Beer Can Pheasant
1/2 can of beer left in can.
Dice 2 garlic cloves and place in beer can.
1 poblano pepper
4 ounces goat cheese
2 tablespoons pine nuts, roasted
1 tablespoon of an equal mix of minced fresh thyme, oregano, basil, or 1/2 tablespoon of same herbs, dried. 1 pheasant weighing approximately 2 pounds 8 slices bacon.
1.Preheat oven to 425 degrees.
2.Roast the pepper over a flame until it turns black. Remove skin, seeds and stem, and dice the pepper into 1/4-inch squares.
3.Mix the goat cheese, pine nuts and herbs in a bowl.
4Stuff the neck with the herbs and place some in the cavity of bird.
Pull The neck skin over the stuffing.
Place 8 pieces of whole bacon strips around the neck cavity and secure with tooth picks.
5.Place the pheasant over the beer can on a rack in a roasting tray with sides.
The pheasant should be standing up over the beer can.Roast in the oven for 20 to 25 minutes
6.Lower the heat to 325* and bake 15 minutes.
Check bird with meat thermometer to see if done.
When the bird is done,discard the beer can and serve bird with salad of your choice.
The bird should have a garlic and beer taste to it.
Pick the right meat
. Steaks: Steaks that are at least 3/4-inch to 1-inch thick won't dry out easily during grilling. Trim off excess fat and slash the fat edges at 1-inch intervals to prevent curling. Turn your steak with tongs once, halfway through cooking (don't use a fork — it will pierce the meat and let the natural juices escape). Many factors can influence cooking time — including the weather, especially wind, when you're using charcoal — so test for doneness by cutting into the thickest part of the steak and checking its color. 2. Hamburgers: Make ground-beef patties about 1-inch thick — they're juicer than thinner patties. Ground meat is very susceptible to bacterial contamination, so be sure to cook your meat until it's at least medium-well done (160 degrees F on a meat thermometer inserted horizontally into the burger). 3. Poultry: Whether you're cooking chicken, duck, or turkey, the best way to test for doneness is with a thermometer. Breasts should be cooked to 170 degrees F; thighs and whole birds to 180-185 degrees F. You can remove poultry from the grill when it's 5 or 10 degrees below the recommended temperature, but be sure to let it stand about 10 minutes to allow the temperature to rise. If you don't have a thermometer, remove the bird to a white plate and pierce with a fork. Any juice that comes out should be clear. If juice comes out pink, cook a little longer and check again. You can test cut-up pieces of chicken the same way. 4. Kabobs: Foods that are cooked together on the same skewer should heat quickly and take the same amount of time to cook. Foods with different cooking times, like vegetables and meat, should be grilled on separate skewers. Also, be sure to leave a little space between pieces on the skewer so the food cooks evenly. If you like metal skewers, buy twisted or square ones, not round — the food will twirl on the skewers less and cook more evenly. If you're using wooden or bamboo skewers, shape isn't a factor. But soak them in water for at least 15 minutes before using so they don't burn. Just pat dry before putting food on them.