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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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01-23-2021, 09:47 PM | #1 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Swine Spectator: Talk to me Goose!
Last week I posted a call for help on how to cook a goose after seeing them on sale:
http://www.bbq-brethren.com/forum/sh...d.php?t=289017 After some thinking, I bought one and started working on a plan. I finally decided on a multi-step project that will take some time to complete. I have been sitting on some Umai bags for dry-curing. I decided to part the breasts and make goose prosciutto. Then I will use the carcass to make stock and the leg quarters to make gumbo. Today, I butchered the goose. I started with the whole bird: I removed the breasts and parted the carcass: I trimmed the breasts: I have done some dry curing, but am not an expert. for these breasts, I am using the formula recommended by Umai (3% Kosher Salt and 0.25% Cure #2). I sorted the breasts and weighed them individually: Then I used the weights to measure the salt and cure on a jeweler's scale. I also added 10 peppercorns and 5 juniper berries (ground) to each. I rubbed the breasts with the seasoning and bagged them. Here is the interim product: I will "overhaul" these by massaging and flipping them daily for a week to ten days. Then I will put them in the Umai bags and dry them. Tomorrow I will roast the carcass and quarters for gumbo. Standby for updates...
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from: ---> |
01-24-2021, 08:08 AM | #2 |
Full Fledged Farker
Join Date: 05-10-09
Location: Littleton CO
Name/Nickname : Marquez
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Looking forward to the rest of the story
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MAK Two Star aka "420" Workhorse 1975 aka "Dolores" |
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01-24-2021, 03:41 PM | #3 |
is one Smokin' Farker
Join Date: 08-14-13
Location: NY
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that's gonna be good
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01-24-2021, 03:58 PM | #4 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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Never cooked a goose but that looks good.
I have had Goose Jerky and it is wonderful!
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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01-24-2021, 04:01 PM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Will follow this
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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01-25-2021, 08:12 PM | #6 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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OK, Yesterday was Day 2, Goose Boogaloo: Gumbo
I started by breaking down the carcass and quarters: Since we're going full "beak to tail", I also trimmed the fat to be rendered: I roasted the bones and rendered the fat: Goose lard!:
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from: ---> |
01-25-2021, 08:20 PM | #7 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Now, we make gumbo!
I used the roasted carcass to make stock. I deboned the leg quarters and added the bones to the stockpot. I rendered the skin down over a low fire to make my lard. Most of you are familiar with Okra Gumbo. It is more popular and better known. I associate okra with seafood gumbo (I never mix meat and seafood). When I make meat gumbos, I use file' (ground sassafras leaves) as my thickener. Time to make a goose lard roux: Any good duck or goose gumbo requires a decent Andouille. Wayne Jacobs makes the best: I added a copious amount of file' to make my final bowl:
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from: ---> |
01-25-2021, 08:21 PM | #8 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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I overhauled the breasts. They will cure through the end of the week. Standby for updates...
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from:---> |
01-26-2021, 06:11 AM | #9 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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So, how did the gumbo taste, David?
Looks like it turned out well.
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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01-26-2021, 07:05 AM | #10 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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it's all interesting.
Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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01-26-2021, 12:06 PM | #11 | |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Quote:
David
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from:---> |
01-26-2021, 01:45 PM | #12 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Looks great David.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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01-26-2021, 03:45 PM | #13 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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A bowl of enticement
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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01-26-2021, 03:55 PM | #14 |
is one Smokin' Farker
Join Date: 02-28-18
Location: KCMO
Name/Nickname : Erik
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That gumbo looks outstanding! I like the creative use of all the various parts! Excited to see how the cured breasts start out.
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UDS, Weber 22", 500 gallon offset |
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02-08-2021, 04:00 PM | #15 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Update: I let the breasts cure for 14 days. I overhauled them every other day.
Yesterday I pulled them out. No weight loss at all. I rinsed them and did one plain and one with extra juniper and black pepper crust. I packed them in the Umai bags and set them on a rack to dry. They need to lose 35%-40% of their weight. I am guessing that this will take a month in the icebox. I have pics and it did happen, but when I insert BB code I get an "Internal Server Error 500" Mods - any suggestions?
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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