Devilish Dove

• 24 dove breasts
• 2 tablespoons canola oil or 2 tablespoons corn oil
• 12 cup lone star dry rub seasonings (see recipes)
• 24 large fresh jalapenos
• 1 medium onion, cut in slivers
• 12 slices thick slab bacon, sliced in half cross-wise

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

canola oil, rub seasonings, fresh jalapenos, onion, bacon

Taken from www.food.com/recipe/devilish-dove-40044 (may not work)