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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-16-2010, 01:08 PM
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#1 |
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Found some matches.
Join Date: 04-18-10
Location: Holland
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Smoking Goose/Duck Breasts.
I just had a buddy drop off some fresh breasts of Goose and Duck. He said he would be over tomorrow night for a "beast feast". I have some ideas for the duck, but the goose stumps me. Any ideas would be great, even your favs for duck as well.
Thanks
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Firefightersomker "Put the wet stuff on the hot stuff. That goes for fires and ribs!" |
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10-16-2010, 01:13 PM
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#2 |
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Full Fledged Farker
Join Date: 06-05-10
Location: Pineville LA
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What kind of geese? If it a snow goose brine the heck out of it and then use a rub that you would use on turkey and then place a bacon weave on top while smoking. The goose has very little fat in the breast and it needs something to help the flavor
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10-16-2010, 01:17 PM
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#3 |
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Found some matches.
Join Date: 04-18-10
Location: Holland
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They are Canadian Geese. I noticed they don't have their full fat layer on them for the flight all the way south. Must be local Michigan Geese getting ready to head down. I know the last time I tried roasting one of these they were tough as nails. Since I am thinking Duck poppers, I will have bacon on hand. Thanks
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Firefightersomker "Put the wet stuff on the hot stuff. That goes for fires and ribs!" |
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10-16-2010, 01:26 PM
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#4 |
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Full Fledged Farker
Join Date: 06-05-10
Location: Pineville LA
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canada geese arent quiet as gamey as snow. Brine them overnight. Last time I cooked some I cut them into bite size pieces and wrapped them in bacon.
Enjoy |
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| Thanks from:---> |
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10-16-2010, 01:43 PM
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#5 |
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is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Stuff the goose with onions/galic and fresh grated asiago cheese. Wrap in bacon and cook to desired temp.
Oh and brine won't hurt as mentioned above. |
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| Thanks from:---> |
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10-16-2010, 03:23 PM
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#6 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Brining sounds good, and so does the pieces wrapped in bacon. Goose can be pretty tough and chitty tasting. Would like to hear how they turn out whatever you do.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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10-16-2010, 03:26 PM
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#7 |
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Found some matches.
Join Date: 04-18-10
Location: Holland
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Will do
__________________
Firefightersomker "Put the wet stuff on the hot stuff. That goes for fires and ribs!" |
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