You might try it more like a duck than a turkey, if only because it has no white meat and has a lot
of fat. Do not, under any circumstances forget the drip pan, and I suggest keeping the drip pan off
the plate setter (presuming you use one) so that it won't burn the grease - I use long wads of
aluminum foil since I find them more stable than the green feet such as Max uses with his turkey.

Goose, Christmas, Irishhog

I cooked one a few years ago on a turkey cone, which I set in a stainless steel bowl to catch the
fats. If you have never cooked goose be ready for a large amount of fat which if not collected will
drip onto the coals and cause problems as it burns off. Prod the skin of the goose with a fork, but
be careful not to go through to the meat. As the fat renders it will run out of the skin and into
your collection bowl. Use this fat later for roasting potatoes, in Ireland it is traditional (but
not very healthy) to roast potatoes in goose fat, because it takes high heat, and imparts great
flavour. Boil the peeled potatoes for 3 or 4 minutes and then toss into very hot goose fat in a
roasting tin, and roast in an oven or the egg for up to 1 hour depending on size.To go back to the
goose, it goes very well with homemade apple sauce, and potato stuffing. Chunks of apple pushed into
the cavity before cooking also impart great flavour.I cooked a goose for the open catagory of a
competition a few years ago and scored second place in the competition. Goose is a lovely meal, but
it is important to release as much fat as possible as you cook the meat, and believe me if this is
your first goose, you will be amased by the amount of fat which is released.P.S. goose grease is
also a good cure for stiff joints and back ache. Just rub it into the the sore area and you will get
great relief, another Irish remedy to a common problem.

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Irishhog, 12/19/07

Also, what is everyone's favorite for smoking poultry?