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
Happy Accident Goose
gdenby
Posts: 6,239
Hi All,
Bought a goose, cut it up, intending to start the leg quarters in SV tomorrow for a confit on Christmas. No snow today, and some sun, so fired up an Egg, and put on a breast portion and separated pelvis. Very simple. Salt, pepper, some lemon grass powder to cut the fatty flavor.
Eggs was at 275F, goose went on over a copious foil drip pan. Assumed I needed to watch the vents, but got a call from overseas. Spent the next 90 minutes yakking w. my BIL, and about 4 with his sweet wife. Then realized that I had food on the grill. Yikes.
Turned out better than I might done if I tried. The dome was up around 375. The goose fat was black and boiling in the drip pan.
The breast meat was already a little too over done, around 170F, tender if a little dry. But the skin & fat! Wow. Crunchy goose craklins.
The pic:
Devoured everything on the pelvis. Saved most of the breast for tomorrow, except for the slices I had to have.
If you haven't done a goose, do. Can be best poultry ever.
Bought a goose, cut it up, intending to start the leg quarters in SV tomorrow for a confit on Christmas. No snow today, and some sun, so fired up an Egg, and put on a breast portion and separated pelvis. Very simple. Salt, pepper, some lemon grass powder to cut the fatty flavor.
Eggs was at 275F, goose went on over a copious foil drip pan. Assumed I needed to watch the vents, but got a call from overseas. Spent the next 90 minutes yakking w. my BIL, and about 4 with his sweet wife. Then realized that I had food on the grill. Yikes.
Turned out better than I might done if I tried. The dome was up around 375. The goose fat was black and boiling in the drip pan.
The breast meat was already a little too over done, around 170F, tender if a little dry. But the skin & fat! Wow. Crunchy goose craklins.
The pic:
Devoured everything on the pelvis. Saved most of the breast for tomorrow, except for the slices I had to have.
If you haven't done a goose, do. Can be best poultry ever.
Comments
-
Very nice. Sounds like you got to enjoy the best parts of the bird today.Snellville, GA
-
Mom always cooked a goose for Christmas, but dayam they want a King's Ransom for them nowadays.
The average life expectancy of a (russian) soldier on the (Ukranian) front line during an assault is 20-35 minutes.
Ogden, UT, USA
-
We pay about £3 per lb from a local farmer who grows his own at Christmas. This years bird is 14 lb. The goose will be cooked in the oven, the XL will be hosting the turkey.Botch said:Mom always cooked a goose for Christmas, but dayam they want a King's Ransom for them nowadays.
Categories
- All Categories
- 184.1K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum