Skip to content
MIKAMADO.
Skip to content

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.

Dátiles Medjool envueltos en bacon caramelizado y glaseados con Pedro Ximénez, recién hechos sobre la parrilla de un kamado.Save to Pinterest
Download recipe as PDF
Prep
20 min
Cook
14 min
Servings
6 servings
Temperature
210 °C

Ingredients

  • pitted Medjool dates18 ud
  • blue cheese (Cabrales, Gorgonzola or Roquefort)120 g
  • thin smoked bacon slices, halved9 ud
  • Pedro Ximénez sherry80 ml
  • toasted walnut halves (optional)18 ud
  • honey1 cda
  • sprigs of fresh rosemary2 ud
  • freshly ground black pepper1 pizca

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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

As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.

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.

More kamado recipes

KEEP READING

Go deeper on this dish