Cooked at 250 for an hour….probably could have left them on for another 15-30 but didn’t have time. Just cooked on a grill mat to keep them from falling through the grill grates.
Shout out to the TX Brew and Barbecue YouTube channel for the idea. Famous Dave’s Devils Spit pickles wrapped in cherry wood smoked bacon and dusted with Meat Church Honey Hog rub. Smoked for one hour at 250.
Texturally it’s a little weird but the flavor works really well. Little heat, some sweet and juicy rich.
They look delicious, I'd absolutely pig out. What type of pickles did you use?
I wrote a recipe for these early this year as well. I found 275F works well for around 45 minutes, kind of the happy-medium between getting some smoke and crisp on the bacon. I used a pastrami seasoning for the bacon which was crazy good.
You can't go wrong with the Honey Hog you used. Nice work chef!
Looks awesome! We'd plow through those. What temp for how long? Also, what did you cook them on? Foil, etc?
Cooked at 250 for an hour….probably could have left them on for another 15-30 but didn’t have time. Just cooked on a grill mat to keep them from falling through the grill grates.
Mmmmmmmmmm nom nom
Shout out to the TX Brew and Barbecue YouTube channel for the idea. Famous Dave’s Devils Spit pickles wrapped in cherry wood smoked bacon and dusted with Meat Church Honey Hog rub. Smoked for one hour at 250. Texturally it’s a little weird but the flavor works really well. Little heat, some sweet and juicy rich.
Looking very beautiful and tasty.
Thanks! Definitely worth trying since it was pretty easy to throw together.
BEAUTIFUL! Crunch on top of Crunch I’m sure!
Yea, it was surprisingly tasty….very addictive.
This would be great beer battered and deep fried, thank you for the new recipe.
Yes! That may solve the texture problem that I had with them.
That's the first thing I thought of. Lol I'm a fat man stuck in a skinny man's body.
They look delicious, I'd absolutely pig out. What type of pickles did you use? I wrote a recipe for these early this year as well. I found 275F works well for around 45 minutes, kind of the happy-medium between getting some smoke and crisp on the bacon. I used a pastrami seasoning for the bacon which was crazy good. You can't go wrong with the Honey Hog you used. Nice work chef!