Print Recipe

Pickle Poppers on the Char-Broil Big Easy

Note: You'll need a Bunk Bed basket for your Big Easy to cook more than 4 or so pickle halves at a time. Poppers can be assembled in advance to finish cooking on the Big Easy.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Servings: 12 poppers
Author: Inspired by a recipe from Old Dave's Po-Farm


  • 6 baby dill pickles
  • 6 slices of bacon
  • 4 ounces cream cheese softened
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 clove of garlic minced
  • Toothpicks
  • Your favorite seasoning


  • Preheat oven to 350 F.
  • Meanwhile, slice the pickles in half horizontally. Using a melon baller carefully scoop out the centers of the pickles. Set aside. NOTE: I found it much easier to just use my finger nail (with a food-safe glove on) to do this.
  • Line a baking sheet with foil. Add bacon slices and bake for 20 minutes to partially cook the bacon. Remove to a paper towel-lined plate to drain. Cut each pieces in half lengthwise. NOTE: The easiest way to do this is to roll each piece up and then make a single cut down the middle.
  • Combine the cream cheese, cheddar, and garlic, Working in batches, form about a tablespoon of the cheese mixture into a shape like a fat cigarette that will fit into the cavity of the pickles.
  • Working in batches, add shaped cheese to the pickle centers. Secure one end of a piece of bacon to the end of the pickle slice by inserting a toothpick horizontally. Wrap the bacon around the rest of the pickle, also securing the other end with a toothpick.
  • Fire up your Big Easy.
  • Lightly dust pickle poppers with your favorite seasoning and transfer to a Big Easy basket.
  • Cook in the Big Easy for 20 minutes or until the bacon starts to char and the cheese has melted.
  • Let cool slightly before serving.