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Sardy
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Joined: 03 Jun 2007
Posts: 54
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 Posted: Nov 19 2007 Post subject: More goose questions... |
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Hi all, finished brining my 10.5 pound goose and now have it in a nice cajun rub and will smoke it on Wed morning. (I'll be sure to post pics of the whole process when done).
I plan on smoking this on my offset charcoal smoker. And I plan on catching the drippings to use in the next day's andouille-oyster stuffing.
A few questions:
--There's a really large flap of skin where the neck hole is. Should this be removed? Tucked inside? Left hanging out?
--Should it go onto the grill breast-side up or down? (Should it be turned during the process)?
--I'm planning on laying some bacon over the top of it in the smoker, and basting it with pineapple juice (does anyone have a better basting recommendation?)
--I plan on bringing it to an internal temp. of 160-165. Should I go slow and low (keeping the smoker at around 220), or faster with a higher temp?
--Where in the goose should I stick my internal meat thermometer?
--finally, I am smoking the goose on Wed. I plan on stuffing it on Thursday and reheating in the oven. Any advice on how best to store the goose after smoking till Thursday, and advice on how best to warm it would be greatly appreciated.
Thanks! Looking forward to posting some goose-p*rn!!!
--Scott
www.myspace.com/sardy |
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Sardy
Newbie
Joined: 03 Jun 2007
Posts: 54
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| Posted: Nov 19 2007 Post subject: |
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| Anyone? |
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BigOrson
BBQ Super Pro
Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA
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| Posted: Nov 19 2007 Post subject: Re: More goose questions... |
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| Sardy wrote: | Hi all, finished brining my 10.5 pound goose and now have it in a nice cajun rub and will smoke it on Wed morning. (I'll be sure to post pics of the whole process when done).
I plan on smoking this on my offset charcoal smoker. And I plan on catching the drippings to use in the next day's andouille-oyster stuffing.
A few questions:
--There's a really large flap of skin where the neck hole is. Should this be removed? Tucked inside? Left hanging out? |
I'd remove it. Might get some smoke in the cavity and smoke=flavor.
| Quote: | | --Should it go onto the grill breast-side up or down? (Should it be turned during the process)? |
I'd do it breast side up and leave it that way.
| Quote: | | --I'm planning on laying some bacon over the top of it in the smoker, and basting it with pineapple juice (does anyone have a better basting recommendation?) |
Pineapple juice has an enzyme in it that acts as a tenderizer on meats. While the flavor's OK, it can make the outside kinda mushy. Apple juice would be a good substitute, but you might not get the crispy skin you're looking for.
| Quote: | | --I plan on bringing it to an internal temp. of 160-165. Should I go slow and low (keeping the smoker at around 220), or faster with a higher temp? |
Low and slow is your friend.
| Quote: | | --Where in the goose should I stick my internal meat thermometer? |
Either in the thickest part of the breast or the thickest part of the thigh. Breast meat will be done first--and you've addressed the dry issue with the brine--so I'd go with the thigh.
| Quote: | --finally, I am smoking the goose on Wed. I plan on stuffing it on Thursday and reheating in the oven. Any advice on how best to store the goose after smoking till Thursday, and advice on how best to warm it would be greatly appreciated.
Thanks! Looking forward to posting some goose-p*rn!!!
--Scott |
That's new territory for me. I'd rather not advise on a technique I've never really done.
www.myspace.com/sardy[/quote] |
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OddThomas
BBQ Super Pro
Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina
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| Posted: Nov 19 2007 Post subject: Re: More goose questions... |
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| Sardy wrote: | | --There's a really large flap of skin where the neck hole is. Should this be removed? Tucked inside? Left hanging out? |
For presentation, I'd tuck it in, but I wouldn't remove it. The skin will shrink somewhat and removing the neck flap might cause the skin to pull back and expose the breast.
| Sardy wrote: | | --Should it go onto the grill breast-side up or down? (Should it be turned during the process)? |
You can start it out breast down for an hour or so then flip it, but You'll take a chance of tearing the breast skin, which you want to avoid. To be safe I'd just leave it breast up for the duration of the cook.
| Sardy wrote: | | --I'm planning on laying some bacon over the top of it in the smoker, and basting it with pineapple juice (does anyone have a better basting recommendation?) |
I'd forgo the bacon altogether and let the breast brown on it's own--loosely cover the breast with foil once it's as brown as you like.
I'd baste with one cup of homemade chicken or turkey stock or broth once per half-hour and hold off on any sort of sugary fruit juice that will tend to burn. I don't really want "bark" on my bird.
If you want to impart a fruit flavor loosely stuff the cavity with the flavors you want; citrus, pineapple, herbs, etc. When dealing with poultry, I heat any aromatics I use for stuffing, so they are less susceptible to bacteria during the cook and to release and mingle the flavors. Discard the stuffing as soon as you pull the bird , tent with foil, and rest for 30 minutes.
