tkline01 Posted July 27, 2009 Report Share Posted July 27, 2009 Anyone ever BBQ/Smoked a Pheasant? Have any good recipes??? Quote Link to comment Share on other sites More sharing options...
jdbower Posted July 28, 2009 Report Share Posted July 28, 2009 I don't have much to provide except for the source of all knowledge, but pheasant brings back scary memories for me. I used to work at a misplaced fast food place in Jersey whose tagline was "Tender as Quail! Tasty as Pheasant!" Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted July 28, 2009 Report Share Posted July 28, 2009 I have pheasant a few times a year but don't cook it on my modo. Instead I opt for the pan sear method with dried cherries and a wine sauce. I can post the recipe if if that's the route your interested in taking. Quote Link to comment Share on other sites More sharing options...
tkline01 Posted July 28, 2009 Author Report Share Posted July 28, 2009 I'm going to brine it for 24 hours, wrap it in bacon, & then throw it on the Roti!! I'll let ya know how it comes out....cooking it on Sunday. Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted July 28, 2009 Report Share Posted July 28, 2009 Wow that's a long brine time. I'd treat it like other poultry and stick with 1-2 hours depending on the concentration of your brine and the size of the buzzard. Quote Link to comment Share on other sites More sharing options...
jdbower Posted July 28, 2009 Report Share Posted July 28, 2009 Ironically the fast food place I mentioned brined their cut-up chicken for 18-24 hours before cooking. Of course there's a difference between a slow rotisserie bird and 16 minutes in a pressurized deep fryer... Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted July 28, 2009 Report Share Posted July 28, 2009 IT depends on the concentration of the brine. For poultry I use @ quarts of water, a cup of salt and a cup of sugar. If I brined using that concentration of salt it would be way too salty..... Quote Link to comment Share on other sites More sharing options...
