shots), toss a marker washer in the direction of the downed bird. Just make sure you can return to your shooting position multiple times if necessary to walk the line again.As for recipe, my bunch cooks our "autumn reward" in January, and in the spring. We always have enough for two "gatherings". Here's our favorite for dove breasts:
1. slice enough jalapeno peppers into 1/4-1/2 inch strips to have at least one per dove breast
2. Have one or two block of cream cheese available (depending on number of birds)
3. Have enough bacon on hand to wrap each bird...most times one slice can be cut to cover two birds
4. (Optional) mix a rub with whatever you like... I like to use coarse brown sugar with lots of cayenne pepper, black pepper, a bit of salt, and a dash of garlic and onion powder
Take the washed dove breasts and place a glop (that's an official redneck kitchen term) of cream cheese in the breast cavity and a slice of jalapeno pepper. Then wrap the bacon strip around the stuffed breast and secure with a toothpick. Next, add the rub mix to the wrapped breast and place on grill.
This will get messy if you use a gas grill, and time consuming to turn the birds, so here's another redneck tip:
Get a cheap round charcoal grill, and try to find an additional grill top to match. Place 40-50 birds (or whatever you can) onto the grill top while on a table...NOT on the heat, then take your second grill top and turn in "handles down" on the birds. Take some soft wire and wire the two grill tops together. Place on nice hot charcoal fire with a bit of (your choice) hickory, pecan, mesquite, and turn occassionally. Two guys with gloves can easily turn the whole mess of birds with little effort.
Add your favorite beverage and serve!
surv
