I'm brining a goose breast. I'd appreciate any tips on time, temp and/or wood. Thanks!
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I'm not a fan of Goose, hopefully someone can jump in with their experience.
here's some info for you to look at, you might have to modify the recipes slightly, but there's enough info here to build a recipe for you:
Smoked Goose at bbq.about.com
FoodTV
rec.food.preserving
bbqsearch.com
ajlc
grilldome
Tea Smoked Duck
Good Luck.
Smokin'
here's some info for you to look at, you might have to modify the recipes slightly, but there's enough info here to build a recipe for you:
Smoked Goose at bbq.about.com
FoodTV
rec.food.preserving
bbqsearch.com
ajlc
grilldome
Tea Smoked Duck
Good Luck.
Smokin'
Hi,J.
Long time,no hear.
The one that unclearnie posted is how I've done wild ones,but that is different than folks do the fatted goose.
Long time,no hear.
The one that unclearnie posted is how I've done wild ones,but that is different than folks do the fatted goose.
Hi, J: Good question.
I've got my eye on a goose as well, but got to thinking: maybe don't brine such a fine bird in the first place. Hmmmmmm. But, I might be wrong....
I've got my eye on a goose as well, but got to thinking: maybe don't brine such a fine bird in the first place. Hmmmmmm. But, I might be wrong....
I just popped it in the smoker. It was brined, dried, seasoned and has some bacon on it. The wood is a mystery mixture from my Cookshack dealer. I'll let you all know how it turns out.
Thanks for the welcome back! Julie Applegate
Thanks for the welcome back! Julie Applegate