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Message
Smoked Goose
Posted on 12/23/15 at 9:06 am
Posted on 12/23/15 at 9:06 am
Someone gave me a whole goose and i'm thinking of smoking it. Wanted to see if anyone had any experience with this? Going to brine it in an apple cider brine and then stuff with cajun sausage and apples. Any tips or ideas would be appreciated.
TIA.
TIA.
5
Posted on 12/23/15 at 9:12 am to bayoubighead
put it in a gumbo. goose is not fat enough smoke. will be dry as shite.
Posted on 12/23/15 at 9:12 am to bayoubighead
My dad did one a few years ago -- I wish I knew what temp and how long he did it, because it was so dry it was inedible.
Posted on 12/23/15 at 9:13 am to bayoubighead
What type of goose? This is important.
Posted on 12/23/15 at 9:17 am to bayoubighead
I wouldn't smoke it. If it's a snow or blue goose I would clean it and make sausage with it and chicken (I usually give these away when we kill them). If it's a speck I like to do a pot roast and make a good gravy, but you can do a lot with a speck. Mostly personal preference
Posted on 12/23/15 at 9:18 am to icegator337
quote:
pot roast and make a good gravy
Posted on 12/23/15 at 9:21 am to oldcharlie8
quote:
goose is not fat enough smoke. will be dry as shite.
I've never done one but I wonder if brining could make it work. When in doubt brine and add some thick cut bacon.
Posted on 12/23/15 at 9:28 am to bayoubighead
smoked speckled belly is one of my favorites
clean well and do a quick brine
season inside and out
smoke breast side down at 200-225 over pecan / apple until internal breast gets to 145, take out and put under the broiler until the skin gets crispy
take each breast out whole, then slice very thin across the grain
clean well and do a quick brine
season inside and out
smoke breast side down at 200-225 over pecan / apple until internal breast gets to 145, take out and put under the broiler until the skin gets crispy
take each breast out whole, then slice very thin across the grain
Posted on 12/23/15 at 9:38 am to Tigerpaw123
quote:
smoked speckled belly is one of my favorites
are you from north la?
Posted on 12/23/15 at 10:00 am to oldcharlie8
quote:
are you from north la?
No, but I do live about a mile or 2 north of I 10 if that counts
Posted on 12/23/15 at 10:02 am to Tigerpaw123
quote:
No, but I do live about a mile or 2 north of I 10 if that counts
damn. I would have thought that all coonasses cook specks in a gravy. they are the ribeye in the sky.
Posted on 12/23/15 at 10:25 am to oldcharlie8
A smoked speck is awesome, as is a speck in gravy...as is a speck that's fried...
Posted on 12/23/15 at 10:28 am to OTIS2
Tried smoking speckle bellies numerous times resulting in nothing by a very dry bird. Finally gave up.
Posted on 12/23/15 at 11:40 am to Count Chocula
quote:
Tried smoking speckle bellies numerous times resulting in nothing by a very dry bird
Use a thermometer and pull at internal temp of 145, does not take long (hour and a half?), too much cooking will dry them out
Posted on 12/23/15 at 1:19 pm to Count Chocula
Overcooked, Count. Got to pull ducks and geese at med-rare...or suffer.
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