Pitmaster's ELEVATED Appetizer | Stuffed Dates in Bacon Sauce | FT. BBQ Chef Mark Ashby

Hey everyone, welcome back to Grill Mark Co.! Today, I’m sharing a killer appetizer that’s sure to impress at your next cookout: Dates Stuffed with Goat Cheese in Bacon Brown Butter. This dish is the perfect mix of sweet, savory, and smoky, and it’s super easy to make. Let’s dive in!

Prep Time: 25 min | Cook Time: 25 min | Difficulty: Easy | Servings: 4 to 6

Ingredients:

• 2 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh parsley
• Zest and juice of 1 orange
• 8 ounces smoky thick-cut bacon, diced
• 4 tablespoons (1/2 stick) unsalted butter
• Kosher salt and freshly ground black pepper
• 6 ounces goat cheese
• 12 pitted dates

Directions:

1. Fire up your grill to 350°F with offset coals and dampers half open. Place a small cast-iron pan on the grill to preheat.
2. In a bowl, mix together the balsamic vinegar, parsley, and orange zest and juice. Set this aside – it’s going to be our magic sauce later.
3. Add the diced bacon to the hot pan and cook until it’s crispy, about 5 to 8 minutes. Then, toss in the butter and let it melt and brown with the bacon fat for about 2 minutes. Pour this mixture into the balsamic mix and stir it all together. Add a pinch of salt and pepper to taste.
4. Stuff each date with goat cheese. Don’t worry if it gets a little messy – that’s part of the fun! Place the dates slit-side up in another small cast-iron pan and move it off the direct heat. Close the grill lid and let the dates cook until they’re soft and the cheese is warm and gooey, about 4 to 5 minutes.
5. Once done, transfer the dates to a platter and drizzle the warm bacon-balsamic mixture over them. Serve immediately and watch them disappear!

I hope you all enjoy making (and eating) these as much as I do! If you try this recipe, drop a comment and let me know how it turned out. Don’t forget to like, subscribe, and hit that notification bell for more awesome grilling recipes. See you next time on Grill Mark Co. – happy grilling!

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