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Goose advice

has anyone had success with a goose on the egg - either indirect smoking or using a Joetisserie attachment ? Thinking of giving this a whirl next weekend ! 

Comments

  • EoinEoin Posts: 1,522
    I didn't do it on the Egg, but the technique in the article (recommended by @nolaegghead) worked really well for an oven cook. The breast meat should be pink, but the legs well done and this allows you to achieve both parts well cooked.

    Make sure to catch the fat and store for roast potatoes.

    https://www.splendidtable.org/story/cook-your-goose-slowly-at-a-low-heat-to-let-the-fat-render-out
  • HntnhrdHntnhrd Posts: 701
    I have done Canada goose. Indirect at 250 with bacon draped over the top. Took a couple hours . Was fairly tender and great flavor not typical
    shoe leather tough goose. 
  • CTMikeCTMike Posts: 1,673
    Coat it with olive oil so it will slide in to the trash bin easier. 

    Just kidding, I’ve never cooked or eaten goose so I’m along for the ride to learn something. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    Southeastern CT. 
  • theyolksonyoutheyolksonyou Posts: 16,198
    You really want to be the duck, then you don’t have to run.  
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • HntnhrdHntnhrd Posts: 701
  • EoinEoin Posts: 1,522
    Never found the need to add fat to a goose - there is a LOT under the skin already. 
  • gdenbygdenby Posts: 5,940
    I've done goose may be 6 times. Its always been farm raised, so was very fatty, which is one of the main reasons to buy them. I scoop out what fat I can, and set that aside to render at another time. Then I do what I would w. any poultry, leave it in the fridge over nite to dry the skin. There is lots of fat under the skin, and so it needs to be pricked all over so it renders while cooking. I use standard herb rub, maybe put some citrus in the cavity,

    I do raised, indirect, over a 'setter w. a drip pan on foil balls to catch the rendering fat. Don't use too much smoke. The bird takes it well, and the rendered fat even more so. Might want to use skewers to pin the wings to the body, because as they cook, they will stretch out and get over done. Despite the fat, the breast meat is rather lean, so don't go beyond 165, and the legs tend to be somewhat tough, tho' tasty.

    The smoked fat is super for frying taters. The rendered fat, for any use. I've never been happy w. any soup I've made from the carcass, maybe because the flavor is so rich to start, and the added smoke becomes concentrated.
  • CornfedMACornfedMA Posts: 100
    Eoin said:
    Never found the need to add fat to a goose - there is a LOT under the skin already. 
    Not on a wild Canada goose. They’re very lean. 

  • Fred19FlintstoneFred19Flintstone Posts: 7,462
    edited June 14


    My advice for Goose is to be careful while ejecting.
    Flint, Michigan
  • gdenbygdenby Posts: 5,940
    CornfedMA said:
    Eoin said:
    Never found the need to add fat to a goose - there is a LOT under the skin already. 
    Not on a wild Canada goose. They’re very lean. 

    Yes, all most all wild game will be much leaner and probably tougher than farmed.
  • fishlessmanfishlessman Posts: 23,002
    if this is a domestic goose, you need an oversized drip pan. unbelievable how much fat drips out. make sure you can access the pan to drain some out during the cook
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