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
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.