?
How long do BBQ Pickle Bombs smoke?
When should I add BBQ sauce to the pickle bombs?
Why should I dry the pickles before stuffing them?
Do BBQ Pickle Bombs need to rest before serving?
Wrapping Up
The combination brings several bold elements into one appetizer. Dill pickles provide tangy crunch, while cream cheese and sharp cheddar create a rich filling inside the bacon-wrapped exterior.
Recipe created by @thegalleryBBQ for Trust Me Try It.
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Ingredients
- 8 large dill pickles
- 8 slices thin-cut bacon
- 8 oz cream cheese softened
- 1 C shredded sharp cheddar cheese
- 2 TBSP finely chopped green onions optional
- 1-2 TBSP BBQ rub
- BBQ sauce for glazing
Instructions
- Cut a slit lengthwise into each pickle, keeping it intact. Carefully scoop out some of the center to make room for the filling. Pat dry with paper towels.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and green onions until well mixed.
- Fill each pickle with the cheese mixture, being careful not to overfill.
- Wrap each stuffed pickle with one slice of thin-cut bacon, overlapping slightly. Secure with toothpicks if needed, then season with BBQ rub.
- Preheat your smoker to 325-350°F and place the pickle bombs directly on the grates.
- Smoke for approximately 30-35 minutes, or until the bacon begins to brown.
- Brush the pickle bombs with BBQ sauce and continue smoking for another 10-15 minutes, until the bacon is fully cooked and browned.
- Remove from the smoker and let rest for 5 minutes before serving.
