This time of year brings about a number of traditions! From the gathering of family and friends to the sharing with those that we all love the most. One of the greatest things that we can share with those we love is our joy for the things we eat. This time of year is also synonymous with a variety of tasty poultry. Just a few weeks ago we all gathered around the dinner table to enjoy Thanksgiving turkeys cooked in a number of ways. Now for Christmas we have the pleasure of indulging in one of, if not, the most delicate of available birds, the young goose. Full of fat and flavor a slow smoke roasted goose delivers in all categories!
Cracked Black Pepper
Cracked White Pepper
Smofried BBQ Bird Rub
1. Prepare the brine by adding about a quarter cup of each of the different salts to a large stock pot.
2. Add approximately 1/3 cup of black and white peppercorns to a mortar and pestle.
3. Crush the peppercorns until a coarse mixture of cracked pepper is achieved.
4. Add the cracked pepper to the stock pot along a quarter cup of white and brown sugar.
5. Fill the stock pot a little more that half way with water and mix the brine ingredients until the salt and sugars are dissolved.
6. Prior to placing the goose into brine use a sharp knife to gently score both sides of the bird.
7. Allow the goose to brine in the refrigerator for no less than 6 hours but no more than 12 hours.
8. Remove the goose from the brine then cut several tangelinos in half and place them inside of the cavity along with a bunch of fresh thyme.
9. Using Smofried BBQ Bird Rub, liberally cover the goose on both sides.
10. Using the platesetter set your Big Green Egg to the smoking configuration and allow it to reach a temperature of 250 degrees Fahrenheit.
11. Allow the goose to smoke for about 30 minutes per pound or until the internal temperature reads 165 degrees in multiple spots on the bird.