The Goose was Cooked!

Unknown

This was my first attempt at cooking a Goose and according to experienced goose eaters mine was one of the best. I used a simple technique. I washed and dried the bird and rubbed sea salt and big green egg seasoning on the inside. On the outside I put coarse pepper, salt, garlic powder and spicy Mrs. Dash. I cooked it at about 175 degrees until the goose reached 175. (The last 30 minutes I bumped the temp up to about 300.) Then I let it rest for about an hour, sliced it very thin and it had no resemblance of the shoe leather or plank that some folks suggested it would. Mind you it was not like a choice beef filet, but it was tasty and very pleasant. Will definitely do it again!! Thanks for asking.

Char-Woody

Technically Chicken Chef, the proof of the cook is as you wrote it. What counts is when the carving and eating begins. Good to hear a successful run, no matter who's suggestions were followed. Sounds like your goose is cooked!
Thanks for your success...
C~W[p]

mollyshark

Technically Chicken Chef,
I've done several gooses (geese, gise) with mixed success. Did you put it breast side down to let the fat drip out? Rack? Drip pan? Indirect?[p]I think that's all![p]mshark

Char-Woody

MollyShark, I personally didn't do this on mine, but I have read where with geese,goose,gander,(?) or a "gaggle" of geese, no, I won't do it again..heeeyaa, back to the subject, do pin pricks all over the body to help the oily fats disperse. With goose, save the drippings. They make fabulous American fried potato. I bake mine at the regular oven bake temps. The BGE just enhances it, embraces the food, imparts its delicate texture to the food magically. If one looks real close on a moonless night, you can see its glistening sparkles as it works it wonders....I know, I have lost it...:-)
Hang loose.
C~W

I hope I was