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pheasant cook

All, [p]I haven't posted in a while but I thought I'd share this with you- I cooked a 2.5lb wild pheasant the other day. Here is what I did: Before I put it on the large I brined it for a while (4+hours), dryed it off, covered it in salt and pepper, seared in a really hot cast iron skillet until it had nice color (no more than 1-2 mins in any one spot), and then smothered it with a fresh herb dry rub (sage, thyme, rosemary, whatever else I was growning,...). The it was off to the large; indirect 200 - 225, "till it was done". (About two hours or so)[p]Anyway, I managed to snap a pic before the last of it went away. Yummy stuff. I served it with a side of grilled corn on the cob and herb salad (equal parts of basil, parsely, spinach; tossed with a touch of good olive oil and lemon, finished with the all important parmasian shavings.)[p]See you all at eggtoberfest![p]KenW[p]

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