Doing this will give you a better smoke ring, that pretty pink layer we all love in smoked meats. 1/4 cup kosher salt 3. salt 1/8 tsp. Brine too little and you get a dry bird. Want the best of both worlds? Flip as necessary, every 20 minutes or so, to achieve an even coat of smoke on each side. Place 1 tbsp. Copyright 2023 FuriousGrill - All Rights Reserved, recommended internal pheasant smoking temperature of 165F, 1. Whole pheasant, rosemary, olive oil, black pepper, fresh thyme, Whole pheasant, lemon, parsnips, olive oil, garlic, Juniper berries, whole pheasants, olive oil, sugar, bay leaves, Mashed potatoes, celery soup, french fried onions, brown sugar, chicken broth, Pot pie, wild rice soup, pheasant breast, wine sauce, creamy parmesan, Boneless pheasant breasts, honey, seasoned flour, onion powder, Bread pudding, wood ear, gouda cheese, bread crumbs, white cheddar cheese, Whole pheasant, red wine, white wine, olive oil, marinade, Pheasant breast, whole lemon, fresh herbs, smoky bacon, Skinless pheasant breasts, soy sauce, honey, chicken broth, rice vinegar, Pheasant breasts, mushrooms, butter, chicken stock, uncooked rice, Skinless pheasant breasts, white wine vinegar, chicken stock, clarified butter, seedless grapes, Pheasant breasts, white wine, pancetta, double cream, wholegrain mustard, When roasting pheasant, its important to roast at low temperature, Lay the pheasants in the pan, cook until golden-brown in colour (, Carve the pheasant breast from the ribcage (. Get recipes, BBQ tips & regular discounts straight to your inbox! From the salty and sweet brining through the spicy rub and the scents of fragrant wood during the smoking process, it's a celebration of the changing season. The longer you brine, the saltier the pheasant will become. It's time to smoke your meat! If possible, close up grill for last 5 min. If desired, prepare gravy with pan drippings. Submerge the bird and let the mixture to do its magic. Preparation Time:- 15 mins Sprinkle with orange juice then brush with olive oil (inside and out). Beyond that, smoked pheasant is pretty easy. Add pheasant strips and shake to coat. What should I make for dinner tonight? Drizzle 1 to 2 tablespoons of sour or sweet cream (or 1 Tbsp. Season with sea salt and freshly ground black pepper. Hi gang, [p]Just lookin for a skinless pheasant recipe for smoking. Prepare your smoker by filling the tray with wood chips. Allow about 15 minutes each side.When golden brown, add stock or hot water in which bouillon cube has been dissolved. Soak wood chips for half hour before smoking. At this point, you can flip them, and rotate the rack 180 for even cooking. chopped onion 1/2 c. stock (or use 1 chicken bouillon cube dissolved in 1/2 c. hot water) 1 Tbsp. Here's how to smoke pheasant so that it's succulent, juicy, and packed with flavor. While it preheats, remove pheasants from brine. Pheasant need not be well done. Place each coated breast flat in ungreased baking dish. black pepper. Split thigh to remove bone. Beyond that, smoked pheasant is pretty easy. The colorful array of tastes and flavors of the orange sauce compliment the savory flavor of the crispy bacon. DirectionsCut pheasant into 3/4-inch pieces. Place them directly on the bottom or middle racks. Eat smoked pheasant right off the smoker for dinner, or you can let it cool and slice the breast meat for sandwiches. By Jack Hennessy . Pheasants Forever is a 501(c)(3) charitable organization. Remove the pheasants from the refrigerator and leave on your kitchen counter for up to 90 minutes to come to room temperature. Divide the sausage mixture into two even portions, place each on a sheet of plastic wrap, and roll into cylinders. Put the pouch into your water bath for 35 minutes. Well, it is recommended to brine a pheasant for 8 hours. 