Goose

Unknown

I am doing (on a large EGG) a holiday goose (not wild) to take to a friend's house Christmas day as part of her smorgasboard of goodies. The Forum is not as easily searched as before so I am having trouble finding recipes that work. Any major dos and don'ts? Smoke/no smoke? Will a basic turkey recipe work. What are the optimal cooking temps? If I am taking it to a friends, how far in advance can I take it out without getting in trouble.[p]Also, what is everyone's favorite for smoking poultry?[p]Thanks in advance and Merry Christmas to all.

Unknown

NOLA Boy,
Here are some thoughts.[p]Goose, Christmas, Irishhog

I cooked one a few years ago on a turkey cone, which I set in a stainless steel bowl to catch the fats. If you have never cooked goose be ready for a large amount of fat which if not collected will drip onto the coals and cause problems as it burns off. Prod the skin of the goose with a fork, but be careful not to go through to the meat. As the fat renders it will run out of the skin and into your collection bowl. Use this fat later for roasting potatoes, in Ireland it is traditional (but not very healthy) to roast potatoes in goose fat, because it takes high heat, and imparts great flavour. Boil the peeled potatoes for 3 or 4 minutes and then toss into very hot goose fat in a roasting tin, and roast in an oven or the egg for up to 1 hour depending on size.To go back to the goose, it goes very well with homemade apple sauce, and potato stuffing. Chunks of apple pushed into the cavity before cooking also impart great flavour.I cooked a goose for the open catagory of a competition a few years ago and scored second place in the competition. Goose is a lovely meal, but it is important to release as much fat as possible as you cook the meat, and believe me if this is your first goose, you will be amased by the amount of fat which is released.P.S. goose grease is also a good cure for stiff joints and back ache. Just rub it into the the sore area and you will get great relief, another Irish remedy to a common problem.

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Irishhog, 12/19/07


[p]

Haggis

NOLA Boy,[p]You might try it more like a duck than a turkey, if only because it has no white meat and has a lot of fat. Do not, under any circumstances forget the drip pan, and I suggest keeping the drip pan off the plate setter (presuming you use one) so that it won't burn the grease - I use long wads of aluminum foil since I find them more stable than the green feet such as Max uses with his turkey.[p]As an aside, I find that almost any for-the-oven recipe can be easily translated to the Egg with a little common sense.