Christmas Goose - Heavy Pron

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.





Not cheap!





It doesn't mention anything about smoking here! :lol:


After 15 hours in the brine. The white globs floating on the surface is greasy fat.


Rub ingredients.


Besides the black peppercorns, I also ground the dried thyme.














Long Farkin' wings!














I had a little ice & snow to melt off the apple.


It was 20 F above zero.


Wind gusts were from the north at 25 - 35 mph. Not ideal conditions.


I had to have some of these to help keep me warm. This Barleywine is 9.6 ABV.


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.


The finished goose.





Sliced breast meat.


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!

ecode said:

How Dickensian of you. It looks incredible!

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Thanks!

CB said:

Absolutely a great pictorial step-by-step and narrative --it looks great - thanks for sharing.

Last holiday season I cooked a goose (no pun intended) in The Big Easy infrared turkey fryer and was happy with the crispy skin, etc. and I think the meat was pretty darn tender and tasty. But, like your picture shows, the price for a domestic goose was outta sight! My friends who hunt tell me they can't barely stand to eat wild goose cause it is too lean. So I think I'll stick with domestic ducks due to cost and more yield...yep that was my first and last goose too! (pun intended)

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You are welcome CB and thank you! I thought the same thing about duck. I have cooked duck before and prefer it over goose. I normally wouldn't spend that much for one bird, but it was Christmas.

Paulmark said:

Nice Pron BCH, the cost of that goose is crazy! Since you smoked it maybe it would have been better not to puncture the skin?(Any help out there?) All I do know is when I use to hunt , the one time I cooked goose it came out horrible, the dog wouldn't even eat it. Yours looks much better. That beer looks great too. Very nice setup you got there, looks a little too cold for me. : )

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Thanks Paulmark. I wasn't sure about puncturing the skin either. My goose hunting friends said wild geese are very greasy. When I removed the goose from the package there was grease all over it. That's why I decided to brine first, to add moisture, and prick the skin to let that greasy fat out. The beer is great. I also have unopened cases of Bigfoot Ale from 2000, 2001, & 2002.
I won't open them until they are 10 years old either. :icon_cool

cmcadams said:

I've had Christmas goose before, and really liked it, but my wife won't eat it. I'd love smoking one; maybe next year. Everything looks greatt!

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Thanks CMC, I had to try some goose at least once.

Garyclaw said:

That's a beautiful looking bird ya got there. Would love to try that. I also tried a wild Canada Goose once and the results were less than desirable. I think I would like to try it for jerky though, w/a soy sauce based marinade.

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Thanks! My goose hunting friends told me they're only good for jerky.

Phubar said:

Excellent work Bogus!
Nice plate!

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Thanks Phubar! It was a pheast phit phor a king! :lol:

jestridge said:

It looks nice maybe it was good and you just don't care for goose. BTW your smoker looks nice could you give me some measurement. I have a couple of tanks.

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Thanks. The meat tasted good. I just didn't like the lack of tenderness.
My cooker is a Lang 60 Patio. It is identical to the mobile version shown here, without the trailer of course...

http://www.pigroast.com/60pages/model60m.htm

BBQ Grail said:

What a fantastic "how to." Great job.

I've never eaten goose or duck that I've liked. But after seeing this thread I might have to rethink my dislike and give it a shot.

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Thank you BBQ Grail. When I saw the goose at King Soopers (Kroger), I knew I had to try it.

cowgirl said:

Holey duck lips! I didn't realize geese were that high. Makes me want to raise a few again. lol

Looks very tasty Bogus Chezz Hawg! You did a nice job of smoking it!:wink:

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Thanks Jeanie. The price was too farkin' high! :lol: