Sticky BBQ Bacon-Wrapped Mozzarella Bites
Crispy bacon wrapped around gooey low-moisture mozzarella, lightly seasoned with BBQ rub and finished with a sticky maple-BBQ glaze. An easy game day or backyard appetizer that can be cooked on a grill, pellet grill, smoker, or in the oven.
Equipment
- Grill, pellet grill, smoker, or oven
- Grill-safe wire rack
- Rimmed sheet pan or grill-safe pan
- Cutting board
- Sharp knife
- Small bowl
- Basting brush
- Tongs
- 12 wooden toothpicks
Ingredients
For the Bacon-Wrapped Mozzarella Bites:
- 8 ounces low-moisture whole-milk mozzarella
- 6 slices regular-cut bacon cut in half crosswise
- 1 teaspoon BBQ rub preferably a balanced or lower-salt blend
For the Sticky BBQ Glaze:
- 3 tablespoons BBQ sauce
- 1 tablespoon pure maple syrup
- 1 teaspoon apple cider vinegar
Instructions
- Cut the mozzarella into 12 short, thick pieces approximately 3/4 inch wide and 1 to 1 1/4 inches long. Avoid very thin pieces because they will melt faster.
- Arrange the mozzarella pieces on a small plate or tray and freeze for 45–60 minutes. The cheese should be very cold and firm before wrapping.
- Preheat the grill, pellet grill, or smoker to 375°F. If using charcoal or gas, establish an indirect cooking zone so the bacon will not sit directly above an open flame.
- Place a wire rack over a rimmed sheet pan or other grill-safe pan. The pan will catch rendered bacon fat and any cheese that escapes.
- Cut each strip of bacon in half crosswise to create 12 shorter strips.
- Remove only a few pieces of mozzarella from the freezer at a time so the remaining cheese stays as cold as possible.
- Wrap one bacon strip tightly around each mozzarella piece. Position the bacon so it overlaps itself and covers as much exposed cheese as possible.
- Secure the overlapping bacon with a toothpick and place each bite seam-side down on the wire rack.
- Lightly season the outside of the bacon with BBQ rub. Do not heavily coat the bites because the bacon, cheese, rub, and sauce all contribute salt.
- Place the pan over indirect heat and cook for approximately 18–23 minutes, or until the bacon has rendered, browned, and is approaching crisp. Watch for signs that the mozzarella is beginning to soften or escape.
- While the bites cook, combine the BBQ sauce, maple syrup, and apple cider vinegar in a small bowl.
- Once the bacon is nearly cooked, lightly brush each bite with the BBQ glaze.
- Continue cooking for approximately 3–5 minutes, just until the glaze becomes tacky and lightly caramelized and the bacon is fully cooked.
- Remove the bites from the cooker immediately once the bacon is finished. Avoid unnecessarily extending the cooking time because the mozzarella will continue to soften.
- Let the bites rest for approximately 5 minutes before serving. The cheese inside will be extremely hot.
- Remove the toothpicks before serving, or make sure guests know they are present.
