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Brined, spatchcocked pheasant

Boss HoggBoss Hogg Posts: 1,377
edited 9:35PM 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.


  • Gator Bait Gator Bait Posts: 5,244
    Hey Brian

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


  • MickeyMickey Posts: 18,480
    Brian I also have never had it. Do it taste like
    chicken :)
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • hizzonerhizzoner Posts: 182
    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 HoggBoss Hogg Posts: 1,377
    Mickey-This one did. Pheasants are dryer than chicken, but with the brine and spatchcock, this was the juciest one I've ever grilled.
  • Looks awesome!!!!
  • KBKB Posts: 144
    looks really juicy. Was that a direct cook?
  • Thats some fine looking Pheasant Brian, Plump!

  • thechief96thechief96 Posts: 1,908
    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:
    Dave San Jose, CA The Duke of Loney
  • 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!
  • HoosierHoosier Posts: 107
    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
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