What to do with a goose.

[ab canuck]

One of the boys brought out a couple geese that they raise and asked me to smoke them. Ok I figure why not. I have never had goose other than ground jerky sticks. So I am at a bit of a lose as to what to do. Has anyone done a goose in a smoker? any tips or ideas out there you guys are willing to share? I am not sure whether to brine, spatchcock, or do whole? looked up a few recipes and ideas. Working nights right now so I am thinking of doing 1 for each crew and would love any input that could help me. Thx ahead of time as it will be nap time soon.

 

[gmc2003]

Sorry Charlie no can help, but I will be watching. One of my coworkers also raises geese or has access to someone who does.

Chris

 

[HalfSmoked]

Is this a tame goose or a Canadian goose. In any even I would proceed just like doing a turkey domestic or wild. I have done many wild Canadian geese and some wild turkeys as well as domestic turkeys.

Warren

 

[civilsmoker]

Just a simple brown sugar cure and smoke with a fruit wood, then chill and slice for samis or crackers, cheese & mustard! I have had several this way :-)

Also just as Halfsmoked said can be done the same as turkeys.....Turkeys in a brown sugar cure and smoked are also YUM!

 

[chilerelleno]

Yep, it ain't nothing special, just another bird.

Spatchcock that sucker, inject with brine or marinade, lay a rack over a tray full of aromatic veggies and/herbs and smoke as you would a turkey or chicken.

 

[fivetricks]

In my experience, the main difference between a wild (large) bird and a dark bird is that generally only the breast is enjoyable on them. If you want to use the other parts for various processed products, then so be it. Considering that it's your first time, I'd smoke the whole thing as described as above, but mayne not be surprised if the non breast portions are not satisactory.

 

[uncle eddie]

All I have done with a goose is jerky...

 

[SlowmotionQue]

Yep, it ain't nothing special, just another bird.

Spatchcock that sucker, inject with brine or marinade, lay a rack over a tray full of aromatic veggies and/herbs and smoke as you would a turkey or chicken.

Exactly.

It's just another bird.

Treat it the same way you'd treat the gander.

What's good for the goose is good for the gander. And vice versa.

 

[Jonok]

Hisssssssssss...

 

[Boocephus]

Could always make pastrami with the breast and grind the rest