Goose?

[MarkMar]

Anyone ever smoked a goose? Would assume there would be some type of brining involved, just looking for any suggestions.

Thank you

 

[Ron G.]

This might be a good challenge to toss at Jamie Purviance in the Q&A - he might have some ideas for you.

 

[SteveCK]

I've done a duck a few years back. No need for brine they are fatty enough. Note I don't bother brining turkey either though - let it rest until IT comes back down to 140 before cutting and it's always juicy.

 

[jfortson]

In my experience - many years ago, wild goose and wild duck are completely different flavor. I would definitely brine to be on the safe side, but I brine both turkey and chicken. As far as the brine to use, I do not have a suggestion, but probably look at a lot of different recipes and pick one that looks good. I would also cover it with bacon strips, both for flavor and moisture.

 

[Ron G.]

I would also be sure to specify when asking about advice about how to cook certain things - Wild or Farm-Raised?

Wild goose (almost any wild waterfowl) is notoriously lean and could really dry-out if not cooked properly
(My mom once made "bullet-proof wild duck ala Litton" back in the days when microwave ovens only ran at full power via a dial and a "start" button -
steak knives made a wood-saw-on-hard-plastic sound when attempting to cut into it eee-err-eee-err-eee-err.... Probably could have stopped 5.45 X 39 rounds. We all had a good laugh...)

Farm-raised is MUCH more fatty with a certain flavor that is a matter of personal preference - some recipes will enhance/work-with that flavor, while others could clash with it.

Admittedly, I could be wrong. However, I would probably lean much more towards grilling / rotisserie roasting it at a higher temperature with some sort of baste vs. low-and-slow

 

[Bob H.]

OK, now your goose is really cooked! Ron's rotiss suggestion is a good one. It will dry out like pheasant, keep an eye on it.