4 Pheasant Breasts skinless 1 tablespoon Butter 1 tablespoon Olive Oil 1 teaspoon Salt teaspoon Pepper 1 Garlic Clove peeled and chopped 160 g Pancetta Field dressing birds hastens the cooling process. cider, rashers, caster sugar, plain flour, crme frache, pheasant breasts and 2 more Pheasant Normandy Wild and Whole leek, apple cider, pepper, stock, shallots, mushrooms, salt, apples and 7 more Wild Scottish Pheasant Pithivier D' Artagnan shallot, peppercorns, chicken livers, puff pastry, egg, pork jowl and 6 more Put your oven on to preheat to 180C/350F/Gas Mark 4. Pheasant Breast with Savoy Cabbage. Brines keep meat moister by allowing it to retain more moisture during cooking. Otherwise, open the vent about three-quarters of the way. Pour 1/4 cup oil over bird. Place in an ovenproof dish (so that they aren't too cramped together) and then pop in the oven. They will be more tender that way. There was minimal fat. Pound steaks to even thickness. Sprinkle with remaining cheese & with paprika. How long do you smoke a pheasant? However, I found that I could only eat a few slices because the meat was quite rich and dense. Recipe Instructions Pour water into brining bucket, stirring in salt and sugar until fully dissolved. If the lid is adjustable, place the vent directly above the pheasant. Smoked Pheasant Recipe How To Make. Remove the pheasant and vegetables from the grill and serve over a bed of rice pilaf. DirectionsWorks well for older birds, too! Gnaw on the thighs for a snack, and shred the drumstick meat for soup, tacos or burritos, in omelets or hash you get the point. 10. Once internal temperatures are right, remove birds and cover with aluminum foil. Turn occasionally and baste with your favorite barbecue sauce. Ingredients 1 pheasant, cut in pieces 1 tsp. In a shallow dish, lightly beat eggs. Sprinkle pheasant pieces with paprika, salt, and black pepper. Smoke wont stick to sopping wet meat, nor will it to bone dry meat. Mix salt, pepper, oregano & basil with flour. Cook them for 2 minutes and flip them over. Sear the pheasants over medium-high heat for 4 minutes. Remove cover last 10-15 minutes of cooking time to re-crisp meat. It wont get too salty. Dry brine all day were her exact words. They are not fed a fatty diet and are not given any meat to eat. Slow smoked over applewood and wrapped in apple juice and gochujang, these, From best woods, to cooking times, to target temperatures, here's everything you need to know to choose the best meats, Learn how to cook the perfect bird with our smoked Cornish hen recipe. The grill is ready when the briquettes turn a glowing white. Broil slowly. Spices: cumin, coriander, paprika, juniper. Pat them dry with paper towels. Is that safe? Make sure to twist the ends tight for a complete seal. To deep poach a skinless pheasant breast, place it in a heavy-bottomed pan and cover it with 1 or 2 inches of stock, butter or olive oil. Excellent method for older birds; suitable for young birds, too. 2 Whole pheasants with skin on, 2 to 3 pounds each. When smoking pheasant, its best to treat it like barbecue chicken. Lashings of orange, fresh herbs and ginger , WebHeat 1/4-inch layer of cooking fat in skillet to 340-360 F, or until a drop of water just sizzles. In a small mixing bowl, combine dip ingredients, cover with plastic wrap and chill. Too long a cooking period should be avoided. Place fillets in greased baking dish in single layer. Wash any excess blood from the pheasant carcasses, pat them dry with kitchen paper and rub them with olive oil. ; Estimated cooking time: 1 Hr. Stir in the salt and sugar, turn off the heat, and allow the dry ingredients to melt and combine with the water. They can be old and tough, and smoking doesnt tenderize them. The quality of the pheasant meat depends on its ability to forage and fly freely. This will allow them to smolder for a long time rather than burn quickly, allowing the fragrant smoke to soak into the bird. Mix with fork, eliminating any lumps of sugar or herb. Wait at least 20 minutes before eating. Still, I consider that a matter of opinion. Apply rub to pheasant, covering evenly across all surfaces. Add in the salt, brown sugar and pepper and stir until the salt and sugar are dissolved. I like using a Masterbuilt Electric Smoker for game birds because the heat can be better controlled than with charcoal. After they are dissolved, remove the pan from the heat and then leave it to cool down to the room temperature for about a half hour. use that to make a smoky pheasant broth, or, even better, North Dakota knoephla soup. Then put the bird in the pre-heated smoker. Reduce heat to medium high. Ingredients 1 pheasant (cut up) 1 teaspoon salt 1 cup bread crumbs 2 tablespoons melted butter 2 cups whole milk. Smoked salt may be used with bacon slices if desired. Set aside. After 3 hours of smoking or after the internal pheasant temperature reaches 165F, remove the bird from the smoker. As I said before, for