Goose advice

jfine1 · June 2018

has anyone had success with a goose on the egg - either indirect smoking or using a Joetisserie attachment ? Thinking of giving this a whirl next weekend !

Eoin · June 2018

I didn't do it on the Egg, but the technique in the article (recommended by @nolaegghead) worked really well for an oven cook. The breast meat should be pink, but the legs well done and this allows you to achieve both parts well cooked.

Make sure to catch the fat and store for roast potatoes.

https://www.splendidtable.org/story/cook-your-goose-slowly-at-a-low-heat-to-let-the-fat-render-out

Hntnhrd · June 2018

I have done Canada goose. Indirect at 250 with bacon draped over the top. Took a couple hours . Was fairly tender and great flavor not typical
shoe leather tough goose.

CTMike · June 2018

Coat it with olive oil so it will slide in to the trash bin easier.

Just kidding, I’ve never cooked or eaten goose so I’m along for the ride to learn something.

theyolksonyou · June 2018

You really want to be the duck, then you don’t have to run.

Hntnhrd · June 2018

Eoin · June 2018

Never found the need to add fat to a goose - there is a LOT under the skin already.

gdenby · June 2018

I've done goose may be 6 times. Its always been farm raised, so was very fatty, which is one of the main reasons to buy them. I scoop out what fat I can, and set that aside to render at another time. Then I do what I would w. any poultry, leave it in the fridge over nite to dry the skin. There is lots of fat under the skin, and so it needs to be pricked all over so it renders while cooking. I use standard herb rub, maybe put some citrus in the cavity,

I do raised, indirect, over a 'setter w. a drip pan on foil balls to catch the rendering fat. Don't use too much smoke. The bird takes it well, and the rendered fat even more so. Might want to use skewers to pin the wings to the body, because as they cook, they will stretch out and get over done. Despite the fat, the breast meat is rather lean, so don't go beyond 165, and the legs tend to be somewhat tough, tho' tasty.

The smoked fat is super for frying taters. The rendered fat, for any use. I've never been happy w. any soup I've made from the carcass, maybe because the flavor is so rich to start, and the added smoke becomes concentrated.

CornfedMA · June 2018

Eoin said:

Never found the need to add fat to a goose - there is a LOT under the skin already.

Not on a wild Canada goose. They’re very lean.

Fred19Flintstone · June 2018

My advice for Goose is to be careful while ejecting.

gdenby · June 2018

CornfedMA said:

Eoin said:

Never found the need to add fat to a goose - there is a LOT under the skin already.

Not on a wild Canada goose. They’re very lean.

Yes, all most all wild game will be much leaner and probably tougher than farmed.

fishlessman · June 2018

if this is a domestic goose, you need an oversized drip pan. unbelievable how much fat drips out. make sure you can access the pan to drain some out during the cook

mrw123 · November 2018

gdenby said:

I've done goose may be 6 times. Its always been farm raised, so was very fatty, which is one of the main reasons to buy them. I scoop out what fat I can, and set that aside to render at another time. Then I do what I would w. any poultry, leave it in the fridge over nite to dry the skin. There is lots of fat under the skin, and so it needs to be pricked all over so it renders while cooking. I use standard herb rub, maybe put some citrus in the cavity,

I do raised, indirect, over a 'setter w. a drip pan on foil balls to catch the rendering fat. Don't use too much smoke. The bird takes it well, and the rendered fat even more so. Might want to use skewers to pin the wings to the body, because as they cook, they will stretch out and get over done. Despite the fat, the breast meat is rather lean, so don't go beyond 165, and the legs tend to be somewhat tough, tho' tasty.

The smoked fat is super for frying taters. The rendered fat, for any use. I've never been happy w. any soup I've made from the carcass, maybe because the flavor is so rich to start, and the added smoke becomes concentrated.

I'm doing one for Thanksgiving. Any other advice? temp? Any idea how long for 14#? spatchcock? thanks

TEXASBGE2018 · November 2018

my only advice is to make sure its cooked. Nothing worse than not cooking a goose.

Spaightlabs · November 2018

Always buy your goose at Costco - if it doesn't come out how you want it you can return it.

Sorry @TEXASBGE2018 couldn't resist.

Goose advice

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