The Lake Lyle  Smoked Pheasant Page

SMOKED PHEASANT

To start with, this rec-o-pee below is taken off the internet and it really is good!  I have done the gazinta's to figure out how to do a batch of 5 pheasants at one time below.

Ingredients:
1 whole pheasant (with or w/o skin)
wood chips (Cherry, Alder, or Mesquite recommended)
1/2 cup pickling salt
6 cups cold water
1/4 cup brown sugar
3 tbsp maple syrup
2 tbsp white wine vinegar
2 tsp pickling spice
2 tbsp honey
3 tsp soy sauce
1 cup chicken broth

Directions:
In glass bowl or ziplock bag, combine pickling salt, water, brown sugar, maple syrup, vinegar, and pickling spice. Add pheasant and put in fridge for at least 4 hours, turning occasionally. Drain, discard brine, let pheasant dry on paper towel for 30 minutes. In small bowl combine honey and soy sauce. start gas or charcoal grill on one side only and soak wood chips in water. Put wood chips on hot coals and put pan with chicken broth over coals. Brush pheasant with honey soy sauce mixture and place on grill on side opposite hot coals. Cover and maintain temp between 150-250 degrees, opening grill as little as possible. Smoke pheasant for 2-3 hours, adding more chips during the last hour. Pheasant will be ready to eat off the grill.

Notes:
1 beer can be added to the chicken broth if desired. Gas grill works best for this recipe as temp can be regulated accurately.

This smoked pheasant is to die for.
Enjoy
NDT

Now that was nice but here is how it's done at Lake Lyle....

5 at a time.  We don't mess around.

5  PHEASANTS

            Brine:  ( over night )

                        2 gal water

                        2 ½ cups pickling salt

                        1 ¼ cups brown sugar

                        1 cup maple syrup

                        ½ cup + a little spillage of white wine vinegar

                        3 tbsp pickling spice

                        2 tbsp liquid smoke

            Basting Sauce:

                        ½ cup + a little spillage of honey

                        5 tbsp (1/3 cup) of soy sauce

            Smoke:

                        2-3 hours @ 150-250 degrees keep away from main heat source

Step 01 - Layout all the supplies

Step 02 - 2 gal of cool water

Step 02 - Add the salt

Step 03 - Then the brown suga.

Step 04 - The Maple syrup  ( hint use 'original, best quality, not Ms Butterworthless' )

Step 05 - Ahhhh, the white wine vinegar.

Step 06 - The picklng Spice

Step 07 - The Lake Lyle addition of Liquid Smoke

Step 08 - Stir-It-Up!  might take a couple of minutes.

Step 09 - In they go!

Step 10 - Store em with the rest of the Generals for 2 days.

Step 11 - After the 2-day wait, start mixing up the basting sauce. the honey.

Step 12 - Add the Soy Sauce ( I wonder what 'whats-dish-here-sauce would do )

Step 13 - Towel dry the birds ( this is so the basting will take )

Step 14 - Start basting the babes

Step 15 - In the smoker they go.

Step 16 - Two ta Three hours later, WOW!

Step 17 - Snap the breast arf and start slicing as thin as ya can.

Step 18 - There it is!  Vacu the legs for later, I even bags the arms - they will go down as well! 

Just eat  it