Bacon Wrapped Pickles Recipe - Easy Bbq Appetizers
Bacon Wrapped Pickles Recipe - Easy BBQ Appetizers is a easy American Barbecue recipe that serves 12. 150 calories per serving. Recipe by SnS Grills on YouTube.
Prep: 20 min | Cook: 50 min | Total: 1 hr 25 min
Cost: $13.20 total, $1.10 per serving
Ingredients
- 12 pieces Spicy Pickle Spears (high‑quality, hot and spicy dill spears)
- 12 strips Bacon (standard thick‑cut bacon)
- 2 tbsp Barbecue Rub (sweet and spicy BBQ rub, store‑bought or homemade)
- 12 pieces Toothpicks (for securing the bacon wrap)
- 1/3 cup Mayonnaise (regular mayo)
- 1/3 cup Sour Cream
- 1/4 cup Pickle Juice (from the pickle jar)
- 1 clove Garlic (finely minced)
- 2 tbsp Fresh Dill (finely diced)
- to taste Salt
- to taste Black Pepper
- to taste Hot Sauce (adds extra heat to the dip)
- small handful Cherry Wood Chips (for a light smoky flavor)
Instructions
Preheat Grill and Set Up Indirect Zone
Place the SLO Sear Deluxe insert into the SnS Master Kettle, light a full chimney of briquettes, and dump them into the kettle. Adjust vents to maintain a temperature of 350‑450°F, creating a hot indirect side for convection cooking.
Time: PT10M
Temperature: 350-450°F
Wrap Pickles with Bacon
Take each spicy pickle spear and tightly wrap a strip of bacon around it, overlapping slightly. Secure the wrap with a toothpick. Sprinkle each wrapped pickle with 1/2 tsp of sweet‑spicy BBQ rub.
Time: PT10M
Add Smoke Flavor
Place a small handful of cherry wood chips directly on the hot coals to introduce a subtle smoky aroma.
Time: PT2M
Grill Bacon‑Wrapped Pickles Indirectly
Arrange the wrapped pickles on the indirect side of the grill, away from direct heat. Close the lid and cook for 45‑50 minutes, turning once halfway through, until the bacon is crisp and the pickles are heated through.
Time: PT50M
Temperature: 350-450°F
Prepare Dill Ranch Dipping Sauce
In a mixing bowl, combine 1/3 cup mayonnaise, 1/3 cup sour cream, 1/4 cup pickle juice, the minced garlic clove, and 2 tbsp diced fresh dill. Season with salt, pepper, and hot sauce to taste. Whisk until smooth.
Time: PT5M
Rest and Plate
Remove the bacon‑wrapped pickles from the grill, let them rest for 2 minutes, then arrange on a serving platter. Serve with the prepared dill ranch dipping sauce.
Time: PT3M
Nutrition Facts
- Calories
- 150
- Protein
- 6 g
- Carbohydrates
- 3 g
- Fat
- 12 g
- Fiber
- 0.5 g
Dietary info: Contains pork, Contains dairy, Gluten‑free if using gluten‑free BBQ rub
Allergens: pork, dairy, egg (may be present in some BBQ rubs)
Ingredient Substitutions
- Instead of Spicy Pickle Spears: regular dill pickle spears
- Instead of Bacon: turkey bacon
- Instead of Barbecue Rub: any BBQ seasoning
- Instead of Mayonnaise: vegan mayo
- Instead of Sour Cream: Greek yogurt
- Instead of Pickle Juice: apple cider vinegar
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Fresh Dill: dried dill (1 tsp)
- Instead of Hot Sauce: cayenne pepper (a pinch)
- Instead of Cherry Wood Chips: hickory chips
Equipment Needed
- Kettle Grill (SnS Master Kettle)
- SLO Sear Deluxe Insert (dripping griddle pan)
- Chimney Starter
- Tongs
- Mixing Bowl
- Whisk or Spoon
- Knife
- Cutting Board
- Toothpicks
- Small Bowl (for sauce)
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Wrapping the pickle tightly with bacon and securing with a toothpick.
