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Smoked Goose

post #1 of 14
Thread Starter 

Has anyone ever smoked a goose? I bought one yesterday on special. Almost giving them away. I have never cooked or smoked a goose. Any ideas, I know the will be a lot of fat.

post #2 of 14
Goose? People pay money for that? I see a few a week dead on the side of the road.

All jokes aside. I'm interested to see how this goes.


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post #3 of 14
I've done duck can't be that much different I would think
post #4 of 14
Years ago, dad and I went duck hunting and did a few ducks on his ECB. Came out great, just make sure to use a drip pan/water pan. Lots if fat drippings. Don't know if goose is that fatty, but it seems to me it would be. I'm curious to see what you do with it. Please, post some pics if you get a chance. Good luck.
post #5 of 14
BTW, where did you buy the goose? Might want to try one myself. Sounds yummy. LOL.
post #6 of 14
Thread Starter 

I got the goose at Safeway. They were marked down from $6.99 to $1.99 a pound. I butcher said they just were not selling. I'm going to smoke it like I've done ducks. It will be a couple of weeks, but I'll send pics when I'm done.

post #7 of 14
Quote:
Originally Posted by kihler View Post

I got the goose at Safeway. They were marked down from $6.99 to $1.99 a pound. I butcher said they just were not selling. I'm going to smoke it like I've done ducks. It will be a couple of weeks, but I'll send pics when I'm done.


I'm holding you to that!


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post #8 of 14
Thread Starter 

Well, the goose is cooked. I brined it for about 15 hours and smoked it for about 5 hours on a very low heat. I put drip pans under the rack that the goose sat on, I got about a pint of goose fat. I'm not sure what I'll do with it. Here are the pics. The goose meat is very dark, goose only has dark meat. The taste is good, but different. I've never had goose so I'm not sure what it should taste like. I used apple and alder wood chips.

 

 

 

post #9 of 14

Looks good to me. That reminds me, I have a duck sitting in the fridge I need to cook. Nice smoke. Thumbs Up

post #10 of 14
Thread Starter 

Winner, winner goose dinner. Well the smoked goose was good, but the goose pate is super. I took one breast, the liver, heart, gizzard and all the meat I could get off the goose. Ran it through the meat grinder twice with caramelized onions and some spices. It's great.

post #11 of 14

Wow, just over 20 bucks for a goose! I'd be all over that. Here they're about 50-60 bucks.

post #12 of 14

A friend who is a goose hunting addict breasts his geese then has them cured and smoked like Canadian bacon. Fabulous!! He's promised me 25 pounds to do in my smoker this season.  Hopefully I'll have some Q-Views soon. 

post #13 of 14

Nice use of the leftover goose parts!

 

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post #14 of 14

Air drying the goose. Removed legs to confit in the fat later on. Preparing ala Pekin' Duck.

From the smoked goose pix above I think smoking may change the texture. Anyone know

the temperature and for how long?

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