Canadian Goose Breast on the Smoker Q-view

Discussion in 'Wild Game' started by shelton573, Oct 5, 2014.

  1. shelton573

    shelton573 Meat Mopper

    We went out and shot some geese on Saturday and I decided to take a couple breast halves, brine them and smoke them over cherry wood.
    The brine was:
    1/2 gal water
    1/2 cup salt
    1/3 cup brown sugar
    2 tbsp onion powder
    2 tbsp garlic powder
    1 tbsp mustard powder
    And some green onions.

    Once out of the brine (5 hrs) I washed and patted the meat dry. I then applied EVOO and SPOG (equal parts of all 4 on the SPOG). I then smoked them at 225-235 for 4 hrs until they hit 150-155. Pics to follow because my phone won't post too big of a post.

    Shelton
     
    Last edited: Oct 5, 2014
    mrew likes this.
  2. shelton573

    shelton573 Meat Mopper

    Out of the brine covered in SPOG.
    Out of the smoke!
    Close up of a slice. Cooked to about medium but looks really rare in the pic, not sure why. Some of the best goose I have had! Highly recommend for anyone! Thanks for looking!

    Shelton
     
    crazymoon likes this.
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice. I never had goose.
     
  4. shelton573

    shelton573 Meat Mopper

    Thank ya! We usually marinate, wrap in bacon and grill or cube it, roll in flower and fry but thought I'd try something new. Paid off pretty well!

    Shelton
     
  5. So beautiful! I love the color! Cheers! - Leah
     
  6. Got the shotgun leanin' by the door, in case one flies over!!   That looks fantastic, I love Canada goose breasts. I'm surprised it took 4 hours to get to temp, but who cares- more time for beer & such.

    Happy smokin & shootin!
     
  7. shelton573

    shelton573 Meat Mopper

    Haha exactly! I couldn't believe how long it took either but damn it was good! Thanks for lookin!

    Shelton
     
  8. Hey quite new at this just wondering what SPOG stands for? Thanks
     
  9. welshrarebit

    welshrarebit Master of the Pit

    Salt (usually kosher).
    Pepper.
    Onion powder or granulated.
    Garlic powder or granulated.

    I also add paprika to mine.
     
  10. Ok perfect that's what I thought but didn't want to assume and wreck it
     
  11. Just made this took mine to about 170F like it a little more cooked inside this is amazing and only second time used the smoker super happy with this, thank you Shelton for the recipe it will be getting made a lot and more then likely used for lunch meat
     
    Last edited: Oct 29, 2014
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Oh my does this look good. I love the colour and bet it tastes as good as it looks. My compliments, Shelton.

    Disco
     
  13. shelton573

    shelton573 Meat Mopper

    Thank you very much Disco! I liked the way it turned out! The only problem with it was we did not do more of them hah!

    Shelton
     
  14. shelton573

    shelton573 Meat Mopper

    That looks awesome ebro! Glad I could help out!

    Shelton
     
  15. This is def getting done here, that looks great.  I have a few Goose breasts in the freezer and have been wondering what to do with them.

    Thanks

    Dave
     
  16. Glad someone asked what SPOG was but EVOO??   Check above,  I'm new to this lol.

    Dave
     
    sofiasbigpop likes this.
  17. Never watched Rachel Ray's shows? Lol. EVOO = Extra Virgin Olive Oil.
     
  18. Thanks whataMESs.  LOL. 

    Never seen that show, prob don't even get it here in Scotland. I'll have a look on the web and see if I can find any of them.  Every days a school day on here lol.

    Dave
     
  19. moec

    moec Newbie


    A couple firsts today. 

    First time ever ate or smoked goose today.

    I used the recipe at the start of this thread and it came out great. Some goose hunters vouched for the tastiness. 

    It looks like I may be getting more goose.
     
    Last edited: Dec 13, 2015
  20. bcrisco

    bcrisco Fire Starter

    Looks good. Started smoking goose breast myself about a year ago. Beats the heck out of always making jerky. Just got done trying it in summer sausage (trail bologna) today. 
     

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