Devilish Dove

Directions

1. 1
   Coat the dove breasts with Lone Star Dry Rub.
2. 2
   (Save rest of the bird for stock, if desired) Cover and refrigerate overnight.
3. 3
   Heat grill to a cooking temperature of 200 degrees F to 220 degrees F.
4. 4
   Slit the jalapeno on one side and remove seeds.
5. 5
   Stuff a dove breast and a sliver or two of onion in each pepper.
6. 6
   Wrap with a half piece of bacon, and secure with a toothpick.
7. 7
   Smoke about 30 to 40 minutes, until the bacon is crisp.
8. 8
   Tendermouths should eat cautiously because these are firey hot.
9. 9
   VARIATION: Substitue slices of chicken breast for the dove breast.