Instructions
Brine Pheasant
Step #2 - Combine water and other brining ingredients on stove, bring to a boil, reduce to simmer for 15 minutes. Allow to cool to room temperature. Add bird to brine and allow to soak 4-6 hours in the refrigerator.
Step #3 - Remove bird and pat dry. Place in refrigerator for another hour.
BBQ Seasoning
Step #5 - While the bird brines, combine the ingredients to make the BBQ Seasoning. Measure out Brown Sugar, Smoked Paprika, Chili Powder, Garlic Powder, Salt, Black Pepper and Cayenne into a small mason jar. Secure the lid and give it a good shake.
BBQ Sauce
Step #7 - Next lets start on our BBQ Sauce. Combine Coke, Jack Daniels, Ketchup, Light and Dark Brown Sugar, Vinegar, Liquid Smoke, Molasses and Worcestershire Sauce in a sauce pan.
Step #8 - Add in the BBQ Seasoning.
Step #9 - Set heat on medium heat and allow to reach a bowl, then reduce to a simmer for 20 minutes.
Step #10 - If your sauce needs to thickening, mix 1 tablespoon of corn starch which 1/4 cup of cold water, using a whisk to combine then add to BBQ Sauce. Turn heat back up until it reaches a boil, then turn off heat.
Step #11 - You should end up with a thick sauce.
Apple slaw
Step #13 - Prepare the ingredients by washing all your vegetables.
Step #14 - Cut your apples into match stick sized pieces
Step #15 - Cut your carrots into match stick sized pieces.
Step #16 - Cut your jalapenos into match stick sized pieces.
Step #17 - Chop your Cilantro
Step #18 - Cut your Green Onions on a diagonal.
Step #19 - Chop your purple cabbage, then add everything to a mixing bowl and sprinkle with salt. Squeeze juice form one lime into bowl, this will help keep the apples from turning brown.
Step #20 - Combine Apple Cider Vinegar, Olive Oil, Maple Syrup and a pinch of salt in a small bowl, whisking to combine.
Step #21 - Pour dressing into slaw, using thongs to combine, place in refrigerator while preparing the rest of the meal.
Smoked Pheasant
Step #23 - Soak wood chips for at least 30 minutes. Remove birds from fridge, spray outside of birds with cooking spray, sprinkle all over with salt, including the cavity, then liberally coat with BBQ seasoning/rub
Step #24 - Set smoker to 225 and place birds in smoker.
Step #25 - Allow to smoke for 3-4 hours, until temperature reach 155-160
Step #26 - Remove birds and allow to cool for 15 minutes on the counter
Step #27 - Shred the meat form the birds. You can save the carcass to make a pheasant stock with later.
Step #28 - Melt 2 tbsp of butter in microwave on low power. Brush melted butter on inside of buns. Set broiler on oven to hi and place buns on cooking sheet. Place in oven to allow to brown for a few minutes. Using thongs, add cooked Shredded Pheasant Breast to toasted bun. Drizzle with some of your BBQ Sauce and sprinkle of BBQ seasoning. Top with apple slaw and serve.
Potato chips
Step #30 - Preheat oven to 400 degrees. Place Dutch oven on stove will fill with a couple of inches of oil. Set heat to medium high. Monitor temperature and allow to reach a steady 300 degrees
Step #31 - While the oil is getting hot. Wash the potato's, then using a mandilion, slice the potatoes into 1/8-inch-thick slices
Step #32 - Fill a bowl with cold water. Add potatoes and a couple handfuls of salt to the bowl. Allow to soak for 15 minutes. The water should start to turn brownish as the potatoes release their starch. Dump the scratchy water into the sink, then replace with more clean cold water. This time, use your hands to stir the potatoes slices around in the water, water should start to turn brownish again. Once water is brownish again, dump, rinse and repeat ... until the water is mostly clear. Once the potatoes water looks clear, add a couple tablespoons of white distilled vinegar and allow to set another 20 minutes.
Step #33 - After 20 minutes remove the potatoes slices to a wire rack and press dry with water towels.
Step #34 - Once dry. Add a small batch of the potato slices to hot oil. Allow to cook for 5-10 minutes, until they start to brown.
Step #35 - Remove to a cooking sheet, lined with paper towels, and sprinkle with salt. Repeat until all your potato chips are fried.
Step #36 - Sprinkle with salt and any additional season, remove the paper towels, then place cooking sheet in oven for 5-10 minute's to finish cooking.
Step #37 - Serve with a side of your BBQ sauce for dipping.
Jack and Cherry Coke
Step #39 - Fill a highball glass with ice. Pour in 8 oz of Coke and 1.5 oz of Jack Daniels. Add a splash of Geraldine and a Maraschino Cherry. Take one lime wedge and rub it around the rim of the glass.
