I made boneless skinless pheasant on a cedar plank yesterday per Kevin's recipe found here. I highly recommend the recipe. The pheasant was very moist, juicy, and flavorful. My only complaint is the cedar flavor was very strong. I was hoping for only a hint of flavor but it seemed to overwhelm the rest. I've never cooked on a cedar plank so I didn't know what to expect. Here's a little bit about my process.
I used store bought cedar planks. Per the instructions, I soaked the plank for 1 hour and pre-heated it on the grill for about 5 minutes prior to adding the BS pheasant. The pheasant breasts took about 45 minutes to cook indirect at 350 degrees.
Any ideas on how I can tone down the cedar flavors?
I used store bought cedar planks. Per the instructions, I soaked the plank for 1 hour and pre-heated it on the grill for about 5 minutes prior to adding the BS pheasant. The pheasant breasts took about 45 minutes to cook indirect at 350 degrees.
Any ideas on how I can tone down the cedar flavors?