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Bacon Wrapped hickory smoked dove

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#1 Dutchman


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Posted 08 November 2009 - 09:59 AM

Had a short day at work in the middle of dove season so I took the old .410 out for almost an hour for grins and giggles. The dog and I had the field to ourselves. Went straight from the field to the smoker to the tummy (a rare lunch for just two) within an hour of shooting.Breasted dove (skin on)dry rub is a mix of poultry powder and BK seasoning (about equal parts) and cayanne pepperWrap in Bacon Smoker at 225 to 250 for about 20 minutesOptional orange glaze: (I used it this time for my wifes duck from last season)pulpless orange juiceorange marmalaidReduce until volume is 1/2 to 1/3 of starting volumeadd clove powder and nutmeg add flour to thicken and bring to a bubbleput on birds last 5 min or so and let the heat ramp up to about 500 to 350 for a caramelized glaze.Posted ImagePosted ImagePosted Image

#2 ShooterJohn



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Posted 08 November 2009 - 10:05 AM

Yum! It's not even lunch time yet and those made me hungry.

#3 Braz


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Posted 08 November 2009 - 10:09 AM

Looking good.

#4 Hemiallen


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Posted 24 January 2010 - 06:37 PM

Wow, they look great.Thanks for the recepieAllen

#5 Robs223



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Posted 26 January 2010 - 09:35 PM

DAMN, looks really good!!!!!

#6 assasin


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Posted 04 February 2010 - 10:20 AM

NICE! after the opener me and all my buddies pool our doves we pluck'em, stuff them with a half a jalepeno wrap them in bacon put season salt on and rotiserize them in the ronco.. wow i cant wait for sept first again and if any hunter doesn't have a ronco i strongly recomend as a must have in the game cooking arsenal

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