third addiction

Discussion in 'Roll Call' started by mike krantz, Oct 4, 2008.

  1. hi my name is mike first time in a forum. I built my own smoker out of a 1950's refridgerator using an electric stove element and an oven t-stat for a control. works great so far. Ive smoked fish, bacon , burgers, and a bunch of other stuff. couldn't sleep tonight so I am looking for a recipe for smoked pheasant. never been on a fourum before so I hope I did it right
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF. If there isnt a recipe on here that your looking for I am sure someone will be able to post one for you. Dont forget to post some Qview.
  3. big game cook

    big game cook Smoking Fanatic

    welcome aboard. hop over into the wild game threads. thats the best place for them to answer them type of Q's. but lets see if i can assist ya.

    for each 2 birds.

    4 shallots 1/4erd
    6 med mushrooms sliced
    1 tsp basil
    2 tsp terragon
    8 tb chopped parsley
    1 tb brandy
    4 tb butter at room temp
    salt pepper

    put shallots, mushrooms, terragon, parsley, and brandy in the food processor and turn on in short bursts. mince to fine texture, then strain off access liquid.
    now add butter and swiftly by the same routine make a paste. set in fridge.

    loosten the skin of the defrosted bird. use only your fingers by sliding up under the breast and down around thighs.salt and pepper the bird inside and out lightly. take a butter knife and spread the chilled paste under the skins all over on the flesh. any remaining put into cavities.

    place skin back to normal position.
    truss the bird. set on back tail facing you.

    take a long piece of butcher twine and center it under tail, cross it on top, then loop ends over drumsticks and cross them again to hold legs firmly togather above tail.

    now run the strands allong either side of breast towards head, then turn the bird, secure the wings flat against the body with the string, and tie the ends togather at the back.

    smoke at normal temps of 225-250 untill internal temps reach 165-170.

    if you wish to set a roasting or foil pan under the bird you can take all drippings and put into sauce pan add 1/2 water or chicken broth 1/2 cream on stove top and stirr on med heat to make a great gravy.
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, best place to share amongst friendly folks.
  5. jond

    jond Smoke Blower SMF Premier Member

    Spam reported.

    Welcome to the forum Mike, lots of great info and people here :)


  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thank you for joining our family!
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. You will get all the help you need right here. Best bunch of smokers around.
  9. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard neighbor..............

Share This Page