Stuffed Bacon Wrapped Pickles Recipe in description
Stuffed Bacon Wrapped Pickles Recipe in description! is a medium American recipe that serves 4. 150 calories per serving. Recipe by cookingintheyard on YouTube.
Prep: 30 min | Cook: 1 hr 30 min | Total: 2 hrs 15 min
Cost: $10.72 total, $2.68 per serving
Ingredients
- 8 pieces Large Dill Pickles (whole, firm, 4‑5 inches long)
- 4 oz Cream Cheese (softened, cut into ½‑inch strips to fit inside pickles)
- 8 slices Bacon Strips (thick‑cut, preferably applewood smoked)
- 2 tbsp BBQ Seasoning (sweet‑spicy blend; can use store‑bought or homemade)
- 1 cup Wood Chips (hickory or apple for smoking)
- 1 tsp Olive Oil (lightly brush bacon to help seasoning adhere)
Instructions
Prepare the Pickles
Rinse the dill pickles under cold water, pat dry, and slice a shallow lengthwise slit about ¼‑inch deep on one side of each pickle, being careful not to cut all the way through.
Time: PT5M
Stuff with Cheese
Insert a ½‑inch strip of softened cream cheese into each pickle’s slit, pressing gently so the cheese stays inside.
Time: PT5M
Wrap with Bacon
Wrap each cheese‑stuffed pickle with one slice of bacon, overlapping the ends slightly. Secure the bacon by gently pressing the overlap together.
Time: PT10M
Season the Bacon
Brush the bacon lightly with olive oil, then sprinkle the BBQ seasoning evenly over all sides of the wrapped pickles.
Time: PT3M
Preheat Smoker
Set the smoker (or grill with indirect heat) to 225°F (107°C) and add the wood chips to the firebox.
Time: PT10M
Temperature: 225°F
Smoke the Pickles
Place the wrapped pickles on a parchment‑lined baking sheet and arrange them on the smoker rack. Smoke for 1 hour and 30 minutes, or until the bacon is crisp and reaches an internal temperature of 150°F (65°C).
Time: PT1H30M
Temperature: 225°F
Rest and Serve
Remove the pickles from the smoker, let them rest for 5 minutes, then serve warm or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 8 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Gluten‑Free (if seasoning is gluten‑free), Not Vegetarian
Allergens: Dairy, Pork
Ingredient Substitutions
- Instead of Large Dill Pickles: Cornichons, gherkin pickles
- Instead of Cream Cheese: Goat cheese, herbed cheese spread
- Instead of Bacon Strips: Turkey bacon (less smoky)
- Instead of BBQ Seasoning: brown sugar & paprika mix, chipotle rub
- Instead of Wood Chips: mesquite chips, no‑smoke method (use oven at 375°F)
- Instead of Olive Oil: vegetable oil
Equipment Needed
- Smoker or Grill with Lid
- Tongs
- Baking Sheet
- Parchment Paper (optional)
- Meat Thermometer
- Sharp Knife
- Cutting Board
- Small Bowl for Seasoning
Critical Steps — Do Not Skip
- Slice the pickle shallowly without cutting through
- Wrap bacon tightly to prevent gaps
- Smoke until bacon reaches 150°F internal temperature
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the BBQ seasoning
- Wrap the bacon with the meat side facing out for a crispier exterior
- If you don’t have a smoker, use a charcoal grill with a foil‑wrapped packet of wood chips for indirect smoke.
Troubleshooting
Bacon is soggy after smoking
Increase smoker temperature to 250°F for the last 15 minutes or finish the pickles under a broiler for 2‑3 minutes.
Cheese leaks out of the pickle
Make sure the cheese strip is not too long and press it firmly into the slit; you can also chill the cheese strips before stuffing.
Pickles become too soft
Choose firm, fresh pickles and avoid over‑smoking; keep smoking time to the recommended 1½ hours.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat briefly before serving.
Freezer: Not recommended; texture of pickles degrades.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the bacon‑wrapped pickles up to step 4 and refrigerate, uncovered, for up to 12 hours before smoking
- Smoke the pickles a day ahead, then reheat gently in a 300°F oven for 5‑7 minutes before serving
Frequently Asked Questions
What is the cultural significance and history of stuffed bacon rack pickles in American Southern cuisine?
Stuffed bacon‑wrapped pickles are a classic Southern bar snack that emerged from the tradition of combining pickles with pork for a salty, smoky bite. They reflect the region’s love of pickling vegetables and using pork products to add richness, often served at backyard cookouts and sporting events.
What are the traditional regional variations of bacon‑wrapped pickles in the Southern United States?
In the Gulf Coast, the pickles are sometimes brushed with a honey‑mustard glaze, while in the Carolinas they may be seasoned with a mustard‑based BBQ rub. Some versions use jalapeño‑infused pickles for extra heat.
How is stuffed bacon rack pickles traditionally served in Southern gatherings?
They are usually served warm on a platter with toothpicks, alongside other smoked appetizers like chicken wings and pork ribs, often paired with a cold beer.
What occasions or celebrations is stuffed bacon rack pickles traditionally associated with in American culture?
These bite‑size treats are popular at tailgate parties, Fourth of July barbecues, and casual game‑day gatherings where finger foods are favored.
What makes stuffed bacon rack pickles special or unique in American BBQ cuisine?
The combination of tangy dill pickle, creamy cheese, and smoky bacon creates a contrast of textures and flavors that is both salty and slightly sweet, embodying the bold flavor profile of Southern BBQ.
What are the most common mistakes to avoid when making stuffed bacon rack pickles?
Common errors include cutting the pickle too deep, which causes the cheese to spill out, and under‑cooking the bacon, which can leave it chewy and unsafe. Also, failing to keep the smoker temperature steady can result in uneven crispness.
Why does this stuffed bacon rack pickles recipe use a low‑and‑slow smoke at 225°F instead of a high‑heat grill?
Low‑and‑slow smoking renders the bacon fat gently, allowing the cheese to melt slightly without leaking while infusing the pickle with a deep smoky flavor. High heat would crisp the bacon too quickly and could cause the pickle to burst.
Can I make stuffed bacon rack pickles ahead of time and how should I store them?
Yes, you can assemble them up to the seasoning step and refrigerate for up to 12 hours before smoking. After smoking, store in an airtight container in the refrigerator for up to 3 days; reheat briefly before serving.
What texture and appearance should I look for when the stuffed bacon rack pickles are done?
The bacon should be golden‑brown and crisp, the cheese should be slightly softened but not oozing, and the pickle should retain its shape with a slight sheen from the smoke. An internal temperature of 150°F confirms doneness.
What does the YouTube channel cookingintheyard specialize in?
The YouTube channel cookingintheyard specializes in backyard cooking techniques, especially grilling, smoking, and creative outdoor appetizers that combine classic comfort foods with modern twists.
How does the YouTube channel cookingintheyard's approach to Southern BBQ differ from other cooking channels?
Cookingintheyard focuses on practical, equipment‑light methods that can be executed in a typical backyard setting, emphasizing flavor layering through smoking and simple seasoning blends, whereas many other channels rely on professional‑grade equipment or elaborate prep.
Last updated: September 2, 2026
