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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brined, spatchcocked pheasant

Boss HoggBoss Hogg Posts: 1,377
edited November -1 in EggHead Forum
After working on the pulled beef today, I really didn't feel like cooking anything else, but I thawed these out earlier this week and thought I'd better cook them today. I'm always trying to figure out different ways to cook the pheasants I shoot, so I put these in a brine mixture I bought, added a little Wild Turkey American Honey to the mix in keeping with the fowl theme, spatchcocked them, then added some rub. On the Egg at 325* with a little pecan smoke.
Since we already ate dinner, I'll just try a little piece tonight :P
Thanks for looking.


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