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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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11-14-2006, 08:19 PM | #1 |
is one Smokin' Farker
Join Date: 09-27-06
Location: Worcester mass
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Duck Duck Goose
Hey guys & gals
I am doing some research for Xmas.. and I have been thinking, I want to smoke a Goose for Xmas.. maybe a couple of ducks also. have any of you ever smoked a goose or a duck?? I don't brine my turkey's when I smoke them. I have been wanting to try Elton Browns brine.. When I do my regular turkeys I stuff it with fruit & an onion.. was thinking I would do the goose the same way. Any tips would be wonderful.. Thanx in advance.
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Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe. |
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11-14-2006, 08:37 PM | #2 |
Banned
Join Date: 07-18-04
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Troutman's got a great recipe for brining/marinading duck....
Trout's Wine Marinated Duck - Brothers this recipe is OUTSTANDING. I highly recommend it. 2 cups of red wine 2 cloves of garlic 1 onion sliced 2 bay leaves, crumbled 1/4 cup olived oil 2 tsp salt 1 tsp pepper 2 tsp crushed marjoram leaves half an apple rap of celery half an onion Place the bird(s) in a non metal container. Add wine with enought cold water to cover, add onion, garlic and bay leaves. Cover and refigerate 18 to 24 hours. Remove bird(s) pat dry. Rub with Olive oil and sprinkle with salt pepper and marjoam. Stuff cavity with the apple celery and the half onion. Pour the marinade into the water pan or not. Smoke for 3 hours. |
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11-14-2006, 09:00 PM | #3 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Better follow Alton Brown's recipes. Elton Brown is his gay brother who cannot cook to save his butt.
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Wannabe BBQ Illuminati |
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11-14-2006, 09:16 PM | #4 |
is one Smokin' Farker
Join Date: 09-27-06
Location: Worcester mass
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Opps my bad!!!
Don't tell Alton or I will never get invited over for dinner
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Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe. |
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11-14-2006, 11:46 PM | #5 | |
Full Fledged Farker
Join Date: 02-20-06
Location: Marana, AZ.
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Quote:
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Lucky Dog BBQ Marana, AZ [FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT] [FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT] [FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT] |
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11-15-2006, 09:59 AM | #6 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Quote:
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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11-15-2006, 10:02 AM | #7 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Back on track, ye scurvy farkers...
Question: Does a goose cook more like a duck, or more like a turkey?
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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11-15-2006, 01:13 PM | #8 | |
Banned
Join Date: 07-18-04
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Usually when I do a goose, I get slapped.
But back on topic, Midnight posted this a couple of years ago... Quote:
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11-15-2006, 07:48 PM | #9 | |
is one Smokin' Farker
Join Date: 09-27-06
Location: Worcester mass
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Quote:
Great question.. does goose cook more like a duck or a turkey?? anyone know??? I have roasted both but never smoked either... I have smoked countless turkeys...
__________________
Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe. |
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11-15-2006, 08:10 PM | #10 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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More like a duck. Goose-es tend to be fatty. they cook fast and exude lots of fat.
I have not done one in a couple of years, but I always do them slow, maybe 200 to 210, with a drip pan under them. As fat as they are, they will dry out if you overcook, so I usually only go to the 150's internal with them. They have much less meat than you would think too. A 12 pound goose will only serve about half as many people as a 12 pound turkey.
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qman Para Bellum |
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11-16-2006, 09:53 AM | #11 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Thanks, qman - great to know!
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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