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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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GretlGretl Posts: 670
edited 9:20PM in EggHead Forum
My cousin, the pheasant fairy, gave me three freshly-shot last night. I have them in a simple brine in the fridge. I'm figuring to rinse and spatch them, then slather the skin with olive oil and some rub, and set them on a raised grid at about 325. They're pretty small, so I don't think it should take longer than about 45 minutes. I may flip them. [p]Am I on the right track? Do any of you have any foolproof pheasant suggestions? Thanks in advance.[p]Oh, by the way, there's a frog-strangler going on outside. This whole pheasant event may take place tomorrow if the rain doesn't let up a bit.[p]Cheers,



  • YBYB Posts: 3,861
    You find something here you like.

    [ul][li]Pheasant and more Pheasant[/ul]
  • GretlGretl Posts: 670
    Thanks! Pretty fancy stuff there; I printed out a couple of possibilities.

  • EarlEarl Posts: 468
    Gretl,[p] I would go with peanut oil instead. It will give you a better finish in the end.[p]Learned this from Char-Woody some time ago.[p]Earl
  • Gretl,[p]Never flip any poultry period!!! Keep all poultry skin side down thru the length of any cook. Keeping the skin side down will keep all the wonderful juices inside the piece of meat as the juice won't run thru the skin as it is trapped inside the meat. [p]If the meat is not getting brown enough to suit you on the raised grid, lower it to the lower grid for a few mintues to brown up the skin but never turn it over to let all the jucies out.[p]Dave

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