עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-28-2013, 12:22 PM   #1
Backwoods Grillin'
Got rid of the matchlight.
 
Join Date: 01-11-13
Location: Colorado Springs, Colorado
Downloads: 0
Uploads: 0
Default Grilled Pheasant Suggestions

Good Morning/Afternoon/Evening,

I'm curious to know if any of you have grilled/smoked/BBQ'd a pheasant breast in the past and would like to share your recipe with me. Thank-you for your time and I greatly appreciate any feedback you may have.

Derek A. Hartman
Chief Petty Officer
United States Navy
Backwoods Grillin'
Backwoods Grillin' is offline   Reply With Quote


Unread 01-28-2013, 12:26 PM   #2
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Marinate in Sour orange for 2 hrs, Salt & pepper the meat place a 1/2 a Jalpeno on and wrap in bacon. Squeeze of lime over the top when it comes off the pit. "Fair winds" thank you!
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 01-28-2013, 12:50 PM   #3
Backwoods Grillin'
Got rid of the matchlight.
 
Join Date: 01-11-13
Location: Colorado Springs, Colorado
Downloads: 0
Uploads: 0
Default

Bludawg - Thanks for your reply. At what temp should I grill at 250-300 and for what length of time? I'm guessing the internal temp should be at or around 160F?
Backwoods Grillin' is offline   Reply With Quote


Unread 01-28-2013, 01:04 PM   #4
Mdboatbum
Full Fledged Farker
 
Join Date: 02-07-12
Location: Washington, DC
Downloads: 0
Uploads: 0
Default

I brine for an hour or 2 in a mix of water and soy, then grill indirect until an it of 150˚, then directly over the coals until it's crisped up and at least 160˚. Since pheasant is a game bird, the same worries about salmonella don't apply as they do with commercial poultry, but itf it's a farmed bird it's not a bad idea to take it to 165˚. Just be careful, it can be brutally tough and dry if even slightly overcooked.
Mdboatbum is offline   Reply With Quote


Unread 01-28-2013, 01:13 PM   #5
Backwoods Grillin'
Got rid of the matchlight.
 
Join Date: 01-11-13
Location: Colorado Springs, Colorado
Downloads: 0
Uploads: 0
Default

This is a wild game, have 3 breasts cut up in pieces and another breast that hasn't been touched with a knife. Will be cooking this on a pellet grill using Mesquite pellets.
Backwoods Grillin' is offline   Reply With Quote


Unread 01-28-2013, 01:36 PM   #6
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Backwoods Grillin' View Post
This is a wild game, have 3 breasts cut up in pieces and another breast that hasn't been touched with a knife. Will be cooking this on a pellet grill using Mesquite pellets.
As a Pellet Guy--I gotta ask.
Blended Mesquite or Pure Mesquite?

I prefer (in general) blended fruit wood pellets for poultry (and pork) and stronger blended hickory and mesquite for more robust meats like Beef.

Pure Mesquite will overpower the meat in a heartbeat, especially at lower temps.
Blended Mesquite when use at higher temps (above 325ish) would probably work.

Let us know how it comes out.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 01-28-2013, 02:30 PM   #7
Big slick
is one Smokin' Farker
 
Big slick's Avatar
 
Join Date: 03-04-11
Location: Palatine, Il
Downloads: 0
Uploads: 0
Default

I smoke pheasant breasts all the time (very low in fat and great taste).

I smoke mine around 275. It doesn't take long to cook full breasts let alone pieces. I would say depending on how thick the breasts are I would go a half hour and take a look. Just keep an eye on them. Pheasant is unforgivable if over cooked.

I never probe my meat. If I think it's done I find the thickest piece and cut into it. If its cooked then so are the rest. Whatever you do, don't turn your back on it.
__________________
22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?
Big slick is offline   Reply With Quote


Unread 01-28-2013, 03:48 PM   #8
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

I have a completely different take and so maybe it is not relevant.
I think the result of a fast hot cook (grill) serves and honours pheasant way more than smoking it, I no longer do it.
I rub the breast with EVOO and S&P, lay it skin down on a hot grate and turn at 4 minutes and repeat, then rest.
I see no point in going for an I.T and there is no way it tastes better than when it is pink and juicy.
Game birds just do not have the fat or collagen to come out well done any longer or slower in my opinion.
I'll post this in case anyone wants to try it, a fave of ours
Ingredients:
1 pheasant Breast

Olive oil

¼ brown onion, finely chopped

1 clove garlic, crushed

½ x 400g can chopped tomatoes

2 tbs finely chopped basil

1 cups milk

¼ cup polenta

20g butter
Method:
1 Rub pheasant breast with a little olive oil and season with salt and pepper. 

2 Heat a char-grill pan/hot bbq grate- over medium-high heat, add pheasant, skin side down and char-grill for about 4 minutes on each side or until cooked through. Set aside rest 3 minutes
.

3 Heat a little oil in a small saucepan over medium heat. Add onion and garlic and cook 3 minutes, stirring occasionally until soft. Add tomatoes and basil and simmer for 5 minutes.


4 Meanwhile, bring the milk to boil in a medium saucepan, add the polenta and whisk constantly for about 5-8 minutes or until thick and creamy.
Add the butter and season with salt and pepper, whisk to combine. 

5 Spoon the polenta onto plate, top with pheasant breast and spoon
HTH
__________________
The only current member banned for life!

Secret Ninja
I miss summer because I like wearing thongs...All Aussies do.

buccaneer is online now   Reply With Quote


Thanks from: --->
Unread 01-28-2013, 04:29 PM   #9
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Backwoods Grillin' View Post
Bludawg - Thanks for your reply. At what temp should I grill at 250-300 and for what length of time? I'm guessing the internal temp should be at or around 160F?
300 - 350 pull at 160
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 01-28-2013, 05:12 PM   #10
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Downloads: 0
Uploads: 0
Default

This is TASTEE too.


http://www.greeneggers.com/index.php...846747&catid=1
Hoss is offline   Reply With Quote


Unread 01-30-2013, 07:41 PM   #11
Backwoods Grillin'
Got rid of the matchlight.
 
Join Date: 01-11-13
Location: Colorado Springs, Colorado
Downloads: 0
Uploads: 0
Default

I appreciate all of your suggestions. Once I cook the breast, I'll be sure to let you all know how it turned out.

The Kapn - I use blended Mesquite as that is what was given to me to start off with.
Backwoods Grillin' is offline   Reply With Quote


Thanks from:--->
Unread 01-30-2013, 08:48 PM   #12
Smoking Westy
is one Smokin' Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Downloads: 0
Uploads: 0
Default

I like wrapping mine in bacon!

I kow this pheasant (and quail) are whole but I've done the same thing with just breasts. Turns out awesome.








__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Unread 02-02-2013, 07:32 PM   #13
oifmarine2003
is Blowin Smoke!

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

I have always just wrapped the breasts with bacon and thrown them on the grill. Keep it simple!
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:48 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.