Goose Failure

Money_Hillbilly

I cooked my first goose this weekend and it was somewhat of a failure.  Taste and seasoning were incredible but it was very chewy.  I pierced it all over to allow the fat to drip out while cooking, dried it overnight in the refrigerator, took it out and let it warm for a hour, oiled lightly and seasoned, then on the egg @325.  Removed from the egg when the breast was 135, carved off the breasts then put the rest of the carcass back on until the thighs reached 175.  Pulled the conveggtor, raised the temp to 400 and crisped up the skin on the breast and legs in a cast iron skillet with a few tablespoons of the goose fat drippings.  Added a little more seasoning Mississippi Meat Mafia Anything and Everything Rub.  Breast were perfect medium rare and legs/thighs were also cooked perfectly.  The only downside was a chewy product.  Any suggestions for the next time?  I have thought about deconstructing and using the Sous Vide then searing on hot cast iron.  Uncertain how the fat would get rendered.  Thoughts?  Sorry I didn’t think to take a picture I until I already started to carve off the breasts.

fishlessman

never cooked a goose i liked,way too greasey for my tastes. just cook low and slow duck now, 225 for about 5 hours til crispy

Mark_B_Good

I haven't tasted goose, but I imagine it's tough meat. So low and slow would have to be the way to go ... like fishlessman says ... 225F to 250F is what I would try, but it would be like cooking brisket for something that big (I'd imagine it's a +10h cook).

fishlessman

Mark_B_Good said:

I haven't tasted goose, but I imagine it's tough meat. So low and slow would have to be the way to go ... like fishlessman says ... 225F to 250F is what I would try, but it would be like cooking brisket for something that big (I'd imagine it's a +10h cook).

big drip pan to catch the grease, be prepared to empty it sometime during the cook. duck is way better, just not much meat, if the dome stays down around 225 you can cook it direct without getting that burnt grease flavor and the skin crisps up better

SonVolt

If it's anything like duck it's just not worth the trouble at home. Duck is downright nasty when overcooked, complicated by the fact that certain parts require different levels of doneness. 

Money_Hillbilly

It was it was a new experience for me 12 lbs and about the same amount of meat that is on a chicken. I handled the grease with a drip pan without any problems but you are correct different parts with drastically different doneness temps.  That’s the reason I cut off the breasts at medium rare and finished the legs/thighs to 175.  The meat was red just like beef and very tasty.  I watched a number of videos including one from Gordon Ramsey.  I probably won’t do it again but it was worth a try.

Money_Hillbilly

I forgot to mention that I gave the goose leftovers and a Turkey carcass from the night before to a friend that was at the party.  She made some of the best gumbo I have ever had with those leftovers.  It just needed more cooking time.  Pictures from the party.  I did a Turkey, tritips, pork loin, sausages and grilled pineapple.  The goose was for a potluck the next day.

CornfedMA

It wasn’t a wild goose by chance? 

Money_Hillbilly

No isn’t it was an expensive domestic goose from Schlitz Farms in South Dakota. 

lkapigian

I’d still hit it @Money_Hillbilly, chew and all , looks killer 

lousubcap

@Money_Hillbilly - way to venture out there especially for a party.  In the grand scheme of the evening I'm sure everyone else appreciated the tasting experience.  Great spread right there.  

Ozzie_Isaac

Goose, like bear, is something I have never been fond of.  It definitely looks like you did it justice though.  I would happily eat tasty, but chewy goose.  Usually it is greasy and off-putting.

Also, to the rest of you jokers, I am disappointed.  No "Sure looks like you cooked your goose" jokes this deep into a goose thread?

lousubcap

@Ozzie_Isaac - It's Friday so things need to go sideways as opposed to the lame goose deal.  Besides, as you note, he nailed that cook.
I'm sure the OT forum will get rolling once Cheeto recovers from the beating he got last night!

theyolksonyou

@Ozzie_Isaac don’t think I didn’t think it

lkapigian

theyolksonyou said:

@Ozzie_Isaac don’t think I didn’t think it

LoL

GrateEggspectations

Thanks for sharing this experience. I have never cooked goose but did a duck a year or two back and my experience was similar to yours. I will not be making duck again - with the exception of confit, of course. 🤤 

fishlessman

Ozzie_Isaac said:

Goose, like bear, is something I have never been fond of.  It definitely looks like you did it justice though.  I would happily eat tasty, but chewy goose.  Usually it is greasy and off-putting.

Also, to the rest of you jokers, I am disappointed.  No "Sure looks like you cooked your goose" jokes this deep into a goose thread?

Bear is good up to medium rare. You have to take chances....disgusting when cooked for safety

JohnInCarolina

Ozzie_Isaac said:

Goose, like bear, is something I have never been fond of.  It definitely looks like you did it justice though.  I would happily eat tasty, but chewy goose.  Usually it is greasy and off-putting.

Also, to the rest of you jokers, I am disappointed.  No "Sure looks like you cooked your goose" jokes this deep into a goose thread?

I was going to make a crack about Anthony Edward’s demise in Top Gun, but that felt like too deep a cut for a Friday night.