fantomlord
is Blowin Smoke!
- Joined
- Sep 24, 2012
- Location
- Sauk...
we decided to go a little old school, and do a goose for Christmas.
Went nice and simple...poked a few holes in the skin, trimmed off the big skin flaps, and seasoned with a paste made from S&P, fresh rosemary and garlic. Shoved a clementine, a lemon and an onion in the cavity, and got 'er all (poorly) trussed up
put it on the kettle indirect over RO briqs and some apple (along with the neck for cousin Eddie)
let it go to ~180 or so in the thighs, and it looked a bit like this
Let it rest whilst I finished up the sides...had to fight the little one for the carrots
everything's ready to go. Served it with a wild rice and quinoa stuffing, and some maple and brown sugar glazed carrots
Carved up
Kids enjoyed it!
me too...
Had some dessert, too...eziukai (Lithuanian hedgehog cookies), and grybai (Lithuanian mushroom cookies)
and dessert for the adults...a nice 8 month old homebrewed (award winning :thumb: barleywine)
That was my first time cooking (or even eating) goose. It was farking good! I'll definitely be doing this again next year. It cooked quicker than I expected. Everything I saw said 20-25 mins per pound at 350 (right about where the kettle settled in), so I figured close to 3 hours. It was done in under 2. I probably could have pulled it a bit sooner...but I was concerned about letting the thing rest, cutting into it and having the bastich bleed all over the cutting board...
Thanks for looking, and hope everybody had a Merry Christmas!
eace:
Went nice and simple...poked a few holes in the skin, trimmed off the big skin flaps, and seasoned with a paste made from S&P, fresh rosemary and garlic. Shoved a clementine, a lemon and an onion in the cavity, and got 'er all (poorly) trussed up
put it on the kettle indirect over RO briqs and some apple (along with the neck for cousin Eddie)
let it go to ~180 or so in the thighs, and it looked a bit like this
Let it rest whilst I finished up the sides...had to fight the little one for the carrots
everything's ready to go. Served it with a wild rice and quinoa stuffing, and some maple and brown sugar glazed carrots
Carved up
Kids enjoyed it!
me too...
Had some dessert, too...eziukai (Lithuanian hedgehog cookies), and grybai (Lithuanian mushroom cookies)
and dessert for the adults...a nice 8 month old homebrewed (award winning :thumb: barleywine)
That was my first time cooking (or even eating) goose. It was farking good! I'll definitely be doing this again next year. It cooked quicker than I expected. Everything I saw said 20-25 mins per pound at 350 (right about where the kettle settled in), so I figured close to 3 hours. It was done in under 2. I probably could have pulled it a bit sooner...but I was concerned about letting the thing rest, cutting into it and having the bastich bleed all over the cutting board...
Thanks for looking, and hope everybody had a Merry Christmas!
eace:
