

DATES N’ DOVES POPPERS
Makes 14 Pieces
INGREDIENTS
-
7 whole dove breasts
-
7 strips of bacon (not thick cut)
-
7 large medjool dates, pitted
-
1 teaspoon 5 spice powder
-
2 teaspoons Hardcore Carnivore Camo seasoning
-
1 Butterpat pan
METHOD
-
Start by prepping the dove breasts. Make sure they are clean from cartilage and shot, then separate the breasts down the middle into individual lobes, giving you 14 total pieces.
-
Cut the bacon strip in half (perpendicular - a shorter wrap means no chewy/floppy inner layer of bacon). Also cut the dates in half along their length.
-
Assemble a popper. Lay a piece of dove on one end of the bacon half, then season with a pinch of five spice and a slightly more generous pinch of Camo seasoning. Lay the date piece on top of the dove, then wrap the bacon around the filling to complete. Repeat steps with remaining ingredients.
-
Heat a Butterpat skillet over medium flame, about 3-5 minutes. I like to use a tiny spritz of canola oil before I start, but this is optional.
-
Place the poppers in the pan, bacon seam side down. Lower the flame to medium low. Cook undisturbed 5-7 minutes. Flip and cook a further 5-7 minutes on the other side.
-
For an extra crispy finish, place the pan in a preheated 375º oven for a further 8-10 minutes, being mindful this will result in ‘well-done’ dove.
-
Remove poppers from pan, wait a minute or two for the ‘bacon magma grease’ window to cool, then enjoy immediately!
LOST CREEK CHILI SAUCE
To the unknowing stomach, a West Virginia hot dog is pretty simple. Hot dog, steamed bun, diced onion, yellow mustard, a creamy slaw, and a slathering of chili. But the secret is often enough in the sauce. “In West Virginia, you’ll find a lot of variety,” says Mike Costello of Lost Creek Farm in Harrison County, who grew up outside of Charleston with a slightly spicy version and was kind enough to share a personal recipe with us—and you.
NEW YORK STRIP WITH BROWN BUTTER BACON SAUCE + BALSAMIC DRIZZLE
It’s grilling season, and meat master Tuffy Stone has a foolproof recipe for summer cooking that can satisfy a crowd. “The first time I made this recipe, I was competing in the Kingsford Invitational barbecue competition in New York City,” he says. It was the contest’s “one bite challenge,” and Stone won. But the best prize? A North Carolina pitmaster telling him afterwards, “you’re one tough dude.”
COWBOY CAULDRON PIZZA
As Mike Bertelsen of the Cowboy Cauldron Company puts it, making your own pizza is “bonehead easy,” especially over one of his epic firepits and using a cast-iron pan as a de facto pizza stone. Consider these grilled pies, especially with a handful of fresh basil and other goods from the garden, your new go-to for summer.
Shop All Cookware

Got this recipe from a friend? Sign up below so you never miss a recipe.