Late Season Goose

[mtnlakeman]

We still have a couple weeks of waterfowling left so I made it out the other day and had a low flying flock right on top of me. I got a double, and by the looks of it, this one must have had a heart attack because there isn't a BB to be found.

I typically don't pluck them, but couldn't stop pulling feathers since he wasn't shot up and has a nice layer of fat.

I brined him for 3 days in 1 gallon of orange juice, 1/2 gallon cranberry juice, 1.5 cup salt, 1 cup sugar, 1 cup soy sauce, 3 tsp cure.

After the soak he's been air dying for 24 hours and here's how he looks.

Going to try a 4 hour light smoke then a pepper rub and onto the rotisserie just in time for dinner. It might be a good one.

 

[oberst]

A fat bird like that is outstanding! Let us know how it comes out. I typically smoke mine 7 hours but 4 should give a good flavor too.

 

[mtnlakeman]

A fat bird like that is outstanding! Let us know how it comes out. I typically smoke mine 7 hours but 4 should give a good flavor too.

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.

 

[jcam222]

That’s one big goose! I’ve never hunted them. When I see them in the store at Christmas they are around $70 for a much much smaller bird than that.

 

[BandCollector]

Wow!

You actually plucked it by hand!. . . . Good for you!

So much effort and time plucking Canada Geese by hand that I actually considered buying an automatic plucker. . . Then I discovered I couldn't afford it. . . .LOL!

Nice bird. I hope it came out as you expected.

John

 

[mtnlakeman]

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.

 

[fivetricks]

That is sex on a cooling rack....




I'd hit it.

Twice.

At least.

Edit: God I wish I hunted.

 

[mtnlakeman]

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

 

[pc farmer]

Looks great. We need cut pics thou. Ok we dont, I do. LOL

 

[mtnlakeman]

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

 

[fivetricks]

I just wanna destroy that thing.....

 

[mtnlakeman]

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.

 

[mtnlakeman]

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.

 

[mtnlakeman]

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.
View attachment 427470

 

[mtnlakeman]

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

 

[mtnlakeman]

 

[mtnlakeman]

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.

 

[SmokinAl]

WOW!
What a great looking meal!
That goose looks awesome!
Al

 

[sawhorseray]

That's a beautiful looking goose, and a very fine plucking job! I'd imagine you used a torch on the pin feathers. That's the best lookin goose I've ever seen on a plate, nice piece of work, Like. RAY

 

[uncle eddie]

I think I clicked like about 6 times on the way down to here. Never cooked a goose...always made jerky out of it...but after reading this thread, I will have to give it a try.

Congrats on making the headline too!

Time to get the layout blind out...