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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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 Posted: Mon Sep 26, 2011 10:25 am Post subject: Dove Kabobs! |
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I cut the breast meat out and washed the blood out etc and marinated in soy sauce, Worcestershire, and some rice wine vinegar, a little garlic powder for about 45 minutes while prepping other veggies and lighting the barbecue.
I wrapped a third of a slice of bacon around the two breast halves, a slice or two of red onion and a slice of poblano pepper and repeated the process until all skewers were done. I cooked them about 8 minutes per side and they turned out fabulous.
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topdog15
Full Grown Flour Bluffian
Joined: 14 Jun 2006
Posts: 4566
Location: Flour Bluff
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| Posted: Tue Sep 27, 2011 6:19 am Post subject: |
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That looks awesome.
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lars
Horse Mullet
Joined: 24 Jan 2008
Posts: 194
Location: Corpus Christi
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| Posted: Thu Sep 29, 2011 8:19 am Post subject: |
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| Tried this last night and added mushrooms. They were awesome! |
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Tyler
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Joined: 06 Mar 2006
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| Posted: Thu Sep 29, 2011 9:13 am Post subject: |
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They were so good I was disappointed that we are out of dove! I only got 5 last night and that might make half a kabob! 
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Thu Sep 29, 2011 3:04 pm Post subject: |
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Very Nice Tyler. If you're out, you can always use poor man's dove....chicken. 
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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Rzrbak
Pony Mullet
Joined: 21 Sep 2010
Posts: 60
Location: lampasas co. Cedarrock Ranch,Nitro 1900,Malibu extreme, Tarpon 120
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| Posted: Sat Oct 22, 2011 7:41 am Post subject: |
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| Chef Lefty wrote: | | Very Nice Tyler. If you're out, you can always use poor man's dove....chicken. |
Or a medallion of backstrap.......Pretty yummy !
Bobby |
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Stump
Flour Bluffian in training
Joined: 07 Mar 2006
Posts: 479
Location: Corpus Christi
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| Posted: Mon Oct 24, 2011 8:51 am Post subject: |
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Fine job on the dove and great idea.
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Tyler
Site Admin
Joined: 06 Mar 2006
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| Posted: Mon Oct 24, 2011 10:23 am Post subject: |
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| Rzrbak wrote: | | Chef Lefty wrote: | | Very Nice Tyler. If you're out, you can always use poor man's dove....chicken. |
Or a medallion of backstrap.......Pretty yummy !
Bobby |
Yes feral hog or regular pork loin or tenderloin marinated this way also works well though you really don't need the bacon with the pork.
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