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  1. mtnlakeman

    Late Season Goose

  2. mtnlakeman

    Rotisserie Bourbon Pork Roast

    That looks Tasty. The heck with the pork. I just want a cocktail out of that glaze.
  3. mtnlakeman

    Late Season Goose

    Ha, I hope I'm not the only one who's ever made a bird torch. I didn't probe it after pulling it, but I had 30 minutes on the rotisserie so guessing it was close to 145. I know most only use the breast, but I'm an almost head to tail hunter. More like neck to ankles so I look more forward to...
  4. mtnlakeman

    Lake Whitefish Help

    Thanks Bear, I'm going to give that a try. I do a lot of fillets and don't like to get it so hot I bubble up the albumin so try to keep the temperature low. With a whole fish maybe that's the trick I've been missing. You wouldn't believe how many things I've tried. Extra smoke, 24 hour cook...
  5. mtnlakeman

    Late Season Goose

    The legs are actually my favorite. Lunch coming up soon so will post another pic. I don't know if it matters, but I think the 3 day soak in orange juice is the secret. I think the acid breaks down things, but I don't know for sure. I'll also say I typically skin and quarter them, but this one...
  6. mtnlakeman

    Late Season Goose

    Thanks Uncle Eddie, If you get a nice fat one give it a try. A lot of people think they taste like liver, but when they try mine they all want me to pluck theirs and duplicate the recipe. Thanks for the congrats on the headline, my kids aren't making as much fun of me today.
  7. mtnlakeman

    Late Season Goose

    Thanks Ray, I use a poor man's torch of a length of lit newspaper, and a dunk in scalding water. It's not easy or convenient, but this one deserved the extra effort.
  8. mtnlakeman

    Late Season Goose

    Yes, it is time consuming and my neighbors think I'm half crazy as I do a lot of talking to myself and the bird during the process.
  9. mtnlakeman

    Late Season Goose

    Tenderness test: Mashed potatoes- 3 votes Honker - 2 votes (spoon tender) Green Beans - 0 Yes, we still have our Chistnas lights up too to go along with our dinnerware.
  10. mtnlakeman

    Late Season Goose

  11. mtnlakeman

    Late Season Goose

    So much for crispy skin, however, I was literally going for a platter and oven mitts so i wasn't too worried.
  12. mtnlakeman

    Late Season Goose

    Maybe I should have waited for a full turn. Tahbarnak - I don't know what that means, but in honor of this honker I Google searched worst Canada curse word and that's what I'm saying from now on.
  13. mtnlakeman

    Late Season Goose

    Maybe I should have waited for a full turn. Tahbarnak - I don't know what that means, but in honor of this honker I Google searched worst Canada curse word and that's what I'm saying from now on.
  14. mtnlakeman

    Late Season Goose

    Yesum! I don't know how to live stream like I see the crazies on the internet, but this is a quarter turn from the previous picture which is as exciting as I can get.
  15. mtnlakeman

    Late Season Goose

    Oh Boy! I really don't know what else to say. Going to rest for 20 mins.
  16. mtnlakeman

    Late Season Goose

    Simple glaze. Butter, orange, honey, Westlake, orange zest, pepper, Italian seasoning. Rotisserie skewer for finish.
  17. mtnlakeman

    Late Season Goose

    Righ out of the smokehouse. Orang glaze coming. 5.5 hours Alder/Apple. Goose 135. Kind of want to chomp a bite of it now.
  18. mtnlakeman

    Late Season Goose

    Thanks Oberst, I would finish it in the smokehouse, but I'm hoping I can crisp up the skin by using the rotisserie and still have some smokey orange flavor.
  19. mtnlakeman

    duck snack sticks.

    I'd go 25% max and get the fattiest packs you can. I have gone higher, but for SS I've found too much and they get soft or spongy which might just be in my head. Too lean and they crumble. I agree with Pit of Despair on cook methods and temperatures. Going to 160 drys them out for better...
  20. mtnlakeman

    duck snack sticks.

    I did a big pile of elk snack sticks and used pork back fat because it's what I had. I can't tell a lot of difference between beef or pork fat, but keep it frozen to ice cold going through the grinder. I go 23% fat to meat for snack sticks and for duck you might consider bacon as it brings a...
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