I've been following this recipe for two years now, going into my 3rd. Has become a new family tradition. However, the star of the show isn't the goose. It's the fat. I strain that smoked goose fat and give it out in little containers to family as gifts. They add just a tsp or other small amount to things like eggs, black-eyed peas, and other dishes and that smoked goose fat just makes everything so much better. Now it's something we look forward to every year. I just have to keep finding a goose with more fat each year.

Worked well for us. Thank you

Thank you for the beautiful tutorial.

Man, that goose looks incredible! So juicy!

man I havent had goose in a Long time, looks so killer man, Merry Xmas John !

Nicely done!

Grew up with BBQ's goose at Christmas in the summer, family favorite. I'll try and find the recipe, pretty easy. We did it on a traditional charcoal bbq using a rotisserie and the results were always spectacular, even the time the fat collecting tins caught fire and mildly chard the bird. I just picked up a Kamado and I have a goose in the freezer. :D

I didn't see you check the temp or where to check.

I've always wanted to do a goose John, looks like you got a decent smoke ring there.

Great video

Nice video! In smoking some foods, I've seen people introduce water to control the temp and keep the smoke moist. Would you consider that? Or do you think that the moisture from the water (in the pan and vegetables) is enough?

Man that looks delicious 😋.

Goose has been our Christmas tradition for a number of years now. The best way I have found to cook goose is on a rotisserie. Speaking of, John do you know when the jotisserie is going to be available for the big Joe? I've seen on a forum it was going to ship this month, but I can't find anything else on it.

Think this would've working on the classic ii?

Good video!!. Informative! will try cooking a Canada goose on my smoker next week.. Great Tips! Thanks! Joe A.

Did the original batch of coals last you for the entire cooking or you added some more?

Were can someone buy goose?

Will this fit in the classic 3?? Looks delicious

I need answers, this tutorial was incomplete

This inspires me....I wanna do Venison! Bring on Deer season....

@thebkstank2095

4 жыл бұрын

Venison is so lean... it doesn't always lend itself as obviously to smoking like other meats. Grilling is great though.

I am going to do some big birds on my Joe soon. Turkey and Goose it is.

John how long did it take to cook? Did I miss it?

@keithburke652

2 жыл бұрын

2 hours 45 mins

Where the hell do you buy a goose?? I wanna try this too. Nice video John.

@tristancarter7917

7 жыл бұрын

I seen them at kroger but it was $60.00 lol

@talezfromthedashcam3138

7 жыл бұрын

Here's an idea...Harvest one.

@thedukeofno

3 жыл бұрын

I'm an American living in the UK. When trying to find a turkey for thanksgiving (normally not available here until Christmas) a coworker suggested I give goose a try. I was skeptical, but it turned out amazing. I'll never go back to turkey again if I can get goose. It's not gamey like duck... it's basically the dark meat of turkey, but all over, breast included.

I’ve always heard the best way to cook goose is pretty much the same way and then throw it out because it’s nasty.

Why did you over-cook ypir goose. 180°F? Way too much. Goose breast should be medium rare like a steak. It is Not Chicken.

@ruthsmith2447

2 жыл бұрын

exactly my thought-way over cooked-needs to be slightly pink pr even redder! Nonsense guy messed it up completely!

its over cooked! if u had taken it out maybe half an hour earlier u might have it spot on!

Amazing video but it’s not pronounced Star anus, also never rinse your meat.

U lost me at the Star anise. Makes any food garbage. Only good for fruits or liquor. Won't try your garbage but have done crispy goose many times.

@scotthogsed

3 жыл бұрын

It’s a beautiful rub. 😋