Cook #4: Final Pheasant

[RonSwanson]

Forth cook on my new kettle. Steak = ok. LEGS = AWESOME!  Ribs = good. Tonight's cook was the last of my pheasant from the 2016-2017 season. Soaked it in a brine for 24hrs in a mixture of apple juice, water, salt, sugar, and pepper corns. Made a simple rub with Hungarian paprika and kosher salt and tucked it in with a bacon blanket. Pretty good. Left it a little under (typical of game birds) and served it with a caprese salad. I think I am done cooking poultry on the gas grill.







Sent from my XT1650 using Weber Kettle Club mobile app

[RonSwanson]

Also indirect heat is also a kick ass way to cook down bacon.

Sent from my XT1650 using Weber Kettle Club mobile app

[mhiszem]

Looks amazing! Once you go to charcoal you don't go back.


Sent from my iPhone using Weber Kettle Club mobile app