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.
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Topic: Cook #4: Final Pheasant (Read 631 times)
