Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register: Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account! To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
Don't want to be disagreeable, but IMO if you cook them this way until the bacon is crisp the dove breasts are overcooked. I really enjoy them cooked this way, but prefer the dove breasts to be pink inside. I would love to know how to get the bacon crisp without overcooking the breasts, but haven't figured out a way yet.
SRH
The Following User Says Thank You to Stan Hillis For Your Post:
Threaded Mode