Bacon Wrapped Pickle Shots 👀 on cookingintheyard.com 👍

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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