This post contains affiliate links. Please see our disclosure policy.

Mastering the art of the side dish is what separates a backyard hobbyist from a professional pitmaster. While plain roasted greens are fine for a weeknight, learning How to Grill Bacon Wrapped Vegetables on the Big Green Egg provides a smoky and indulgent flavor profile that pairs perfectly with any main protein. By wrapping fresh garden vegetables in thick-cut bacon, you create a self-basting environment that keeps the interior tender while the exterior crisps to perfection. This process provides a savory crunch that transforms standard side dishes into a highlight of your outdoor cookout.

The secret to success with this recipe lies in the temperature control and the specific rendering of the bacon fat on the cast iron grate. Because bacon requires more time to crisp than asparagus requires to cook, you must use a specific par-cooking technique to ensure everything finishes at the same moment. This technique prevents the vegetables from becoming mushy while ensuring the bacon is fully rendered and mahogany in color. Serving these colorful bundles alongside a charred steak or smoked chicken creates a visually stunning and flavor-packed plate. Now get yourself a favorite beverage, sit back, and enjoy our guide on How to Grill Bacon Wrapped Vegetables on the Big Green Egg.

Step 1: Preparing the Vegetables
Step 2: Peeling the Asparagus
Step 3: Par-Cooking the Bacon
Step 4: Wrapping and Seasoning the Bundles
Step 5: The Final Sear on the Big Green Egg
Step 6: The Finish and Serving Suggestions
How to Grill Bacon Wrapped Vegetables on the Big Green Egg Recipe

Get My NEW Book

The Ultimate Big Green Egg Cookbook

order now

Step 1: Preparing the Vegetables

Proper preparation is the most important step to avoid the common pitfall of serving tough or unevenly cooked vegetables. By peeling the exterior of the carrots, you remove the bitter skin and ensure a uniform surface for the bacon to adhere to during the wrapping process. This process provides a smooth and clean presentation that reflects the high standards of a professional-grade side dish. You should aim for a consistent thickness across all your carrots to guarantee they finish cooking at exactly the same time on the Big Green Egg.

While most people simply wash their vegetables, taking the time to peel them allows the heat of the charcoal to penetrate more effectively. Because the outer layer of a carrot can sometimes be fibrous, removing it ensures a tender and sweet result after the sear. You should also take a moment to trim the woody ends of your asparagus spears to maintain a high-quality texture throughout the bundle. Once your vegetables are cleaned and peeled, you have the perfect foundation for the smoky flavors of the bacon and the grill.

Grilled Bacon Wrapped Vegetables with OXO

Step 2: Peeling the Asparagus

Maximizing the yield of your produce is a hallmark of a smart pitmaster who respects his ingredients. By peeling away the tough and woody exterior of the lower asparagus stalks, you transform a part of the vegetable that many people simply discard into an edible delight. This process provides a more delicate texture that allows the heat of the Big Green Egg to soften the spear without overcooking the tender tips. You should focus on the bottom two or three inches of the stalk where the skin is thickest and most fibrous.

While snapping the ends off is a common practice, peeling is the superior method for maintaining the length and presentation of the spear. Because the outer layer of the base is dense, removing a few thin layers ensures that every part of the asparagus bundle is as tender as the head. This technique allows the smoky bacon fat to penetrate the vegetable more deeply during the grilling process. Once you have removed the tough skin, your asparagus is ready to be bundled and seasoned for the fire.

Step 3: Par-Cooking the Bacon

Mastering the timing of different ingredients on the grill is a fundamental skill for any serious pitmaster. By par-cooking the bacon over medium-high heat at 350°F before wrapping your vegetables, you ensure that the fat begins to render without overcooking the delicate asparagus. This process provides a crucial head start for the pork so that it can reach a perfect crispness in the final stage of grilling. You should place the strips directly on the grate and watch for the initial curl that indicates the rendering has begun.

While it may seem easier to wrap raw bacon, doing so often results in limp, greasy pork or incinerated vegetables. Because bacon requires more time to develop a crunch than a slender carrot or asparagus spear, this initial sear is the only way to achieve a balanced finish. You should remove the strips from the heat after just one or two minutes while they are still incredibly flexible and easy to manipulate. Once the bacon has cooled slightly, you will have a pliable and partially rendered wrap that is ready to bond with your vegetables and your favorite BBQ rub.

Step 4: Wrapping and Seasoning the Bundles

Creating tight and secure bundles is the key to ensuring your side dish survives the heat of the Big Green Egg without falling apart. After allowing the par-cooked bacon to cool enough for safe handling, you should wrap one full slice around each individual carrot in a spiral pattern. For the asparagus, you should group three or four spears together and secure them with another pliable strip of bacon. This process provides a stable package that allows the heat to circulate around the vegetables while the bacon fat bastes the interior.

Once the bundles are wrapped, you must apply a generous layer of your favorite BBQ rub to the exterior of the bacon. While the pork provides a natural saltiness, the addition of a high-quality rub introduces the aromatics and sugars necessary for a professional finish. You should ensure the seasoning is distributed evenly so it can bond with the rendering fat during the final sear. Because the rub caramelizes over the charcoal, this step is vital for achieving the deep mahogany color that defines a great BBQ side dish.

Step 5: The Final Sear on the Big Green Egg

Precision during the final minutes of the cook is what ensures your vegetables maintain their vibrant color while the bacon reaches peak crispness. By placing the asparagus bundles and wrapped carrots over direct heat at 350°F, you initiate the final rendering process that locks in the smoky charcoal flavor. This process provides the high-intensity environment needed to crisp the par-cooked bacon and caramelize the BBQ rub. You should stay close to the grill and use a pair of long-handled tongs to rotate the bundles every two minutes to ensure an even cook.

While the cook time is fast, you should rely on your visual cues to determine exactly when to pull the food from the grate. You will know the dish is perfect when the bacon is a deep, crispy brown and the asparagus has turned a bright, vivid green. Because the carrots are denser, they will take on a brilliant orange hue as their natural sugars begin to roast. Once you see these color changes and the bacon is fully rendered, you must remove them immediately to prevent the tips from charring. This technique ensures a professional presentation where every component is cooked to its ideal texture and flavor.

How to Grill Bacon Wrapped Vegetables on the Big Green Egg

Step 6: The Finish and Serving Suggestions

Recognizing the exact moment to pull your vegetables from the fire is a skill that ensures your side dish remains the highlight of the plate. By monitoring the texture of the pork and the vibrancy of the vegetables, you can guarantee a professional result every time you open the dome. This process provides the perfect balance between a smoky, crispy exterior and a tender, succulent interior. You should feel for a slight resistance when piercing the carrots with a fork, while the asparagus should remain firm enough to hold its shape without drooping.

Once the bacon has reached a uniform mahogany color and the fat is bubbling, you should remove the bundles from the Big Green Egg immediately. While these are delicious on their own, serving them with a light drizzle of balsamic glaze or a sprinkle of fresh sea salt can elevate the flavors even further. Because the bacon and BBQ rub provide a heavy savory element, pairing these with a bright chimichurri or a zesty lemon aioli offers a refreshing contrast. You should arrange the bundles on a warm platter to maintain their temperature while you finish slicing your main protein. This technique ensures that your Bacon Wrapped Asparagus and Carrots are served at their peak, providing a restaurant-quality experience right in your own backyard.

Save Pin Print

No ratings yet