Recipe · Direct · Easy
Bacon-Wrapped Dates on the Grill
The sweet-and-savory bite that vanishes first: Medjool dates stuffed with blue cheese, hugged in crisp bacon and lacquered with Pedro Ximénez, caramelized over the kamado's direct fire.
Quick answer
Stuff pitted Medjool dates with blue cheese, wrap them in thin bacon and grill over the kamado's direct fire at 210 °C, turning for 12-14 minutes until the bacon is crisp and golden. Brush with a Pedro Ximénez reduction and serve warm: an irresistible sweet-and-savory bite.
One big step at a time, screen kept on and built-in timers.
- Prep
- 20 min
- Cook
- 14 min
- Servings
- 6 servings
- Temperature
- 210 °C
What time do you want to eat?
Pick a time and we'll tell you when to start.
12:56
Start the prep
13:16
Light the kamado
13:36
Onto the kamado
14:00
Serve
Estimate: it includes lighting and settling the kamado plus a margin for large cuts. If the recipe asks you to marinate or salt ahead, add that time.
Fire setupDirect heat
- Dome
- 210 °C
- Deflector
- No
- Grate
- Standard height
- Setup
- Cast-iron griddle and skewers
Temperature curve
0:45 h from lighting
Kamado dome
| # | From | Phase | Dome |
|---|---|---|---|
| 1 | 0:00 | Light the charcoalDirect cooking with the lid closed | 20 → 210 °C |
| 2 | 0:20 | StabiliseCast iron plate on the grate | 210 °C |
| 3 | 0:30 | Put the food in | 210 → 195 °C |
| 4 | 0:32 | CookTurn every 3-4 min until the bacon is crisp | 195 → 210 °C |
| 5 | 0:44 | SearPedro Ximénez glaze in the last minute | 210 → 205 °C |
| 6 | 0:45 | Serve | off |
0:00 is the moment you light the charcoal. Internal temperatures are the ones the recipe gives; without a probe, go by the times. Turn these times into clock times with the planner
For this recipe
Ingredients
- pitted Medjool dates18
- blue cheese (Cabrales, Gorgonzola or Roquefort)120 g
- thin smoked bacon slices, halved9
- Pedro Ximénez sherry80 ml
- toasted walnut halves (optional)18
- honey1 tbsp
- sprigs of fresh rosemary2
- freshly ground black pepper1 pinch
Allergens
- Milk
- Tree nuts
- Sulphites
The walnut is optional: leave it out to avoid tree nuts.
Based on the recipe's ingredients. Always check the label of every product you buy.
The gear for this recipe
Big Green Egg LargeThe Big Green Egg Large is the reference kamado for this appetizer: its precise airflow control lets you lock in the 210 °C of direct heat that caramelizes the bacon without scorching it, and its ceramic mass holds the temperature steady even as you lift the lid to turn the dates. The Large grate gives plenty of room to grill two dozen in one batch.
Carboext 100% Holm Oak Lump Charcoal, 15 kg Sack
Lodge Square Cast Iron Griddle 11" (28 cm)The Lodge cast-iron griddle solves the main challenge of grilling small dates over coals: it keeps them from falling through the bars and, above all, contains the flare-ups caused by bacon fat dripping onto the embers. Its surface banks heat for an even sear and catches the Pedro Ximénez glaze so every date is lacquered alike.
AWCIGG Skewer Set with StandsThe AWCIGG skewer-and-rack set turns flipping the dates into a single move: thread several onto each skewer and turn them all at once, with no rolling and no unraveling bacon. The racks lift the skewers above the grate for even browning on both sides, ideal when you're grilling two dozen for a sharing spread.
Weber Silicone Barbecue Basting Brush 40 cm
Method
- 01
Pit and fill
If the dates have pits, slit them down one side with a paring knife and remove the pit without splitting them fully. Fill each with a hazelnut-sized piece of blue cheese and, if you like, a toasted walnut half. Press gently to close.
- 02
Wrap in bacon
Wrap each date in half a slice of thin bacon, seam-side down. Secure with a toothpick soaked in water (so it won't burn) or thread several onto a skewer so you can turn them all at once over the coals.
