Unity
Executive Chef
Our ride to Indiana this weekend was to visit our friends Pat and Cheryl, on the occasion of an outdoor reception for their daughter and her new husband. Pat had a Canada goose he'd shot (and his Lab had retrieved), and a smoker, so one of the finger foods for the party was smoked goose. I asked him how he'd done it, and he said "Smoked it 10 hours." Prep? "A little olive oil, salt and pepper." Smoke wood? "Mostly apple, a little oak and hickory" (from his land). Temperature? "[shrug]" I checked out the smoker, an old Masterbuilt water cooker (a brand I'd never heard of). The pic below is of a slightly more evolved model. The goose was a very dark brown -- the skin left on the breastbone shows the color. It was a good way to use a goose -- tender and tasty, just a slight bit of goose grease. Once the guests discovered it, it didn't last long.
--John 8)
(The perspective looks weird
because the platter is oval, not round. )
Edited to a add pic of Masterbuilt cooker.
--John 8)
(The perspective looks weird
Edited to a add pic of Masterbuilt cooker.