Bacon Wrapped Pickle Shots on cookingintheyard.com
Bacon Wrapped Pickle Shots 👀 on cookingintheyard.com 👍 is a medium American recipe that serves 6. 350 calories per serving. Recipe by cookingintheyard on YouTube.
Prep: 30 min | Cook: 32 min | Total: 1 hr 12 min
Cost: $19.09 total, $3.18 per serving
Ingredients
- 1 whole Dill Pickle (large, sliced 3/4 to 1 inch thick)
- 12 slices Bacon (cut each slice in half lengthwise for wrapping)
- 1 lb Ground Beef (80/20 lean‑to‑fat ratio)
- 2 tbsp Barbecue Seasoning (store‑bought or homemade)
- 2 cups Shredded Cheddar Cheese (sharp cheddar, shredded)
- 12 pieces Toothpicks (for X formation to hold bacon)
- 6 pieces Shot Cups (small ramekins or shot glasses)
Instructions
Slice Pickles
Place the whole dill pickle on a cutting board and slice into thick rounds about 3/4 to 1 inch thick.
Time: PT5M
Cut and Prepare Bacon
Separate bacon strips from the slab and cut each strip in half lengthwise to create thinner strips for wrapping.
Time: PT5M
Wrap Bacon Around Pickle
Take each pickle slice (cut in half if needed) and wrap a half‑strip of bacon around each half. Secure with two toothpicks crossed in an X, piercing through both layers of bacon.
Time: PT10M
Assemble Beef and Cheese Filling
In each shot cup, place a layer of ground beef, sprinkle barbecue seasoning, then top with shredded cheddar cheese.
Time: PT5M
Add Bacon‑Wrapped Pickles to Cups
Nest the bacon‑wrapped pickle halves into the shot cups on top of the beef mixture, ensuring they sit snugly.
Time: PT5M
Smoke the Pickle Shots
Preheat the smoker to 225°F (107°C). Place the shot cups on the smoker rack and cook for about 30 minutes, or until the beef reaches an internal temperature of 160°F (71°C) and the bacon is crisp.
Time: PT30M
Temperature: 225°F
Add Final Cheese Melt
Remove cups from the smoker, sprinkle a little more shredded cheddar on top, and let the residual heat melt it for 2 minutes.
Time: PT2M
Serve the Shots
Carefully remove the toothpicks, place each shot cup on a serving platter, and enjoy.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 3g
- Fat
- 25g
- Fiber
- 0g
Dietary info: Contains meat, Gluten‑free (if seasoning is gluten‑free)
Allergens: Dairy, Pork, Beef
Ingredient Substitutions
- Instead of Dill Pickle: cornichon, gherkin
- Instead of Bacon: turkey bacon
- Instead of Ground Beef: ground turkey
- Instead of Barbecue Seasoning: smoked paprika, brown sugar, garlic powder
- Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend
- Instead of Shot Cups: mini muffin tins
Equipment Needed
- Sharp Knife
- Cutting Board
- Toothpicks
- Shot Cups
- Smoker
- Tongs
- Meat Thermometer
- Plate (optional)
Critical Steps — Do Not Skip
- Wrapping bacon securely with X‑shaped toothpicks
- Ensuring the beef reaches an internal temperature of 160°F
- Avoiding finger injury when inserting toothpicks
Chef Tips from the Video
- Use smoked cheddar for an extra layer of flavor.
- If you don’t have a smoker, set your grill to indirect heat at 225°F and add wood chips for smoke.
- For a spicier kick, add a dash of hot sauce to the barbecue seasoning.
Troubleshooting
Bacon shrinks and pulls away from the pickle.
Wrap the bacon while it is still cold and secure with toothpicks immediately; you can also briefly chill the wrapped pickles before smoking.
Beef is undercooked.
Use a meat thermometer; continue smoking until the internal temperature reaches 160°F (71°C).
Cheese does not melt fully.
Sprinkle the final cheese after removing from the smoker and cover the cups with foil for an extra minute.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in smoker or oven before serving.
Freezer: Not recommended due to cheese texture, but can freeze cooked shots for 1 month and reheat.
Room temperature: Only safe at room temperature for 2 hours after cooking.
Make-Ahead Tips
- Assemble the bacon‑wrapped pickles and fill the shot cups up to the cheese layer, then cover and refrigerate up to 12 hours before smoking.
- If you need to prep earlier, keep the raw beef mixture separate and combine just before smoking.
Frequently Asked Questions
What is the cultural significance and history of bacon cheeseburger pickle shots in American party cuisine?
Bacon cheeseburger pickle shots are a modern twist on classic American bar snacks, combining the beloved bacon‑cheeseburger flavor profile with the tang of dill pickles. They reflect the American love for handheld, indulgent bites that are perfect for game‑day gatherings and backyard cookouts.
What are the traditional regional variations of pickle‑based appetizers in the United States?
Across the U.S., pickles appear in dishes like Southern pickle‑ball sandwiches, New York deli pickle spears, and Midwest cheese‑stuffed pickles. While the bacon‑wrapped version is a newer invention, it builds on the tradition of using pickles as a crunchy, acidic counterpoint to rich meats.
How is a bacon cheeseburger pickle shot traditionally served at American gatherings?
They are usually presented on a platter of small shot glasses or ramekins, each topped with a toothpick for easy removal. Guests pick them up with a fork or their fingers, making them ideal for casual, finger‑food settings like tailgate parties or backyard barbecues.
What occasions or celebrations are bacon cheeseburger pickle shots traditionally associated with in American culture?
These bite‑size snacks are popular at Super Bowl parties, Fourth of July cookouts, and casual get‑togethers where a smoky, indulgent flavor is desired. Their portable format also makes them a hit at potlucks and sports‑watching events.
What authentic ingredients are essential for an authentic bacon cheeseburger pickle shot, and what are acceptable substitutes?
Key ingredients are thick‑cut dill pickle, smoked bacon, 80/20 ground beef, sharp cheddar, and a smoky barbecue seasoning. Substitutes can include turkey bacon, ground turkey, Monterey Jack cheese, or a homemade spice blend that mimics BBQ flavor.
What other American dishes pair well with bacon cheeseburger pickle shots?
Serve them alongside classic sides like coleslaw, loaded potato skins, or a creamy mac and cheese. A cold beer or a crisp hard cider complements the smoky, salty flavors perfectly.
What are the most common mistakes to avoid when making bacon cheeseburger pickle shots?
Common errors include over‑cooking the bacon so it becomes brittle, under‑seasoning the beef, and not securing the toothpicks properly, which can cause the bacon to slip off. Always monitor internal temperature and keep the bacon cold until wrapped.
Why does this recipe use a smoker instead of a regular oven for cooking the shots?
Smoking adds a deep, wood‑infused flavor that an oven cannot replicate, and the low, indirect heat gently renders the bacon while keeping the beef juicy. The smoke also helps the cheese develop a subtle caramelized crust.
Can I make bacon cheeseburger pickle shots ahead of time and how should I store them?
Yes, you can assemble the wrapped pickles and fill the cups up to the cheese layer, then refrigerate for up to 12 hours. Smoke them just before serving, or fully cook, cool, and store in the refrigerator for up to 2 days, reheating in the smoker or oven.
What does the YouTube channel cookingintheyard specialize in?
The YouTube channel cookingintheyard focuses on creative, outdoor‑cooking projects, especially using smokers, grills, and backyard setups. The host shares step‑by‑step tutorials for fun, crowd‑pleasing dishes that are perfect for picnics and gatherings.
Last updated: August 30, 2026
