Take the pheasant meat and make them boneless and peel , Web15 Skinless Pheasant Recipes Oven - Selected Recipes . Combine remaining 3 TBS orange juice and 2 TBS sherry with 1/4 cup chicken stock, hoisin sauce, soy sauce, cornstarch & salt in small bowl. Site Staff. Avoid crowding pieces in skillet; turn as necessary using kitchen tongs to avoid piercing the coating. Preheat a deep-fryer to 165C. After you place it on the smoker, you only have to wait and can only see the bird through the smoker's glass window. The result is that pheasant is a healthy source of lean protein. Drain thoroughly; arrange in bottom of shallow casserole. There was minimal fat. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. We're throwing in a Pheasant! Heat 1 TBS oil in wok or 12" nonstick skillet over medium-high heat. Smoke the pheasant for about 3 to 3 1/2 hours to reach a temperature of 155 degrees. WebEasy Smoked Pheasant Breast #1 (Breast With Skin) Instructions Make a brine with apple juice, kosher salt, brown sugar and add your preferred , See Also: Cooking skinless pheasant breastShow details, Web2 whole Pheasant Breasts, Skinless 1 Tablespoon Salt Tablespoons Cracked Black Pepper 1 whole Orange, Zest And Juice 2 , See Also: Recipe for smoked pheasant breastShow details, WebI also kicked this smoked pheasant breast recipe off with a weak brine (about 15%), nothing complicated, just salt and water. Parmesan cheese is flavor-key. Prepared with a wet brine and BBQ dry rub, this apple smoked pheasant recipe is juicy and soaked in flavor! Place the birds on a wire rack inside a sheet pan. Sprinkle pheasant pieces with salt & pepper. Serve with seasonal side dishes. salt 1/8 tsp. If you are using an electric smoker and can easily set the temperature, preheat it to 225-230F. Stuff with favorite dressing if desired. Most of these recipes are quick and easy ones made especially for busy weeknights. 5. An underrated cut of meat, but one, Ready to bust out the grill for some spring grilling? They can be old and tough, and smoking doesnt tenderize them. Prepare your smoker by filling the tray with wood chips. If you want, you can now add other spices or brine ingredients (if using). , WebCategories: Entrees, Pheasant Breast, Recipe. Our famously easy 3-2-1 ribs recipe will make your rib game the envy of the neighborhood. Do this in grams with a kitchen scale. When ready to cook, place the pheasant breasts on the cooking plank, season well with black pepper (remember they've been in brine so you don't need additional salt) place some basil leaves on top and then cover with the bacon taking care to "tuck" the bacon in under the breast to . Serve sauce with pheasant. Let sit in refrigerator, uncovered, for a couple hours to dry. Cook them for 2 minutes and flip them over. lemon juice 1 tsp. Cooking it slowly will prevent the pheasant from drying out. 2 whole pheasant breasts 2. pheasant can overcook in a heartbeat so you'll have to keep an eye on things to figure out when to do that. If you can, ask for the hens, because they usually have a bit more fat on them. And finally, on cooking pheasants: Overcooking pheasant is a common mistake. Learn to smoke delicious brussels sprouts. Smoke until internal temperatures reach 160 degrees. Cover and leave to soak for an hour in the fridge. The creamy-yet-crunchy Savoy cabbage is the perfect balance for the delicious pheasant. As you know. Keep checking the water bath to make sure the water is covering the pouch. Once internal temperatures are right, remove birds and cover with aluminum foil. , WebSmoked Pheasant Skinless Breast Recipes - Share Recipes . 12 Related Question Answers About Skinless Pheasant Recipes Oven. Place them directly on the bottom or middle racks. Instructions. Smoked Pheasant Skinless Breast Recipes - Share Recipes . I was in my 20s and a little lacking in knowledge when it came to proteins that were not from the grocery store meat aisle in a package. It's also a smart way to season potatoes and mushrooms. Cook for 30 to 45 minutes. This will take anywhere from 3 to 5 hours depending on the size of the birds and the temperature of your smoker. Rinse Combine dry rub ingredients in a small bowl. Dry skin for both birds is important for crisp skin. Hi gang, [p]Just lookin for a skinless pheasant recipe for smoking. Easy, healthy recipes your family will love! It's time to smoke your meat! Smoke for 1 hour. Transfer to your