Bacon wrapped pickle shots. Recipe on TheNinjacue.com!

Ingredients

• 12 whole Whole Dill Pickles (cut in half lengthwise, use halves as base)
• 12 strips Thick-Cut Bacon (use thick cut for better wrapping)
• 4 oz Cream Cheese (softened)
• 2 Tbsp Sour Cream (full-fat)
• 1 cup Monterey Jack Cheese (shredded)
• 1 tsp Barbecue Seasoning (store‑bought or homemade)
• 2 Tbsp Barbecue Sauce (for glaze)
• 12 pieces Toothpicks (to secure bacon)

Instructions

1. Slice Pickles

   Cut whole dill pickles in half lengthwise and set the halves cut side up on a plate.

   Time: PT5M

2. Make Cheese Filling

   In a mixing bowl combine softened cream cheese, sour cream, shredded Monterey Jack cheese, and barbecue seasoning; mix until smooth.

   Time: PT5M

3. Fill Pickle Halves

   Transfer the cheese mixture to a Ziploc bag, cut off a corner, and pipe the filling into each pickle half, filling to the very top.

   Time: PT5M

4. Wrap Bacon Around Pickles

   Take a thick‑cut bacon strip, wrap it tightly around each filled pickle half, overlapping slightly, and secure with a toothpick through the bacon into the pickle.

   Time: PT5M

5. Preheat Grill

   Preheat the Pit Boss grill (or smoker) to 350°F and allow it to reach a steady temperature.

   Time: PT5M

   Temperature: 350°F

6. Smoke Pickle Shots

   Place the bacon‑wrapped pickle shots on the grill rack skin side up. Smoke at 350°F for about 55 minutes, turning once halfway through.

   Time: PT55M

   Temperature: 350°F

7. Glaze with BBQ Sauce

   During the last 5 minutes of smoking, brush each pickle shot with a thin layer of barbecue sauce for color and a hint of sweetness.

   Time: PT5M

8. Rest and Serve

   Remove the pickle shots from the grill, let them rest for 5 minutes, then serve. Remove toothpicks before eating.

   Time: PT5M

Nutrition Facts

Calories

160

Protein

6g

Carbohydrates

4g

Fat

12g

Fiber

1g