This one is pretty simple. I'll remind you that because this involves bacon, it is neither cost-effective nor healthy. It is however delicious. I'll give you the basic recipe that we used and then offer some variations because this recipe can easily be changed to fit your preferences.
Ingredients
Dove
Jalapeno peppers
Bacon
Toothpicks
Your favorite spices
Your favorite bbq sauce
Preparation
If you plan on using a charcoal grill, I suggest going ahead and getting your fire started. That way once you are finished prepping your wraps, the charcoals should be about ready. The amount of bacon and jalapeño will depend on how much dove you have. We cut the bacon strips in half, so half as many bacon pieces as dove. But you may want a whole piece, it's up to you.
Cut your jalapenos in quarters lengthwise and make sure to cut the veins/ribs out of them. The ribs and seeds are where all of the capsacin is stored. Capsacin is the chemical that makes peppers hot. Trust me, if you leave your peppers unaltered, they will be too hot. Once your peppers are quartered lay out one of your half-strips of bacon (or a full length strip if you prefer), and put one dove filet and one pepper slice on the end of it. Now roll up your strip until you reach the other end and put a toothpick through the whole thing. It may make your wrap more stable if you put the toothpick through diagonally instead of horizontally. It's really up to you. Just keep doing that until you run out of dove. We had so much dove meat, we actually ended up buying more bacon and jalapenos.
Once all of your dove wraps are finished, put them on the grill. Your timing will vary depending on if you're using a gas or charcoal grill. Either way follow the golden rule of grilling: Low and Slow. Low Heat/Flame and just let it go for a while. Keep an eye out for flare ups because bacon is fatty. You don't want it turning out like my chicken. Watch your wraps and when the bacon looks about halfway done, flip your wraps. Repeat and when the bacon is done the dove is too. Once that's done brush on your favorite bbq or mop sauce and let it go for another minute or two, then pull them off and enjoy. Obviously they will be hot so maybe let them cool for a couple minutes.
Two variations that I'm fond of are adding cream cheese between your dove and pepper, and using pickled jalapenos instead of fresh. The pickled ones are usually smaller and saturated so they will shrivel and char faster. Watch out for that, but it puts a little different flavor in that I like sometimes. One of these days I'm gonna pickled my own large jalapeno halves and try it like that. These can also be good without the dove honestly, but the dove makes it a little more substantial of a meal.
I'll add more pictures later, but I had to stop procrastinating and at least get this posted.
Happy Eating!
Ingredients
Dove
Jalapeno peppers
Bacon
Toothpicks
Your favorite spices
Your favorite bbq sauce
Preparation
If you plan on using a charcoal grill, I suggest going ahead and getting your fire started. That way once you are finished prepping your wraps, the charcoals should be about ready. The amount of bacon and jalapeño will depend on how much dove you have. We cut the bacon strips in half, so half as many bacon pieces as dove. But you may want a whole piece, it's up to you.
Cut your jalapenos in quarters lengthwise and make sure to cut the veins/ribs out of them. The ribs and seeds are where all of the capsacin is stored. Capsacin is the chemical that makes peppers hot. Trust me, if you leave your peppers unaltered, they will be too hot. Once your peppers are quartered lay out one of your half-strips of bacon (or a full length strip if you prefer), and put one dove filet and one pepper slice on the end of it. Now roll up your strip until you reach the other end and put a toothpick through the whole thing. It may make your wrap more stable if you put the toothpick through diagonally instead of horizontally. It's really up to you. Just keep doing that until you run out of dove. We had so much dove meat, we actually ended up buying more bacon and jalapenos.
Once all of your dove wraps are finished, put them on the grill. Your timing will vary depending on if you're using a gas or charcoal grill. Either way follow the golden rule of grilling: Low and Slow. Low Heat/Flame and just let it go for a while. Keep an eye out for flare ups because bacon is fatty. You don't want it turning out like my chicken. Watch your wraps and when the bacon looks about halfway done, flip your wraps. Repeat and when the bacon is done the dove is too. Once that's done brush on your favorite bbq or mop sauce and let it go for another minute or two, then pull them off and enjoy. Obviously they will be hot so maybe let them cool for a couple minutes.
Two variations that I'm fond of are adding cream cheese between your dove and pepper, and using pickled jalapenos instead of fresh. The pickled ones are usually smaller and saturated so they will shrivel and char faster. Watch out for that, but it puts a little different flavor in that I like sometimes. One of these days I'm gonna pickled my own large jalapeno halves and try it like that. These can also be good without the dove honestly, but the dove makes it a little more substantial of a meal.
I'll add more pictures later, but I had to stop procrastinating and at least get this posted.
Happy Eating!
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