Bacon wrapped pickle shots. Recipe on TheNinjacue.com
Bacon wrapped pickle shots. Recipe on TheNinjacue.com! is a medium American recipe that serves 6. 160 calories per serving. Recipe by Ninjacue on YouTube.
Prep: 20 min | Cook: 1 hr 5 min | Total: 1 hr 40 min
Cost: $10.85 total, $1.81 per serving
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
Slice Pickles
Cut whole dill pickles in half lengthwise and set the halves cut side up on a plate.
Time: PT5M
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
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
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
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
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
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
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
Dietary info: Contains dairy, Contains pork, Gluten-Free (if BBQ sauce is gluten‑free)
Allergens: Dairy, Pork
Ingredient Substitutions
- Instead of Whole Dill Pickles: Bread and butter pickles
- Instead of Thick-Cut Bacon: Turkey bacon
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Sour Cream: Greek yogurt
- Instead of Monterey Jack Cheese: Cheddar cheese
- Instead of Barbecue Seasoning: Smoked paprika
- Instead of Barbecue Sauce: Honey mustard
- Instead of Toothpicks: Small skewers
Equipment Needed
- Knife
- Cutting Board
- Mixing Bowl
- Spatula
- Ziploc Bag
- Toothpicks
- Pit Boss Grill (or smoker)
- Grill Rack or Baking Sheet
- Basting Brush
- Tongs
Critical Steps — Do Not Skip
- Wrap bacon tightly around each pickle half and secure with a toothpick
- Smoke at 350°F until the bacon is crisp (about 55 minutes)
- Brush BBQ sauce during the final 5 minutes for a glossy glaze
Chef Tips from the Video
- Use a cold butter knife to cut the pickles for clean, even halves
- Pat the bacon dry with paper towels before wrapping to improve crispness
- Add a handful of hickory wood chips to the grill for an extra layer of smoky flavor
Troubleshooting
Bacon does not become crisp.
Increase the smoking time by 5‑10 minutes or raise the temperature to 375°F for the final 10 minutes.
Cheese filling leaks out during smoking.
Make sure the bacon is wrapped tightly and secured with a toothpick; chilling the filled pickles for 10 minutes before wrapping helps the filling set.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended, but can freeze wrapped pickles for up to 1 month; thaw and reheat before serving
Room temperature: Do not leave at room temperature for more than 2 hours after cooking
Make-Ahead Tips
- Assemble the bacon‑wrapped pickle shots up to step 4 and refrigerate for up to 24 hours before smoking
- Brush the BBQ glaze after smoking; you can also add a thin coat before smoking for deeper flavor
Frequently Asked Questions
What is the cultural significance and history of bacon wrapped pickle shots in American snack cuisine?
Bacon‑wrapped pickles are a modern American bar‑food invention that blends the salty crunch of bacon with the tangy bite of dill pickles, a pairing that became popular in the early 2000s as a game‑day finger food.
What regional variations of bacon wrapped pickle snacks exist within the United States?
In the Southern U.S., the bites are often called "pickle‑wrapped bacon" and may be deep‑fried; in the Midwest they are sometimes glazed with honey mustard, while West Coast versions frequently add smoked paprika or chipotle for extra heat.
How are bacon wrapped pickle shots traditionally served at gatherings in American cuisine?
They are typically presented on a platter with toothpicks for easy grabbing, often accompanied by extra barbecue or ranch dipping sauces, and are a staple at tailgate parties, barbecues, and casual game‑day gatherings.
What occasions or celebrations are bacon wrapped pickle shots commonly associated with in American culture?
These bites are especially popular during football season, Super Bowl parties, Fourth of July barbecues, and casual get‑togethers where finger foods are favored.
What authentic traditional ingredients are used in bacon wrapped pickle shots versus acceptable substitutes?
The classic version uses thick‑cut pork bacon, dill pickles, cream cheese, sour cream, Monterey Jack cheese, and a simple barbecue seasoning. Substitutes include turkey bacon, bread‑and‑butter pickles, Neufchatel cheese, or smoked paprika in place of BBQ seasoning.
What other American dishes pair well with bacon wrapped pickle shots?
They pair nicely with classic bar foods such as buffalo wings, loaded nachos, deviled eggs, and a cold craft beer or a crisp lager.
What makes bacon wrapped pickle shots special or unique in American snack cuisine?
The combination of smoky, crispy bacon with the tangy, briny pickle and a creamy, cheesy interior creates a contrast of textures and flavors that is both indulgent and surprisingly balanced.
What are the most common mistakes to avoid when making bacon wrapped pickle shots?
Common errors include wrapping the bacon too loosely (causing it to slip off), under‑cooking the bacon so it stays soggy, and overfilling the pickles which leads to cheese spilling during smoking.
Why does this bacon wrapped pickle shots recipe use smoking at 350°F instead of deep‑frying?
Smoking imparts a deep, wood‑smoked flavor and renders the bacon fat more evenly, while keeping the dish less greasy than deep‑frying; it also allows the cheese filling to melt gently without breaking the pickle structure.
Can I make bacon wrapped pickle shots ahead of time and how should I store them?
Yes, you can assemble the bites up to the wrapping step and refrigerate them in a sealed container for up to 24 hours. Smoke them when ready, then store leftovers in the refrigerator for up to three days.
What does the YouTube channel Ninjacue specialize in?
The YouTube channel Ninjacue specializes in quick, creative, and often unconventional home‑cooking tutorials that blend classic comfort foods with modern twists, focusing on easy‑to‑follow visual guides.
How does the YouTube channel Ninjacue's approach to American snack recipes differ from other cooking channels?
Ninjacue emphasizes high‑energy editing, concise step‑by‑step visuals, and a willingness to experiment with bold flavor combos—like smoking a classic bar snack—setting it apart from more traditional, slower‑paced cooking channels.
Last updated: September 6, 2026
