Eating Dove Poppers on Labor Day weekend is one of the biggest traditions hunters enjoy. Labor Day marks the opening day of dove season and is basically a state holiday here in Texas. Folks will go to school and work late to get that first hunt in.
This recipe is a traditional jalapeño popper recipe with a dove breast added. This method of cooking dove varies from a classic dove popper recipe that is grilled directly over high heat. Cooking these in a smoker or pellet grill allows you to cook the bacon to perfection without overcooking the dove.
Be sure to also see our Classic Dove Poppers recipe cooked over a direct fire.
Meat Church How To YouTube Video: https://youtu.be/PWQsQLXO4k0
- 6 dove breasts, de-boned
- 1 package thinly sliced bacon
- 6 fresh jalapeños, slice in half, seeds and veins removed
- 1 block cream cheese, softened
- 1 C, shredded sharp cheddar cheese
- Meat Church Holy Gospel seasoning
Prepare the smoker
Prepare your smoker or pellet grill at 275. In this recipe we used a Traeger with hickory pellets. Mesquite, oak or pecan would also be good choices.
De-bone the dove breast
Using a sharp knife, slice along the length of the breast bone. Filet the breast back all the way to the edge of the keel.
Using your hands gently pull the meat off the keel. Cut the 2 breasts apart creating 2 pieces.
Prepare the dove
Lightly season the breast with Meat Church Holy Gospel.
Combine the cream cheese and shredded cheese, and 1 T of Holy Gospel. Stir to combine.
Fill each 1/2 jalapeño with the cream cheese mixture.
Place 1 dove breast on top of the filled jalapeño.
Wrap with one slice of bacon.
Optionally use a toothpick to secure.
Season with Holy Gospel.
Grill the dove poppers
Place the dove poppers over in the smoker.
Using an instant read thermometer pull the poppers when the breast has hit 165 and the bacon looks just right. That will take approximately 80 minutes at 275.
Remove from the grill and allow to cool.
Enjoy the harvest from your hunt while you think back on the good time in the field!