Bogus Chezz Hawg
12-26-2009, 04:18 PM
This was my first (and probably last) goose. The meat was tasty, similar to duck. It was not very tender though, it was a little chewy. I brined it for 15 hours. Then I pricked the skin with a fork to allow the grease to escape per the package instructions. After applying the rub I put it in the fridge for 3 hours. I cooked it with apple wood at 225 - 250 F for 2.5 hours. Then I put it in the oven at 350 F to finish. I pulled it at 170 F internal breast temp, let it rest for 20 minutes then carved it.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02259.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02258.jpg
Not cheap!
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02267.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02269.jpg
It doesn't mention anything about smoking here! :lol:
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02314.jpg
After 15 hours in the brine. The white globs floating on the surface is greasy fat.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02316.jpg
Rub ingredients.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02318.jpg
Besides the black peppercorns, I also ground the dried thyme.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02320.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02322.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02324.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02326.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02328.jpg
Long Farkin' wings!
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02330.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02332.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02334.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02336.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02338.jpg
I had a little ice & snow to melt off the apple.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02340.jpg
It was 20 F above zero.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02344.jpg
Wind gusts were from the north at 25 - 35 mph. Not ideal conditions.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02346.jpg
I had to have some of these to help keep me warm. This Barleywine is 9.6 ABV.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02348.jpg
It is vintage 1999. Big Foot Ale is released every January. Next month it will be 11 years old. I kept a case in my basement for 10 years before I opened it. It is very smooth.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02350.jpg
The finished goose.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02352.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02354.jpg
Sliced breast meat.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02356.jpg
My first plate... Clockwise from top...Goose drumstick on a bed of sliced breast meat - Dressing (stuffing) - Sweet potatoes with a butter, brown sugar, and real maple syrup glaze - In the center...Olive oil roasted brussel sprouts & carrots seasoned with sea salt & fresh ground black pepper.
There wasn't room for the cranberry sauce until I made a dent in this plate!
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02259.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02258.jpg
Not cheap!
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02267.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02269.jpg
It doesn't mention anything about smoking here! :lol:
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02314.jpg
After 15 hours in the brine. The white globs floating on the surface is greasy fat.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02316.jpg
Rub ingredients.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02318.jpg
Besides the black peppercorns, I also ground the dried thyme.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02320.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02322.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02324.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02326.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02328.jpg
Long Farkin' wings!
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02330.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02332.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02334.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02336.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02338.jpg
I had a little ice & snow to melt off the apple.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02340.jpg
It was 20 F above zero.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02344.jpg
Wind gusts were from the north at 25 - 35 mph. Not ideal conditions.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02346.jpg
I had to have some of these to help keep me warm. This Barleywine is 9.6 ABV.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02348.jpg
It is vintage 1999. Big Foot Ale is released every January. Next month it will be 11 years old. I kept a case in my basement for 10 years before I opened it. It is very smooth.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02350.jpg
The finished goose.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02352.jpg
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02354.jpg
Sliced breast meat.
http://i783.photobucket.com/albums/yy111/BogusChezzHawg/Christmas%20Goose%202009/DSC02356.jpg
My first plate... Clockwise from top...Goose drumstick on a bed of sliced breast meat - Dressing (stuffing) - Sweet potatoes with a butter, brown sugar, and real maple syrup glaze - In the center...Olive oil roasted brussel sprouts & carrots seasoned with sea salt & fresh ground black pepper.
There wasn't room for the cranberry sauce until I made a dent in this plate!