- 03
Reduce the Pedro Ximénez
In a small saucepan, bring the Pedro Ximénez and honey to a gentle simmer and reduce for 5-7 minutes until it coats the back of a spoon. Keep it warm; it will thicken further as it cools.
- 04
Set up the fire
Light the kamado for direct cooking and settle it at 210 °C with the lid closed. Set a cast-iron griddle on the grate and let it heat for 10 minutes: it will tame fat flare-ups and give an even sear.
- 05
Grill and caramelize
Lay the dates on the hot griddle and grill for 12-14 minutes, turning every 3-4 minutes so the bacon browns all around. They're ready when the bacon is crisp and the cheese just begins to bubble out.
- 06
Glaze and serve
Brush the dates with the Pedro Ximénez reduction in the final minute, let it glaze for 30 seconds, then pull them off. Finish with black pepper and a few rosemary leaves. Serve warm: they're at their best straight off the grill.
About this recipe
The English call them devils on horseback; in Spain they're the aperitivo that never fails at a fireside gathering. The magic is in the contrast: the near-caramel sweetness of the Medjool date, the salty, creamy hit of blue cheese, and bacon that turns crisp over the kamado's direct fire.
The sweet-savory balance
Blue cheese brings salt and punch; for something milder, try creamy goat cheese or tuck a toasted walnut inside the date for texture. The trick is not to overfill: a hazelnut-sized portion is enough to melt without spilling out.
Direct fire makes the difference
Over the kamado's direct fire, the bacon fat renders and browns the wrap in minutes while the date warms through. Temperature control is key: at 210 °C the bacon caramelizes without scorching. A cast-iron griddle on the grate keeps dripping fat from flaring up and spreads the heat evenly.
In 30 seconds
Pitted Medjool dates + blue cheese, wrapped in thin bacon, over direct fire at 210 °C for 12-14 minutes, turning until caramelized. Finish with a reduced Pedro Ximénez glaze. Serve warm, straight off the grill.
Will it fit your kamado?
Small
33-40 cm · Joe Jr, MiniMax
Tight
The 28 cm griddle is a tight fit; the 18 dates probably go in one or two batches.
Medium
46-51 cm · Classic, Large
Fits
All 18 dates fit on the griddle at once.
Large
56-61 cm · Big Joe, XL
Fits
Room to spare: two griddles fit to double the batch.
What to serve with it
Sides
- Grilled Padrón peppers
- Toasted almonds and olives
- Wine
- Oloroso sherry from Jerez or a Jumilla Monastrell red
- Beer
- Stout or porter
- Alcohol-free
- Iced black tea with orange
Leftovers and storage
- In the fridge
- Refrigerate within 2 h in an airtight container; 3-4 days.
- Freezing
- Freeze cooked for 2-3 months; thaw in the fridge and do not refreeze.
- Reheating
- Griddle or kamado at 200 °C for 4-5 min, until the bacon crisps again and they are piping hot.
- Using them up
- Chopped over a rocket and walnut salad with a drizzle of the reduction.
Cool and refrigerate within 2 hours. When in doubt, throw it out.
Leftover embers
You still have embers: what to do with the leftover heat
For 14 min at 210 °C in a classic kamado you load about 800 g of charcoal and burn 600 g: when you serve, about 250 g of live embers remain. Before you shut the vents, that is still enough for:
Without touching the vents
210 °Cgrilled vegetables
25 minof embers
- Garlic Butter Naan on the Kamado18 min · 260 °C
- Charred Wild Green Asparagus on the Kamado8 min · 240 °C
- Grilled peaches with honey and vanilla ice cream on the kamado8 min · 210 °C
No recipe needed
- Strips of courgette and aubergine, char-marked (5 min)
- Pita or naan from shop dough, on the grate (3 min each)
- Halved tomatoes, cut side down, for a sauce (10 min)
Closing the vents halfway and waiting for it to drop
140-200 °Cdessert while you eat
35 minof embers
- Garlic-stuffed portobello mushrooms grilled in the kamado22 min · 190 °C
- Kamado-roasted figs with goat cheese and honey7 min · 200 °C
- Brioche Burger Buns on the Kamado18 min · 190 °C
No recipe needed
- Yesterday's bread with oil and garlic, on the grate (10 min)
- Corn cobs in their husks (30 min)
Before opening the lid, crack it open for a few seconds first; if you raise the heat, stir the ash so the coals can breathe. And if you are not going to use them: once the food is out, close the bottom and top vents. The charcoal that does not burn (about 250 g) can be used next time. Different size of kamado? Work out your load for 1 h of fire, lighting included.
