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Cooking a goose on a BGE
Has anyone had any experience cooking a whole goose? My concern is the fat level - and whether it's worth the effort. Any good recipes appreciated!
Comments
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Ben Herman,
Well, although I have not smoked a goose before, I did a little checking and found some recipes that might help ya out a bit. Good luck with it and let us know the outcome.[p]
http://www.rbjb.com/rbjb/archives/128863/messages/128535.html[p]http://www.rbjb.com/rbjb/archives/180056/messages/179335.html[p]http://bbq.about.com/library/rec/bl91127c.htm[p]http://www.foodtv.com/foodtv/recipe/0,6255,14281,00.html[p]http://bbq.about.com/library/weekly/aa112799.htm[p]You didn't mention if your bird was farm raised or wild and that may make a difference in it's preperation. If it were me, I would do as Uncle Earnie suggests (the first url above) and cook it over an indirect setup with a grill temp of about 230-250.[p]Again, let us know how it comes out and how you did it.
Matt.
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