Dove season has started, you bagged your limit on opening day, and now you’re ready to feast. Here is a classic Texas dove recipe that always pleases.
– 12 whole dove breasts (plucked and cleaned)
– 12 jalapenos
– 1 package of smoked bacon
– 1 package of cream cheese
– 2 Tbsp of garlic salt
– 2 Tbsp of black pepper
– 1/2 a bag of Kingsford Mesquite charcoal
– 24 toothpicks
Start by putting about half a bag of Kingsford Mesquite charcoal briquettes in a starter chimney and light it to get the coals started. While the charcoal is burning, start separating the dove breasts into two halves with a paring knife into 24 individual pieces. Lightly sprinkle the dove breast meat with garlic salt and pepper.
Cut each jalapeno in half length-wise and remove all seeds and veins. Fill each jalapeno half with about a teaspoon of cream cheese and one of the pieces of dove breast, and then wrap with a half a piece of bacon and secure with a toothpick.
When the charcoal turns white, spread the coals evenly across the bottom of the grill or smoker. Grill the dove poppers over direct heat for 3 to 5 minutes, and then turn and grill for another 3 to 5 minutes until bacon is crisp and the dove meat is cooked through.