Welcome back to The BBQ Buddha. This recipe was created for a local EGGFest at Brownsboro Hardware in Louisville, Kentucky, and highlights how the Big Green Egg’s steady heat and smoke turn simple ingredients into an irresistible appetizer. These bacon-wrapped dates filled with goat cheese and chorizo deliver a balanced mix of salty, sweet, creamy, and smoky flavors that outperform oven-made versions. They were a hit at the festival and are an easy, elegant choice whether you’re serving a crowd or enjoying a quiet evening on the patio. Relax with an ice-cold IPA and enjoy this recipe for Bacon Wrapped Dates with Goat Cheese: The Ultimate Big Green Egg Appetizer.
Step 1: Gathering the Ingredients
You don’t need a long shopping list to build complex flavor. Choose a handful of quality ingredients that contrast in texture and taste so each bite is balanced. For this recipe gather: smoked bacon, Medjool dates, goat cheese, chorizo sausage, one jalapeño, a honey for finishing, and your favorite BBQ rub. The dates offer rich, caramel-like sweetness, while chorizo and jalapeño bring savory heat that complements the creamy goat cheese. A well-balanced rub enhances the bacon’s smokiness without overpowering the fruit.
Step 2: Preparing the Protein and Wrappers
Proper prep of the bacon and chorizo ensures consistent results. Slice each bacon strip in half and then split those pieces lengthwise to create thin strips that will crisp quickly without overwhelming the date. Cook the chorizo in a skillet until browned and crumbly, then set it aside to cool. Letting the chorizo cool prevents the goat cheese filling from melting prematurely and helps maintain a clean, firm stuffing.
Step 3: Mixing the Savory Filling
Combine the cooled chorizo with goat cheese and finely diced jalapeño to create a cohesive filling. The tang of goat cheese cools the pepper’s heat, and finely dicing the jalapeño disperses its freshness without overpowering the other flavors. Mix until smooth and spreadable so the filling holds together while you stuff the dates.
Step 4: Preparing the Date Pockets
Careful prep of the dates gives a tidy presentation and makes stuffing easier. Slice each Medjool date lengthwise and remove the pit, creating a pocket rather than cutting the fruit completely in half. Dates are naturally pliable and hold their shape well, so once pitted you’ll have a steady vessel for the filling.
Step 5: Stuffing and Wrapping the Bites
Spoon a small amount of the chorizo, goat cheese, and jalapeño mixture into each date. Use just enough filling that the date can be closed around it. Wrap each stuffed date tightly with a thin strip of bacon; a snug wrap will stay in place as the bacon renders, eliminating the need for toothpicks. This creates a compact, handheld bite where smoky pork blankets sweet fruit and savory filling.
Step 6: Seasoning with Rub
Seasoning before grilling creates a caramelized exterior on the bacon. Lightly coat the bacon-wrapped dates with your chosen BBQ rub so the spices adhere to the pork’s natural moisture. The rub will mingle with rendered fat to form a flavorful crust that enhances the sweetness of the dates and the creamy heat inside.
Step 7: The Indirect Smoke on the Big Green Egg
Use an indirect setup on the Big Green Egg to render the bacon slowly and impart smoke without burning the fruit. Insert a heat deflector or ConvEGGtor and stabilize the temperature at 250°F. Add a few wood chunks for a subtle smoke. When the smoke is thin and blue, place the dates on the cooking grid and smoke for about 90 minutes, or until the bacon is dark, caramelized, and crispy while the filling melts together.
Step 8: The Pull and the Honey Drizzle
Remove the dates when the bacon reaches a deep mahogany and is crisp. While still warm, drizzle each bite lightly with honey to add a glossy finish and a fresh layer of sweetness. The warm bacon and rub will combine with the honey to form a sticky, savory glaze that ties the flavors together. Serve immediately for the best texture and flavor.
Final Serving Suggestions
These Buddha Bites are a concentrated burst of flavor and a perfect way to start any gathering. A few simple tips make the presentation and enjoyment even better:
- Resting Period: Let the bites rest about five minutes so the filling firms slightly and is easier to handle.
- Beverage Match: Pair with an ice-cold IPA—its bright hops cut through the richness and refresh the palate.
- Presentation: Arrange on a slate platter or rustic board to showcase the caramelized honey and bacon.
Bacon Wrapped Dates with Goat Cheese: The Ultimate Big Green Egg Appetizer
Ingredients
- 6 slices smoked bacon, quartered into 4 strips
- 24 Medjool dates
- 3 oz goat cheese
- 1 jalapeño, de-seeded and finely diced
- 4 oz chorizo sausage, cooked and cooled
- BBQ rub of your choice
- Honey, for drizzling
Instructions
- Quarter the bacon by cutting each strip in half lengthwise, then cut across to make shorter strips.
- De-seed and dice the jalapeño finely.
- Cook the chorizo until browned and crumbly, then set aside to cool.
- Mix the cooled chorizo with goat cheese and diced jalapeño until combined.
- Pit the dates by slicing lengthwise and removing the stones, creating pockets.
- Stuff each date with a small spoonful of the chorizo and goat cheese mixture and close it around the filling.
- Wrap each stuffed date with a bacon strip and roll tightly.
- Season the bacon-wrapped dates lightly with BBQ rub.
- Set up the Big Green Egg for indirect cooking and stabilize the temperature at 250°F.
- Smoke the dates until the bacon is crisp and caramelized, about 90 minutes.
- Remove from the grill and drizzle warm bites lightly with honey before serving.
Nutrition info is an approximation calculated automatically.
Additional Info