Editor's tips
- Choose Medjool dates, big and fleshy; if they're dry, soak them for 10 minutes in warm water or in the Pedro Ximénez itself before filling.
- Use thin bacon: thick rashers won't crisp up before the cheese melts and escapes. One slice halved wraps each date without too much overlap.
- Watch for flare-ups: bacon fat drips and can catch. The cast-iron griddle prevents them, but if you grill straight on the grate, keep a cooler zone ready to move the dates aside.
Gear for this recipe
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Big Green Egg Large
The Big Green Egg Large is the reference kamado for this appetizer: its precise airflow control lets you lock in the 210 °C of direct heat that caramelizes the bacon without scorching it, and its ceramic mass holds the temperature steady even as you lift the lid to turn the dates. The Large grate gives plenty of room to grill two dozen in one batch.
€2,099
Carboext 100% Holm Oak Lump Charcoal, 15 kg Sack
€38
Lodge Square Cast Iron Griddle 11" (28 cm)
The Lodge cast-iron griddle solves the main challenge of grilling small dates over coals: it keeps them from falling through the bars and, above all, contains the flare-ups caused by bacon fat dripping onto the embers. Its surface banks heat for an even sear and catches the Pedro Ximénez glaze so every date is lacquered alike.
€51
AWCIGG Skewer Set with Stands
The AWCIGG skewer-and-rack set turns flipping the dates into a single move: thread several onto each skewer and turn them all at once, with no rolling and no unraveling bacon. The racks lift the skewers above the grate for even browning on both sides, ideal when you're grilling two dozen for a sharing spread.
€23
Weber Silicone Barbecue Basting Brush 40 cm
€14
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FAQ
What's the best cheese for bacon-wrapped dates?
Blue cheese (Cabrales, Gorgonzola or Roquefort) is the classic, because its saltiness contrasts with the date's sweetness. For a milder version, creamy goat cheese or even small cubes of aged Manchego work well.
At what temperature do you grill bacon-wrapped dates on a kamado?
Over direct heat, around 200-220 °C. At that temperature the bacon browns and caramelizes in 12-14 minutes without drying the date or losing the cheese. Turn them every 3-4 minutes for an even color.
Can I prepare bacon-wrapped dates in advance?
Yes. You can fill and wrap them up to 24 hours ahead and keep them covered in the fridge. Grill them just before serving and make the Pedro Ximénez glaze fresh so it stays glossy.
Do the dates need to be pitted?
Yes, always. The easiest route is to buy pitted Medjool dates; if they still have pits, slit them down one side with a paring knife and remove the pit carefully so you can stuff them.
What can I use instead of Pedro Ximénez?
A balsamic reduction, a sweet wine such as Moscatel, or, in its simplest form, honey with a splash of sherry vinegar. You can also skip the glaze altogether: the date already brings plenty of sweetness.
What do I do with the embers left after making Bacon-Wrapped Dates on the Grill?
After 14 min at 210 °C in a classic kamado about 250 g of live embers remain: 25 min more at 210 °C without touching the vents or 35 min at 140-200 °C closing the vents. If you are not going to use them, close both vents and keep the charcoal for next time.
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The Big Green Egg Large is the reference kamado for this appetizer: its precise airflow control lets you lock in the 210 °C of direct heat that caramelizes the bacon without scorching it, and its ceramic mass holds the temperature steady even as you lift the lid to turn the dates. The Large grate gives plenty of room to grill two dozen in one batch.
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