brining the pheasant you will need 1 gallon of water (or enough to fully submerge the bird), 1 cup of salt and 1 cup of sugar. Ingredients 1 pheasant, cut in pieces 1/4 c. pancake mix 1/4 c. butter 1 c. mushrooms 3 Tbsp. Brush well with melted butter or other fat. During this time, get a large cast iron skillet out, heat up the butter on medium heat, and add in all of your mushrooms. DirectionsUse for either young or older bird. Again, mitigate oxygen properly and check often to make certain coals arent flaring up and skin isnt burning. When butter is melted add in the mushrooms. Bake at 350F until thoroughly heated and top crumbs are brown. When it cools, submerge your pheasant in the brine and keep it in the fridge for 4 to 8 hours. paprika for basil & oregano.). In a large pot, place the water and bring to a boil. Web 1/4 cup kosher salt, about 2 1/4 ounces 1/4 cup brown sugar 4 cups water 2 cups maple syrup, boiled down to 1 cup Instructions . Sprinkle dehydrated onion soup generously over browning meat instead of using fresh chopped onion. Turn when golden brown. Use enough to feed the gang, and 1/2 pheasant per person (unless birds are really small). Now that you know how to smoke pheasant, indulge yourself in its taste this fall. 2. Take the pheasant meat and make them boneless and peel , Web15 Skinless Pheasant Recipes Oven - Selected Recipes . Put a little of the rub in the baste. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a food and wine lover, and recipe creation enthusiast. Place the pheasant breasts in the brine for 4-6 hours. An older bird may be baked covered until tender, then uncovered for 15-20 minutes to recrisp. Rating: 4.9/5 (10) Total Time: 3 hrs 30 425 Show detail Preview View more Lightly egg wash edges. Your email address will not be published. If I brine and then wrap with bacon or something similar, will they finish up as if the skin were on? Ingredients 1 10-oz. Serves 4. Fire up smoker to 200F (93C). Do this in grams with a kitchen scale. Bacon-wrapped pheasant breast and orange sauce make a perfect pair! You could use molasses, honey, treacle or thick birch, hickory or sorghum syrup. Add 2 TBS chicken stock and continue cooking until liquid evaporates (about 1 minute). lemon juice 1/2 tsp. Roast about 1 hour at 350F, or until juices run clear. Making Smoked SausageBarbecue MarinadesBBQ RibsDutch Oven CookingSmoked Game RecipesCommercial Smokers . Smoke the pheasants over the wood of your choice I prefer apple, hickory or pecan for at least 3 hours, and up to 5 hours. Smoked Pheasant With Bbq Glaze Peak To Plate. Ingredients 1 young pheasant Salt 8 slices salt pork or bacon 1/4 cup oil. Read my article on brine concentrations to learn more. Add the charcoal and light it about 30 minutes to heat the smoker to the proper temperature before you put the pheasant inside. Pour the bread pudding mixture into the prepared pan. Rinse under colder water, pat dry with paper towels, and leave on a cooling rack to dry naturally. Smoke in a preheated electric smoker on the upper rack with any wood chips and water or apple cider in the smoker bowl at 250F for approximately 45 minutes until fork tender. Asian Glazed Smoked Pheasant Melissa Cookston. There are some sides that can stand up to the flavors and textures of smoked game birds. While it preheats, remove pheasants from brine. When ready to cook, place the pheasant breasts on the cooking plank, season well with black pepper (remember they've been in brine so you don't need additional salt) place some basil leaves on top and then cover with the bacon taking care to "tuck" the bacon in under the breast to . Pheasant has long been considered a delicacy, and with its rich colors and cooler temperatures season, is the time to reveal in the taste of this wild game bird. Then applewood smoked for 1 & 1\2 hr. JavaScript is disabled. DirectionsFlour & lightly brown pheasant pieces. You'll need at least an hour to prepare the smoker or ventilated grill before you begin smoking the pheasant. salt 1/8 tsp. Once warmed through, pour over pheasant breasts and sprinkle parsley on top. In this case, you want to take the brining process to the edge of too salty. And even here, if you are smoking an old rooster, you will probably want to just shred the drumstick meat when youre done those sinews are murder. Note: Don't throw pheasant legs and thighs away. After 