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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-14-2006, 08:19 PM   #1
Nitrofly
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Question 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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Unread 11-14-2006, 08:37 PM   #2
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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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Unread 11-14-2006, 09:00 PM   #3
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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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Unread 11-14-2006, 09:16 PM   #4
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Talking

Opps my bad!!!
Don't tell Alton or I will never get invited over for dinner
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Unread 11-14-2006, 11:46 PM   #5
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Quote:
Originally Posted by jgh1204
Better follow Alton Brown's recipes. Elton Brown is his gay brother who cannot cook to save his butt.
he he...he said "gay" and "butt." he he.
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Unread 11-15-2006, 09:59 AM   #6
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Quote:
Originally Posted by BrooklynQ
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.
Man that looks tasty! need to try me one of those this holiday season. But could you pixelate the hind-region before Elton signs back on?
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Unread 11-15-2006, 10:02 AM   #7
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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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Unread 11-15-2006, 01:13 PM   #8
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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:
I would go with a store bought goose. Rub it down with some olive oil and your favorite bird rub. Slice up some onions and garlic cloves and stuff them in the cavity of the bird. Throw in some fresh sage just for fun. Toss it in the smoker and cook like you would a whole chicken only it will take a little longer beacuse of the size. Use a meat thermometer to tell you when its done. I spray mine every hour with apple juice.

Farm Raised goose is way better than wild but around here it costs about $2.50 a lb. It will look like the dark meat on turkey and will taste close to the same.
I like to serve both goose and duck with a cherry whisky sauce or an orange cherry sauce.

If you have wild goose, marinate it overnight and wrap in bacon and toss in smoker. smoke till done and slice thinly, serve on crackers or with several different types of dipping sauce.

I have never tried this in my smoker but you could make goose rumaki:

Cut goose into thin slices. Wrap each slice around a water chestnut and wrap each with a half piece of bacon. Grill or smoke untill bacon is done.

I make them like that all the time in my oven using the broiler, they realy taste quite good.
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Unread 11-15-2006, 07:48 PM   #9
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Question

Quote:
Originally Posted by Arlin_MacRae
Back on track, ye scurvy farkers...

Question: Does a goose cook more like a duck, or more like a turkey?

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...
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Unread 11-15-2006, 08:10 PM   #10
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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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Unread 11-16-2006, 09:53 AM   #11
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Thanks, qman - great to know!
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