foil pan. In the morning, rinse the pheasants under cool running water. While it preheats, remove pheasants from brine. I have been considering skinless pheasant as well. Bake at 375 F until tender (about 1 hour). It resembled red meat in texture. Once the breast is cooked, remove it from the smoker, and let it rest for about 20 minutes. Then applewood smoked for 1 & 1\2 hr. Fire up smoker to 200F (93C). You can also put the birds in a container uncovered in the fridge overnight. Cover in saran wrap and refridgerate for another 12 hours. Add remaining 2 TBS stock and cook again until it evaporates. This prevents the pheasant from drying out and keeps it flavorful, juicy, and incredibly tender. The wet brined birds skin was actually crispier. Hope this helps. salt 1/8 tsp. Smoked Pheasant Skinless Breast Recipes - Share Recipes . Colour the pheasant in a pan, skin side down only . Bring to a boil. For both types of grills, once smoke starts billowing, place grate over top and cover. Mix with 3 tablespoons orange juice and 2 TBS sherry and set aside. Add the herbs and the pheasants to the cooled brine in the pot. This slow cooker recipe is so simple, you can make it in a college dorm room with just four ingredients: pheasant breasts, milk, chicken broth, and white rice. Boil them in water for an hour or so (until tender). Spices: cumin, coriander, paprika, juniper. Steps to Make It. Preheat grill for medium-high heat. Combine dry rub ingredients , Web2 lbs of pheasant breast 8 cups of peanut oil (Can use other oils with high smoke points) DIRECTIONS: 1) Mix Bloody Mary Wing Shake into 3 cups of all-purpose flour. To deep poach a skinless pheasant breast, place it in a heavy-bottomed pan and cover it with 1 or 2 inches of stock, butter or olive oil. Cover breast of bird with bacon strips. Add onions and garlic. If you are not a hunter, you can find pheasant in specialty butcher shops or you can order it online from purveyors that practice humane raising of the birds on farms with free-flight. Mind the wood chips choice as it'll add a smoky flavor to your dish. Smoked pheasant can be either the best expression of the bird, or it can be a desiccated husk, usable only as a flavoring for broth. Avoid letting dressing stand in bird cavity for any period of time after meat is cooked. Were taking that approach for brining and meat prep, and our choice of smoking wood is no different. Required fields are marked *. Slow smoked over applewood and wrapped in apple juice and gochujang, these, From best woods, to cooking times, to target temperatures, here's everything you need to know to choose the best meats, Learn how to cook the perfect bird with our smoked Cornish hen recipe. DirectionsWorks well for older birds, too! Smoked pheasant is delicious game meat that makes for an adventurous alternative to barbecue chicken. Add small portions of liquid at a time, turn as necessary for uniform cooking. Classic smoked meat has a mesquite or hickory flavor, but you might want to experiment with sweeter apple or cherry chips. Combine soup & milk to pour over browned fillets. But heres the great debate: Should you wet brine or dry brine? Place bird breast side up on a rack in a shallow roasting pan. It is also timely served with a Beaujolais Nouveau. MickeyT Posts: 607. 1/2 cup wood chips (cherry or apple wood work well) 7. DirectionsCombine flour, salt, & pepper. Copyright 2023 FuriousGrill - All Rights Reserved, recommended internal pheasant smoking temperature of 165F, 1. Whole pheasant, rosemary, olive oil, black pepper, fresh thyme, Whole pheasant, lemon, parsnips, olive oil, garlic, Juniper berries, whole pheasants, olive oil, sugar, bay leaves, Mashed potatoes, celery soup, french fried onions, brown sugar, chicken broth, Pot pie, wild rice soup, pheasant breast, wine sauce, creamy parmesan, Boneless pheasant breasts, honey, seasoned flour, onion powder, Bread pudding, wood ear, gouda cheese, bread crumbs, white cheddar cheese, Whole pheasant, red wine, white wine, olive oil, marinade, Pheasant breast, whole lemon, fresh herbs, smoky bacon, Skinless pheasant breasts, soy sauce, honey, chicken broth, rice vinegar, Pheasant breasts, mushrooms, butter, chicken stock, uncooked rice, Skinless pheasant breasts, white wine vinegar, chicken stock, clarified butter, seedless grapes, Pheasant breasts, white wine, pancetta, double cream, wholegrain mustard, When roasting pheasant, its important to roast at low temperature, Lay the pheasants in the pan, cook until golden-brown in colour (, Carve the pheasant breast from the ribcage (. Your goose breasts will be done when they've hit an internal temperature of 150 - 155 degrees. Roasting time about 50-60 minutes depending on size of bird and degree of doneness desired. While you're waiting for the smoker to get to the recommended temperature, layer flavor on the bird with a commercial or homemade rub. chelsej. 