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Pheasant Poppers

I used to cook them on the grill, now going to try the egg. 1 piece of cubed pheasant breast 1 slice jalapeno 1 water chestnut 1 slice of mushroom rolled in half strip of bacon perfect bite size snack need help on time and temp.


  • Chris_WangChris_Wang Posts: 1,253
    Never heard of it, so I can't help with time and temps. Can't wait to see pics.

    Ball Ground, GA

    ATL Sports Homer


  • hapsterhapster Posts: 7,445
    No clue on how to cook, but it sounds like it'll be great
  • Just a wild guess, but I would try around 400 raised direct until they start to crisp up.  Unless you want to catch the bacon drippings, them indirect with a drip tray would probably be fine as well.
  • Should be about half the time as chicken. I bet 20 min at 400 degrees would do it
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • Everyone ate them before I could take an after photo. Did indirect at 200 for one hour, then direct at 350 for 15-20 mins. Delish
  • GriffinGriffin Posts: 7,658
    Looks great. To late to ask for some with out the water chesnuts? Not a big fan of their texture.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • That looks really good. I have a full pheasant in the freezer that I need to do on the egg soon!
    Pure Michigan
    Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
    If there are no dogs in Heaven, then when I die I want to go where they went.
  • calikingcaliking Posts: 10,746
    That looks like a pile of tasty bits, since that's the only pic that nade it :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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