Reduce the oven temperature to 180C/160C Fan/Gas 4. Leave your goose breasts in the brine for at least 12 hours. If you like what Set the temp at 250 and place each of the slices on the grate of the grill. Oct 21, 2017 - This marinated smoked goose breast recipe is rich in soy sauce and sweet molasses and an an absolute delight.. Get your fuel going. If you don't have a smoker or a grill, you can cook this wild goose recipe in the oven. Mesquite or oak pellets wood works well for this smoked goose recipe. At what temperature should I smoke them. When the smoker is up to temp, place each goose breast directly on the grill grates. Fortunately, there is a definite answer to this question. You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose. Served at room temperature; Warm from the oven - our favorite; The goose is smoked over real hickory wood chips until the flavors of the rich dark meat and smoke blend together. Begin checking the temperature after 2-1/2 hours. Got 6 geese yesterday and each breast is about a pound so have 12 pounds total. Even when the whole animal weighs some 9 ½ lb (4,3kg) it feeds just about four people. Read on to learn all about how I smoked goose breasts that everyone will love. After 1.5 to 2 hours of smoking you should be done. Food Wishes Blog Whole Smoked Goose Recipe (NOTE: Not all geese will have wing tips. You don't need to cook it. Goose in a roasting pan on a bed of very chunky root vegetables. They will be totally delicious when finished at 160 degrees F. Smoked Duck Breast. Let the goose smoke for 2 1/2-3 hours or until the breast reads 160 degrees with an internal read thermometer like the Thermapen– it will continue to cook when you take it off so you know it will get to 165 which is the USDA recommended internal temp for poultry). I've been in the same boat for years, but after getting a little creative with two goose breasts, I'm looking forward to making this recipe again. Forty-five minutes later, and the goose will be done. How to smoke whole goose. The way you do it is this: Your goose is thawed, your goose is at room temperature. thanks, Your email address will not be published. I like it warm when it’s done or out of the fridge. If you make a purchase through them I may make a small commission, at no additional cost to you. The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. I’m still in disbelief, but I can tell you that this smoked goose recipe, is the best goose I’ve ever had. I chill the breasts to make it easier to slice the breasts as thin as possible. Each breast is cured before being smoked in native, aromatic oak chips. CDN HUNTERS SMOKED GOOSE BOOBI RECIPE OK here goes.... 1) Enjoy time in outdoors and shoot geese.... 2) Take ribbing from friends for missing goose at point blank (valid for Onmedic only) 3) Once out of field, insert beer in hand. Wrap slices of bacon around each breast so the goose is completely covered. 1/2 onion, quartered. One-third cup of brown sugar. If you want to have a traditional smoked duck, served cold as a luncheon meat or as an appetizer, keep … I’ve been in the same boat for years, but after getting a little creative with two goose breasts, I’m looking forward to cooking goose again. Thanks!-Kim Put all of the goose slices into the bowl with the marinade and make sure all of the slices are evenly coated. Our initial samples were quickly consumed. Many people believe that goose meat is very tough to cook - so smoke it instead! Try not to let these smoke too long. Yet the meat is still tough, especially around the thighs. Feyel's smoked Goose Breast, with its subtle character, is prepared in the traditional Alsatian way. Peel 2 small onions and push them, the thyme and the 2 clementines into the cavity. I chill the breasts to make it easier for me to. Mom was recently in town for the weekend, and I asked her to bring up some goose meat. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. For whatever you purchase through this link (it doesn't have to be barbecue) I heartily thank you in advance. Smoke these wings at 225° for about 30 minutes. A menu from New York City?s Metropole Hotel and Golden Rod Rathskeller from November 1900 shows both Pomeranian smoked goose, selling for $0.70, and regular smoked goose, selling for only $0.20 an order. It’s better in my opinion chilled. Put the 1 Tsp whole juniper berries. ... Continue to cook until the juices run clear and reach an internal temperature … https://www.traegergrills.com/recipes/roasted-christmas-goose Once they are at room temp throw them in a ziplock and place them in the freezer. You get him all salted and you put some lemon in the cavity, maybe some garlic in the cavity, and you roast him. Track Your Order . Where: Israel What: A foolproof way to cook an often tough, fatty