Grab the seasoning used for this recipe

They don’t get any tastier than this. When you think about how delicious fried pickles are, these are better. Yup – you read that right. These are better. Way better in fact. Additionally they are super easy to make and add a smoked flavor component that will knock your socks off. 3 ingredients is all it takes to make this absolutely delicious snack, or party food! What’s the most incredible about this delicious snack is that while they are cooked in a smoker, they taste like they are fried. No oil, no mess, no frying. You’re welcome!  

Let’s Prep:

Get those pickles sliced!

With as few ingredients as this recipe has it certainly doesn’t take much time to make. I prefer to slice my pickles instead of taking them directly out of the jar. Theres a couple reasons for this: 1.) I like to cut them thicker than what you get out of a jar. For me, the perfect slice is about 1/2 inch thick. This provides a nice bite through and gives a lot of flavor that stands up to the other bold flavors in this recipe. 2.) The flavor is better. There I said it. When those small slices sit in the brine solution in the jar through manufacturing, shipping, and sitting on the shelves, they have a tendency to get softer and can fall apart. They will work for this recipe in a pinch – but trust me slice your own. After that, get your bacon and crackers out of the packaging and have them ready and within reach, and you’re set!   Sandwich a pickle slice in between 2 Ritz Crackers and wrap it in half of a slice of bacon. That’s it! The only thing to keep in mind is that when you wrap the bacon make sure the bottom of the slices are on the bottom so the weight of the snacks keeps it all wrapped up the way it should be. If you have the ends of the bacon on top, then the bacon will curl and come apart.    

Let’s Cook:

Pro Tip: Use a wire rack to cook on. That will save you a huge amount of time and effort in putting them on, and taking them off the smoker. In addition, this will save you the imminent trouble of your bacon coming unwrapped when you’re moving them on and off the smoker. Aside from that- it’s all pretty self-explanatory and the recipe is listed below. Make sure you have a sufficient amount of seasoning on the bacon and you’ll be in business! Follow the instructions below. They’ll get you to where you need to be. However there are some fluctuations that could cause some slight variances in how your food cooks. The thickness of the bacon, or the temapature of them when they are put on as a couple examples. With that said, when your bacon is a nice crispy brownish-amber, you’re ready to pull off. If they begin to look like they are charring, you’ve probably gone too far.  

Let’s Eat:

Now that the bacon is perfectly cooked and the smoky flavor has been imparted, it’s time to remove from the smoker and get ready to eat. Make sure to let them cool for at least 5 minutes to prevent the always unpleasant mouth burn. It’ll be tough, but you can do it! Serve with buffalo ranch and you’ll be in snack food paradise. They just don’t get much better than this!   If you’ve tried this – or are going to, leave me a comment down below. I’d love to see it!        

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Grab the seasoning used for this recipe

Grab the seasoning used for this recipe