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23 responses to “Barbecued Pheasant on the Grill”

  1. Cheryl

    I’ve never had pheasant in any form, but would love to try this. We’ve made beer can duck (which we didn’t use beer for, but instead used a marinade my husband mixes up). The duck came out beautifully! I’ve been experimenting with a lot of different barbecue sauces and rubs this summer, and I look forward to giving yours a try. Do you enjoy agua frescas? I would think they would be very nice with the heat you are getting up there, and that you’d probably come up with (or have already) some wonderful recipes for some. We’ve yet to realize it is summer down here in L.A. yet, but I made some watermelon agua fresca yesterday hoping to encourage some summer sun today – to no avail. The agua fresca is still very nice though, but more refreshing when it is hot outside 🙂

  2. MikeW

    Small cans of Vitamin C are popular in Korea — the cans would be perfect for small birds. I don’t expect a trip to Korea soon, else I’d be glad to bring some cans (and help test them!).

    Maybe they’re available in the US somewhere?

  3. kirsten

    I just made beer-can chicken as well after seeing Elise’s post and had a similar overcooking incident, but still plenty of good juicy meat! As for the smaller birds out there, Coke now makes little mini coke, diet coke and dr. pepper cans, they come in a 10 pack and would probably fit a small bird. I’d love to hear if you give this a try (as I unfortunately do not have any wild game in the freezer!)

  4. Marc @ NoRecipes

    What a great way to adapt beer can chicken! I’ve never tried cooking pheasant on the bbq, but it looks like you had some great results.

  5. Cork @ Cork's Outdoors

    Thanks for the shout-out, Hank. A fan of low and slow for moisture and softening tough cuts, I’m surprised I didn’t even think of the practice for wild turkey legs–definitely going to give it a try on some pesky vineyard turkeys this fall!

    Right now just recovering from the realization that I’m no longer a kid after a knee and ankle tweaking crawdad hunting expedition with a buddy in a mountain stream on Saturday…but we did get 286 of them, up to 9 inches long from tail to tip of claws–there’s definitely a difference between a slow and muddy water crayfish and a fast and clear water crayfish, the latter being so much sweeter!

  6. Carolina Rig

    I’ve found some birds take high heat better, while others are more suited for indirect heat. Dove, quail, chukkar, and wookcock I prefer to blast over a hot fire…taking care not to over cook. Turkey, pheasant, rail, and grouse I’ve had more luck searing then moving away from the fire for an indirect cook (or hot smoke after throwing on some hickory or oak). Not saying that you can’t slow cook a dove or sear a turkey….just some methods that have worked well for me. Regardless of the grilling application, I prefer to always brine and grill the whole bird butterflied.

  7. Cheryl

    You likely had or saw some while in Mexico(?). They are pretty common here at farmers markets and other places where there are street vendors in so cal, so maybe up north too? They are a mixture of fruit blended with water and sugar, and other things. Kind of like lemonade if you used the fruit itself, rather than just the juice. Here’s a link to a recent post (where I discovered an agua fresca made with a vegetable (cucumber) – hadn’t seen that before but it sounds really good!):

  8. Chris

    What about one of those small V8 cans? I think they are 5.5 oz size.
    Regards from Music City, USA

  9. Holly Heyser

    My first thought was a tomato paste can for the small birds. I’m thinking this post will give us all reason to spend some unusual time in the canned goods aisle…

  10. Laura

    Funny, Holly!

  11. Sarah

    V8 sometimes comes in a very slender can, perhaps small enough for game.

    Another place I would recommend looking for cans would be a Chinese or Japanese market. I see small cans there frequently for vitamins, iced coffee, and even candies.

  12. Cheryl

    Hank, thanks for mentioning the cucumber drink! I just found it in my Hmong cookbook (which I heard about on Elise’s site, btw). I wasn’t able to make the one on Gabriela’s site because I didn’t have the lemon verbena leaves – or know where to get them, so I will try the Hmong one first.

  13. jo

    Those pineapple and v-8 cans (think airline size) that come in 6-packs work for quail.
    Am definitely trying a pheasant. I adore it and get tired of braising it all the time.

  14. Jared

    Can it be harmful to cook over aluminum like that? It’s so good, I hesitate to ask but always wondered.

  15. R.S. Breth

    The big juice cans (46 oz?) work for the biggest domestic Turkeys those 25-pound or bigger monsters. I prefer to do this rather than deep fat fry them for Thanksgiving like so many others. I also find that it really doesn’t matter what liquid you use for the can – it’s really just ballast and doesn’t give much flavor – most of it is still in the can when the bird is done.
    Anyway – thanks for the tip – I’ll have to try this on a Pheasant – although since I don’t live in Kansas anymore when I do get Pheasants I tend to do the spatchcock thing (saving the spine for stock) and grill them quick and hot with just simple seasoning.
    Never get tired of it.

  16. Bob Green

    I can’t wait to try this recipe..Here’s a trick I use with my beer can chicken. I cut a wedge of citrus fruit (usually lemon, but I have used lime and orange) and stuff it into the neck cavity. This helps seal in the bear steam and aids moistness while adding a nice citrus note to the bird.

  17. chris

    Trying it now
    the bullet shaped coors tall cans 19oz fit that little bird *PERFECT*

  18. Joe Keough

    Leftover beer?

  19. julie b

    We make beer can pheasant all the time. We use glass beer or soda bottles, we soak off the labels and let the bottle and drink come to room temp. we have never had a bottle break. If you like to try different kinds of beers and don’t like them for drinking they work for BBP. Cherry and lemon lime sodas or Mikes hard lemonaide are good too. I don’t like the idea of heating the can, it’s a soft metal and they usually coat cans with plastic on the inside.

  20. Steve

    When we do Beer can chicken we put a pie plate under the bird and use the juices to baste it while it cooks.

  21. Todd

    For small cans, look for the small individual soda cans like coke, or sprite….

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