bird—brined, smoke-roasted goose How: Indirect grilling or smoking Just the Facts: Your only challenge for this recipe will be procuring a goose. Can’t wait to make more. If you’ve had success cooking goose I want to hear about it! Eating the geese. Place an empty foil pan under the grate on the cool side of the grill (i.e. After about an hour the goose breasts will be nice and chilled, and ready to be sliced. You’ve Gotta Try This Sweet and Spicy BBQ Sauce. After an hour in the fridge, it’s time to put the slices of goose back in the smoker. Serve it cold or at room temperature as an hors d’oeuvre. After 30 minutes check on the progress and flip each of the pieces. Goose is a big, fatty bird with delicious dark meat. Goose meat is very lean. Remove from smoker and loosely cover with aluminum foil. If you plan on serving the smoked duck for dinner, go with a hotter temperature, between 250 to 275°F. Reprinted from Delish. We ate a ton of geese growing up, and – sorry Mom and Dad – they were never that good. For me, that is about 140 degrees. Hour two up the temp to 140 and add smoke. If you marinated the breasts, take them out of the marinade and set them on a cutting board. History of the Holiday Goose. No Bacon, no problem - have a “GLT” sandwich with Smoked Goose, lettuce, tomato and mayonnaise Read on to learn all about my favorite way to make smoked goose. Use whatever flavor wood pellets you enjoy. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. is the final cook time 30 min plus 45 min or 45 total? Carefully drain the fat from the roasting tin into a large heatproof bowl. Smoked Goose packages are shipped vacuum-packed and are ready to enjoy! Goose breast is marinated then smoked over a charcoal grill. You want a 145 deg F internal meat temperature. 2 cloves of garlic. How? Sautée and serve with eggs for a smoky lean and luxurious substitute for bacon. … 1/2 Cup coarse sea salt. After 30 minutes check on the progress and flip each of the pieces. Place the duck directly on the smoker, close the lid, and allow the duck to smoke for approximately 2 hours, or until it reaches an internal temperature of 160 degrees F. Make sure to use a … Smoked Snow Goose Pastrami. One-half cup of salt or kosher salt. Cook at Customer Support. It's as simple as that. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe 8 Cups of water. Mesquite or oak pellets wood works well for this smoked goose recipe. My goose breasts were frozen, and by adding them to the brine everything was immediately chilled. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! It was always so much fun to bring home a few geese after a successful day in the field. They will start to dry out, and the sugar from the marinade can scorch. Just remember to plan 3 hours per pound for the dry brine method and 35 minutes per pound on the … Place the goose breast on the rack in the smoker, set at low, for three to four hours or until the internal temperature of the breast has reached 165 degrees (verify using the meat thermometer). Always wash your hands before and after you touch raw meat. Then, while the goose rests, toss the potatoes in the 1/4 cup of goose fat, season with Kosher salt, transfer them to … When the smoker is up to temp, place each goose breast directly on the … Storage: 35 days at a temperature of 0° to +4°C; Net weight (g) : 100; Description. Set the temp at 250 and place each of the slices on the grate of the grill. 4. each, whereas ducks are about 5-6 lbs. Shorten smoking times by raising the temperature of the smoker when using more robustly flavored woods like hickory, or your finished product will be nearly inedible. • Smoke-roast the goose until the temperature in the thigh reaches 170 degrees when read on an instant-read meat thermometer, basting every 30 minutes with the pan juices. Slice very thin and enjoy with pickles and mustard. While the goose is cooking, parboil some quartered potatoes, like Yukons or red. He wanted to clean out his freezer and use them used up before this years trip coming up at … Smoked goose for tacos. Recipes. If you’ve ever had the opportunity to eat goose, chances are, you don’t want to try it again. The Brine. For best results, Heat at 350 degrees for approximately 60 minutes, uncovered and without a rack, until breast meat reaches 150 degrees. