Hard to beat this...1 shy of limit on Sunday. Pepper them up....

Going for center cut...

Uhh, Saturday was the 31st.

Heck yeah, smoker is the way to go.

Filet the meat of the bone, marinate in Grill Mates Korean bbq seasoning, place on skewers with pineapple, bell pepper and onion, or any other veggy you like. Mix with some rice and you got a pretty good meal.

Go to whataburger and ask em to fry it

I think you won this one. I like the over pepper thing, and i love the fact you did not put any salt on them.

Putting bunches of salt on any meat prior to grilling is a rookie big time mistake. It will shrink the meat instantly, just like fish btw. Bacon is already salty enough already.

People cooking with mucho salt don't know a thing about cooking.

Next time put your birds as a whole, in the fridge for 3-4 days to age em.

I promise, they will taste 10 times better.

That is proper

I normally do use salt, but not with bacon, already loaded with sodium.

Pretty work Guy. Only change I would have done is remove the keel bone first.

You mean fillet off the bone?

Dayum that looks Delicious Question so did you have the Dove sliced underneath and put the Jalapeno in the cavity/split or are they side by side then wrapped in Bacon ?

Just like the pics...
1) slit jap, stuff with cheese, lay in middle of center cut bacon
2) dove breast on top of jap...
3) fold over bacon, one side cover top, one side covers bottom, toothpick in back can run thru both ends of bacon to secure good.
4) little more pepper, then on the smoker, low and slow...

I always filet the two sides off. Wrap in jap and bacon, season very light with Lowery’s and pepper, sear hot over mesquite only, never over cook dove. People eat them like poppers and they will eat a ton. The bacon removes any wild taste, even women and kids will eat them that way. It’s harder to get a perfect cook with the bone in, and it sometimes is much tougher. Also, rookies don’t know how to eat a full dove breast and are sometimes turned off. Those look good.

Filet the breast.
Place a jap slice and a piece of swiss cheese between the lobes.
Wrap once with bacon - thin is better.

Place on skewers with bell pepper, onion, squash, mushrooms, peeled shrimp.
Drizzle with Rudy's BBQ sause.

Place on med hot charcoal fire for about 12 minutes, turning till done.

Looks awesome Guy. How do you think those would do prepared, Vac sealed and frozen?

We cooked ours similar. I used fresh jalapeños and made a small cut down one side. Got the seeds and core out. Mixed half and half cream cheese and grated cheese together...stuff the jalapeño full. Then lay breasted dove over that and wrapped in thick cut bacon. Cooked over coals at the motel we stayed at. That was GOOOOOD.

I think it would work, but I think it would be best to freeze the dove on their own, prepare when you are ready. I also think it is best to let the dove age at least 3 day, dove is just more tender after it ages. I got 7 dove I shot Monday morning and letting them age, I'm gonna cook them the same way. Might save them for the cowboy game on Sunday!!!

Do you just age them in the refrigerator?

Yes, and I think it is best to age after they come out the freezer. So if you plan on freezing, best to go in freezer ASAP.

I season mine they will sit in the fridge about a day then stuff them in banana peppers with mozzarella on a few I’ll add mushrooms and cook on the grill

Most birds benefit from aging. We hang ducks, whole, for 3 to 4 days at 55 degrees. Then pluck and draw unless gut shot. Those get skinned immediately and rest in the fridge a few days.

I've never left dove whole, don't know what that would do. But resting in the fridge a few days does make a difference.

If you've never hung pheasant you've never really had pheasant. The difference between the bird of Kings and ditch chickens.

The best way to cook dove is any heat source after consuming a case of cold beer! I used to kill a lot of dove. A friend rented out a bar in San Angelo one night for a birthday party. We cooked 500 bacon wrapped dove that we started preparing at 8AM, while drinking cold beer. They started hitting the fire around 7PM. The first 300 were perfect. The last 200 were a little rare. They all were eaten and no complaints.

Looks good but I think I would fillet it out.

Sounds like you got it down!

I prefer mine pretty dang rare. So far I haven't gotten sick from it, but the taste is a lot better IMO.