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Pheasant - continued

MarvinMarvin Posts: 515
edited 6:57PM in EggHead Forum
PROCESS - after washing off the brine and patting dry, rub the pheasant inside and out with the paste. Set on small chicken-sitter over a drip pan filled with a honey brown beer. This setup is placed over a 300-350 deg lump that is primed with a handfull of apple smoking chips. 175 deg in the breast produced a very tender, very delicious bird. Hope ya'll have the same success.

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