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow moisture to escape. The first step to preparing smoked goose is creating the brine. For a charcoal smoker, once the temperature reaches a steady 250°F, place your wood of choice on the lit coals to get the smoke rolling. I think to be safe I’d keep it chilled until you’re ready to consume. This whole duck is smoked at a lower temperature, so you don’t need to worry about the breasts drying out. They are whole and not breasted. Returns/Repairs . Feyel's smoked Goose Breast, with its subtle character, is prepared in the traditional Alsatian way. This is my go to recipe and it is great. If you’re using a gas or electric smoker, set the thermostat to 250°F. Your email address will not be published. So glad you like the recipe! Let me know what you’d do differently in the comments below. Our wild duck or goose breast jerky sits in a tangy marinade before getting smoked on the Traeger for 8 hours over rich hardwood smoke. Can this be stored at room temperature after it’s done? Smoked Goose Fat. Sliced smoked goose breast, 100g. Use a … How much goose do you use? You might expect taste like chicken or turkey, but flavor is quite unique and closer to beef or venison. You can substitute duck for the goose, if you like. If you love hunting geese and are looking for a new way to cook your goose - I'm fairly confident you are - you have to try this recipe. Please leave a comment on the blog or share a photo on Instagram. The smoked goose will last 10 days in the fridge, or a year if well sealed and frozen. It's easy to do. Easy to make easy to modify with other spices if you want. Two tablespoons of onion powder. Cover the bowl with saran wrap and place it in the fridge for one hour. After 3 hours remove the goose breasts from the smoker, and let them come down to room temp. Grilled Goose Breasts with Bacon Combine rosemary, thyme, garlic, red wine, and olive oil in a bowl. When I switched to Traeger, my only regret was losing the fat. Set your Traeger up for smoke and then put the breasts on a grill rack and into the smoker. Smoke for two to three hours at the lowest temperature your smoker will go. © 2007 - 2020 www.barbecue-smoker-recipes.com All rights reserved, Return to Gas Grill Recipes from How long and at what temperature should I smoke a goose, Join in and write your own page! Speaking of smoked duck breast, you can absolutely adapt this recipe for duck breasts only. Yes! If you live in a town with a large Eastern European or Orthodox Jewish community, you can probably special order it at a butcher shop. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. If you are using an smoker, just heat up the device to 165 degrees Fahrenheit. A foil ball works well as an oven door stop. Let them smoke for 3 hours. Once the breasts have finished smoking, lay them on clean cheesecloth and wrap tightly in a long bundle, tying the cheesecloth off between each breast. Rinse each of them off under cold water, and then pat dry. After slicing all of the goose breasts we will add them to a marinade. Keep the cooking temperature at around 250 -300 F during the smoking process. I had only ever smoked a goose breast and made goose confit before I had the chance to rear and cook my own geese. Cover the bowl with saran wrap and place it in the fridge for one hour. You put Mr. Oak Smoked Goose Breast. Set up your smoker to smoke at 180 degrees. While sharing with our family and friends, most had no idea it was goose meat and all really liked the taste. The results were such a revelation. You should use a food thermometer to check the consistency of this temperature. Hour four bump to 170. Help & Info. Start the smoke cold and gradually bring the temperature up. If you are using a smoker, set it up following the manufacturer’s instructions and preheat it to Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. It would be a good idea to smoke a goose in a lower temperature range, about 275-300°F. Place the strips in a 175-degree oven or smoker for an hour or until the internal temperature of the meat reaches 160 degrees. When you’re ready to smoke the goose breasts, remove the breasts from the brine. Make sure all of the slices are evenly coated. Use a meat thermometer to check temperature of the thickest part of the birds. As for time, I prefer 2 1/2 to 3 1/2 hours at this temperature. Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. Barony Country Foods’ oak smoked goose breasts are made using only the most tender, plump breasts. Do you know what wasn’t fun? var _gaq=_gaq||[];_gaq.push(['_setAccount','UA-20287121-1']);_gaq.push(['_trackPageview']);(function(){var ga=document.createElement('script');ga.type='text/javascript';ga.async=true;ga.src=('https:'==document.location.protocol? I'm doing then save this link and use it every time you go to Amazon. Adapt this recipe a try me continue improving this website wash your hands before and after you touch raw.... The center of the slices on the progress and flip each of the...., loosely cover it with foil a lower temperature range, about 275-300°F are ready to smoke the is. I think to be stored in the brine ingredients and add your goose is completely.... 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