This recipe is very easy to make and the beauty of it is that you don't need a lot of ingredients. To start off, pick up your favourite high quality pickles or pickle spears and some classic American style streaky bacon - preferably one that has less sodium . This recipe is best done with a thinner bacon vs thick cut. Once your ingredients gathered, take your quartered pickle and wrap 1 full piece of bacon around the pickle making sure it's secured with a toothpick. Once all your pickles have been wrapped it's now time to apply your BBQ Rub - we applied it just to the top section which adds more then enough flavour to this. Because the rub that we chose has salt in it, it's important to make sure that you use a bacon that has less sodium in it as both the pickle and the rub will add the extra saltiness needed.
Once your pickles have been wrapped in the bacon as well as seasoned its now time to get the grill set up for cooking around 350F. For this cook we used the Camp Chef Woodwind 24 Pellet Grill with the smoke setting to 10 but this can be done on any grill using the indirect cooking method. When your grill is up to tempreture place the bacon wrapped pickles onto the grill and begin smoking at 350F for approximately 1 hour or until you have reached your preferred doneness on the bacon.
While the bacon wrapped pickles are cooking, it's now time to mix together your spicy dill dipping sauce. This sauce makes a great thing even great so you don't want to miss this dip. To make it simply combine all your ingredients together well and adjust the spiciness as needed.
After 60 minutes or at your preferred doneness, remove them from the grill and let them cool for for a few minutes because they are super hot and you will burn your mouth if you taste it right off the grill. That is! Now grab that sauce, get dippin and enjoy your new favourite BBQ appetizer!
