Smoked Dove Poppers

For the cheese filling

1. In a bowl, combine the softened cream cheese, shredded pepper jack, barbecue rub, and black pepper.

2. Mix thoroughly with a whisk or spoon until fully combined and smooth.

For the poppers

3. Slice the jalapenos in half lengthwise and scrape out the seeds and ribs.

4. Use a small knife to cut along both sides of the breastbone on each dove breast, removing the meat in two neat fillets.

   Check the fillets carefully with your fingers for any remaining lead shot or bone fragments.

5. Preheat the pellet grill or smoker to 375°F (190°C) using pecan wood pellets.

6. Fill each halved jalapeno with a generous spoonful of the cream cheese mixture.

7. Lightly dust the dove breasts with barbecue rub and place one breast fillet inside each cheese-stuffed jalapeno.

8. Wrap each stuffed jalapeno tightly with a slice of thin-cut bacon, securing the ends underneath.

9. Lightly dust the outside of all the wrapped poppers with additional barbecue rub.

10. Arrange the wrapped poppers on a wire rack and place them directly into the preheated smoker.

11. Smoke until the bacon is crispy and the jalapeno is softened, about 60 minutes.

    Then 60 min of waiting

12. Brush the top of each popper with buffalo sauce and continue smoking until the sauce sets, about 10 minutes.

    Then 10 min of waiting

13. Remove from the smoker and let rest for 5 minutes before serving with blue cheese or ranch dressing.