Pellet Grill Dove with Sweet and Spicy Tequila Glaze
The familiar flavors of dove poppers are reimagined in this zesty glaze
Ingredients
- 6 doves plucked
- Kosher salt
- Black pepper freshly cracked
- Peanut oil
Infused tequila
- 750 mL Jose Cuervo Gold Tequila
- 3 strips bacon thick-cut
- 3 jalapeño peppers chopped
- 1 cup pineapple fresh and chopped
- 8 oz agave syrup
- Lime zest
Instructions
- To make the infused tequila, cook the bacon until it’s mostly crispy. Add the bacon to a 32-ounce or larger Mason jar, followed by chopped jalapeños and fresh pineapple. Pour in the tequila and seal. Let sit in the fridge for 2-3 days. To finish, filter the infusion through a paper coffee filter into a new container. The idea is to ensure only liquid gold remains (the coffee filter should catch all fat bits and other debris). If necessary, strain two or three times through the paper filter.
- Add 1 ¼ cup infused tequila to a small or medium saucepan to make the glaze. Turn the heat on medium-low. Once reduced to half, add the agave syrup and turn the heat to low. Stir for 5 minutes, then turn off the heat.
- To cook the doves, heat the pellet grill to 235 F. Add the doves breast-side down to the hottest part of the pellet grill (where the heat comes out on the bottom) and cook for 4 minutes. Then, lightly oil the birds and cook for another 4 minutes breast-side-down, flip, and move the birds to the center of the grill.
- Lower the grill’s temperature to 175 F. After 10 minutes, add the glaze to each bird, followed by the lime zest. Cook for another 30 minutes while intermittently adding the glaze and lime zest.
- Let the birds rest for 1-2 minutes, then heat and enjoy warm.
Nutrition
Calories: 1352kcalCarbohydrates: 34gProtein: 69gFat: 97gSaturated Fat: 34gPolyunsaturated Fat: 13gMonounsaturated Fat: 40gTrans Fat: 0.04gCholesterol: 354mgSodium: 410mgPotassium: 904mgFiber: 2gSugar: 28gVitamin A: 1135IUVitamin C: 87mgCalcium: 57mgIron: 13mg
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