Smoked bacon wrapped pickles

Ingredients

• 12 pieces Dill Pickles (small cornichons) (Whole, firm, and dry; pat dry with paper towels before wrapping)
• 12 slices Bacon (Thick‑cut bacon works best; cut each slice in half lengthwise)
• 2 tablespoons Barbecue Rub (Your favorite store‑bought or homemade rub; adds smoky flavor)
• 1/2 cup Mayonnaise (Full‑fat for best texture)
• 1/2 cup Sour Cream (Adds tanginess to the ranch)
• 1/4 cup Buttermilk (Thins the ranch to dip consistency)
• 1 teaspoon Dried Dill (Fresh flavor for ranch)
• 1/2 teaspoon Garlic Powder (Seasoning for ranch)
• 1/2 teaspoon Onion Powder (Seasoning for ranch)
• 1/4 teaspoon Salt (Seasoning for ranch)
• 1/4 teaspoon Black Pepper (Seasoning for ranch)

Instructions

1. Preheat Smoker

   Set the pellet smoker to 350°F using indirect heat and load cherry wood pellets for a mild fruit smoke.

   Time: PT10M

   Temperature: 350°F

2. Prepare Pickles and Bacon

   Pat the dill pickles dry, then wrap each pickle with half a slice of bacon (cut lengthwise). Secure each wrap with a toothpick.

   Time: PT10M

3. Season with BBQ Rub

   Sprinkle the wrapped pickles evenly with the barbecue rub, gently shaking off excess.

   Time: PT2M

4. Smoke the Pickles

   Arrange the bacon‑wrapped pickles on the smoker rack in a single layer. Smoke for about 30 minutes, or until the bacon is crispy and browned.

   Time: PT30M

   Temperature: 350°F

5. Make Homemade Ranch

   While the pickles are smoking, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and pepper in a mixing bowl. Whisk until smooth, then refrigerate until serving.

   Time: PT10M

6. Finish and Serve

   Remove the pickles from the smoker, let them rest 2 minutes, then serve on a platter with the chilled ranch dip. Provide extra toothpicks for guests.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

4 g

Fat

12 g

Fiber

1 g