Chris in Louisiana
TVWBB All-Star
The rotisserie has now cooked chickens, leg of lamb, duck, and chuck roast. I did a rib roast too, but can't find the pics.
Now it's goose. Had never cooked or even eaten goose before. Saw them in Kroger for about $40 at Thanksgiving. A few days later, $1 per pound at Wal-Mart. Walked out with a $10 goose and some windshield wiper blades.
Finally got a good weekend to cook. Pricked the skin all over to let fat run out. Hit it with lots of S&P and garlic powder. Put some cut oranges in the cavity to hold things steady.
Ready in about two hours at about 170 degrees, with coals on each side and a drip pan below. I added unlit coals at one hour and again after 30 minutes to keep the heat high in the cold weather. We got a late start, so I kept it cranked.
It tasted like duck, just bigger. Duck is easier and just as good or better. Goose was a fun experiment, but I'll probably go with duck in the future when in the mood for that kind of bird.
Now it's goose. Had never cooked or even eaten goose before. Saw them in Kroger for about $40 at Thanksgiving. A few days later, $1 per pound at Wal-Mart. Walked out with a $10 goose and some windshield wiper blades.
Finally got a good weekend to cook. Pricked the skin all over to let fat run out. Hit it with lots of S&P and garlic powder. Put some cut oranges in the cavity to hold things steady.
Ready in about two hours at about 170 degrees, with coals on each side and a drip pan below. I added unlit coals at one hour and again after 30 minutes to keep the heat high in the cold weather. We got a late start, so I kept it cranked.
It tasted like duck, just bigger. Duck is easier and just as good or better. Goose was a fun experiment, but I'll probably go with duck in the future when in the mood for that kind of bird.
