R
ringo
Guest
I smoked a couple of pheasants last night. I put bacon over the top of them and they still turned out pretty dry. Has anyone had any success with smoking these birds?
Ringo
Ringo
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Arlin_MacRae
somebody shut me the fark up.
I never have, but being lean and wild birds I'd probably inject them first.
B
BobberQer
Guest
I've never heard of anyone havin any luck with em, except for grillin em
With the exception of duck (sorry SirShitsAlot) game birds have always been a little bit of a challenge for me. Brining has helped me some. Just make sure you rinse them well. I did a bunch of quail once and missed one. The brine and slight game flavor did not go will with the winner of the lucky bird.....Mom-in-law......
R
ringo
Guest
The guy that gave them to me said smoking would dry them out. I of course gave the appropriate male response of "I bet I can do it." Maybe pheasants are not made for smoking this way.
Ringo
Ringo
I've thought about trying the following. If anybody else cares to try it, let me know how it works.
1) brine
2) smoke
3) place in a pie pan, with a little water, ( elevated to keep the bird out of the water) and tent loosely with foil.
4) finish on hot grill
1) brine
2) smoke
3) place in a pie pan, with a little water, ( elevated to keep the bird out of the water) and tent loosely with foil.
4) finish on hot grill
Kevin
Quintessential Chatty Farker
Send Midnight a PM. He lives in pheasant country and I do believe he's done a few.
OSD
is Blowin Smoke!
It's been along time since I've done one. But, I remember my Dad and I used to brine them overnite-then put cut up apple and onion loosely inside. rub the bird inside & out with salt,pepper, garlic powder, & onion powder. then wrap the bird in cheesecloth soaked in melted butter and alittle apple juice. only two layers of cloth so the smoke will still get to the bird. then mop every hr with the butter & apple juice. last 1/2 hr pull off the cheesecloth and let the skin brown up. Best I can remember they were good. Hope this helps
midnight
Full Fledged Farker
Are you doing whole birds or just breasts? Breasts are tough to do, they are better cold smoked. I do whole birds by rubing them all over with olive oil then a good rub. Layer bacon over as much of the bird as you can. Keep temps about 220-230. They only take about an hour to an hour and a half to cook. I spray mine with a mix of apple juice, worchestshire sauce and olive oil about every 1/2 hour. Keep a close eye on the temp of the meat, if it gets past 168 while they are in the cooker they will still get hotter after you remove them and will dry out. I pull mine when the temps get to 160 to 163 and imediatley wrap them in foil. let sit for 20 min before serving.
When done right they will be just as juicy and tender as a well cooked chicken. I have never brined a pheasant but I think it would help them stay moist.
good luck.
When done right they will be just as juicy and tender as a well cooked chicken. I have never brined a pheasant but I think it would help them stay moist.
good luck.
R
racer_81
Guest
jgh1204 said:
Skeet Peasant Shooting.
It's good to be The King.
midnight
Full Fledged Farker
If you get them to dry just pull the meat off toss the bones. Mix the meat with some alfredo sauce and sun dried tomatoes. Sprinkle in a healthy pinch of cajun seasoning. Add chopped onion, tomato, bell peppers, and mushrooms. Heat it all up and serve over penne pasta. The perfect cajun pheasant alfredo.
