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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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Old 10-28-2012, 03:43 AM   #1
This is not your pork!
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Smile 22nd Q: Smoked Goose [pr0n only]

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Old 10-28-2012, 06:57 AM   #2
cousinconley
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This is the first smoked goose I have seen. Looks nice. What all was in your brine besides the goose? Also your rub?
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Old 10-28-2012, 06:59 AM   #3
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nevermind. I see you posted all the details in a different post.
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Old 10-28-2012, 08:46 AM   #4
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Absolutely stunning bird! I'd dig into that bad-boy in a new your minuet.
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Old 10-28-2012, 09:21 AM   #5
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Looks excellent!
Nice job!
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Old 10-28-2012, 10:02 AM   #6
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Quote:
Originally Posted by cousinconley View Post
nevermind. I see you posted all the details in a different post.
Yes, forgot to mention that a lot of info about this cook can be found in the pre-cooking thread.
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Old 10-28-2012, 10:15 AM   #7
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Excellent job! I love goose!
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Old 10-28-2012, 10:31 AM   #8
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Looks excellent!!
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Old 10-28-2012, 03:07 PM   #9
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Very very nice post

Great looking goose. Never seen someone smoke one

Great job!
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Old 10-29-2012, 02:53 AM   #10
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Quote:
Originally Posted by Hook_Line_and_Sinker View Post
Never seen someone smoke one
I know that poultry is supposed to go HNF and most here do it on a grill, but due to the lack of a proper grill it had to go on the WSM. Luckily I was able to maintain > 350°F throughout the cook this time (I tried to squeeze as much lump as I could into my RapidFire Chimney, and succeeded). I came to the conclusion that no additional smoking wood is needed for poultry, my Natural Lemon Tree Lump Charcoal really is enough to even create a very light smoke ring with just a touch of smokiness.

BTW This really was a very lean goose, so crisping the skin with very little fat below worked out just fine. The only weak spot was the middle of the breast. Since I did not separate in halves the au jus built up a small lake there, which I had to drain several times, but it was filling up every time preventing the crisp at that point.
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Old 10-29-2012, 07:44 AM   #11
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Now THAT is outstanding!

You are becoming a Master very quickly!

Cheers!

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Old 10-29-2012, 07:57 AM   #12
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Quote:
Originally Posted by SmokinAussie View Post
Now THAT is outstanding! You are becoming a Master very quickly!
Yes, looks like I am working my way up

The goose with the spiced butter on doesn't look all that nice, the green/gray/darkish color comes from the black pepper which I used instead of cayenne pepper this time, but the end result was as perfect as with my 1st turkey. I tried to get some of the spiced butter below the skin of the goose, but this did not work, the skin with the fat was very much sticking to the meat, so I left it by just rubbing the outside.

That goose only left a small cup of goose fat behind, and I am tempted to try to make fries with it. Today we had the roasted goose liver for lunch with the rest of the goose meat. There were some other (unidentifiable) organs as well, but they did not taste that well, so the dog had a feast on it. The neck and the excess fat from the spatchcocking had to be disposed.
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