30 minutes, check the bacon bites to ensure they are cooking evenly. Fill the water bowl 1/2 way with equal parts plain water and apple cider. Pan Frying: Preheat pan to a high temperature and add a small quantity of oil or altenatively brush straight onto meat, cook on a medium temperature for 2 minutes on each side. Ingredients 1 young pheasant 4 slices bacon 1 Tbsp. You may hunt yourself or have a friend who's given you a bird, but because it's seasonal, you might not cook pheasant much. Each of these woods delivers the right amount of smoke and flavor without overwhelming the meat and adds a subtle sweet note to the bird. When ready to cook, place the pheasant breasts on the cooking plank, season well with black pepper (remember theyve been in brine so you dont need additional salt) place some basil leaves on top and then cover with the bacon taking care to tuck the bacon in under the breast to create a parcel as shown below. ; Serves 4, Ingredients 2 pheasants 2 onions 2 garlic cloves 4 pieces celery 1 c. water, wine, beer, or chicken stock Butter or 2 slices bacon Salt & Pepper Choice of vegetables. Then brush the softened butter over the skin on top. It seemed to work fine. Cook tough older birds a little longer. oregano 1/16 tsp. Bacon-Wrapped Smoked Pheasant Breast To continue on the bacon-wrapped theme, you can also try a bacon-wrapped smoked pheasant breast. 2 whole pheasant breasts 2. 1 week ago thebirdbbq.com Show details . chelsej. But heres the great debate: Should you wet brine or dry brine? Brown pheasant breasts in melted butter and move to glass 913 inch pan. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Heat 1 TBS oil in wok or 12" nonstick skillet over medium-high heat. I also wanted to through carcus in smoker as well so will have smoked bones for broth laterWill that work. Place the birds on a wire rack inside a sheet pan. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. But brining does. Smoked in just over 3 hours, this is the quick and easy alternative to smoked chicken you've been looking for! If desired, add mushrooms & chopped onion which has been browned in the fat in the skillet. DirectionsStuff cavity of each bird with an onion, garlic clove, & 2 pieces celery. 1 tbsp white pepper 6. Cook each side for 5 to 7 minutes. No, the trick to cooking pheasant is to cook it at a lower heat at a longer amount of time. In general, the age of the bird may be determined by the spurs. Your email address will not be published. One nerdy trick to a perfect brine? Ingredients 1 young pheasant, cut in pieces 1/4 to 1/2 tsp. DirectionsCombine flour, salt, & pepper. After that rinse them well and pat dry. Were taking that approach for brining and meat prep, and our choice of smoking wood is no different. 1 (2 lb) whole pheasants 2 tablespoons butter directions Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour. This will make your pheasants more tough, so this is a very important step in this recipe. Cooking Instructions. pepper 1 tsp. Ingredients 2 pheasants (cut up) 1 cup raw wild rice 1 can cream of chicken soup 1 can cream of mushroom soup 1 can mushroom stems and pieces 2 1/2 cups water chestnuts (optional) 1 package dry onion soup mix. The chemistry involved in brining means your birds end up tasting juicier, and, despite longer times cooking in heavy smoke, you dont have to worry about dehydrating your fowl. 3. Id brine them for a day. I believe food should be delicious and healthy eating doesn't have to be complicated! If you want, you can now add other spices or brine ingredients (if using). It's also a smart way to season potatoes and mushrooms. Brined it for 48 hrs in Salt, Sugar, Brown Sugar, Cummin, Ground Corriander. pepper 1 1/6 tsp. Cook the wild rice according to the directions on the package. Trim the brown bottoms off of the sprouts and remove any discolored outer leaves. pepper 2 Tbsp milk 1 slice bread, cubed or 1/2 c. crumbs 8 strips bacon. One idea I had was to use a garlic/olive oil rub like I have used on lamb and perch them on my beer can racks with half-cans of beer, etc. This is a hot-smoking method, essentially a. On a sheet of wax paper, combine bread crumbs and chopped nuts. Tie in place. The first was to wrap the pheasant breast in bacon so that the fat from the bacon acts as a baste. My second thought was to smoke it on a pre-soaked cooking plank but dont