Notes
USE LOW-MOISTURE MOZZARELLA:
Low-moisture whole-milk mozzarella is strongly recommended. Do not use fresh mozzarella packed in water because its higher moisture level makes it much harder to contain. STRING CHEESE SHORTCUT:
Low-moisture mozzarella string cheese can be used as an easy shortcut. Cut the sticks into short pieces before freezing. FREEZE THE CHEESE:
The 45–60 minute freezer time is important. Starting with very cold mozzarella delays melting and gives the bacon more time to cook. CHEESE SIZE:
Short, thick pieces work better than cubes or thin sticks. They are easier for the bacon to cover and take slightly longer to melt. BACON:
Regular-cut bacon is recommended. Thick-cut bacon can take too long to crisp before the mozzarella becomes fully molten. WRAPPING:
Cover as much exposed mozzarella as possible and overlap the bacon securely. Place the seam down and secure it with a toothpick. BBQ RUB:
Use your favorite store-bought BBQ rub. Killer Hogs, Kinder's, Meat Church, or another balanced blend works well. Apply lightly. BBQ SAUCE:
Use any BBQ sauce that pairs well with pork. If the sauce is already very sweet, reduce the maple syrup. SPICY VERSION:
Replace the maple syrup with hot honey or add a small pinch of cayenne to the BBQ seasoning. CHEESE LEAKAGE:
Some cheese leakage can still happen. These are intentionally cooked until the mozzarella becomes gooey. Proper freezing, tight wrapping, and avoiding overcooking will minimize it. OVEN METHOD:
Place the bites on a wire rack set over a foil-lined rimmed baking sheet. Bake at 400°F until the bacon is nearly crisp. Brush with glaze near the end of cooking and return to the oven until sticky and fully cooked. MAKE AHEAD:
The mozzarella can be portioned and frozen ahead of time. Wrapped bites can also be assembled several hours before cooking and kept refrigerated. STORAGE:
Refrigerate cooked leftovers promptly in an airtight container and use within 3–4 days. REHEATING:
Reheat with dry heat when possible. An air fryer, toaster oven, oven, or indirect grill heat will preserve the bacon texture better than a microwave. WOOD:
If cooking on a smoker or pellet grill, apple, cherry, maple, or pecan are good choices. Keep the smoke mild because the bites cook relatively quickly. NUTRITION Estimated nutrition per serving of 2 bites: Calories: approximately 210 Protein: approximately 13 g Carbohydrates: approximately 5 g Fat: approximately 15 g Saturated Fat: approximately 8 g Sodium: approximately 540 mg Sugar: approximately 4 g Fiber: approximately 0 g Nutrition is estimated and will vary based on the bacon, mozzarella, BBQ sauce, seasoning, maple syrup, brands, and portion sizes used.
Low-moisture whole-milk mozzarella is strongly recommended. Do not use fresh mozzarella packed in water because its higher moisture level makes it much harder to contain. STRING CHEESE SHORTCUT:
Low-moisture mozzarella string cheese can be used as an easy shortcut. Cut the sticks into short pieces before freezing. FREEZE THE CHEESE:
The 45–60 minute freezer time is important. Starting with very cold mozzarella delays melting and gives the bacon more time to cook. CHEESE SIZE:
Short, thick pieces work better than cubes or thin sticks. They are easier for the bacon to cover and take slightly longer to melt. BACON:
Regular-cut bacon is recommended. Thick-cut bacon can take too long to crisp before the mozzarella becomes fully molten. WRAPPING:
Cover as much exposed mozzarella as possible and overlap the bacon securely. Place the seam down and secure it with a toothpick. BBQ RUB:
Use your favorite store-bought BBQ rub. Killer Hogs, Kinder's, Meat Church, or another balanced blend works well. Apply lightly. BBQ SAUCE:
Use any BBQ sauce that pairs well with pork. If the sauce is already very sweet, reduce the maple syrup. SPICY VERSION:
Replace the maple syrup with hot honey or add a small pinch of cayenne to the BBQ seasoning. CHEESE LEAKAGE:
Some cheese leakage can still happen. These are intentionally cooked until the mozzarella becomes gooey. Proper freezing, tight wrapping, and avoiding overcooking will minimize it. OVEN METHOD:
Place the bites on a wire rack set over a foil-lined rimmed baking sheet. Bake at 400°F until the bacon is nearly crisp. Brush with glaze near the end of cooking and return to the oven until sticky and fully cooked. MAKE AHEAD:
The mozzarella can be portioned and frozen ahead of time. Wrapped bites can also be assembled several hours before cooking and kept refrigerated. STORAGE:
Refrigerate cooked leftovers promptly in an airtight container and use within 3–4 days. REHEATING:
Reheat with dry heat when possible. An air fryer, toaster oven, oven, or indirect grill heat will preserve the bacon texture better than a microwave. WOOD:
If cooking on a smoker or pellet grill, apple, cherry, maple, or pecan are good choices. Keep the smoke mild because the bites cook relatively quickly. NUTRITION Estimated nutrition per serving of 2 bites: Calories: approximately 210 Protein: approximately 13 g Carbohydrates: approximately 5 g Fat: approximately 15 g Saturated Fat: approximately 8 g Sodium: approximately 540 mg Sugar: approximately 4 g Fiber: approximately 0 g Nutrition is estimated and will vary based on the bacon, mozzarella, BBQ sauce, seasoning, maple syrup, brands, and portion sizes used.