It’s going to be a spicy, bacon-wrapped party in your mouth.
- 4 large pickles
- 8 rashers of bacon
- Pickled jalapeno slices (optional) – about 4 slices per pickle
- 4 metal skewers – preferably double-pronged
- Grill-safe pan
STEP 1: Assemble your ingredients and place your pan on the grill; turn your barbecue on to medium heat.
STEP 2: Slice the pickles in half lengthwise.
STEP 3: Place the pickles, cut side down, on a couple layers of paper towel. Do the same with the jalapeno slices. Let them rest for 10-15 minutes – because there’s nothing worse than a poorly rested pickle.
STEP 4: Wrap each pickle half in a slice of bacon. If you’re using the jalapenos, place the slices on the pickle before wrapping, and then wrap ‘em up all snuggly. Like a mummy. Like a delicious, bacon-covered mummy.
STEP 5: Thread each pickle onto two skewers (one on each end) so the bacon is secured, and the pickles have no chance of wiggling around. Four pickles per pair of skewers (as pictured) should work.
STEP 6: Place the pickle skewers on the preheated pan, close the lid, and cook for 10 minutes.
STEP 7: After 10 minutes, flip the skewers over; if they’re a little stuck to the pan, gently scrape them off with a spatula. It is crucial that you protect every little bit of bacon, as it is all kinds of wrong to waste bacon, regardless of the amount.
STEP 8: When the bacon is cooked through and is beginning to get nice and crispy (another 5-10 minutes), remove the skewers from the pan, and place on a few layers of paper towel to soak up some of the grease.
STEP 9: Gently pull the pickles off the skewers, being careful not to burn yourself on the skewers themselves or the hot bacon. Serve warm (but not too warm. Burning the roof of your mouth on a hot pickle is almost as bad as burning it with hot cheese on pizza). Enjoy!