Bacon Wrapped Pickles Recipe - Easy Bbq Appetizers
Bacon Wrapped Pickles Recipe - Easy BBQ Appetizers is a easy American recipe that serves 4. 150 calories per serving. Recipe by Postal Barbecue on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 25 min
Cost: $22.99 total, $5.75 per serving
Ingredients
- 12 pieces Bacon Strips (reduced‑sodium, thick cut)
- 6 pieces Dill Pickles (speared quarters) (store‑bought, already speared)
- 2 tablespoons Barbecue Rub (original rub, contains sugar and salt)
- 12 pieces Toothpicks (wooden, for securing bacon)
- 0.5 cup Sour Cream (full‑fat)
- 0.5 cup Mayonnaise (regular)
- 0.33 cup Pickle Juice (from the same jar of pickles)
- 2 tablespoons Fresh Dill (chopped)
- 2 cloves Garlic (minced)
- 1 pinch Salt (optional, adjust to taste)
- to taste El Yucateco Hot Sauce (adds heat, adjust for spice level)
Instructions
Preheat Grill
Set the Camp Chef pellet grill to 350°F and let it preheat for about 15 minutes. If using a kettle or offset grill, set up for indirect cooking at the same temperature.
Time: PT15M
Temperature: 350°F
Wrap Pickles with Bacon
Take a speared pickle quarter, place a strip of bacon on one side, wrap the bacon around the pickle, and pull the ends snugly. Insert a toothpick through the bacon to hold it in place. Repeat for all pickles.
Time: PT5M
Apply Barbecue Rub
Generously sprinkle the barbecue rub over the exposed side of the bacon on each wrapped pickle. Only the top side needs coating.
Time: PT2M
Grill the Bacon‑Wrapped Pickles (First Phase)
Place the wrapped pickles on the grill grate over indirect heat. Close the lid and cook for 45 minutes, checking occasionally for flare‑ups.
Time: PT45M
Temperature: 350°F
Prepare Spicy Dill Dip
While the pickles are grilling, combine sour cream, mayonnaise, pickle juice, chopped dill, minced garlic, a pinch of salt, and hot sauce in a mixing bowl. Stir until smooth.
Time: PT5M
Grill the Bacon‑Wrapped Pickles (Second Phase)
After 45 minutes, open the grill and check bacon crispness. If still soft, close the lid and continue cooking for another 15 minutes or until desired crispness is reached.
Time: PT15M
Temperature: 350°F
Rest and Serve
Remove the pickles from the grill and let them rest for 10 minutes to cool slightly. Serve with the spicy dill dip on the side.
Time: PT10M
Nutrition Facts
- Calories
- 150
- Protein
- 6g
- Carbohydrates
- 5g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Gluten‑Free, Contains Pork
Allergens: Pork, Dairy (sour cream), Egg (mayonnaise)
Ingredient Substitutions
- Instead of Bacon Strips: Turkey bacon
- Instead of Dill Pickles (speared quarters): Bread‑and‑butter pickles
- Instead of Barbecue Rub: store‑bought BBQ seasoning
- Instead of Toothpicks: metal cocktail picks
- Instead of Sour Cream: Greek yogurt
- Instead of Mayonnaise: vegan mayo
- Instead of Pickle Juice: apple cider vinegar
- Instead of Fresh Dill: dried dill (1 tsp)
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Salt: sea salt
- Instead of El Yucateco Hot Sauce: Tabasco, Sriracha
Equipment Needed
- Camp Chef Pellet Grill
- Grill Thermometer
- Tongs
- Toothpicks
- Mixing Bowl
- Measuring Cups
- Spoon or Small Whisk
- Knife
Critical Steps — Do Not Skip
- Wrapping the pickle securely with bacon and toothpick
- Applying the barbecue rub to the bacon
- Cooking to achieve a crisp bacon exterior without burning
Chef Tips from the Video
- Use reduced‑sodium bacon to balance the salty pickle and rub.
- For extra smoke flavor, choose hickory or applewood pellets.
- If you like extra heat, drizzle additional hot sauce over the dip just before serving.
Troubleshooting
Bacon is not crisp enough
Increase the second cooking phase by 5‑10 minutes or raise grill temperature to 375°F for the final minutes.