1 tbsp black pepper 5. Web Brown pheasant breasts in melted butter and move to glass 913 inch pan. Place Fire up smoker to 200F (93C). Web 2 whole Pheasant Breasts, Skinless 1 Tablespoon Salt Tablespoons Cracked Black Pepper 1 whole Orange, Zest And Juice 2 strips Thick Cut Bacon 2 cups Wild Rice, Cooked 2 Tablespoons Unsalted Butter 16 Preview See Also: Share Recipes Show details 20 Healthy Traeger Recipes You Need to Try Kinda Web Carbs: 9g. DirectionsStuff cavity of each bird with an onion, garlic clove, & 2 pieces celery. Replenish every 60 minutes as needed. While getting hold of pheasant might be tricky, smoking this wild game recipe isnt. In a shallow dish, lightly beat eggs. If dressing has been used, avoid letting it stand in bird cavity for any period of time after meat is cooked. var _gaq=_gaq||[];_gaq.push(['_setAccount','UA-20287121-1']);_gaq.push(['_trackPageview']);(function(){var ga=document.createElement('script');ga.type='text/javascript';ga.async=true;ga.src=('https:'==document.location.protocol? Cover and place in the refrigerator overnight (8 to 10 hours). For a better experience, please enable JavaScript in your browser before proceeding. Serves 4. Dry brining is a fairly new technique. Brined it for 48 hrs in Salt, Sugar, Brown Sugar, Cummin, Ground Corriander. Sprinkle pheasant pieces with paprika, salt, and black pepper. Cover grill, flip pheasant often. DirectionsFlour & lightly brown pheasant pieces. In general, the age of the bird may be determined by the spurs. Stir & toss everything together for 1 minute. oregano 1/16 tsp. Hank- I used 100% pure maple syrup but it really did not want to boil down much. Otherwise, open the vent about three-quarters of the way. And, when you snag one during a hunt it might be an older bird. I also kicked this smoked pheasant breast recipe off with a weak brine (about 15%), nothing complicated, just salt and water. Make certain vents on charcoal grill are barely open on bottom (should be totally closed on lid). Allowing your birds to dry a bit helps the smoke adhere. finely chopped onion 1/4 c. grated Parmesan cheese 1/2 tsp. Temperatures for both grills should range between 200 and 220 degrees Fahrenheit. Make a brine by bringing the water, salt, bay leaves, juniper and sugar to a boil. Thanks for the recipe! Set aside the carcasses to make stock for another time. Were going to smoke whole pheasants for simplicity, but you can easily serve these after into breast, wing, or thigh portions. A larger bird or breast may serve at least three people. Lashings of orange, fresh herbs and ginger , WebHeat 1/4-inch layer of cooking fat in skillet to 340-360 F, or until a drop of water just sizzles. Arrange bacon strips on top; bake at 350F for 1 hour, basting often. You are using an out of date browser. package frozen broccoli pieces 2 c. sliced or cubed cooked pheasant 1/4 c. chopped pimento 1 can condensed cream of mushroom soup) 1 Tbsp. Place in terra-cotta pot (heavy metal covered roaster, pan with tight cover or doubled aluminum foil, plastic bags made for pot roasts also work). You want to convert it to internal doneness temperature? Brine too little and you get a dry bird. This is desired for a deep smoked cure. Here are recipes for both methods, plus smoking instructions. Then another. Notice when the leaves become a slight brown and smoke begins to form. When you buy through links on our site, we may earn an affiliate commission. Add cilantro. Acorn Squash, Sweet and Savory Acorn squash is naturally sweet and is fabulous with the smoked pheasant. Heat 1 TBS oil in wok or 12" nonstick skillet over medium-high heat. Do not cover. How long do you smoke a pheasant? Make sure to twist the ends tight for a complete seal. I think the trick to cooking some wild game birds, especially when smoking them, is to brine them first so that they are tenderized. (You can smoke sides on the upper racks). I like a bit of sweet with my smoke, so I use heavy