Bacon + pickles + cream cheese = game day Magic
Bacon + pickles + cream cheese = game day MAGIC 🔥🥒🥓 is a easy American BBQ recipe that serves 8. 120 calories per serving. Recipe by cookingintheyard on YouTube.
Prep: 12 min | Cook: 30 min | Total: 52 min
Cost: $4.50 total, $0.56 per serving
Ingredients
- 4 whole Large Dill Pickles (cut ends off, halved, and cored to create cups)
- 4 oz Cream Cheese (softened, room temperature for easy filling)
- 8 slices Bacon Strips (cut strips in half if using full‑length strips; keep cold until wrapping)
- 1 tsp Barbecue Rub (any favorite store‑bought or homemade rub)
Instructions
Prepare the Pickles
Trim the ends off each pickle, cut each in half lengthwise, and use a small spoon or melon baller to core out the center, creating a cup shape.
Time: PT5M
Fill with Cream Cheese
Spoon softened cream cheese into each pickle cup, filling them about three‑quarters full.
Time: PT2M
Wrap with Bacon
Lay a slice of bacon flat, place a filled pickle half at one end, and roll the bacon around the pickle, overlapping the ends slightly. Secure with a toothpick if needed.
Time: PT5M
Season
Sprinkle the preferred barbecue rub evenly over the bacon‑wrapped pickles.
Time: PT1M
Smoke the Pickles
Arrange the wrapped pickles on a wire rack in the smoker set to 225°F (107°C). Smoke for about 30 minutes, or until the bacon is crisp and the cheese is warmed through.
Time: PT30M
Temperature: 225°F
Rest and Serve
Remove from the smoker, let rest for 2 minutes, then serve warm as bite‑size appetizers.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 6g
- Carbohydrates
- 3g
- Fat
- 9g
- Fiber
- 0g
Dietary info: Gluten‑Free (if using gluten‑free rub), Not Vegetarian, Low‑Carb
Allergens: Dairy (cream cheese), Pork
Ingredient Substitutions
- Instead of Large Dill Pickles: Cornichons, gherkin pickles
- Instead of Cream Cheese: Goat cheese, herbed ricotta
- Instead of Bacon Strips: Turkey bacon, prosciutto
- Instead of Barbecue Rub: Smoked paprika, garlic powder
Equipment Needed
- Sharp Knife
- Cutting Board
- Small Spoon or Melon Baller
- Small Spoon for Filling
- Smoker or Grill with Indirect Heat
- Tongs
- Wire Rack or Baking Sheet
Critical Steps — Do Not Skip
- Coring the pickle to create a stable cup
- Wrapping the bacon tightly to prevent leaks
- Smoking until bacon is crisp but not burnt
Chef Tips from the Video
- Use cold bacon and chill the filled pickles briefly; this makes the wrap tighter and prevents tearing.
- For extra smoky flavor, add a few wood chips (hickory or apple) to the smoker.
Troubleshooting
Bacon does not become crisp.
Increase smoker temperature to 250°F (121°C) for the last 5‑10 minutes or finish under a broiler for 1‑2 minutes.
Cheese leaks out during smoking.
Do not overfill the pickle cup and make sure the bacon is wrapped tightly; chill the filled pickles for 5 minutes before wrapping.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat briefly before serving.
Freezer: Not recommended; texture of bacon and pickle degrades.
Room temperature: Do not leave out more than 2 hours due to dairy and pork safety.
Make-Ahead Tips
- Assemble the wrapped pickles and keep them refrigerated (unseasoned) for up to 12 hours before smoking.
- Season just before smoking to keep the rub from drawing moisture out of the bacon.
Frequently Asked Questions
What is the cultural significance and history of bacon‑wrapped pickle shots in American BBQ cuisine?
Bacon‑wrapped pickles originated as a playful bar snack in the Southern United States, combining the region’s love for smoky pork and tangy pickles. They became popular at backyard cookouts and sports‑watch parties as a bite‑size, indulgent treat that balances salty, sour, and creamy flavors.
