Smoking a goose

Discussion in 'Poultry' started by travelingcook, Nov 16, 2007.

  1. Hi,

    I'm interested any suggestions, comments, cautions or recipes on smoking a goose.

    Is goose too fatty to smoke?
    Should it be brined like a turkey?
    Ay clue on time.

    All comments appreciated.


  2. I don't have any suggestions, but I am curious to see what the others have to say.
  3. fatback joe

    fatback joe Master of the Pit OTBS Member

    I have never done one, but took this off another forum that I belong to.

    But basically you can smoke anything. If you can cook it in the oven you can cook it in the smoker.........but with smoke. [​IMG]

    Here it is.

    I stuff the goose with peeled oranges and then just smoke it with some hickory or what ever wood you use. The oranges take gamey flavor out. This orange sauce recipe was given to me but I havent tried it yet. Tell me what you think

    This is one I have used a "sweet/sour" with a lil bit of zing to it from the bird powder
    Have used it on salmon an on chicken breasts and enjoyed it

    1/2 cup sour cream
    1/4 cup mayonnaise
    2 teaspoons Dijon-style mustard
    1 1/2 tablespoons grated peeled fresh gingerroot
    1/2 teaspoon Pure Zimbabwe Bird Powder (Get from TSS)
    1 teaspoon freshly grated orange zest
    2 tablespoons fresh orange juice
    1 1/2 tablespoons drained green peppercorns
    1/2 teaspoon sugar
    1 tablespoon white-wine vinegar

    In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, Bird Powder and salt to taste and let the mixture stand at room temperature for 20 minutes
  4. flagriller

    flagriller Smoking Fanatic OTBS Member

    30 minutes per pound, ***** the skin with a fork first so the fat will render, use a nice rub. Usually the skin will not brown when smoking, hey but who eats the skin anyway? It's done when the internal temp reaches 180*. If you do throw it in the oven at 350* to brown.
  5. fatback joe

    fatback joe Master of the Pit OTBS Member

  6. flagriller

    flagriller Smoking Fanatic OTBS Member

  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    I've just brined and smoked them in the past like a turkey. I put them directly on the rack and use a drip pan underneath. They are very greasy.
  8. fat sal

    fat sal Fire Starter

    Cook's Illustrated has a recipe for roasting goose in an oven.

    It recommends that, the night before, you ***** the skin with a skewer or trussing needle. Then, submerge the goose in boiling water for one minute--until "goosebumps" appear on the skin. You'd need to do that half a goose at a time, given the size. Wear thick rubber gloves while boiling.

    Cooks then says to pat it dry and let it sit uncovered in the fridge overnight.

    Apparently, this process renders some of the fat out--and also "tightens" the skin. When it cooks, the tighter skin more efficiently squeezes fat out of the *****-holes. End result is a crispier skin. Or so the theory goes.

    Never tried it, but that's what the good book says. Cook's Illustrated is usually spot-on in its advice. If it works for oven roasting, it ought to work on the smoker (although the skin is bound to be less crispy coming out of the smoker).
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Sal, that's not a bad idea.
    I do something similar with ducks.....cooks the fat off and then the skin crisps up nicely.[​IMG]
  10. fatback joe

    fatback joe Master of the Pit OTBS Member

    Oh no!!! Has Jim (FlaGriller) corrupted you too? [​IMG]
  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    Disregard........I won't be sucked in, I won't be sucked in, I won't be sucked in. LOL
  12. bombo80

    bombo80 Smoke Blower

    It's been a while since I have smoked a goose. But, I had two that I smoked, and then vacuum packed them, and froze them. I pulled them out of the freezer a week ago, or so, and I actually put one in the oven at 300* for about 40 minutes, just to get all the fat moving (liquid).

    I'm not sure what some have meant by the skin doesn't get brown. Mine are almost black !!!

    After heating it up, it also made it easier to cut the meat off the bone. I brought it into work, and it didn't last very long, and tasted very good.

    I usually just brine the goose in a 5 gallon bucket, using pickling salt. I can't remember how much salt i used, but I know the brine wasn't that salty. I then injected the breast, and legs, then weighed it down in the bucket, and let it soak overnight. In the smokehouse, I started it at 180* for 2-3 hours, and gave it 2 -3 smokes, using a hardwood blend of sawdust. I then turned it up to 200* for the next few hours, and maybe even up to 220* or so, just to make sure I got a good internal temp, especially in the leg bone sockets.

    I will take a pic of the remaining one, as I am going to heat it up, and cut the meat off the bone, for pre-Thanksgiving treats.

    I just need to try and shoot a couple more, hopefully this weekend, so I can pick and prep a couple more for smoking.
  13. flagriller

    flagriller Smoking Fanatic OTBS Member

    Sal has good taste[​IMG]
  14. fat sal

    fat sal Fire Starter

    Hmmmm...why do I feel like a wishbone at this moment? [​IMG]
  15. fatback joe

    fatback joe Master of the Pit OTBS Member

    LOL Good one.

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