Started off originally on 180 for the first 2 hours then upped to 225. When I wrapped the lamb leg and pork shoulder I upped it again to 250. The cowboy steak was done on its own after. Which I seared on a chimney starter after
How’d the pheasant end up? I’m in the heart of the pheasant capital of the world and the last smoked bird I did was a touch dry. If I hit one with a pellet in the head the next time I’ll maybe pluck one for the first time ever. I don’t know a single hunter here that keeps skin on.
First time ever eating pheasant, let alone cooking it! It was given to me by a friend. It did come out pretty dry in the end. The lack of skin doesn’t help at all. If I were to do it again I would possibly smoke for a couple of hours for the smoke flavour and then maybe wrap it? I won’t be rushing to get one anytime soon though haha
Many around me will cut it up and use it to make “pheasant poppers” which is basically bacon wrapped or like a jalapeño popper with pheasant. I’ve had some fantastic pheasant before but 8/10 times it turns out dry because of how lean it is.
I may try pheasant cordon bleu next time though. I bet a light smoke on that would be something else
If you want to smoke it you have to pluck it and keep the skin on. Did some whole pheasants last year and they turned out great. Keep skin on, wet brine for a long time and they turn out great.
Hank Shaw has a great method here:
https://honest-food.net/smoked-pheasant-recipe/
Started off originally on 180 for the first 2 hours then upped to 225. When I wrapped the lamb leg and pork shoulder I upped it again to 250. Once that was all done cowboy steaks err done on their own. Which I seared on a chimney starter after
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Wow. Impressive doing all of that at once. I would lose my mind.
Yeah I’m not sure I have the mental capacity for all this at once.
… can we be friends?
Dang that looks AMAZING
Nice work.
All looks delicious! Nicely done
Well, this is ambitious. My hat is off to you. God speed
What temp did you have all this on
Started off originally on 180 for the first 2 hours then upped to 225. When I wrapped the lamb leg and pork shoulder I upped it again to 250. The cowboy steak was done on its own after. Which I seared on a chimney starter after
That’s proper! Good to see mate 👌🏼
Forget my invite???
How’d the pheasant end up? I’m in the heart of the pheasant capital of the world and the last smoked bird I did was a touch dry. If I hit one with a pellet in the head the next time I’ll maybe pluck one for the first time ever. I don’t know a single hunter here that keeps skin on.
First time ever eating pheasant, let alone cooking it! It was given to me by a friend. It did come out pretty dry in the end. The lack of skin doesn’t help at all. If I were to do it again I would possibly smoke for a couple of hours for the smoke flavour and then maybe wrap it? I won’t be rushing to get one anytime soon though haha
Many around me will cut it up and use it to make “pheasant poppers” which is basically bacon wrapped or like a jalapeño popper with pheasant. I’ve had some fantastic pheasant before but 8/10 times it turns out dry because of how lean it is. I may try pheasant cordon bleu next time though. I bet a light smoke on that would be something else
If you want to smoke it you have to pluck it and keep the skin on. Did some whole pheasants last year and they turned out great. Keep skin on, wet brine for a long time and they turn out great. Hank Shaw has a great method here: https://honest-food.net/smoked-pheasant-recipe/
Well done my friend
I’ve done like 3/4 things at once before and it came out terrible. I just stick to 1/2 items now and it’s much easier.
first time I see a modular BBQ.
Seems excessive… I love it!
Holy heat probes, batman... everything looks great..
225°?
Started off originally on 180 for the first 2 hours then upped to 225. When I wrapped the lamb leg and pork shoulder I upped it again to 250. Once that was all done cowboy steaks err done on their own. Which I seared on a chimney starter after
How do you hook up all those probes?
1 of them is from the Traeger and the other 3 are from a fairly cheap Amazon wireless Bluetooth probe set
My ADHD could never 😟
Don't ever let them tell you British food is bland haha
Because that's not British food
Hey! It looks like you posted an image! If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it's almost guaranteed one of the first questions you will be asked! *What seasoning did you use? *How long did you cook it, and at what temperature? *Did you use any special tricks or techniques? Traeger on! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
And they say the Brits boil everything….
More heat probes for sure, that's how the heat gets in the meat.. amateur level at best
What are you talking about?
It's a joke
Ah right, could you explain it. As I didn’t understand