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I was looking on Egullet and 2 books that get high marks are McGhees On Food and Bittmans How To Cook Everything. Any opinions on Bittmans book? Paul

This was without a doubt, the best pheasant i have ever eaten! Right up there with some of my best meals ever. Thank you for the advice Kevin. You must use variations of this baste with all poultry. Want to try it with boneless/skinless chicken. Paul

I was planning on doing halves, Do you just grill them direct then Kevin?? What temps? Can you elaborate on your baste? Thanks Paul

These are skinless. Thinking about plank cooking them. They dry out easily. Thanks for the no sugar tip Kevin. Paul

Looking for brine suggestions for wild pheasant. What flavors would you add and how long? Couple of hours?? Paul