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Pheasant

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    Pheasant

    So, thanks to the thread on good butchers, I now have a couple of pheasants which I plan to do on the PBC tomorrow. Anyone ever done pheasant on one? I'm thinking of leaving them whole like Jerod's quail, but I've never cooked pheasant, so what do I know? I'd be grateful for any tips anyone might have: brining, recipes, anything really.

    #2
    Any method and/or recipe you use on fowl will work well on pheasant. They have little fat, unlike duck and goose, so you have a couple choices: 1. Low and slow(225-250) or 2. Moderate and faster(325-350). Both work well. In the 80's, I worked under a master chef, who taught me a lot about cooking everything. With the exception of duck, he would say:"It's a bird. Cook it." Of course he wanted it sooner than later! I hope this can be of help. Happy New Year from Houston, Alaska.

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      #3
      I'd trust this guy ^

      Comment


        #4
        Thanks, Strat. I'm mostly a Tele man, myself. But a Fender man never lies.

        Comment


        • Strat50
          Strat50 commented
          Editing a comment
          When I find the "right" Tele, I'll have to change my handle...lol

        • jmott7
          jmott7 commented
          Editing a comment
          I think about getting a Strat sometimes. Then I realize I'd probably just put it in one of the out-of-phase positions and never stop playing "Beast of Burden." And I'd have to trade in a Gretsch I don't play very often to justify it, and I just can't picture not having a Bigsby in the house anymore.
          Anyway, do you know the music of Jim Campilongo? Great Tele player.

        • Strat50
          Strat50 commented
          Editing a comment
          I love the "toaster top" pickups on the Gretsch. I had a Guild with these same pickups. Great and versatile ax that was. I love Bigsbys, as they give me the "shimmer" I like. I had to specially adjust my Strat's tremolo to give this effect. I use the out of phase "king tone" positions frequently. When clean but compressed, they are wonderful. No, I haven't heard of Jim Campilongo. I'll look him up.

        #5
        Where would an SG guy fit into this conversation?

        Comment


        • jmott7
          jmott7 commented
          Editing a comment
          I like the sound of an SG, but playing Fenders for so long, I can't get a feel for their necks. But I know Gibson people often feel the same way about Fenders.

        • Huskee
          Huskee commented
          Editing a comment
          I've never owned a Fender, but SGs for sure have a unique neck. Some call it 'longer' I call it set out or shoved out. 12th fret is right there, you don't have to travel back for it.

        #6
        I've owned a couple SG's and loved them. Like "Q," no wrong answer. You probably won't need a compressor for sustain like I do...lol

        Comment


          #7
          Wet brine for a minimum of three days or inject some brine. The Pheasant I have smoked didn't have enough fat and would dry out or be tough without added moisture.

          Comment


          • jmott7
            jmott7 commented
            Editing a comment
            Thanks, Bep. Maybe I should skip the PBC and put them in the rotisserie on my Weber Kettle. Any thoughts, one way or the other?

          • bep35
            bep35 commented
            Editing a comment
            Go for the PBC! Just have to add moisture either through brine or injection. I used Smokin Oakis Original brine and they were great. Don't know what to tell you to inject as I have never done that. Possibly chicken broth? Let us know how they turn out!

          #8
          The pheasant was good. The skin wasn't crisp--and I cooked it hot--but the meat was very good.

          Comment


          • Strat50
            Strat50 commented
            Editing a comment
            Then you are 95% there.The rest is merely details. Cook on, my brother...

          #9
          Will do. And thanks.

          Comment

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