BBQ Meat Pie with Bacon, Cheddar, and Jalapeno
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A bacon-wrapped meat pie brings barbecue flavors into a sliceable, skillet-baked meal. This BBQ Meat Pie with Bacon, Cheddar, and Jalapeno layers ground beef, chopped vegetables, extra-sharp cheddar, and barbecue rub inside a bacon crust.
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Watch How to Make It
The whole pie cooks in a cast-iron skillet on a smoker or pellet grill, then rests before it is removed, sliced, and served. Each slice includes the seasoned beef mixture, peppers and onions, melted cheddar, and bacon around the outside.
Why You'll Love This Recipe
This recipe uses two packs of thin-cut bacon to line the skillet and fold over the filling, enclosing the beef, vegetables, cheese, and barbecue rub. The finished pie is cut like a traditional pie, making the layered filling easy to serve in slices.
Extra-sharp cheddar is sprinkled across the vegetables before the bacon is folded over the top. The recipe also brings onion, bell pepper, jalapeno, and garlic into the beef layer, with barbecue rub added to both the cheese and the bacon on top.
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Ingredients You'll Need
The filling starts with 2 pounds of 97/3 ground beef pressed into the bacon-lined skillet. Chopped onion, bell pepper, jalapeno, and garlic are spread over the beef, followed by 1 cup of shredded extra-sharp cheddar cheese.
Two packs of thin-cut bacon form the crust, while your favorite barbecue rub seasons the cheese and the bacon top. The combination is assembled in a cast-iron skillet and cooked in a smoker or pellet grill set to 350°F.
How To Make It
This pie is assembled directly in the skillet, starting with the bacon and building the filling in layers. Keep the bacon edges hanging over the rim at the beginning so they can fold over the top later. Barbecue Meat Pie
Gather the bacon, ground beef, shredded cheddar, chopped onion, bell pepper, jalapeno, garlic, and barbecue rub. The skillet is lined first, then the filling ingredients are added in order before the pie goes into the pit.
Build the bacon crust
Line a cast-iron skillet with the thin-cut bacon. Lay the strips around the skillet with the outer edges slightly overlapping, while avoiding more bacon overlap than necessary.
Leave the outer bacon edges hanging over the rim of the skillet. Those edges will fold over the filling to create the top bacon crust.
Add the beef
Add the ground beef directly into the bacon-lined skillet. Press the beef down evenly to make an even layer across the skillet.
Add the vegetables
Spread the chopped onion and bell pepper evenly over the ground beef. Add the chopped jalapeno and garlic over the beef as well.
Add the cheese
Sprinkle the shredded extra-sharp cheddar evenly over the vegetables and beef. Lightly dust the cheese with your favorite barbecue rub.
Press everything together
Press all of the ingredients down evenly in the skillet. Pack the layers together so the pie holds its shape when it is removed from the skillet.
Fold the bacon over
Bring the bacon edges that are hanging over the skillet rim up and over the filling. Cover the meat, onions, peppers, and cheese completely with the bacon.
Season the top
Give the bacon on top a light coating of your favorite barbecue rub. The bacon now covers the top of the pie before cooking.
Fire up the pit
Set the smoker or pellet grill to 350°F. Once it is running at that temperature, the skillet is ready to go into the pit. Cook The Pie
Place the cast-iron skillet in the pit and cook the pie for approximately 1 hour. Cook until the bacon on top is crispy and the beef is cooked through. The finished pie has crispy bacon on the outside with seasoned beef, peppers, onions, and melted extra-sharp cheddar baked together inside.
Remove and rest
Remove the skillet from the pit and let the pie rest for several minutes. After it has cooled slightly, carefully remove the meat pie from the cast-iron skillet and place it on a cutting board.
Slice and serve
Allow the pie to rest and cool a little longer on the cutting board. Slice it like a traditional pie, then serve and enjoy.
Serving & Variations
Serve the pie in slices after its final rest on the cutting board. Each serving includes the bacon crust wrapped around the beef, vegetable, cheese, and barbecue rub layers.
A useful serving tip is to allow the pie to cool slightly in the skillet, then let it cool a little longer after moving it to the cutting board before slicing. That timing is part of the method for removing and slicing the meat pie.
The pie is built in a cast-iron skillet and cooked in a smoker or pellet grill. Line the cast-iron skillet with thin-cut bacon, leaving the outer edges hanging over the rim. After adding and pressing in the filling, fold the hanging bacon over the top to cover the pie completely. The filling includes 97/3 ground beef, chopped onion, bell pepper, jalapeno, garlic, extra-sharp cheddar, and BBQ rub. Cook the pie in a smoker or pellet grill at 350F for approximately 1 hour, until the bacon on top is crispy and the beef is cooked through. Yes. Let the pie rest for several minutes after removing it from the pit, then carefully remove it from the skillet, allow it to cool a little longer, and slice it like a traditional pie.Frequently Asked Questions
What equipment is used to make BBQ Meat Pie?
How is the bacon crust made?
What goes inside the BBQ Meat Pie?
How long and at what temperature does BBQ Meat Pie cook?
Should the BBQ Meat Pie rest before slicing?
Wrapping Up
This cast-iron barbecue meat pie turns ground beef, vegetables, cheddar, barbecue rub, and bacon into one layered cook. The bacon is used from the very first step through the final fold over the top, while the smoker or pellet grill cooks the pie at 350°F.
After the pie rests, cools slightly, and is sliced, it is ready to serve like a traditional pie. Recipe created by @thegalleryBBQ for Trust Me Try It.
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Ingredients
- 2 packs thin-cut bacon
- 2 lbs 97/3 ground beef
- 1 cup extra-sharp cheddar cheese shredded
- 1 onion chopped
- 1 bell pepper chopped
- 1 jalapeño chopped 2 cloves garlic, chopped
- Your favorite BBQ rub
Instructions
- Start by lining a cast-iron skillet with the bacon. Lay the strips around the skillet, slightly overlapping the outer edges of the skillet. Try not to overlap the bacon itself any more than necessary. Leave the outer edges hanging over the rim—you’ll fold those over the top later.
- Add your favorite ground beef directly into the bacon-lined skillet. Press the ground beef down evenly, creating a nice, even layer.
- Spread your chopped onion and bell pepper evenly over the ground beef. Add the chopped jalapeño and garlic as well.
- Sprinkle the extra-sharp cheddar cheese evenly over the top. Give the cheese a light dusting of your favorite barbecue rub.
- Make sure everything is pressed down nice and evenly. You want the ingredients packed together so the pie holds its shape when you remove it from the skillet.
- Take the bacon that you’ve left hanging over the rim of the cast-iron skillet and fold it right over the top of the mixture. Cover the meat, onions, peppers and cheese completely, creating your bacon crust.
- Give the bacon on top another light coating of your favorite BBQ rub.
- Get your smoker or pellet grill running at **350°F**.
- Place the cast-iron skillet in the pit and cook for approximately **1 hour**, or until the bacon on top is nice and crispy and the beef is cooked through.
- Get the skillet out of the pit and allow the pie to rest for several minutes. Once it’s had a chance to cool slightly, carefully remove the meat pie from the cast-iron skillet and place it on a cutting board.
- Allow the pie to rest and cool a little longer, then slice it just like you would a traditional pie. Serve it up and enjoy!
- Crispy bacon on the outside, seasoned beef, peppers and onions, and a layer of melted extra-sharp cheddar—all baked together into one big barbecue meat pie.
