Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Wild Goose- How to cook the breasts

My son and I each took a goose tonight. Now we need to figure out how to cook them. Anyone have a suggestion on internal temp and a good setup for it? Thanks!



  • If it is a Spec, I like to cook it like a steak. Good sear on both sides, then a couple of minutes indirect heat. Let sit for a few minutes, then slice it up.
    If it's a Snow or Blue, throw it in a gumbo.
  • It's a canuck. Not sure if that makes a difference.
  • here's what i do, and it is fantastic:

    cube goose into even sized chunks.  marinate for about an hour in a mixture of olive oil, minced garlic, sea salt, pepper, red wine, & any FRESH herb (i normally use rosemary).  cook in a grill wok until medium rare. 

    good luck & enjoy

  • Good goose is all in the processing and the prep.

    Did you pluck them or breast them out?

    I usually breast them out and make sure to get the legs, goose legs are excellent too.

    Brine for an two hours in salt water flipping once, soak in milk for 4 hours and marinate in Italian dressing overnight, it is a process but seems to prevent any gamey greasy complaints I used to get.

    Then prepare it like you would any other red meat.

    Last night I did pulled goose, in the dutch oven on the egg at 175, covered the goose with brewed coffee and overnighted it, checked it once 4 hrs in to make sure there was still enough coffee, shredded the goose added bbq sauce and served on buns with colby cheese melted over it, awesome!

    Grilled like steak is good, in an ABT is good, goose is an awesome meat, 

    congrats on the hunt!
    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
  • Little StevenLittle Steven Posts: 27,885
    edited November 2012
    It's a canuck. Not sure if that makes a difference.
    Are Canucks in season there? Where are you?...gotta avoid the area.


    Caledon, ON


  • It's a canuck. Not sure if that makes a difference.
    Are Canucks in season there? Where are you?...gotta avoid the area.
    Now that's funny right there... :))
  • They taste alright but give me gas =))


    Caledon, ON


  • Smokin_TroutSmokin_Trout Posts: 171
    edited November 2012

    @ Duck_Hunter- we only took the breast meat.

    @ Little Steven- Certain Canucks are always in season. But these birds that you guys export to Michigan are limited to special dates and times.

    Thanks to everyone- even if it was just a response for a laugh!

Sign In or Register to comment.