While my blog posts are often focused on helping others to grow both as a person and business owner, I thought I would share a little insight into my passion for grilling and smoking (Traeger 780 Series) with this simple recipe for Jalapeño Dove Poppers. Last week, I had a friend drop off 14 dove breasts from a hunt he had in South Texas. For those that have never tried dove, it is a dark meat with a slight gamey taste. Paired with the following ingredients, the taste was off the charts. Follow these steps for a great pre-game snack for the next college football game.
Split a dozen large jalapeños, deseed, rinse, and place in a container of ice water. This will help take some of the heat off pepper. I would recommend a minimum of 30 minutes. Note: It is a good idea to work with gloves when handling jalapeños, otherwise your hands will feel like they are on fire.
Rinse the dove meat and clean off any remaining feathers. This is also a good time to double check for any bird shot that might have remained in the meat. Otherwise, you might lose or crack a tooth. Cut the dove breast starting at the bone, and as you work down the bone, move your knife away from the center. You will end up with two pieces of meat.
Fill the halved jalapeño with a small amount of cream cheese, and arrange the halved dove breast on top of the jalapeño. With a half a slice of bacon wrap and secure the dove breast meat to the jalapeño, and then secure with 2 toothpicks.
Preheat your Traeger (or grill of your liking) to 350 degrees. I place a piece of foil on top of the grill to prevent things from getting overly messy. Grill for 20 minutes at 350 degrees or until bacon is starting to crisp. Apply your favorite BBQ sauce, and finish cooking for another 10 minutes. My recommendation is go with a sweet sauce to help cut the spice of the jalapeño. I use Sweet Baby Ray's.
From start to finish it took me about an hour and a half. While these took a little bit of work, the taste of the finished product was outstanding.
Though this blog post has nothing to do about coaching, for my people that like to grill or smoke meat, I trust you enjoy this simple recipe. If you don't grill or smoke meat, just maybe I inspired you today. BTW, this is the Traeger I personally use. You can't go wrong.
Onward and Upward,
Coach Jeremy Williams
Red Hawk Coaching
Posted by: Jeremy Williams is the owner and Head Coach at Red Hawk Coaching based in Houston, Texas. Red Hawk Coaching works with small business owners across our great country to soar in both business and life. Learn more about the coaching services provided by Coach Jeremy Williams.
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