Brined, spatchcocked pheasant

Boss Hogg · August 2010

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

Thanks for looking.
Brian

Gator Bait · August 2010

Hey Brian

I've never had Pheasant (yet) but that looks phantastic! Thanks for sharing.

Blair

Mickey · August 2010

Brian I also have never had it. Do it taste like
chicken

hizzoner · August 2010

I'm interested in how they turned out. I pheasant hunt and usually end up giving them away becaseu they turn out so dry (haven't cooked any on the Egg). I need to try them on the Egg, I've got a freezer full of em

Boss Hogg · August 2010

Mickey-This one did. Pheasants are dryer than chicken, but with the brine and spatchcock, this was the juciest one I've ever grilled.
Brian

Primeggister1 · August 2010

Looks awesome!!!!

KB · August 2010

looks really juicy. Was that a direct cook?

Ross in Ventura · August 2010

Thats some fine looking Pheasant Brian, Plump!

Ross

thechief96 · August 2010

Those look very good. I've never had pheasant but I have a friend that hunts so............maybe I can get one to try. :laugh:

Unknown · August 2010

Nice job! I was telling the husband as we watched 6 fat does run through our Delaware back yard that we have plenty o deer but no pheasants like where I grew up in PA. That looks so tasty!

Hoosier · August 2010

Looks really great. Did you pluck those and leave the skin on? We always are in a hurry to clean our birds and just skin them out.

I too am a big believer in brining pheasants. They are so lean they are easy to dry out.

I started shingling them in bacon and it has been wording great. Here's a cook I did last winter with some wild south Dakota

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=786042&catid=1#

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Brined, spatchcocked pheasant

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