goosed by the goose

RayS · October 2003

I smoked 12 wild goose breast yesterday and man were they ever dry. I brined them over night. The flavor was good, but too dry.[p]Does anyone have a good recipe for smoking goose?[p]Thank
RayS

BBQfan1 · October 2003

RayS,
I received some goose breast courtesy of a buddy here in London and tried to cook 'em straight-up, but they were dry as a popcorn phart too... just too lean, even with quick, high temp cook to 165 internal. Ended up grinding them in with pork butt and making some homemade sausage... Nice flavour there.
Qfan

djm5x9 · October 2003

<p />Ray:[p]What time and temperature did you cook at?[p]Goose has a lot of fat like a duck and is best smoked at 200º for four to six hours. For fatty fowl, I do not think there is much to gain from a brine.[p]Rub with your favorite fowl rub. Smoke at 200º with a few chunks of a light wood like pecan, sugar maple, or fruit wood. Continue the cook at 200º for a total of four to six hours. You are not looking for a certain internal temperature, you are rendering fat like a butt. You can raise the temperature as the cook nears completion to crispin up the skin. For me, low temperature is the key to success with this cook.[p]My personal opinion is that for the money duck is the better of the two birds and I find them frozen at Asian markets for $1.59/lb.

djm5x9 · October 2003

Ray . . .[p]Sorry, I thought you had a whole bird . . .
[/b]

Grate Grills · October 2003

RayS,
Ray, I am given goose brests every year by my hunting buddies. They are tough to cook. I have had best luck by marinating the things in a oily marinade and then stuff with cream cheese and something like bacon or peppers. We call goose sky carp. Just damn hard to make em taste good..

RayS · October 2003

BBQfan1,[p]I also got mine from a friend who does a lot of hunting. He also gets sausage made with the breast from a local butcher. With the addition of pork you wouldn't even know you are eating goose.[p]I will try smoking the breast again, but maybe put some bacon on top.[p]RayS

RayS · October 2003

djm5x9,[p]Thanks for posting anyway. Someday I will try a whole duck or goose.[p]Nice picture.[p]RayS[p]

Unknown · October 2003

RayS,[p]I have hunted ducks and geese all of my life.[p]I find them much more fun to hunt than to eat -- but - do eat them because "if ya kills them - ya eats them".[p]I paint them with olive oil, use a good dose of lemon pepper and wrap them with bacon.[p]Do not over cook them.[p]Not (too) bad.[p]

Unknown · October 2003

RayS,[p]Best goose breast I ever had was cooked low & slow in an oven, using a deep (4") aluminum roasting pan. Breasts were covered in sweet white wine with apples and celery and a liberal dose of whatever spices you crave.[p]Won't solve your question of smoking them, but sure did result in moist & tender waterfowl - something I thought couldn't be done!

goosed by the goose

Comments

Categories