Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
An Army of Geese
TastyWilbur
Posts: 29
Don't ask me how this happened, but I am being gifted 8 geese which will be dropped off at my house this weekend. I'm going to deep fry a couple, but am hoping folks here have some good tips on smoking one (or more) on the egg. I know they are pretty fatty, so a big drip pan, but otherwise, I haven't found much in terms of rubs, brines, internal temp (165??) or smoke times. Any help would be much appreciated.
XL BGE, Washington, DC
Comments
-
I'd assume crosshatch cut the skin on the breasts like duck to help excess fat render out. Not sure about geese flavor profile so cannot offer much more there.
Pentwater, MI -
Looks like you want to smoke one, but I have a recipe for "WildFowl" Kabobs that is killer.2-3 Tbls - Montreal Steak Seasoning (McCormick GrillMates or other brand will work)2-3 Tbls - Garlic Powder (DO NOT use garlic salt. See reason below.)2-3 Tbls - Greek Seasoning (I find it in a Yellow can @ Wal-Mart)1/4 Cup - Olive Oil or Veggie Oil1 Bottle - Steak Sauce (A1 or other brand. I use the Wal-Mart brand with a blue label.)1-3 LB - Duck or Goose breast (For kabobs, cut into 1" chunks)1 - Large Onion cut in to chunks1 LB - Thick cut bacon1 LB - Whole Button Mushrooms, cut in half10-15 - Bamboo Skewers, soaked in water for 10-20 min
***Warning*** DO NOT soak your duck or goose in salt water for this recipe. The Greek Seasoning and Montreal Steak Seasoning contain plenty of salt. The end result can be too salty.Mix dry ingredients, oil and steak sauce in a large bowl. Add meat to bowl and coat with marinade. Cover and refrigerate for at least 6 hours, turning at least twice during this time.Load skewers with meat, onion, bacon, and mushrooms so that the skewers are 1/2 full. Save remaining marinade to baste kabobs.Heat grill to medium or medium-high heat. Grill 15-20 min, turning every 5 mins to prevent burning. Internal temp on the meat should be at 155-160.An alternative is to use apple chunks for the mushrooms.I have not done these on the egg yet, but were killer off my gasser.
I also have a recipe for Corned Goose also if you are interested.
No Name City, just between Scottsbluff and Mitchell, NE Crown! More Crown!
Egg: 1 Large with 18" BGE CI Grid, Plate Setter, Lg V-Rack
Maverick ET-73 and Bear Paws
Eggheads Everywhere Map
Eggheads Everywhere Stat Sheet
Barbecue is the answer, but while you’re waiting for the answer, sex raises some pretty good questions. – Woody Allen -
Wild geese or farm raised?
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Hopefully they're from up north or the Midwest. I'm pretty sure the Canadian Geese that hang out here in FL by ponds etc wouldn't taste as good as that latter. I've had it but, it has been years. As I recall they are sort of greasy even when baked or broiled like duck «««if not properly prepared»»».
Are you eating the wings, breast, legs (everything)? I have some recipes in some old family books if your interested.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
8 Geese is more like a squad (geese) then an Army )Trenton ON 1 mbge for now
-
Cut chunks add jalapeno and wrap in bacon- soak in italian dressing and then grill till bacon is crispy. We call them goose poppers and they are really goodGreensboro, NC
-
TastyWilbur said:Don't ask me how this happened, but I am being gifted 8 geese which will be dropped off at my house this weekend.Sure they are not contra-band? LOL Out here many places would kill those pests if they knew they could get rid of the bodies! Ever walk a formerly nice lake area after those sh*t spreaders violate a lawn, beach and grounds? LOL - Laws in some parts of the country like ours give them more protection than humans!Re-gasketing America one yard at a time.
-
I wrap mine in lots of bacon. Smoke till done, eat the bacon and feed the geese to the dog. :P .....
but then again I don't like duck either. I am a quail, pheasant, and dove man myself.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Are you having a plucking party.? I would breast them out
-
We harvest a few hundred a year in our group. Lots of jerky and lots of sausage. I don't generally roast or smoke them, just breast them out and cook to med rare.
-
Nice looking pup . spaightlabs
-
Jeepster47 since they are flying they should be a flight not a squad flight is a airforce for (squad) and yes a gaggle is right.lolTrenton ON 1 mbge for now
-
TastyWilbur said:I'm going to deep fry a couple,
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
UrbanForestTurnings said:Are you having a plucking party.? I would breast them out
The Goose Pluckers' Picnic (1953)
http://www.jazz-on-line.com/a/m3u/DH494153.m3u
)San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
And how did you find that uncle Fred. Love it
-
UrbanForestTurnings said:And how did you find that uncle Fred. Love it
A few more, in the same vein that you might enjoy...
The Korn Kobblers - Don't Give Me No Goose For Christmas, Grandma (1948)
www.youtube.com/watch?v=rBgiaVcCFSw
and
I'm Gonna Give My Girl A Goose for Thanksgiving
https://archive.org/download/BennyBell/BennyBell-AGooseforMyGirldouble-entendrepartyrecord.mp3San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
Im glad to hear this. Most folks think I'm crazy for deep frying goose. A good buttermilk marinade over night followed by a hot deep fry is about my favorite way to eat goose. Looking forward to you results.SGH said:TastyWilbur said:I'm going to deep fry a couple,
Turned out great. Moist and tender, with a nice crisp to the skin. I think I'm with you @SGH , deep fried goose is the way to go.XL BGE, Washington, DC
-
Well, I find myself in familiar territory. Eating my words.
I have a few geese to prepare. @TastyWilbur how did your geese turn out?A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Old school home econ teacher taught me a pretty good trick for geese that manages the high fat content rather well. Poke the skin with a sharp BBQ fork all over especially where you see fat deposits. Using a big tall pot, fill it a little less than half full and bring it to a boil. Submerge the goose in the hot water for about 5 to 8 minutes. Then pull it out and wash it off. you will see an awful lot of fat on the water in the pot. It renders pretty quickly and escapes through the holes you made in the skin. Following this procedure, smoke, grill, as you see fit. You will have a lot less fat but still have enough to give your goose a nice flavor. I found this technique reduces the number of flare ups significantly.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum