Customer gave me a goose the other day. YouTubed how to pluck and gut this thing. Turned out pretty damn good. Sent pics to my customer. He said he’d get me another if I invite him over for dinner lol.
24 hour wet brine
Smoked at 250 until around 100 internal, then cranked up to 450 to finish. Pulled off at 145 internal
by FlakyOrdinary7486
6 Comments
Usual correction:
It’s called a Canada goose.
Not a Canadian goose. It is not a goose from Canada.
Looks good though, was it greasy? Gamey?
Smoked Cobra Chicken?
Tell me more….
A Christmas miracle!
You mess with the Canada Goose, you mess with me and I suggest you let that shit marinate.
Honk
Backs in my day, you’d be lucky to see even one Canadian geese turd. Must be fuckin nice.