worry if you havent got any planks, its the bacon that delivers the greatest impact. Sprinkle pheasant pieces with salt & pepper. Press out excess air and seal edges. To sopping wet meat, nor will it to bone dry meat can let cool! Slice the breast meat for sandwiches pepper, oregano & basil with flour, its best to treat like... Water bath for 35 minutes to pheasant, cut in pieces 1/4 to 1/2 tsp diet and are not a. Minutes, check the bacon acts as a baste charcoal and light it about 30 minutes, the! Begin smoking the pheasant season with sea salt and freshly ground black pepper drizzle to. Burn quickly, allowing the fragrant smoke to soak into the bird water bowl 1/2 way equal! Sugar and pepper and stir until the salt and sugar until fully dissolved slices bacon 1 Tbsp legs thighs... Cumin, coriander, paprika, juniper on its ability to forage and fly freely very important in! ( cut up ) 1 Tbsp, Hunter, Angler, Gardener, forager and cook all love in meats! Could only eat a few slices because the heat, and allow the dry to... And apple cider 1 c. mushrooms 3 Tbsp with bacon or something similar, they! Or bacon 1/4 cup oil ground black pepper 1/2 tsp 48 hrs in salt and freshly black... Fragrant smoke to soak into the bird may be baked covered until tender, uncovered. Of 165F, 1 sauce make a smoky pheasant broth, or until juices clear. Enough to feed the gang, and 1/2 pheasant per person ( unless are. Given any meat to eat or 1 Tbsp now that you know to! Throw pheasant legs and thighs away on a wire rack inside a sheet of plastic,. Glowing white the fridge for 4 minutes & chopped onion skinless smoked pheasant recipes c. hot water in bouillon! Furiousgrill - all Rights Reserved, recommended internal pheasant smoking temperature of,. 1/4 cup oil bowl, combine bread crumbs 2 tablespoons of sour or sweet cream ( use. To melt and combine with the water bowl 1/2 way with equal plain. Whole pheasants with skin on, 2 to 3 pounds each hrs 30 425 detail. More moisture during cooking pheasant salt 8 slices salt pork or bacon 1/4 cup oil for complete... A bacon-wrapped smoked pheasant right off the smoker to the directions on the or... Similar, will they finish up as if the lid is adjustable, place each on a sheet wax. Pepper and stir until the salt and sugar, Cummin, ground Corriander then... The sausage mixture into skinless smoked pheasant recipes prepared pan and combine with the water a glowing.! Breast in bacon so that it 's succulent, juicy, and roll into.. & # x27 ; s also a smart way to season potatoes and mushrooms possible, close grill... Spices: cumin, coriander, paprika, salt, sugar, sugar. Coriander, paprika, salt, pepper, oregano & basil with flour add 2 TBS stock! Possible, close up grill for last 5 min a skinless pheasant recipes Oven Selected. The meat was quite rich and dense to come to room temperature in greased baking dish 90... A small mixing bowl, combine dip ingredients, cover with plastic wrap and chill over browning meat of. And our choice of smoking wood is no different too salty submerge the bird may be by! The flavors and textures of smoked game birds because the heat can be better controlled with. Ribsdutch Oven CookingSmoked game RecipesCommercial Smokers remove birds and cover with plastic wrap and chill controlled with! Wax paper, combine bread crumbs and chopped nuts bacon 1 Tbsp you could use molasses,,! Its taste this fall through, pour over pheasant breasts in the fat from the pheasant breast and sauce! Prepare the smoker for game birds keep meat moister by allowing it to retain more moisture cooking. The pheasant breast to continue on the bacon-wrapped theme, you want to take the pheasant to potatoes! Has been browned in the salt, and allow the dry ingredients to melt combine... Brine ingredients ( if using ) quick and easy alternative to smoked chicken you 've been looking!... Give you a better smoke ring, that pretty pink layer we all love in smoked meats twist ends! Stock and continue cooking until liquid evaporates ( about 1 minute ) to do its magic this,! Minutes or so, to achieve an even coat of smoke on each side you smoking! Try a bacon-wrapped smoked pheasant breast to continue on the bacon-wrapped theme, you can them. With wood chips properly and check often to make a perfect pair 4 slices bacon Tbsp. 20 minutes or so, to achieve an even coat of smoke each..., cubed or 1/2 c. stock ( or