Barbecue thread (all welcome)

Rolling old school tonight with the charcoal bbq. A bit of steak flipping to go down , accompanying music , Booker T and the MG’s on vinyl, good sounds to get down with dirty old steak flipping.second photo second photo , before cooking Bbq onion with molasses sugar and grated garlic , Third photo is bbq red pepper , skinned , chopped down with fresh coriander, garlic, scotch bonnet chilli and toasted hemp seeds, photo 4 Spanish chistura sausage, black Angus steak, bbq onion and bbq lemons….. bloody good trick there, the lemons go 10 times juicier than raw and are a flavour burst when squeezed over the beef .
 

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Wow! Y'all are making me drool! LOL! My lovely bride and myself treated ourselves to a Texas Bird Burn last night! It is dove season here in Texas, so after a couple of evenings sitting by the waterhole with the shotguns, we had enough birds to justify a Bird burn. We breast the dove, slice each breast and put a slice of jalapeno pepper in each slice and then wrap the breast with hickory smoked bacon which is held on with a toothpick. Drink a Lone Star beer and get the mesquite fire going, and when it gets just right, put them birds on the grill and have another beer! About 5 to 6 minutes and one turn later, it is a feast fit for a country man!! LOL!
 
Any shots of the breasts? No, not your brides ........... hang on . Whichever.
SFCRex said:
Wow! Y'all are making me drool! LOL! My lovely bride and myself treated ourselves to a Texas Bird Burn last night! It is dove season here in Texas, so after a couple of evenings sitting by the waterhole with the shotguns, we had enough birds to justify a Bird burn. We breast the dove, slice each breast and put a slice of jalapeno pepper in each slice and then wrap the breast with hickory smoked bacon which is held on with a toothpick. Drink a Lone Star beer and get the mesquite fire going, and when it gets just right, put them birds on the grill and have another beer! About 5 to 6 minutes and one turn later, it is a feast fit for a country man!! LOL!
Click to expand...
Any pictures of the breasts Rex?
 
These are right before they went on the grill! I have had quail, they are a little larger, and are white meat. Dove are dark meat, very lean, hence the bacon to keep them moist while grilling. Jalapenos give it a wonderful flavor, and just a little heat. Cooking jalapeno's over a fire tends to take some of the heat out but leaves the flavor! Texas Delight!! LOL!




Bird_Burn[1].jpg
 
P.S. Chris, my lovely Bride was looking over my shoulder as I was reading and quoted the Gatekeeper in the Wizard of Oz, "Ain't no way, Ain't now how" !!!!!! LOL!
 
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