If you absolutely need bacon flavor, chop and slowly render (e.g. medium low heat) a pound of bacon. Near the end of the cook baste the bird every 1-2 times every 15 minutes with hot (but not smoking) bacon fat--just slowly spoon it over the breast. This will add the flavor you're looking for and will help to crisp the skin, but won't prevent your breast from browning properly. You can also baste with a little maple syrup during the last 15 minutes for another layer of flavor.
You might want to reserve this particular step for the reheating process to help you get the skin back to shape.
| Sardy wrote: | | --I plan on bringing it to an internal temp. of 160-165. Should I go slow and low (keeping the smoker at around 220), or faster with a higher temp? |
I'd cook it faster... low and slow tends to leave you in the temperature danger zone for too long. I suggest 350 F. I'd pull at 160-165 F also--tent and rest.
| Sardy wrote: | | --Where in the goose should I stick my internal meat thermometer? |
In the thickest part of the breast, straight down to the bone--the probe should not touch the bone. When you're temperature is correct there, take a reading from the thick part of the thigh (not touching any bone) to be sure it's up to temperature as well.
| Sardy wrote: | | --finally, I am smoking the goose on Wed. I plan on stuffing it on Thursday and reheating in the oven. Any advice on how best to store the goose after smoking till Thursday, and advice on how best to warm it would be greatly appreciated. |
The only advice I can give here is to cool the bird as quickly as possible; ideally it'd be cut up and distributed in several zip-lock bags. I know you don't want to do that, so get it in the fridge quickly (after it rests).
I wouldn't stuff it during the reheat. You're going to want to bring it up to temperature pretty quickly and a stuffing will slow the process and leech some moisture from the meat. I'd also baste during the reheat with some more stock or broth.
Good luck.♠
Last edited by OddThomas on Nov 20 2007; edited 1 time in total |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Nov 20 2007 Post subject: Re: More goose questions... |
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| Sardy wrote: | | --There's a really large flap of skin where the neck hole is. Should this be removed? Tucked inside? Left hanging out? |
Leave it on, IMO, prick it all over from under the wings to across the breast and belly, even round the sides, I like to use a fine tined fork for this.
| Sardy wrote: |
--Should it go onto the grill breast-side up or down? (Should it be turned during the process)? |
I cook them Breast up and I don't turn them.
| Sardy wrote: |
--I'm planning on laying some bacon over the top of it in the smoker, and basting it with pineapple juice (does anyone have a better basting recommendation?) |
I like to put my goose or duck on a raised cooling rack in a pan, the cooling rack allows tho goose fat to drain out and the goose doesn't sit sweating in the fat all the time it is cooking.
Cook the goose for 30 minutes, then lift the cooling rack and goose and drain off the goose fat, put the rack and goose back in the pan return to the heat, then come back every 15 minutes and drain it again, repeat until there is no added goose fat in the pan after that last 15 minutes, at this point the goose is cooked.
The above instructions are for farmed not wild geese, wild geese don't have as thick a fat layer and will need basting in order to prevent them from drying out.
| Sardy wrote: |
--I plan on bringing it to an internal temp. of 160-165. Should I go slow and low (keeping the smoker at around 220), or faster with a higher temp? |
I like to cook goose between 300 - 325 F.
| Sardy wrote: |
--Where in the goose should I stick my internal meat thermometer? |
In the breast parallel to the keel bone in the thickest part, I don't like the thermometer to touch bone as I feel this conducts the heat better than the meat and so will give a false early reading of when it hits the right temperature.
| Sardy wrote: |
--finally, I am smoking the goose on Wed. I plan on stuffing it on Thursday and reheating in the oven. Any advice on how best to store the goose after smoking till Thursday, and advice on how best to warm it would be greatly appreciated. |
I would cool it as quickly as possible, then refrigerate overnight.
Personally I wouldn't stuff it, unless you are pre-cooking the stuffing too, if you pre cook the stuffing, then crumble it up you could stuff the goose, but I prefer to have pans of stuffing instead!
Cover the goose with HD foil and put it into an oven at 225 - 250 F for between 1 and 1 1/2 hours.
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I still work here! |
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OddThomas
BBQ Super Pro
Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina
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| Posted: Nov 20 2007 Post subject: Re: More goose questions... |
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| SoEzzy wrote: | | In the breast parallel to the keel bone in the thickest part, I don't like the thermometer to touch bone as I feel this conducts the heat better than the meat and so will give a false early reading of when it hits the right temperature. |
You are correct, my comment should have read "should not touch the bone" I made the correction. What I usually do is push it straight down to the bone, then pull it back about 1/2 inch, so it's close, but not touching. Sorry for the confusion. |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Nov 20 2007 Post subject: |
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No Problem OT!  
Pushing in then pulling out isn't such a bad way of doing it.
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Here's a change Robert.
I still work here! |
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Sardy
Newbie
Joined: 03 Jun 2007
Posts: 54
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| Posted: Nov 20 2007 Post subject: |
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| Great advice everyone. Thanks so much! |
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