Grilled Jalapeno Dove Poppers, Wrapped in Bacon

My friend Jules Beesley makes the best jalapeno poppers ever. He's from San Angelo, Texas, so this makes sense.

Got this recipe in the email box the other day from Jules to me and our buddy Ryan Junell, also a San Angelo-type Texan, and also a lover of preparing and eating delicious things from the grill.

In honor of dove season in my remarkably awesome home state of South Carolina, I give you:

Jalapeño Dove Poppers

15 whole plucked dove breasts
garlic salt
black pepper
1 package (8 ounces) cream cheese
15 jalapeño slices, each slice halved (fresh or canned)
2 packages regular-sliced bacon, cut in half

With a paring knife, separate breasts from breastbones to make 30 lobes. Sprinkle very lightly with garlic salt and pepper. Take a breast lobe, some cream cheese, and a jalapeño slice and wrap in bacon. Secure with a toothpick. Grill over mesquite, oak, or charcoal for 3 to 5 minutes, then turn and continue grilling until bacon is crisp. Serves 8 to 10. 

A friend who will email you wild game recipes is a friend indeed. Here's a post and pic of the last time I had the luck to be around when Jules was making BBQ'ed jalapeno bacon chicken poppers. Holy heck they are good.  


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