Disclosure: I received product to sample from Swine Dining. All opinions are my own.
Crunchy, barbecue-spiced baked pickle spears take tasty cookout snacks to the next level!
While I am partial to our secret family recipes, I also love to try rubs and sauces from other barbecue aficionado’s as well … so when #CookoutWeek sponsor Swine Dining offered to send me their Wimpy’s BBQ Rub to try out, I of course said yes!
Swine Dining makes all of their rubs from scratch in small batches to ensure quality and freshness, and it shows in their products. I really like their Wimpy’s BBQ Rub because it’s a sweet rub, and while I’m a huge fan of spicy stuff, not everyone in our family is so this was the perfect choice to use in my barbecue-spiced baked pickle spears!
Our family is a family of fried pickle lovers, but it’s not always easy to fry a batch up when the barbecue mood strikes … and let’s be real … they aren’t exactly the healthiest snack around.
Enter my barbecue-spiced baked pickle spears.
Made by baking instead of frying, they’re a much healthier option to the traditional version … and when you add a liberal dose of barbecue rub to both the flour and the panko these crunchy spears are breaded in, you find yourself with an equally-delicious version that takes tasty cookout snacks to a whole ‘nother level!
If you’re looking for a unique eat to add to your next cookout, look no further … I think my baked pickle spears are exactly what you’re looking for. Serve them with your favorite dipping sauce — I may be partial to a mix of ranch dressing and barbecue sauce — and your family will be giving you high-fives all night.
- ½ cup all-purpose flour
- 2 tablespoons barbecue rub, divided
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 16 kosher dill pickle spears
- Olive oil spray
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place the flour in a shallow dish, and stir in 1 tablespoon barbecue rub until evenly combined. Place the eggs in another shallow dish. Place the panko in another shallow dish, and season with the remaining 1 tablespoon barbecue rub.
- Pat the dill pickle spears dry with paper towels. Dredge the pickle spears in the flour, then dip in the egg, then dredge in the panko. Arrange the pickles in a single layer on the prepared baking sheet, then lightly spray with olive oil spray.
- Bake for 12 to 16 minutes or until crispy and lightly browned. Serve with your favorite dipping sauce.