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fredrogers
09-05-2008, 01:08 PM
So after the big hunt, sorry no pics, I deiced to try out the recipe that Smokey had talked about in the dove hunting thread.

The only changes made were that I did not feel like jalapenos and I could not get them on skewers. So I put garlic in both sides and used toothpicks instead.

I also brined half the batch in saltwater over night to see what I liked and what the family liked.

Here they are getting prepared:

http://i41.photobucket.com/albums/e252/fredrogers_photos/Doves%20on%20the%20Grill/0904081708a.jpg

All done and ready for the grill:

http://i41.photobucket.com/albums/e252/fredrogers_photos/Doves%20on%20the%20Grill/0904081740a.jpg


On the Grill:

http://i41.photobucket.com/albums/e252/fredrogers_photos/Doves%20on%20the%20Grill/0904081805a.jpg

On the plate:

http://i41.photobucket.com/albums/e252/fredrogers_photos/Doves%20on%20the%20Grill/0904081834a.jpg


My boys enjoyed the dove very much, but the wife had seen them getting cleaned and could not get that idea out of her head. So she did not enjoy them as much as she might have. :msn-wink:

Anyways the turned out well. The flavors was great on both the brine soaked doves as well as the non soaked. I personal like the brine soaked ones a little better. But I think that is just my love for salt.

Anyways thanks again for the recipe.

If anyone has other good dove recipes let me know!

-=fred=-

SmokyOkie
09-05-2008, 01:42 PM
Looks great Fred!

How do you clean your doves?

Oh, and BTW, you do need metal skewers.:sign0013:

fredrogers
09-05-2008, 02:31 PM
No problem. They still tasted good. For the skewers do you push them though the side or front to back?

To clean the doves I rip the skin off the breast then use dikes (Diagonal pliers) to cut the wings and other parts off with. It works well and really saves time over a knife.

-=fred=-

peculiarmike
09-05-2008, 04:08 PM
Fred, try some dove kabobs. Alternate threading half a dove breast, piece of bell pepper (color of your choice), piece of Vidalia onion, water chestnut, pineapple chunk (fresh is best), grape tomato (or chunk of tomato), anything else you might think you would like, on a metal skewer and grill to perfection. Baste with pineapple juice, italian dressing, whatever you like, while grilling.
You can wrap the breast halves in bacon and include the garlic also.
They eat most fine. :thumbs up:

SmokyOkie
09-05-2008, 09:44 PM
No problem. They still tasted good. For the skewers do you push them though the side or front to back?

To clean the doves I rip the skin off the breast then use dikes (Diagonal pliers) to cut the wings and other parts off with. It works well and really saves time over a knife.

-=fred=-

Side to side.

For cleaning, try this. Hold the dove in one hand, grab the wing right up next to the body and twist the wing off. Repeat on the other side. Then pinch the breast skin in the middle and pull it back away from the breast. Place the tip of your middle finger under the wishbone, stick your thumb under the point of the sternum keel and pop the breast out from the pointy end to the wishbone end.

I can clean 3 doves per minute that way. When you have a hundred or two to clean, that's important.

Mike, I like the kabob thing, but I like to do the breasts separate from the veggies..