- Maintaining an indirect cooking zone at 350‑450°F.
- Cooking until bacon reaches a crisp texture without burning.
Chef Tips from the Video
- Use hot and spicy pickle spears for an extra kick.
- Choose thick‑cut bacon; it stays juicy and crisps up nicely.
- Add a pinch of smoked paprika to the BBQ rub for deeper smoke flavor.
Troubleshooting
Bacon is not crisp after the suggested cooking time.
Increase grill temperature by 25°F or move the pickles closer to the indirect heat edge for a few extra minutes.
Pickles become soggy and fall apart.
Wrap the bacon tighter and make sure the toothpick is fully inserted; also, avoid over‑cooking the pickles.
Dipping sauce is too thin.
Add an extra tablespoon of mayonnaise or sour cream to thicken.
Storage
Refrigerator: Store leftover pickles and sauce in airtight containers for up to 3 days.
Freezer: Not recommended; texture of bacon will degrade.
Room temperature: Do not leave out longer than 2 hours for food safety.
Make-Ahead Tips
- Wrap the pickles and secure with toothpicks up to 24 hours ahead; keep refrigerated and bring to room temperature before grilling.
- The dill ranch dip can be prepared a day in advance and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of bacon wrapped pickles in American barbecue cuisine?
Bacon‑wrapped pickles are a classic Southern snack that emerged from the tradition of combining salty pork with tangy pickles for a handheld, flavor‑packed bite. They are popular at tailgates, fairs, and barbecues across the United States.
What are the traditional regional variations of bacon wrapped pickles in Southern United States cuisine?
In the Gulf Coast, cooks often use jalapeño‑spiced pickles and add a drizzle of honey. In Texas, a smoky mesquite wood chip is preferred, and some recipes include a thin layer of cheese before wrapping the bacon.
How is bacon wrapped pickle traditionally served in Southern barbecue gatherings?
They are usually served hot off the grill on a platter with a creamy dip—often a ranch or blue‑cheese sauce—and enjoyed as a finger food alongside other smoked meats and sides.
What occasions or celebrations are bacon wrapped pickles traditionally associated with in American barbecue culture?
They are a staple at tailgate parties, Fourth of July cookouts, baseball games, and casual backyard barbecues where quick, tasty snacks are needed.
What makes bacon wrapped pickles special or unique in American barbecue cuisine?
The combination of smoky, salty bacon with the sharp, vinegary crunch of a pickle creates a contrast of textures and flavors that is both indulgent and addictive, embodying the boldness of Southern BBQ.
What are the most common mistakes to avoid when making bacon wrapped pickles on a grill?
Common errors include wrapping the bacon too loosely, which lets the pickle slip out, cooking over direct heat which burns the bacon, and not seasoning the bacon before grilling, resulting in bland flavor.
Why does this SnS Grills recipe use indirect grilling instead of direct heat for bacon wrapped pickles?
Indirect grilling allows the bacon to render slowly and become crisp without scorching, while the pickle heats evenly and absorbs the smoky flavor without becoming mushy.
Can I make the bacon wrapped pickles ahead of time and how should I store them before grilling?
Yes, you can wrap the pickles and secure them with toothpicks up to 24 hours ahead. Keep them refrigerated in a sealed container; bring them to room temperature before placing on the grill.
What texture and appearance should I look for when the bacon wrapped pickles are done cooking?
The bacon should be deep golden‑brown and crisp to the touch, while the pickle inside should be warm and still retain its crunch. No raw pink bacon should remain.
What does the YouTube channel SnS Grills specialize in?
The YouTube channel SnS Grills specializes in backyard barbecue techniques, grill setups, and creative smoked appetizer and main‑course recipes, often featuring the SnS Master Kettle grill.
How does the YouTube channel SnS Grills' approach to American barbecue differ from other BBQ cooking channels?
SnS Grills focuses on the two‑zone convection method using the SnS Master Kettle, emphasizing precise temperature control, smoke infusion, and easy-to‑follow step‑by‑step tutorials that cater to both beginners and seasoned grillers.
Last updated: August 30, 2026
