Smoked Bacon Wrapped Pickles
Smoked Bacon Wrapped Pickles is a easy American recipe that serves 4. 200 calories per serving. Recipe by Girl Gone Grilling on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 30 min
Cost: $21.99 total, $5.50 per serving
Ingredients
- 6 slices Thick-Cut Bacon (cut each slice lengthwise to create half‑slices; keep chilled until use)
- 12 pieces Dill Pickle Chips (standard 3‑inch spears; pat dry with paper towel)
- 2 teaspoons Hardcore Carnivore Amplify Seasoning (sprinkle evenly; can substitute any bold meat‑focused rub)
Instructions
Slice the Bacon
Lay the bacon slices on a cutting board and, using a sharp knife, cut each slice lengthwise in half to create thin half‑slices.
Time: PT5M
Wrap the Pickle Chips
Place a dill pickle chip in the center of each half‑slice of bacon, then fold the bacon around the pickle, overlapping the edges to fully encase it.
Time: PT8M
Season the Wrapped Pickles
Arrange the bacon‑wrapped pickles on the grill rack and sprinkle the Hardcore Carnivore Amplify seasoning evenly over all pieces.
Time: PT2M
Preheat the Grill
Preheat your grill (or oven) to 275°F using indirect heat.
Time: PT5M
Temperature: 275°F
Grill Low and Slow
Place the seasoned bacon‑wrapped pickles on the rack, close the lid, and grill for about 60 minutes, turning once halfway through.
Time: PT1H
Temperature: 275°F
Rest and Serve
Remove the pickles from the grill, let them rest 5 minutes to finish crisping, then serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 2 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Pork
Ingredient Substitutions
- Instead of Thick-Cut Bacon: regular cut bacon, turkey bacon (for lower fat)
- Instead of Dill Pickle Chips: bread and butter pickles, cornichons
- Instead of Hardcore Carnivore Amplify Seasoning: Cajun seasoning, smoked paprika + garlic powder
Equipment Needed
- Cutting Board
- Sharp Chef Knife
- Grill
- Grill Rack
- Tongs
- Meat Thermometer (optional)
Critical Steps — Do Not Skip
- Cutting bacon into half‑slices without tearing.
- Ensuring the bacon fully wraps the pickle to prevent leakage.
- Grilling at a low temperature (275°F) for proper fat rendering and crispness.
Chef Tips from the Video
- Use thick‑cut bacon for a meatier bite and better structural integrity.
- Add a light brush of melted butter on the bacon before seasoning for extra richness.
- For a smoky flavor, use a charcoal grill and add a few wood chips.
Troubleshooting
Bacon is not crispy after 60 minutes.
Increase grill temperature to 300°F for the last 10 minutes or finish under a broiler for 2‑3 minutes.
Pickle juice leaks out, making the bacon soggy.
Pat the pickle chips dry thoroughly and wrap the bacon tightly, securing with a toothpick if needed.
Seasoning is too salty.
Use half the amount of seasoning or choose a lower‑sodium rub; you can always add more after cooking.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Wrap tightly in foil and freeze for up to 1 month; thaw in fridge before reheating.
Room temperature: Not recommended; bacon can spoil quickly at room temperature.
Make-Ahead Tips
- Assemble the bacon‑wrapped pickles up to 24 hours ahead and keep refrigerated; season just before grilling.
- If freezing, wrap each piece individually in parchment before placing in a freezer bag.
Frequently Asked Questions
What is the cultural significance and history of bacon‑wrapped pickle chips in American bar food?
Bacon‑wrapped pickles have become a staple of American bar menus, especially in the Midwest and South, where they are served as salty, bite‑size snacks that pair well with beer. The combination of smoky pork and tangy dill dates back to the early 20th century when pork belly was a cheap, flavorful meat and pickles were a common garnish.
What are the traditional regional variations of bacon‑wrapped pickle chips in United States cuisine?
In the Midwest, the snack is often deep‑fried and served with a ranch dip, while Southern versions may use smoked bacon and add a dash of hot sauce. Some West Coast chefs bake them instead of grilling for a lighter texture.
How is bacon‑wrapped pickle chips traditionally served in American gatherings?
They are typically presented on a platter with toothpicks, alongside other finger foods like chicken wings and mozzarella sticks, and are enjoyed cold or warm with a cold beer or a craft cider.
What occasions or celebrations are bacon‑wrapped pickle chips traditionally associated with in American culture?
These snacks are popular at tailgate parties, Super Bowl gatherings, backyard barbecues, and casual game‑day events where quick, handheld foods are preferred.
How does bacon‑wrapped pickle chips fit into the broader American comfort food tradition?
The dish embodies the American love of indulgent, salty comfort foods that combine protein and pickled vegetables, reflecting a tradition of using inexpensive cuts of meat to create bold, flavorful bites.
What are the authentic traditional ingredients for bacon‑wrapped pickle chips versus acceptable substitutes?
Authentic ingredients are thick‑cut pork bacon, dill pickle spears, and a robust meat‑focused seasoning. Substitutes can include turkey bacon for a leaner version or cornichons for a sharper pickle flavor, though the classic pork bacon and dill pickle remain the hallmark.
What other American dishes pair well with bacon‑wrapped pickle chips?
They pair nicely with classic bar foods such as buffalo wings, loaded nachos, jalapeño poppers, and a cold lager or IPA. A side of coleslaw or potato salad also balances the richness.
What makes bacon‑wrapped pickle chips special or unique in American snack cuisine?
The contrast of smoky, crispy bacon with the bright, acidic crunch of a dill pickle creates a flavor and texture combo that is both addictive and memorable, setting it apart from other fried or grilled appetizers.
What are the most common mistakes to avoid when making bacon‑wrapped pickle chips?
Common errors include cutting the bacon too thin so it tears, not drying the pickle which leads to soggy bacon, and grilling at too high a temperature which burns the bacon before it becomes crisp.
Why does this bacon‑wrapped pickle chip recipe use a low grill temperature of 275°F instead of a higher heat?
Grilling at 275°F allows the bacon fat to render slowly, preventing flare‑ups and ensuring the bacon becomes evenly crisp without overcooking the pickle inside. Higher heat can cause the bacon to burn while the pickle remains undercooked.
Can I make bacon‑wrapped pickle chips ahead of time and how should I store them before grilling?
Yes, you can assemble the bacon‑wrapped pickles up to a day in advance. Keep them in a sealed container in the refrigerator; season just before grilling to maintain the seasoning’s potency.
What does the YouTube channel Girl Gone Grilling specialize in?
The YouTube channel Girl Gone Grilling focuses on outdoor grilling techniques, creative meat‑centric recipes, and approachable backyard cooking tips, often featuring bold flavors and low‑and‑slow methods.
How does the YouTube channel Girl Gone Grilling's approach to American grill cooking differ from other grilling channels?
Girl Gone Grilling emphasizes fun, experimental flavor combos like the Hardcore Carnivore Amplify seasoning, and she often showcases low‑temperature smoking methods that differ from the high‑heat searing style common on many other grilling channels.
Last updated: September 2, 2026
