We here at HookFire have been trying to come up with a new dove recipe. Despite many failed trial and error grilling episodes, the "Dove Poppers" still "Take the cake." What we have also found is that even though this recipe rains famous with our friends and family, there are still many people who do not know of this genius, foolproof recipe.
With the limit being 15 here in the South, its safe to say a two-man limit will feed around ten people. Start off by removing the dove meat from the bone and seasoning the breasts with some salt and pepper and the most important part-Tony Chachere's. Next, place a generous amount of cream cheese along one side of the dove breast. Place a slice of jalapeño or two inside the cream cheese and wrap the entirety in bacon. We typically use a half slice of bacon, but either way yields great results. Place each popper about an inch or two apart over a 350-375 degree grill. Leave the dove poppers for three to five minutes before flipping. The next observation is the most important. Once the bacon is done, the entire popper is done. Overcooking dove tends to make the breast tough, but nonetheless this juicy southern delicacy will be a favorite for years to come.