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Smoked Ditch Chicken #8943588 10/25/23 10:40 PM
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218 Bee Online Content OP
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With the cooler weather, firing up the pit and throwing something in to smoke isn't the death sentence that it has been earlier this summer. Consequently, Jane and I decided to smoke a couple of last year's pheasant for dinner last evening.

Two pheasant breasts. Kosher salt, coarse black pepper, a hint of hot Hungarian paprika. About an hour in post oak smoke at 275. Wrap in heavy foil with melted butter for another 30 minutes. Serve with Jardin rice and marinated broccoli. Mind the odd pellet!

[Linked Image]

[Linked Image]


[Linked Image]

"I always take care to fire into the nearest hillside and, lacking that, into darkness". - the late Dr. Hunter S. Thompson
Re: Smoked Ditch Chicken [Re: 218 Bee] #8943604 10/25/23 11:01 PM
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angus1956 Online Content
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Yes sir, looks perfect!

Re: Smoked Ditch Chicken [Re: 218 Bee] #8943607 10/25/23 11:06 PM
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Looks great! I love pheasant.

Re: Smoked Ditch Chicken [Re: 218 Bee] #8943925 10/26/23 02:42 PM
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Sounds delicious ! food

Re: Smoked Ditch Chicken [Re: 218 Bee] #8943949 10/26/23 03:17 PM
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Herbie Hancock Offline
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nice


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Re: Smoked Ditch Chicken [Re: 218 Bee] #8943985 10/26/23 03:47 PM
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Originally Posted by 218 Bee

With the cooler weather, firing up the pit and throwing something in to smoke isn't the death sentence that it has been earlier this summer. Consequently, Jane and I decided to smoke a couple of last year's pheasant for dinner last evening.

Two pheasant breasts. Kosher salt, coarse black pepper, a hint of hot Hungarian paprika. About an hour in post oak smoke at 275. Wrap in heavy foil with melted butter for another 30 minutes. Serve with Jardin rice and marinated broccoli. Mind the odd pellet!

[Linked Image]

[Linked Image]

I can’t tell, is it skinless?



Re: Smoked Ditch Chicken [Re: 68rustbucket] #8944023 10/26/23 04:41 PM
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Originally Posted by 68rustbucket
Originally Posted by 218 Bee

With the cooler weather, firing up the pit and throwing something in to smoke isn't the death sentence that it has been earlier this summer. Consequently, Jane and I decided to smoke a couple of last year's pheasant for dinner last evening.

Two pheasant breasts. Kosher salt, coarse black pepper, a hint of hot Hungarian paprika. About an hour in post oak smoke at 275. Wrap in heavy foil with melted butter for another 30 minutes. Serve with Jardin rice and marinated broccoli. Mind the odd pellet!

[Linked Image]

[Linked Image]

I can’t tell, is it skinless?


Yessir, it is. Well, WAS...


[Linked Image]

"I always take care to fire into the nearest hillside and, lacking that, into darkness". - the late Dr. Hunter S. Thompson
Re: Smoked Ditch Chicken [Re: 218 Bee] #8944049 10/26/23 05:27 PM
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Looks beautiful, and a perfect amount of pepper!!

Re: Smoked Ditch Chicken [Re: Herbie Hancock] #8944446 10/27/23 10:37 AM
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Originally Posted by Herbie Hancock
nice

up


texas flag








Re: Smoked Ditch Chicken [Re: 218 Bee] #8945823 10/29/23 11:16 PM
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That my friend, looks great!

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