Sounds wonderful. For Christmas eve I am going to smoke several pheasant breast on the Treager, with bacon wrapped dove breast as appetizers. For the football games Christmas day, I am making six different types of seasoned pork belly strips, each about 3/8- 1/2" thick on the Treager again. Kind of a cross between bacon and jerky with anything from sweet, to salty, to tangy or hot spicy flavoring. They all go away quickly. Only a snack as the prime rib will be the main course later.
I have been thinking about doing a quail, chukar and pheasant or duck combination. Might make a good New Year Day menu with black eye peas. Thanks for the inspiration.
