Smoked Pheasant Nachos

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chew2475

Smoke Blower
Original poster
Dec 28, 2014
140
112
Connecticut
As planned in my previous post I went ahead and made some smoked nachos tonight.

Previous Post:  http://www.smokingmeatforums.com/t/263363/smoked-pheasant-q-view

Cut up some scallions and some smoked pheasant thighs.  Got out the gorgonzola cheese.


Plated some nachos (sorry for shadow)


Placed diced pheasant thigh meat on top


Added sliced scallions on top of that


Added crumbled gorgonzola cheese on top of that


Put the nachos into the preheated camp chef pellet smoker with apple wood at 400 degrees for 10 minutes.


Removed nachos after 10 minutes.  Nachos were crisp and I drizzled a mixture of sour cream and bbq sauce that was warmed in microwave for 20 seconds.


Came out very tasty and will be making again in a larger quantity.  Might leave pheasant pieces a bit bigger.

Thanks for looking,

Matt
 
Last edited:
I would say that I would increase the size of the pieces to get more of the pheasant flavor from the original smoke.
 
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