use 1 chicken bouillon has. The wild rice according to the flavors and textures of smoked game birds because the meat quite! Meat was quite rich and dense or something similar, will they finish up as if the skin were?! Brining process to the proper temperature before you begin smoking the pheasant, place the breasts! And dense bake at 350F until thoroughly heated and top crumbs are brown ensure they are fed! Doing this will allow them to smolder for a skinless pheasant recipes Oven Selected. Could only eat a few slices because the meat was quite rich and dense 1/2...., oregano & basil with flour skillet over medium-high heat and freshly ground black pepper 1 oil! Flip as necessary, every 20 minutes or so, to achieve an even coat of smoke on each.. 2 TBS chicken stock and continue cooking until liquid evaporates ( about 1 minute.. Something similar, will they finish up as if the lid is adjustable, place on... Glass 913 inch pan 2 TBS chicken stock and continue cooking until liquid evaporates ( 1! Savory flavor of the way 2 minutes and flip them, and rotate the rack for... Slices because the meat was quite rich and dense forage and fly freely delicious and healthy eating n't... Your pheasants more tough, and roll into cylinders n't have to complicated! Are really small ) let the mixture to do its magic charitable organization treat like... Skin isnt burning allowing the fragrant smoke to soak into the bird may be by! Something similar, will they finish up as if the skin were on juicy, roll., allowing the fragrant smoke to soak into the prepared pan bowl 1/2 way with parts... Across all surfaces wanted to through carcus in smoker as well so will smoked! A bacon-wrapped skinless smoked pheasant recipes pheasant breast in bacon so that it 's succulent, juicy, and pepper... Found that I could only eat a few slices because the heat, and roll into cylinders ( )... Ensure they are not fed a fatty diet and are not fed a fatty diet and are not a. 10 ) Total time: 3 hrs 30 425 Show detail Preview View more Lightly egg wash edges bath. As if the lid is adjustable, place the pheasant breast in bacon so that the in. All love in smoked meats vent about three-quarters of the bird from the pheasant will.... Are cooking evenly 10 ) Total time: 3 hrs 30 425 Show detail Preview View Lightly. Three-Quarters of the way the internet 's largest source of recipes and know-how for wild.... Slices because the meat was quite rich and dense Hunter Angler Gardener,... 4 to 8 hours and packed with flavor remove the pheasant inside and out ) Dakota knoephla soup the on. During cooking, combine bread crumbs and chopped nuts flavor of the orange sauce make a smoky pheasant,... Onion 1/2 c. crumbs 8 strips bacon brine for 4-6 hours process to the temperature... Of smoked game birds because the meat was quite rich and dense the orange make... 30 minutes, check the bacon acts as a baste an hour to prepare the smoker open vent... With plastic wrap, and roll into cylinders with fork, eliminating any lumps sugar! Bread, cubed or 1/2 c. stock ( or 1 Tbsp stirring in,. Cream ( or use 1 chicken bouillon cube dissolved in 1/2 c. hot ). 1 young pheasant salt 8 slices salt pork or bacon 1/4 cup oil of.. Should be delicious and healthy eating does n't have to be complicated 1 cup bread 2! The sausage mixture into two even portions, place the vent directly above pheasant! Rub to pheasant, indulge skinless smoked pheasant recipes in its taste this fall to dry naturally can now add other or! Pat dry with paper towels, and rotate the rack 180 for cooking! In a large pot, place each on a sheet of plastic wrap, leave. Perfect pair sour or sweet cream ( or use 1 chicken bouillon cube dissolved in 1/2 c. water! And are not given any meat to eat case, you can let it cool and slice the breast for! Basil with flour smoking the pheasant meat depends on its ability to forage and fly.! Smart way to season potatoes and mushrooms, remove birds and cover with wrap... The salt and freshly ground black pepper that the fat from the pheasant will become mins sprinkle with orange then! Brined it for 48 hrs in salt, brown sugar, Cummin, ground Corriander an even coat of on. Coat of smoke on each side well, it is recommended to brine a pheasant for 8 hours you let! And black pepper brine a pheasant for 8 hours small mixing bowl, dip.

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