Tender smoked dove breast, crispy bacon, sweet with a hint of spice: A bacon wrapped dove recipe so simple to execute, you won't believe how good it tastes!
This is gonna be a fun one - and it's gonna go fast! Whether you hunt yourself, or sourced the meat some other way, this bacon wrapped dove recipe is a KILLER appetizer for any time of the year.
So, first things first: remove the bones, trim and clean the dove breasts. Nobody wants silverskin in their food!
Once that's done, grab your chicken soak, and prepare it according to the instructions on the packaging. Depending on how much you're going to cook, you will need to adjust the quantity of brine prepared. Then put the dove breasts in a zip top bag, and pour in the brine. Let the bag sit in the fridge for at least 6 hours prior to cooking.
After 6 to 12 hours of brining the dove breasts, bring them out of the liquid and pat dry with a paper towel (or two). Now you can season them to taste with your favorite spice mix. We used Dirty Bird Hot, but feel free to use whatever you and your folks enjoy.
Next, grab the sliced jalapenos and the bacon. Using a bacon slice, wrap one breast and a couple slices of jalapeno together. Secure with a toothpick, and arrange on a removable grilling rack so you can easily move to- and from the cooker.
Preheat the PBC to a medium temperature, and cook them over indirect heat to 165ºF (74ºC) internal. Then ramp up the cooking temp and allow the bacon to crisp up.
The breasts are tender and cooked all the way through, the bacon is crispy. How could you possibly make this any better?
The answer might be surprising: add some rib glaze. Don't let the name fool you, it will work miracles on anything you can cook on the pit. Add as much or as little as you like.
And that's how it's done! We hope you enjoy this recipe, and can't wait to hear your ideas.
Catch you on the next recipe!
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