These BBQ date bombs are filled with kielbasa sausage, melt-y Jack cheese, and touch of dried chilies. Finished with a bacon wrap and swipe of tangy mustard BBQ sauce, they make a deliciously sweet, smoky, spicy, tangy bite that’s perfect for Father’s Day grill fests and beyond. On days when we’re not grilling, we like to bake these in the oven. You’ll find instructions for both ways of cooking below.
- 24 Medjool dates
- 24 1/2-inch cubes Monterey Jack cheese (about 3 ounces)
- 24 1/2-inch cubes Kielbasa, cut into (about 2 ounces)
- 1 1/2 teaspoons red pepper flakes
- 12 slices bacon (about 12 ounces), cut in half crosswise
- 12 (6-inch) bamboo skewers or 24 wooden cocktail picks
- 1/3 cup Carolina Style Mustard BBQ sauce plus extra for serving
If baking, heat oven to 400ºF. If grilling, prepare grill or grill pan for medium heat.
Make a small slit lengthwise down the center of each date. Remove and discard pits.
Stuff each date with a cube each of cheese and sausage, then sprinkle with generous pinch red pepper flakes. Close up dates, then wrap with bacon.
To grill: Grill, using indirect heat if you’re on a charcoal grill, turning dates occasionally, until bacon is cooked through and crispy, about 10 minutes.
To bake: Arrange dates on a rimmed baking sheet. Bake until bacon is golden and crispy on bottom, about 10 minutes, then turn and continue baking, until bacon is cooked through and crispy all over, 8 to 10 minutes more.
Remove dates from grill or oven. Let cool 1 to 2 minutes. Thread onto skewers or wooden picks and arrange on a serving plate. Brush tops with additional BBQ sauce. Serve warm with more sauce for dipping.