I received an email from one of our readers, he requested a recipe for Goose on the Grill. Well there is a thought! Another thing we have yet to try here! First of all: Great idea! Thank you! Second: What the heck do I know about geese?!
Goose is another poultry that can be purchased and consumed. (Who’d have thunk it?) It used to be the “thing to have” at Christmas, but it seems, like with many traditions, to have fallen by the wayside.
You can cook your goose in many different ways on the grill. You can also buy it in the same way you purchase a chicken and turkey, or even a duck. Meaning you can get it as a whole, or in pieces like breasts and thighs. A general rule is that the smaller and younger the bird, the better tasting it is.
Goose is like duck in the sense that it is mostly dark meat and there is a lot of fat that needs to render out. The two best ways to cook a goose on the grill are to use a rotisserie, or to smoke it. Either way you will need a drip pan to collect all that precious grease. If you are using the Chicken Roaster you will have to keep an eye on the bird and drain off the fat every so often so that it doesn’t overflow.
- Bird is done at an internal temperature of 165°F to 180°F
- 20 mins per pound for roasting or grilling
- When grilling or grill-roasting, use medium heat, low – slow, and indirect
- 30 mins per pound for smoking
- Smoking leaves the skin soggy, crisp it up by grilling or baking it in a 375°F
- Keep the drippings! They are great for gravy, and make amazing roast potatoes!
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