Ramp and Bacon BBQ
Every spring, West Virginians head to the hills to forage ramps - the pungent wild leeks that are the Mountain State's most beloved delicacy. This BBQ celebrates that tradition with thick-cut bacon and charred ramps, creating a smoky, garlicky, Appalachian feast that's been drawing crowds to ramp dinners for generations.
Equipment Needed
Instructions
Clean the ramps: Trim the root ends and remove any wilted outer layers. Rinse thoroughly to remove any dirt from the bulbs. Pat completely dry. Keep bulbs and leaves attached.
Prep the bacon: Cut thick-cut bacon into 2-inch pieces. This size is perfect for grilling and creates substantial bites that pair well with the ramps.
Set up the grill: Preheat grill to medium-high heat. Place a cast iron skillet on one side of the grill to preheat. Keep the other side open for direct grilling.
Cook the bacon: Add bacon pieces to the hot cast iron skillet on the grill. Cook, turning occasionally, until crispy but still chewy, about 8-10 minutes. Remove bacon, reserving drippings in the pan.
Prep the ramps for grilling: Toss whole ramps with olive oil, salt, and pepper. The bulbs and leaves will cook at different rates, which is fine.
Grill the ramps: Place ramps directly on the grill grates, bulbs over direct heat. Grill for 2-3 minutes per side until bulbs are charred and tender, and leaves are wilted and slightly crispy.
Make the drizzle: In the skillet with bacon drippings, add apple cider vinegar, brown sugar, and red pepper flakes. Stir over heat until sugar dissolves and mixture bubbles.
Combine: Add grilled ramps back to the skillet with the bacon. Toss everything together in the warm vinegar drizzle.
Serve immediately: Transfer to a serving platter. The ramps and bacon should be glistening with the tangy drizzle.
Serve West Virginia style: In the Mountain State, ramps and bacon are traditionally served with fried potatoes, fried eggs, and cornbread for a complete spring feast. Don't forget plenty of black coffee to wash it down.
💡 Pro Tips & Variations
- Ramp festivals: West Virginia hosts numerous ramp festivals in spring, including the famous Feast of the Ramson in Richwood. They're a serious cultural tradition.
- The smell warning: Ramps are intensely pungent - like garlic and onion had a wild baby. Your breath (and sweat) will smell like ramps for days. Embrace it.
- Sustainable foraging: Only harvest ramps where they grow abundantly, and never take more than 15% from a patch. They're slow to reproduce.
- Bacon matters: Use the best thick-cut, smoky bacon you can find. Local country bacon from a West Virginia butcher is ideal.
- Preservation: Ramp season is short. Pickle extra ramp bulbs in vinegar to enjoy year-round, or make ramp butter to freeze.
- Complete the meal: Traditional ramp dinners include ramps with bacon, fried potatoes, beans, cornbread, and often ham. It's a full Appalachian spread.