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From Field to Table - bacon wrapped wild dove and dry rubbed boneless chicken breasts...

Discussion in 'Food Talk' started by Patriot, Sep 6, 2017.

  1. Sep 6, 2017 at 2:03 PM
    #1
    Patriot

    Patriot [OP] Member

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    A beautiful rainy 60 degrees here in Western NC and a perfect time to fire up the Traeger and hickory smoke bacon wrapped wild dove and a few dry rubbed chicken breasts. These will be heavily smoked low and slow for 1.5 hrs, then crank up the heat to 350 for 30 min. Let that bacon carmelize on the dove...Bam! Done!

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    Last edited: Sep 6, 2017
  2. Sep 6, 2017 at 2:14 PM
    #2
    dandailey

    dandailey King Tundra

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    Dan D
    Newport News Va.
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    2015 TRD 4x4 DC Tundra 5.7 Blue Ribbon
    Bakflip Revolver X2 ,Nestahedition Firestalk antenna, TRD dual exhaust, WeatherTech liners, in channel deflectors, 20% tint front, Tundra bed mat.AFE pro dry s filter,SA XDM 3.8 compact 9mm., Wheel to wheel N-Fab 3 steps.Lamin-X yellow on fogs, Bilstein 6112's top setting, BFG KO2's 275/70-18.Pioneer HU, JL RD amp, Focal speakers everywhere.
    Hungry now.
    What do you use for your rub?
     
  3. Sep 6, 2017 at 2:20 PM
    #3
    Patriot

    Patriot [OP] Member

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    Old reliable Weber Dry smoking rub and tweak it a little :thumbsup:
     
  4. Sep 6, 2017 at 4:30 PM
    #4
    onetohunt

    onetohunt New Member

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    Looks great!!
     
  5. Sep 6, 2017 at 5:41 PM
    #5
    Patriot

    Patriot [OP] Member

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    Western NC, “Boondocks”
    haha..from field to table..all food does not come from the super market...

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    PermaFrostTRD likes this.

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