I got a goose from a friend today.Opening day here today so its fresh.I have a family reunion Sunday and was going to do a leg of lamb,now I kinda want to do this goose since its a fresh kill.
There is no skin on it.Neither of us had ever tried to pluck one before......it didn't go so well.
I need a recipe for smoking a whole skinless goose. I would say its anywhere from 5-7 lbs.
Quote from: Ukumfe on September 01, 2006, 08:59:13 AM
I got a goose from a friend today.
Well I usually just shake hands so I'm of no help. ;D
Kirk
Chez ya made me squirt beer out my nose AGAIN!!! I'm gonna have to buy a new keyboard if ya keep that up. LOL.
Anyhow I'm thinking a mild brine for a few hours then short cold smoke mabe an hour or two at low temp. then finish in the frying pan with some sort of fat and butter or oil and butter over high heat just to cook through. Light seasoning then sauce up with a berry reduction. Just guessing that might work. It does with duck. :)
Quote from: iceman on September 01, 2006, 04:10:42 PM
Chez ya made me squirt beer out my nose AGAIN!!! I'm gonna have to buy a new keyboard if ya keep that up.
Yeah - I'm just glad I wasn't eating oatmeal at the keyboard at the time - could have been both an electronic and an uncomfortable medical problem.
I don't have any recent experience with one of these birds, but plan on dealing with a lot of grease flowing from the critter when you do cook it.
QuoteI got a goose from a friend today.
Well I usually just shake hands so I'm of no help.
I'm of no use on this one either but could'nt let it pass without comment..................... sooooo funny. :D :D :D
LOL....... and getting some funny looks from my partner!
Now for the mornings box scores
Chez 1 Goose 0
I do a few geese when the early season here in Ohio cooperates. Should be out this morning but mama thought a plumbing leak was more important........
I brine the little ones just like a large chicken, spatchcock if small enough to fit, then smoke and finish on the grill. Word of warning though, dont skip the brining or the little bugger will be dry and tough. W/O skin there isnt much fat to help you out.
ps: one of my favorite goose conconctions is to breast them (and yes, I just like saying that), use a corned beef brine and finish as you would a corned beef or pastrami. yum, and fools those who say I dont like goose it tastes like ..insert your favorite here......
mld