Dove

Hello Steven,

I can’t thank you enough for taking time to visit with us. This is quite special.

I live in Texas. It is just another part of our lives to pack things up and head to the ranch

for the opening of Dove season. Someone will go down ahead of time to scout and get the

Shiner cooling.

We get a pretty good fire going with pecan laying around. Then field dress the birds. One of

 the neighbors saves us fresh peaches in trade for an invite. We wedge the peaches and marinate them

 in Tequila. We fill the bird cavity with a peach or a jalapeno or both and bard with bacon. We

grill them on an elevated grate over coals. One of the problems is that before I can get the

bacon grilled enough the bird is somewhat overcooked.

So my thoughts this year is to do the same thing with the birds, but instead of barding with bacon I

thought I would slide the bird into casing and tie off the ends. Then grill them. Have you ever seen

something like this done?  I would also appreciate any suggestions you might have.

Thanks again

Panini

Steven,

Thanks for the reply. There are a few of us that don't hunt. We are responsible for the food..

 Pre cooking the bacon is a great idea and will probably do the trick. Thank you for that. I'll give it a try. I might

even spice or brown sugar the bacon.

  I'm also going to try some using a smaller sheep casing just to see the results.

This has been a real honor talking with you.

Thank You Very Much,

Panini

BTW, I know I mentioned Shiner and Tequila but rest assure every gun is back in the safe before any of that.

           Lots of kids and 4 wheelers around.

           I might take advantage and ask another question about grilling catfish. We usually let the kids cull out

           some from the tanks.