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Smoking a goose

post #1 of 15
Thread Starter 

I'm interested any suggestions, comments, cautions or recipes on smoking a goose.

Is goose too fatty to smoke?
Should it be brined like a turkey?
Ay clue on time.

All comments appreciated.


post #2 of 15
I don't have any suggestions, but I am curious to see what the others have to say.
post #3 of 15
I have never done one, but took this off another forum that I belong to.

But basically you can smoke anything. If you can cook it in the oven you can cook it in the smoker.........but with smoke. PDT_Armataz_01_22.gif

Here it is.

I stuff the goose with peeled oranges and then just smoke it with some hickory or what ever wood you use. The oranges take gamey flavor out. This orange sauce recipe was given to me but I havent tried it yet. Tell me what you think

This is one I have used a "sweet/sour" with a lil bit of zing to it from the bird powder
Have used it on salmon an on chicken breasts and enjoyed it

1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh gingerroot
1/2 teaspoon Pure Zimbabwe Bird Powder (Get from TSS)
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns
1/2 teaspoon sugar
1 tablespoon white-wine vinegar

In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, Bird Powder and salt to taste and let the mixture stand at room temperature for 20 minutes
post #4 of 15
30 minutes per pound, ***** the skin with a fork first so the fat will render, use a nice rub. Usually the skin will not brown when smoking, hey but who eats the skin anyway? It's done when the internal temp reaches 180*. If you do throw it in the oven at 350* to brown.
post #5 of 15
[quote=FlaGriller;116868] Usually the skin will not brown when smoking, hey but who eats the skin anyway? quote]

icon_eek.gif I refuse to get sucked in this time. LOL
post #6 of 15
[quote=Fatback Joe;116873]? what? I don't understandwink.gif
post #7 of 15
I've just brined and smoked them in the past like a turkey. I put them directly on the rack and use a drip pan underneath. They are very greasy.
post #8 of 15
Cook's Illustrated has a recipe for roasting goose in an oven.

It recommends that, the night before, you ***** the skin with a skewer or trussing needle. Then, submerge the goose in boiling water for one minute--until "goosebumps" appear on the skin. You'd need to do that half a goose at a time, given the size. Wear thick rubber gloves while boiling.

Cooks then says to pat it dry and let it sit uncovered in the fridge overnight.

Apparently, this process renders some of the fat out--and also "tightens" the skin. When it cooks, the tighter skin more efficiently squeezes fat out of the *****-holes. End result is a crispier skin. Or so the theory goes.

Never tried it, but that's what the good book says. Cook's Illustrated is usually spot-on in its advice. If it works for oven roasting, it ought to work on the smoker (although the skin is bound to be less crispy coming out of the smoker).
post #9 of 15
Sal, that's not a bad idea.
I do something similar with ducks.....cooks the fat off and then the skin crisps up nicely.PDT_Armataz_01_34.gif
post #10 of 15
Oh no!!! Has Jim (FlaGriller) corrupted you too? PDT_Armataz_01_05.gif
post #11 of 15
Disregard........I won't be sucked in, I won't be sucked in, I won't be sucked in. LOL
post #12 of 15
It's been a while since I have smoked a goose. But, I had two that I smoked, and then vacuum packed them, and froze them. I pulled them out of the freezer a week ago, or so, and I actually put one in the oven at 300* for about 40 minutes, just to get all the fat moving (liquid).

I'm not sure what some have meant by the skin doesn't get brown. Mine are almost black !!!

After heating it up, it also made it easier to cut the meat off the bone. I brought it into work, and it didn't last very long, and tasted very good.

I usually just brine the goose in a 5 gallon bucket, using pickling salt. I can't remember how much salt i used, but I know the brine wasn't that salty. I then injected the breast, and legs, then weighed it down in the bucket, and let it soak overnight. In the smokehouse, I started it at 180* for 2-3 hours, and gave it 2 -3 smokes, using a hardwood blend of sawdust. I then turned it up to 200* for the next few hours, and maybe even up to 220* or so, just to make sure I got a good internal temp, especially in the leg bone sockets.

I will take a pic of the remaining one, as I am going to heat it up, and cut the meat off the bone, for pre-Thanksgiving treats.

I just need to try and shoot a couple more, hopefully this weekend, so I can pick and prep a couple more for smoking.
post #13 of 15
Sal has good tastePDT_Armataz_01_11.gif
post #14 of 15
Hmmmm...why do I feel like a wishbone at this moment? icon_neutral.gif
post #15 of 15
LOL Good one.
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