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Cooked Pheasant and Beer!

Go Bucks!
Go Bucks! Posts: 53
edited November -0001 in EggHead Forum
Borrowed from a few good folks on here with the recipe. Brined overnight, rinsed and sat in fridge a few hours. Wrapped with Bacon, used DP Raging River rub and cooked at 250 to an internal temp of 150. Use apple wood for smoke. Tasted fantastic.
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Oh yeah we brewed today as well!
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Nice cook! Brew looks great too! I gotta get back into that, nothing better.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Hoss
    Hoss Posts: 14,600
    Very NICE!I cannoy cook good pheasant,it's always dry! :( Is that Hop stew???
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  • Go Bucks!
    Go Bucks! Posts: 53
    Thanks guys!!

    Made an Oatmeal stout today. Did a whole grain brew. Ended up with 8 gallons at about a 6.75% alcohol level. It will ferment for a few days, will move it to a secondary and keg it in about 3 weeks.

    The brine must have worked because the Pheasant came out very moist. A friend had me used water, kosher salt, sugar, soy and EVVO. Also used apple juice in drop pan. Really had some great flavor!
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