Brined wild birds indirect on the Weber kettle.
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A brace of Pheasant getting happy
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A brace of Pheasant getting happy
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsTags: None
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Originally posted by buckeyesmoker View Postlooking GOOD !!!!
Rich... are these wild birds or pen raised ?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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not kidding I was just thinking yesterday about your brine and pheasant. How do the legs turn out? Couple friends complain about them and just harvest the breast. I don't like to waste anything I kill if I can help it. Haven't had it in years our population is way down. Anyways, that looks great.sigpic
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Originally posted by Richtee View PostFar as I know wild... did not have the fat you likely see on the "put an takers". But I did not take them..a bud got 'em from a bud thing... the 2nd bud saying "They ain't really all that good". I think he needs a lesson er two ;{)Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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I love Flagstaff. I'm never moving again. But pheasant hunting in Wisconsin and Iowa, and the good eating that came after, is one of the truly pleasant memories I have of the frozen tundra.
Those two birds are BEE YOU TEE FULL.Yoder YS640, Weber Performer Platinum, Weber OTG, Weber Q220, Traeger BBQ125 Executive
ThunderDome Vortex, Smokenator 1000, GrillGrates, A-Maze-N Tube Smoker (6" & 12")
Weed Dragon Torch with Squeeze Valve (VT2-23SVC), Looftlighter, BernzOmatic High Intensity Torch Head (TS8000)
Tappecue, Maverick ET-732 (x2), Maverick PT-100
SousVide Supreme, VacMaster VP112 (chamber), VacMaster Pro305 (suction)
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Looks Awesome, Rich !!!
Very few Ringnecks around here any more. Farmers are too efficient (very few fence lines & such), and so are the Foxes & Coyotes.
Big Woods birds (Turkeys) took over.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Ryan View PostHow do the legs turn out? Couple friends complain about them and just harvest the breast. I don't like to waste anything I kill if I can help it.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostAmen. Well..last birds I did the legs were fine. Hmm last year. These are not mine. But I will poll the guy geting them. Pulled at 170, rested for 20 mins..now vac packed. Was tricky..lotta juice trying to get out :{) But got a good seal and delivered later for his dinner.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!
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Never had pheasant but those look very nice!Becky
*****
https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple Thermapen
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Originally posted by sweet_magnolia View PostNever had pheasant but those look very nice!
http://www.ochef.com/579.htm
It's REALLY good tho Beck. If ya get the chance, give it a run. Bet it would be nice finished in a white wine reduction in one of those magic cast iron thingies you pull miracles out of regulary...In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Looking good Rich!
We just save breast and thigh meat from pheasants, our experience with birds from our area the legs and wings are mostly tendons and musle with very little meat. For us just saving breasts and thighs sure takes up less freezer room than the entire bird.
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I wish I could take those legs off your hands each season. They are the bomb braised. Most people round here don't take the legs off geese which is a crime in my book. Years ago I cleaned 22 mallards by myself (I didn't shoot'em all but I got all of them). I even skinned all the legs and thighs and had a huge pile of them. Saved them for a special meal for the folks and like said above, they were the bomb braised. Yea - they are extra work but only a few extra beers time.
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