Recent content by goosekilla

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  1. goosekilla

    canandian bacon, pastrami, cornvenison, oh my

    now get some canada goose breast and do some deli style corned goose. It makes geese worth shooting.
  2. goosekilla

    What to do with loins?

    Well, the cook was a overwhelming success. I will do more of these in the future. When I pulled them they ranged from 150 to 170 with the majority around 155. The total cook time was 6.5 hrs at 250. No marinade and covered with bacon cooked over apple. 3 different women who I consider very good...
  3. goosekilla

    What to do with loins?

    will do my best. My accuracy diminishes as my consumption increases.
  4. goosekilla

    What to do with loins?

    Just got word that they want to eat around noon. I am thinking it looks like cooking NOW and not waiting till morning. Thanks for the advice everyone. I am thinking that I will pull some at 140, some at 150 and the rest at 160 and let people eat what they want.
  5. goosekilla

    What to do with loins?

    Some how I have ended up in the middle of a mess. A neighbor of mine was wanting to do the whole pig in the ground thing, (another friend "knew how to do it") I suggested just getting a bunch of butts and smoking them. Well the cooking friend can't make it happen all of a sudden and the...
  6. goosekilla

    oxygen absorbers?

    I have never been able to keep it around long enough to see whether or not it molds.
  7. goosekilla

    Smoked Cabbage

    One of the guys working for me brought me a head of cabbage after telling us about him smoking one. I did it and all I can say is don't even look back, get one and go for it. Spice it up, fill it full of butter, and let it smoke. Seems like I used pickled jap's, garlic, crushed red pepper, and...
  8. goosekilla

    goose jerky

    mballi3011 sorry I couldn't help sooner. A month ago I was scouting for places to goose hunt. I did see you post earlier today and if you can get more goose then by all means try jerky. Cure and smoke with what ever spices you would use for beef. Goose, if cooked too long or incorrectly, has a...
  9. goosekilla

    goose jerky

    the jerky turned out good with room for improvement. Absolutely no complaints from the hunting buddy who requested it. I would change the seasoning a little by adding some brown sugar, and maybe a little less smoke but the sometimes offensive goose taste is nonexistent. As for the corned goose...
  10. goosekilla

    Smoked tomatoes

    I do mine cut in half, flat side up, with a slice of mozzerela (sp?) until the cheese starts to melt, sprinkle with oregano, salt, and pepper and you are ready to go. Also, the smoked bloody mary is without a doubt a crowd favorite here, smoke the maters and the peppers!!!
  11. goosekilla

    goose jerky

    Here is my first attempt at canada goose jerky. I normally do a corned beef cure with the goose breast but a fellow hunter asked my to try jerky. Basically did a brine with most of the corned goose seasonings for a little over 18 hours, then dry seasoned with a little more of the same as it went...
  12. goosekilla

    Hickory prices?

    Hey all! I have been away all summer working and such. I have begun cutting firewood to sell for extra cash and ran across quite a bit of hickory. I have always cut my own on my property and have never thought about selling it. However being a contractor doing custom homes bites the big one...
  13. goosekilla

    As if we don't spend enough time smokin'

    You all may have already seen this but here it is anyway. http://www.bbqsearch.com/game/index.html As my wife said " OMG, a freakin game too!!!!!!" The report card at the end always tells me I drank too much and killed too mant birdies" (Just like the wife!!!!)
  14. goosekilla

    Looking for ideas for 'mater's

    Thanks for the info. I will try all of these as soon as I finish my cooker.
  15. goosekilla

    Looking for ideas for 'mater's

    How have you guy's seen or smoked tomatoes? My wife seems to think some basil, garlic, oregano, evoo blend with some mozerella (sp?) cheese smoked till warm and cheese softened would be good. I think it sounds good myself. Just looking for any other suggestions. Thanks in advance.
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