To a point more shooters make for a better dove shoot. I debone mine and all that's left is two small medallions of breast meat. A quick marinade in Good Seasonings Italian dressing and on the Weber charcoal with several hickory chunks soaked for a hour or so in water. Just a few minutes at a low smokey heat and they melt in your mouth. Had about 40 on the grill yesterday with a big mess of skillet fried taters/onions. Make your tongue slap your brains out.