Pickles release too much liquid
Pat the pickles dry with paper towels before wrapping; avoid over‑crowding on the grill.
Dip is too thick
Add a splash more pickle juice or a little milk to thin to desired consistency.
Storage
Refrigerator: Store wrapped pickles in an airtight container for up to 2 days. Keep dip refrigerated for 3‑4 days.
Freezer: Not recommended; texture of bacon and pickles degrades.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Wrap and refrigerate the bacon‑wrapped pickles up to 12 hours before grilling; keep them covered.
- Prepare the spicy dill dip a day ahead; store in the fridge and stir before serving.
Frequently Asked Questions
What is the cultural significance and history of bacon wrapped pickles in American barbecue cuisine?
Bacon‑wrapped pickles are a modern American bar‑food staple that combines two classic snack flavors—smoked pork and tangy dill pickles. They emerged in the 1990s as a playful appetizer at tailgate parties and have since become a favorite at BBQ gatherings across the United States.
What regional variations of bacon wrapped pickles exist within United States barbecue traditions?
In the Southern U.S., the pickles are often smoked over hickory and served with a mustard‑based dip. In the Midwest, a sweeter glaze or honey‑brown sugar rub is common. The version on Postal Barbecue uses a spicy dill dip for a tangy, heat‑forward twist.
How is bacon wrapped pickle traditionally served in American barbecue settings?
They are typically served hot off the grill on a platter, secured with toothpicks, and accompanied by a creamy dip—often a ranch or dill‑based sauce. They are eaten as finger food alongside other smoked meats and sides.
During what occasions are bacon wrapped pickles traditionally enjoyed in American culture?
They are popular at tailgate parties, backyard barbecues, sports‑watch gatherings, and holiday cookouts such as Fourth of July celebrations, where they add a fun, indulgent bite to the spread.
What makes bacon wrapped pickles special or unique in American barbecue cuisine?
The combination of salty, smoky bacon with the crisp, vinegary bite of a dill pickle creates a contrast of textures and flavors that is both surprising and addictive. The caramelized rub adds a sweet‑savory glaze that sets them apart from plain bacon‑wrapped foods.
What are the most common mistakes to avoid when making bacon wrapped pickles?
Common errors include wrapping the bacon too loosely (it will slip off), using overly salty bacon (the rub already contains salt), and under‑cooking the bacon, which leaves it soggy. Securing with a toothpick and using reduced‑sodium bacon prevent these issues.
Why does this recipe use a dry barbecue rub instead of a wet glaze on the bacon?
A dry rub with sugar caramelizes during the 350°F cook, creating a crisp, glossy crust without making the bacon soggy. A wet glaze could melt the bacon fat and prevent the desired crunch.
Can I make bacon wrapped pickles ahead of time and how should I store them?
Yes. Wrap and secure the pickles, then refrigerate them in an airtight container for up to 12 hours before grilling. Keep the dip refrigerated separately; both can be prepared a day ahead for maximum convenience.
What texture and appearance should I look for when the bacon wrapped pickles are done?
The bacon should be deep golden‑brown with a slight caramelized sheen from the rub, and it should feel firm to the touch yet still give a little give when pressed. The pickle inside should remain crisp, not mushy.
How do I know when the bacon wrapped pickles are done cooking?
Check the bacon after 45 minutes; if it’s still soft, continue cooking for another 10‑15 minutes. The bacon is done when it’s crisp, browned, and the internal temperature reaches at least 145°F.
What does the YouTube channel Postal Barbecue specialize in?
The YouTube channel Postal Barbecue, hosted by Javen Postal, specializes in outdoor grilling tutorials, pellet‑grill recipes, barbecue equipment reviews, and creative smoked appetizers and mains for home cooks.
How does the YouTube channel Postal Barbecue's approach to American barbecue differ from other BBQ channels?
Postal Barbecue focuses on practical, quick‑prep recipes that use a pellet grill for consistent temperature control, often incorporating unconventional snack ideas like bacon‑wrapped pickles, whereas many other channels emphasize traditional low‑and‑slow smoking or competition‑style techniques.
Last updated: August 30, 2026
