Author Topic: Wild goose breast  (Read 2013 times)

Offline car54

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Wild goose breast
« on: January 02, 2005, 02:54:47 pm »
Today I will smoke a wild goose breast that was brined for about 16 hours. I will use apple wood. It has been a while since I have seen goose meat and it is definitly a dark meat. I'll get back with the results later.

Offline nsxbill

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Re: Wild goose breast
« Reply #1 on: January 02, 2005, 03:23:30 pm »
Who knows?  With the BS, you might get goosed more often![8D]

Bill
There is room on earth for all God's creatures....right on my plate next to the mashed potatoes.

Offline car54

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Re: Wild goose breast
« Reply #2 on: January 02, 2005, 11:21:43 pm »
I smoked it for 3 hours and 45 minutes with apple to 165 degrees and then cooled in the refrigerator. I sliced it thin to warm it up, not cook it in a frying pan. It was not bad, just a bit tough in some areas. I don't think the results were bad considering that some geese are tough no matter what you do to them.

Offline Chez Bubba

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Re: Wild goose breast
« Reply #3 on: January 03, 2005, 01:58:48 am »
Being I haven't ever done goose, I will defer to your opinion. Why would you smoke it, then cool it, and then reheat it? Is it like duck?

Bill~~Good one!

Kirk

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Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
http://www.brianswish.com
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?