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Honey Buffalo Dove Bites
Honey Buffalo Dove takes the excitement of buffalo wings and gives it a wild game twist. Tender dove breasts are soaked in buttermilk and Cattleman’s Grill Pit Fire Hot Sauce, then dredged in seasoned flour and fried golden crisp in cast iron over the Yoder Smokers YS640S. The result is juicy, crunchy bites that mimic boneless chicken wings but with a delicate, richer flavor. Tossed in a buttery buffalo sauce spiked with garlic, Lone Star Brisket Rub, and chile flakes, the fried dove is finished with a drizzle of Urban Slicer Hot Honey and a crumble of blue cheese. A side of homemade buttermilk ranch adds cool, creamy balance. Whether you’re a dove hunter looking for fresh inspiration or a buffalo wing fan craving something new, this dish is built for game day gatherings and backyard feasts. The bold flavors of tangy hot sauce, sweet honey, and savory seasoning make every bite irresistible.
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Recipe from https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S
INGREDIENTS
Dove & Frying:- 12 dove breasts
- 1 1/2 cups buttermilk
- 2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
- 1 cup flour
- 1 tbsp Meat Church Blanco Seasoning
- 2 eggs, whisked
- Neutral oil, for frying
- Urban Slicer Hot Honey, for drizzling
- Blue cheese crumbles, for garnish
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup Cattleman’s Grill Pit Fire Hot Sauce
- 1 clove garlic, grated on microplane
- Cattleman’s Grill Lone Star Brisket Rub, to taste
- 1/2 tsp chile flakes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/4 cup parsley, minced
- 1 tbsp lemon juice
- 1 clove garlic, grated
- 2 tsp fresh chives, minced
- Jacobsen Salt Co. Tellicherry Black Peppercorns, freshly ground, to taste
INSTRUCTIONS
- Begin by preparing the buffalo sauce. In a small Lodge cast iron skillet over medium heat, melt the butter and stir in the grated garlic. Once fragrant, whisk in Pit Fire Hot Sauce, Lone Star Brisket Rub, and chile flakes. Simmer briefly to infuse the flavors, then set aside to cool. Whisk before using to emulsify.
- For the ranch, combine mayonnaise, sour cream, buttermilk, parsley, lemon juice, garlic, and chives in a bowl. Season with freshly cracked Tellicherry pepper and refrigerate until ready to serve.
- Slice dove breasts off the breastbone. Place in a bowl with buttermilk and Pit Fire Hot Sauce. Allow to soak for about an hour.
- Preheat your Yoder Smokers YS640S to 450ºF. Set a 12” Lodge cast iron skillet with 3/4” oil inside the grill and bring to 400ºF.
- Mix flour and Meat Church Blanco Seasoning in one bowl. Place whisked eggs in another. Remove dove from the marinade and pat lightly dry. Dredge in flour, dip into egg, then back into flour. Transfer to a rack over a sheet pan and let the breading set.
- Fry the dove in batches, keeping oil near 400ºF. Cook until golden brown and an internal temperature of 155ºF is reached, about 2–3 minutes per side.
- Toss fried dove in the buffalo sauce. Drizzle with honey, sprinkle with blue cheese, and finish with fresh chives. Serve immediately with ranch for dipping.
Honey Buffalo Dove Bites
Honey Buffalo Dove takes the excitement of buffalo wings and gives it a wild game twist. Tender dove breasts are soaked in buttermilk and Cattleman’s Grill Pit Fire Hot Sauce, then dredged in seasoned flour and fried golden crisp in cast iron over the Yoder Smokers YS640S. The result is juicy, crunchy bites that mimic boneless chicken wings but with a delicate, richer flavor. Tossed in a buttery buffalo sauce spiked with garlic, Lone Star Brisket Rub, and chile flakes, the fried dove is finished with a drizzle of Urban Slicer Hot Honey and a crumble of blue cheese. A side of homemade buttermilk ranch adds cool, creamy balance. Whether you’re a dove hunter looking for fresh inspiration or a buffalo wing fan craving something new, this dish is built for game day gatherings and backyard feasts. The bold flavors of tangy hot sauce, sweet honey, and savory seasoning make every bite irresistible.
—
Recipe from https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S
INGREDIENTS
Dove & Frying:- 12 dove breasts
- 1 1/2 cups buttermilk
- 2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
- 1 cup flour
- 1 tbsp Meat Church Blanco Seasoning
- 2 eggs, whisked
- Neutral oil, for frying
- Urban Slicer Hot Honey, for drizzling
- Blue cheese crumbles, for garnish
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup Cattleman’s Grill Pit Fire Hot Sauce
- 1 clove garlic, grated on microplane
- Cattleman’s Grill Lone Star Brisket Rub, to taste
- 1/2 tsp chile flakes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/4 cup parsley, minced
- 1 tbsp lemon juice
- 1 clove garlic, grated
- 2 tsp fresh chives, minced
- Jacobsen Salt Co. Tellicherry Black Peppercorns, freshly ground, to taste
INSTRUCTIONS
- Begin by preparing the buffalo sauce. In a small Lodge cast iron skillet over medium heat, melt the butter and stir in the grated garlic. Once fragrant, whisk in Pit Fire Hot Sauce, Lone Star Brisket Rub, and chile flakes. Simmer briefly to infuse the flavors, then set aside to cool. Whisk before using to emulsify.
- For the ranch, combine mayonnaise, sour cream, buttermilk, parsley, lemon juice, garlic, and chives in a bowl. Season with freshly cracked Tellicherry pepper and refrigerate until ready to serve.
- Slice dove breasts off the breastbone. Place in a bowl with buttermilk and Pit Fire Hot Sauce. Allow to soak for about an hour.
- Preheat your Yoder Smokers YS640S to 450ºF. Set a 12” Lodge cast iron skillet with 3/4” oil inside the grill and bring to 400ºF.
- Mix flour and Meat Church Blanco Seasoning in one bowl. Place whisked eggs in another. Remove dove from the marinade and pat lightly dry. Dredge in flour, dip into egg, then back into flour. Transfer to a rack over a sheet pan and let the breading set.
- Fry the dove in batches, keeping oil near 400ºF. Cook until golden brown and an internal temperature of 155ºF is reached, about 2–3 minutes per side.
- Toss fried dove in the buffalo sauce. Drizzle with honey, sprinkle with blue cheese, and finish with fresh chives. Serve immediately with ranch for dipping.