syrup boiled down maple syrup, in this case. 4. If you are a seasonal hunter, this recipe might be perfect for you. In a large plastic food storage bag combine flour, salt and pepper. Add pheasant strips and shake to coat. Gnaw on the thighs for a snack, and shred the drumstick meat for soup, tacos or burritos, in omelets or hash you get the point. Dissolve the salt and sugar in the water. Additionally, FuriousGrill.com also participates in other affiliate programs, and we sometimes get a commission through purchases made through our links. As well, smoke has harder time penetrating skin when it is wet. First, choose your wood chips with an eye to the flavor they'll add to your pheasant. You must log in or register to reply here. 1/4 cup brown sugar 4. JavaScript is disabled. So want to try cockspatched and deboning a couple of skin on pheasant then smoking. Preparation Time:- 15 mins Step 2 Season the pheasant breasts with salt and pepper. Sprinkle pheasant with salt and pepper. Remove the pheasants from the refrigerator and leave on your kitchen counter for up to 90 minutes to come to room temperature. Place in a large zipper lock or vacuum seal bag with the butter and thyme. Brush well with melted butter or other fat. So I recently performed my own tests (sans science), but before we get into the results, lets briefly explore how brining works. This super simple recipe takes all the confusion out of making ribs without sacrificing any flavor. Pheasant should reach 160 degrees after approximately 1-1/2 to 2 hours of smoking. Cook the wild rice according to the directions on the package. Thanks, and THANK YOU for your cookbooks ( I not only bought Buck Buck Moose, Duck Duck Goose and Pheasant Quail Cottontail but have bought numerous copies for my hunting friends they make fantastic gifts, and have essentially retired my other 45 or so other game cookbooks). Reduce the wine by half. Mix seasonings with flour. Pheasant is such a versatile meat. Ingredients 1 young pheasant 1/2 cup chopped onion 1/2 cup chopped cabbage 1 egg, lightly beaten 1/4 tsp. Lightly salt & pepper veggies. If its wild, youll find it here. Apply rub to pheasant, covering evenly across all surfaces. Sprinkle lemon juice, salt, pepper, Worcestershire sauce. Making Smoked SausageBarbecue MarinadesBBQ RibsDutch Oven CookingSmoked Game RecipesCommercial Smokers . May be substituted for chicken in chicken soups or hot dishes. DirectionsCook broccoli according to directions on pkg except limit cooking time to 5 minutes. Lay them on a roasting tray and put them into the oven for 20 minutes. On a sheet of wax paper, combine bread crumbs and chopped nuts. chopped onion (optional). pepper Melted butter Your favorite Barbecue Sauce. At molecular levels, salt binds water to muscle proteins. Sear the pheasants over medium-high heat for 4 minutes. (Variation: substitute 1 tsp. Pheasant is a traditional English ingredient, so you'll find a lot of delicious and comforting pub-style recipes for this bird out there. You want it to flow like runny honey. If desired, add mushrooms & chopped onion which has been browned in the fat in the skillet. Cutting the pheasant into cubes will speed up the process. Throw out the brining solution and thoroughly clean the ice chest or pot and your sink of any raw juices. What should I make for dinner tonight? At this point, you can flip them, and rotate the rack 180 for even cooking. This page contains ads and links that earn commissions for TVWBB.The Virtual Weber Bulletin Board is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Smoked Pheasant - Image by: Holly A. Heyser. #3. As I said before, for brining the pheasant you will need 1 gallon of water (or enough to fully submerge the bird), 1 cup of salt and 1 cup of sugar. Sprinkle with salt & pepper. Paul: Well, you may have thicker syrup than mine. Once your smoker is ready, add the breasts, then head in and make your wild rice. Want the best of both worlds? Grilled vegetables such as asparagus or zucchini go perfectly with the bacon-wrapped smoked pheasant breast. Bacon-wrapped pheasant breast and orange sauce make a perfect pair! Remove pheasant from smoker. Brine, dry, smoke over hardwood. Bake at 350F until thoroughly heated and top crumbs are brown. Now, after you have brined the bird for 8 hours, make sure to remove it from the mixture about one hour before placing it in the smoker. Cover & cook until fork tender (20-40 minutes). I have several times cockspatched and de boned birds once doing a wild bird turducken (goose, pheasant, Ruff grouse). Note: Estimated prep time: 15 min. curry powder 2 drops Tabasco sauce paprika. Broil until fork tender - approximately 30-40 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2017 - 2023 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact. Smoking a game bird requires adequate brining beforehand to avoid dehydrating the bird. Add the charcoal and light it about 30 minutes to heat the smoker to the proper temperature before you put the pheasant inside. Place each coated breast flat in ungreased baking dish. Sprinkle dry onion soup mix over top. They will be more tender that way. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with the butter. Coat breasts with flour mixture. Once the oil shimmers, lower 1 of the pheasants cut into quarters or 3 of the pheasant breasts. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable. From the salty and sweet brining through the spicy rub and the scents of fragrant wood during the smoking process, it's a celebration of the changing season. The brine looks great as does the honey glaze. Ingredients 6 skinless pheasant breast fillets 1/2 cup flour 1/2 cup milk or cream salt & pepper to taste 1/4 cup crisco or vegetable oil (less if you like) 1 sm. Melt remaining butter in skillet and add honey. It wont get too salty. It forms only until the interior of meat hits about 140F, so the slower the meat takes to get there, the better the smoke ring. Allow 15-20 minutes for browning. If you plan on smoking partridges or grouse, reduce the brining time to 8 hours (or do the weighing trick I mention above), and keep an eye on your smoking time. While getting hold of pheasant might be tricky, smoking this wild game recipe isnt. Pour the bread pudding mixture into the prepared pan. This makes for a tender and moist pheasant portion. Place front-side down on grill. Rinse the pheasant breasts under cold water a Ingredients 1 10-oz. Smoked pheasant is delicious game meat that makes for an adventurous alternative to barbecue chicken. Barbecue smoked pheasant prepared with a wet brine and spice dry rub. Ingredients 1 young pheasant 4 slices bacon 1 Tbsp. Finally, I am able to present to you a method for smoking pheasants and other upland game birds that works well consistently. Gather the ingredients. Sprinkle with spices, if desired. Ingredients Yield: Four servings 4 boneless, skinless pheasant breasts, about pound each Salt and freshly ground pepper to taste 2 teaspoons paprika 2 teaspoons butter cup finely chopped. Defrost the pheasant breasts before cooking. As an Amazon Associate I earn from qualifying purchases. Keep the browning even. I also wanted to through carcus in smoker as well so will have smoked bones for broth laterWill that work. Stir occasionally and cook 5 minutes, covered, until partially cooked. 1 tbsp white pepper 6. Ingredients 1 young pheasant 1/4 c. flour 1/4 tsp. Broil with surface of meat 7-9 inches from heat. Lightly pat dry pheasant couple hours before smoking to make certain skin is dry. Carve the pheasant breast from the ribcage (it should still be a little pink). Pheasant Breast Masala 3. salt 1/4 tsp. Pheasant breasts pair well with mashed potatoes and gravy made from the juices of the breast. For charcoal grill, I had no issue placing pheasant directly over coals. At 45 minutes, whisk together the honey and lemon juice over a very low heat, just to melt it. Cover grill and cook long enough for the apple sauce to heat up. In addition to its protein value, pheasant meat is also . Submerge the bird and let the mixture to do its magic. Smoke for three hours, or until internal temperature has reached 145F (62C). Eat smoked pheasant right off the smoker for dinner, or you can let it cool and slice the breast meat for sandwiches. Split thigh to remove bone. The suggestions help a lot. But the salt brine needs time to work its magic. That works well. 1. Prep while still cold and get it right into the smoker. Thankyou for the responses. Stir and cook about 1 minute, until sauce bubbles and thickens. After 3 hours of smoking or after the internal pheasant temperature reaches 165F, remove the bird from the smoker. If you want an even richer taste, saute some onions (and maybe some sweet potatoes and squash) in olive oil until the onions are translucent. The first was to wrap the pheasant breast in bacon so that the fat from the bacon acts as a baste. I actually delighted in every bite and my culinary world expanded that evening. Add fresh herbs and aromatic spices to the medium, then attach a deep-frying thermometer to the pan. And another. Bake at 350 F for 20 minutes. I'm not too enthusiastic about strong flavor, I prefer my pheasant fresh and it's perfectly acceptable to eat it this way, it's personal choice. Start by smoking your ribs for 3 hours, then cook inside foil for 2 hours and finish by removing from foil and brushing on sauce for up to 1 hour. The grill is ready when the briquettes turn a glowing white. Wait 20-25 minutes before cutting into your smoked pheasant or you will not let the internal juices redistribute throughout the meat. He loves to share his passion about outdoor cooking with everyone on various Social Media platforms (Read More). Read my article on brine concentrations to learn more. Let the pheasants smoke for 1 hour before painting on the maple syrup, then baste with the syrup every 30 minutes afterward. Pheasant Smoking Time. Prepare your smoker by filling the tray with wood chips. You could use molasses, honey, treacle or thick birch, hickory or sorghum syrup. Smoke for three hours, or until internal temperature has reached 145F (62C). Gameday grilling doesn't come any bigger than on the Super Bowl. 2. When done, pull pheasant and allow to rest . Combine dry rub ingredients in a small bowl. Russell: Not really. In a small bowl, combine the onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. 2 whole skin-on pheasants, approximately 2 pounds each, 1/2 bulb fresh garlic, peeled and smashed. Smoked Pheasant Recipe How To Make. Apr 23, 2015. Pour 4 tablespoons (59 ml) of the extra-virgin olive oil into a skillet and turn the burner to medium-high. can cream of chicken or mushroom soup (gravy lovers double this). Then put the bird in the pre-heated smoker. But brining does. The reason you want to err a little not a lot towards the too salty end of the spectrum is because you normally eat smoked pheasant cold, and our perception of salt dulls with cold foods. Remember--pheasant spoils quickly. Season with salt and pepper; transfer to the oven and cook for 30 minutes, turning halfway through cooking time. Combine dry rub ingredients in a small bowl. By soaking meat in a bath of water, salt and sugar, it tenderizes and reshapes to retain moisture better as it cooks over low and slow heat. When ready to cook, place the pheasant breasts on the cooking plank, season well with black pepper (remember theyve been in brine so you dont need additional salt) place some basil leaves on top and then cover with the bacon taking care to tuck the bacon in under the breast to create a parcel as shown below. After they are dissolved, remove the pan from the heat and then leave it to cool down to the room temperature for about a half hour. Regulate pan position so that browning begins after 10-15 minutes. Place pheasants in the bucket, submerging fully. Cover them with the brine and let this . In this case, you want to take the brining process to the edge of too salty. And even here, if you are smoking an old rooster, you will probably want to just shred the drumstick meat when youre done those sinews are murder. 1 week ago share-recipes.net Show details . DO NOT rinse off dry brine. If more browning desired, use 450 F oven last 10-15 minutes turning pieces as necessary. Add peeled, smashed garlic cloves and smashed ginger, along with peppercorns. However, it isnt too dissimilar in structure or taste to chicken, so our approach to smoking will be similar to when we smoke whole chicken. pepper 1 tsp. Pheasant and wild mushroom risotto. Rub cavity of pheasant with salt. Got a new propane Masterbuilt Sportsmans Elite. The end result is a juicy, delicious bird thats well worth the wait. Smoke in a preheated electric smoker on the upper rack with any wood chips and water or apple cider in the smoker bowl at 250F for approximately 45 minutes until fork tender. Hi hank, Im referring to your recipe here for a few Chukar, instead of pheasant. Brine too much and you get a salt lick. Ingredients 1 young pheasant, cut in pieces 1/4 c. pancake mix 1 large or 2 medium onions 1/4 c. melted butter 1 Tbsp. A friend of mine has some skinned pheasants and is asking me to smoke them for him.
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