- cross-posted to:
- cooking@lemmy.world
- cross-posted to:
- cooking@lemmy.world
cross-posted from: https://lemmy.world/post/9963599
Decided to smoke a goose for Christmas. It was a big hit. We also got about 4 cups of smoked goose fat out of it.
I used a 2:1 kosher salt and maple sugar mix for dry brining the bird and left it in the fridge uncovered over night. The method I used to smoke it is here: https://blog.thermoworks.com/chicken/smoked-christmas-goose/
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Looks delicious. I like goose, but we have several people in the family that won’t even touch the dark meat from a chicken, so goose is off the table. :(
Thank you! Wow seriously? How come? Dark meat is the best.
A mystery to you and me both. They just can’t be convinced!
What are you gonna do with 4 cups of duck fat? I don’t get that much rendered fat from my brisket trim. That’s a ton.
Potatoes! Not sure what else I can do with it, but I’ll think of something. It tastes awesome.
Do the Eastern European thing: https://en.wikipedia.org/wiki/Schmaltz
How much preparation time does it require?
About 24hr or so to dry brine it and let the skin dry out in the fridge (optional step, you could just season it and put it right in the smoker). I used my grill, so I also had to start up a fire and get it up to temp as well, which took around an hour. After that it’s just monitoring the temp occasionally, and I took it out about twice to remove the goose fat in the pan.
Looks fantastic!
Thank you!
