Prepare Your Space: Make sure you have a clean cutting board and a bowl for the cleaned meat.
Position the Dove: Place the dove breast-side up on the cutting board.
Make the Initial Cut: Use your paring knife to make a shallow cut along the breastbone. Start at the neck and carefully slice down to the base of the breast.
Separate the Skin: Gently peel back the skin to expose the meat. Be careful not to cut too deep to avoid damaging the meat.
Remove the Breast Meat: Slice along each side of the breastbone, working your knife along the ribcage to free the meat. You can use your fingers to help pull the breast away as you cut.
Prepare the Brine: In a large bowl, mix about 1/4 cup of salt per quart of cold water. You can also add herbs or spices like garlic, bay leaves, or peppercorns for extra flavor.
Submerge the Doves: Place the cleaned dove breasts in the brine, ensuring they're fully submerged.
Refrigerate: Cover the bowl and place it in the refrigerator. Soak for a minimum of 2 hours, but overnight is ideal for best results.
Rinse and Dry: After soaking, rinse the breasts under cold water to remove excess salt. Pat them dry with paper towels before cooking.
Preheat the Pellet Grill: Preheat your pellet grill to 375°F (190°C).
Prepare the Jalapeños:Slice the jalapeños in half lengthwise and remove the seeds and membranes (use gloves if desired to avoid irritation). Set aside. Make the Filling:In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined. Stuff the Jalapeños:Take a dove breast and place a small amount of the cheese mixture on top. Gently press the stuffed breast into a jalapeño half. Wrap with Bacon:Take a slice of bacon and wrap it around the stuffed jalapeño, securing it with a toothpick if necessary. Repeat with the remaining dove breasts and jalapeños. Arrange on the Grill:Place the wrapped jalapeño poppers on a grill-safe tray or directly on the grill grates. Grill:Cook on the pellet grill for about 25-30 minutes, or until the bacon is crispy and the cheese is bubbly. You can also use a meat thermometer to ensure the dove breasts reach an internal temperature of 165°F (74°C). Serve:Remove from the grill and let cool for a few minutes before serving. Enjoy these smoky, delicious poppers warm!