BEER-CAN PHEASANT
Beer-can chicken was a major fad a couple of decades or so ago. Kenny Chesney even wrote a song about it, from my understanding. Proponents of this method praised the flavor and juiciness of a bird roasted vertically atop a beer can that contained a mix of beer and spices.
Most professional chefs, however, agree beer inside the cavity of a bird doesn’t add any sort of flavor. They consider the method simply a waste of beer, though they do agree on one thing: A bird roasted vertically over indirect heat will cook evenly and finish with a crispy, delicious skin.
Because most upland game birds are too small for your typical 12-ounce beer can, you may wish to grab a Red Bull can (or any can that size) or pick up a Miller Lite 16-ounce aluminum bottle (seen in picture) because the thinner top works for stuffing. Make sure to rinse both thoroughly. I also recommend using some kitchen twine to keep the bird together atop the can.
For my game birds, I use a grill called a Pyro Tower (made by these couple of guys out of eastern Kansas). It allows me to stack wood at the base and roast my birds over an indirect wood fire. If you are able to use wood (versus charcoal or propane) for this recipe, I highly recommend it.
Ingredients:
• One whole pheasant or game bird
• Your favorite spice rub
• One Red Bull or other thin can, thoroughly rinsed
To prepare:
1. Pull fully defrosted pheasant a couple of hours ahead of cooking and rub down with your favorite spice mix. Allow to dry at room temperature.
2. Place can in cavity of pheasant.
3. With your grill, create a two-zone heating setup by leaving one half completely void of any heat and the other half containing your charcoal or lit burners.
4. Place pheasant (stuffed with can) atop a cast-iron skillet or a heat-safe tray — anything to shield it slightly from heat below.
5. When your heat side is ready, place pheasant (with can and atop skillet) on the grill.
6. Cover grill and rotate pheasant often (every five to 10 minutes for an even roast) for 30 minutes to an hour. The internal temperature of the breast should read 160 degrees Fahrenheit.
7. After removing, cover pheasant with aluminum foil and allow to rest for 15 minutes before carving.
Any questions, feel free to reach out to me on Instagram: @WildGameJack.