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12/6/2019 7:27:02 PM
Posted: 9/30/2011 4:24:21 PM EST
opening day tomorrow
Link Posted: 9/30/2011 4:26:14 PM EST
I go simple a little pepper and wrap it in bacon and cook on the grill indirect heat.
Link Posted: 9/30/2011 4:26:41 PM EST
Japs. and bacon.
Link Posted: 9/30/2011 4:26:56 PM EST
last Saturday dinner
Link Posted: 9/30/2011 4:27:08 PM EST
Throw em on when your are bbqing and pick at em all knight with beer n whiskey
Link Posted: 9/30/2011 4:45:14 PM EST
bbq sauce
canned jalapenos in escabeche

third or quarter the jalapenos (long way)

put jalapeno inside the dove

spread some bbq sauce on the breast

wrap slice of bacon around bird or breast and toothpick it so it stays

throw on the bbq

as a general rule, when the bacon is done, the bird is done

Link Posted: 9/30/2011 4:57:51 PM EST
While a lot of work, debone the breast.

Slice right alongside the breast bone and be sure to cut the wing tendon, then turn it out and push away and the little meat comes right off.

Place all meat in a bit of salt water (1Tbs per gallon) for about 45 min to brine the meat. This helps to remove any gamy falvor from it sitting in your hunting bag for a few hours before getting on ice.

Drain then place in a bowl of italian dressing for about an hour.

For 30 birds get:

10 slices of bacon
30 slices of canned jalapeno
package of sliced Havarti cheese

Cut the bacon slices into thirds.

Place a jalapeno and a small slice of cheese between two breasts. Stretch one piece of bacon around meat sandwich you just made and skewer with two tooth pics to hold it together.

Cook on a grill at about 350 deg over in-direct heat. Once bacon is done, so is the meat.

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