What are the traditional regional variations of bacon‑wrapped pickle shots in the United States?
In the South, the classic version uses dill pickles, smoked bacon, and a simple pepper rub. In the Midwest, some cooks add a spicy mustard glaze, while West Coast versions may use applewood‑smoked bacon and a honey‑chipotle rub for a sweet‑heat twist.
How are bacon‑wrapped pickle shots traditionally served in Southern BBQ gatherings?
They are usually served warm on a platter alongside other finger foods like deviled eggs and fried okra, often with extra BBQ rub or a dipping sauce on the side for guests to add more flavor.
What occasions or celebrations are bacon‑wrapped pickle shots traditionally associated with in American culture?
These bite‑size snacks are a staple at backyard barbecues, tailgate parties, Super Bowl gatherings, and casual holiday get‑togethers where easy, handheld foods are prized.
How does the bacon‑wrapped pickle shot fit into the broader American BBQ cuisine tradition?
It exemplifies the BBQ tradition of marrying smoky meat with bold, contrasting flavors—salty bacon, tangy pickle, and creamy cheese—mirroring the balance found in many classic BBQ sides and sauces.
What are the authentic traditional ingredients for bacon‑wrapped pickle shots versus acceptable substitutes?
Authentic ingredients include dill pickles, regular pork bacon, plain cream cheese, and a classic BBQ rub. Acceptable substitutes are cornichons for smaller pickles, turkey bacon for a leaner option, goat cheese for a tangier filling, and a homemade spice blend if store‑bought rub isn’t available.
What other American BBQ dishes pair well with bacon‑wrapped pickle shots?
They pair nicely with smoked chicken wings, pulled pork sliders, corn on the cob, and a creamy coleslaw, creating a balanced plate of protein, carbs, and fresh vegetables.
What makes bacon‑wrapped pickle shots special or unique in American BBQ cuisine?
The combination of crisp, smoky bacon with a cool, creamy cheese‑filled pickle creates a surprising texture and flavor contrast that isn’t found in most traditional BBQ dishes, making it a memorable novelty bite.
How has the bacon‑wrapped pickle shot evolved over time in American BBQ culture?
Originally a simple bar snack, the recipe has evolved to include variations like adding jalapeños, using flavored cream cheeses, or finishing the bites under a broiler for extra crispness, reflecting modern chefs’ desire for bold twists.
What are common misconceptions about bacon‑wrapped pickle shots?
Many think the pickles become soggy during smoking, but when properly cored and filled, the cheese acts as a barrier, keeping the pickle crisp. Another myth is that they must be deep‑fried; smoking provides a healthier, equally tasty alternative.
What are the most common mistakes to avoid when making bacon‑wrapped pickle shots?
Common mistakes include overfilling the pickle, which causes cheese to leak, and wrapping the bacon too loosely, leading to it unraveling during smoking. Also, smoking at too low a temperature can leave the bacon rubbery.
Why does this bacon‑wrapped pickle shot recipe use a smoker instead of an oven?
A smoker imparts a deep, wood‑smoked flavor that an oven cannot replicate, and the low, indirect heat gently renders the bacon while keeping the cheese warm without melting it completely.
Can I make bacon‑wrapped pickle shots ahead of time and how should I store them before cooking?
Yes, you can assemble the wrapped pickles, cover them tightly, and refrigerate for up to 12 hours. Keep them unseasoned until just before smoking to prevent the rub from drawing moisture out of the bacon.
What does the YouTube channel cookingintheyard specialize in?
The YouTube channel cookingintheyard specializes in simple, outdoor‑focused recipes that make the most of grills, smokers, and backyard cooking equipment, often featuring quick appetizers and rustic comfort foods.
How does the YouTube channel cookingintheyard's approach to American BBQ cooking differ from other BBQ channels?
Cookingintheyard emphasizes minimal prep, using everyday pantry ingredients and focusing on flavor‑first techniques like smoking and seasoning, whereas many other BBQ channels may delve into complex rub formulations or elaborate meat cuts.
Last updated: August 31, 2026
