Ok, so my neighbor whom I built a UDS for last year has been smokin off and on, when he can. He's not much for directions, you can give him a recipe and he'll say ok, then call ya and say well I didn't have such and such so I used this and I did it this way instead. He means well, he really tried, but yesterday, he was wanting to smoke up some Pheasant he had in the freezer from last year. Everything started out good, he made some ribs and some other things and left the breasts to finish smoking as they were only at 150 internal. He said he just wanted to go in and eat the ribs with the rest of the family and when he came out like 20 minutes later, internal temps of 190. YIKES. He figures the drum spiked when he took the ribs off, which it probably did.
What this all boils down to is......some very DRY Pheasant breasts. Very good flavor, subtle smokiness, but DRY. Desert dry. Dry like my wallet. Bone dry. See where I'm going with this?
So, what I want from you, is some sort of recipe, soup, stew, what ever that one could use this meat in to salvage it? Any ideas? Something simple, something fancy, I don't care. There's a good 1 1/2 pounds of meat to use so throw your ideas out there. I'm open
What this all boils down to is......some very DRY Pheasant breasts. Very good flavor, subtle smokiness, but DRY. Desert dry. Dry like my wallet. Bone dry. See where I'm going with this?
So, what I want from you, is some sort of recipe, soup, stew, what ever that one could use this meat in to salvage it? Any ideas? Something simple, something fancy, I don't care. There's a good 1 1/2 pounds of meat to use so throw your ideas out there. I'm open
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