Posted By: Mark Mazour (VIEW COUNT: 13619) PRINT
2 tablespoons of. Liquid Smoke
3 teaspoons of garlic salt
2/3 cup of soy sauce
Take two pheasants and soak overnight in smoke salt brine made of Liquid Smoke, soy sauce and garlic salt and enough water to cover birds.
Remove birds and truss legs to breastbone with a bamboo skewer.
Make slice along each side of breastbone, and place 1/2 slice of bacon into the opening.
Lay bacon strips over birds and secure with toothpicks and skewers.
Salt and pepper birds.
Grill "indirectly" on BBQ at 300 degrees for 1 to 1 1/2 hours.
(Indirect grilling is accomplished when the meat is above a burner that is off and the other burner is on.)
Place wood chips in iron smokebox for extra flavor.
Keep lid closed as much as possible, and rotate birds if needed.
Check leg to see if done.
Remove birds from grill, take out toothpicks, and enjoy!