Bacon Wrapped Barbecue Pheasant Breasts

W3Schools


It’s nearly Pheasant season here in Kansas so Chef Tom takes some Pheasant breast from last years hunt, wraps them in bacon and cooked them up on our Yoder Smokers YS640.

Full recipe: http://thesauce.atbbq.com/bacon-wrapped-barbecue-pheasant-breasts/

Products used in this video:
Sweetwater Spice Apple Chipotle BBQ Bath –
https://www.atbbq.com/sweetwater-spice-apple-chipotle-bbq-bath-brine-concentrate.html
Oakridge BBQ Game Bird and Chicken Rub – https://www.atbbq.com/oakridge-bbq-game-bird-chicken-rub-seasoning.html
House of Q Apple Butter BBQ Sauce – https://www.atbbq.com/house-of-q-apple-butter-bbq-sauce.html
Lodge 12″ Cast Iron Skillet – https://www.atbbq.com/lodge-logic-12-inch-cast-iron-skillet.html
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill.html

source
W3Schools For professional & delicious BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings!

25 replies
  1. Tim Martinez
    Tim Martinez says:

    Hi Chef Tom, much earlier this year you mentioned something about possibly doing something 'sous vide' .. any chance you can do possibly a ribeye or ?? Love to see your take on something like this. Tim

    Reply
  2. Barbecue Frenzy
    Barbecue Frenzy says:

    Hey Chef Tom…love the pheasant recipe!! I'm just up the interstate from you about 10 miles south of Olathe. I was already counting down the days until pheasant season opens…now I'm even more excited. Those bacon wrapped breast are something I will certainly be trying!! Thanks!!

    Reply
  3. Eric Valor
    Eric Valor says:

    Having personally dispatched a flockfull of pheasant on the 12 Gauge Express, with all the marinade, rub, and sauce, you could just as well have wrapped a roof shingle in bacon and cooked that… There's no way you are tasting the succulent goodness that is pheasant flesh underneath all that.

    I will second your motion for the sweet potato puree. I have done pumpkin pie filling underneath just straight grilled pheasant breast rubbed with olive oil and basted with butter and sage. It's a winner

    Reply
  4. flyer737sw
    flyer737sw says:

    Awesome job as always Tom!
    I don’t know how you’re not getting more views as you deserve them. Your content is awesome, it’s extremely clear and to the point.
    Keep up the great work!

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *