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Community => Butchering, Cooking, Recipes => Topic started by: Kioti on November 12, 2012, 05:41:20 AM

Title: Smoked Goose
Post by: Kioti on November 12, 2012, 05:41:20 AM: I felt the need to smoke a goose. I put my own rub on it and stuffed a couple of apples inside. Then I used alder and apple wood to smoke it.
It was so good I think I may have to smoke another goose.
Title: Re: Smoked Goose
Post by: Kioti on November 12, 2012, 05:43:42 AM: Oh, and I put a maple syrup glaze on it while I was smoking it.
Oh yeah I need to do more! :drool:
Title: Re: Smoked Goose
Post by: 400out on November 12, 2012, 05:53:27 AM: Yes you do! Send one to me!
Title: Re: Smoked Goose
Post by: dogtuk on November 12, 2012, 06:53:31 AM: That looks great Nice job
Title: Re: Smoked Goose
Post by: deadwoodbuck on November 14, 2012, 09:01:44 AM: was it as moist as it looks because thats a fine looking smoke. think thanksgiving turkey smoke next since you are on the smokin roll.
Title: Re: Smoked Goose
Post by: quadrafire on November 14, 2012, 09:09:25 AM: Believe it or not, I have never eaten goose.
But I definately would partake of that. It is beautiful. Nice job on the smoker!!!!

How much work to pluck one?
Title: Re: Smoked Goose
Post by: WSU on November 14, 2012, 09:29:06 AM: Can you give more detail? What temp did you smoke at and cook to? Did you brine it or just a rub? Looks like a fun thing to try out.
Title: Re: Smoked Goose
Post by: Atroxus on November 14, 2012, 09:29:41 AM: Did it taste as good as it looks? :EAT:
Title: Re: Smoked Goose
Post by: WCTaxidermy on November 14, 2012, 06:26:09 PM: That looks mighty good kioti. What kind of smoker did you smoke that bad boy in? Did you inject it at all before the smoke? Again nice job! John
Title: Re: Smoked Goose
Post by: lokidog on November 14, 2012, 09:54:10 PM: DANG! Looks awesome. Wish I could get some geese.
Title: Re: Smoked Goose
Post by: Kioti on November 15, 2012, 06:36:00 AM: I have a Smoke Vault 18.

The rub I used has a bunch of things in it...and it seems to change every time... :chuckle:
Sea salt, paprika, garlic powder, onion powder, celery powder, curry powder, dry mustard, sage, brown sugar.

I smoked it at 250F for about 4 hours using alder and apple chips. I let it smoke for the first few hours, then I basted it with maple syrup every 30 minutes to finish it off.

The temperature was 165F inside the goose when it was done.
I let it set for about 20 minutes to let all the good goose juices migrate back into the meat.
No brine, no injecting...although I may inject it next time.

I sliced it up and the wife and I had it with some organic finger potatoes, baked squash, and a nice tossed salad, with a garlic/rosemary vinaigrette dressing I made.

The next day...smoked goose sandwiches... :drool: