Decided to grill up a little snack last night... Not sure why people don't eat these things, turned out quite good.

Looks good..what's your recipe?

Headed out to the office, I'll post recipe when I get a chance.

Definitely one of my favorite meats. People don't take care of the meat, shoot birds Saturday morning and breast them Sunday night then they cook them to death and wonder why it's not good.

You guys ever make Pastrami out of them.... best ..way..ever...lol

You can’t beat eating long necks. I made goose kabobs for years. Hard to beat

Had that and sausage from a fellow Trapper. Very good!

It is so underrated. I do a corned goose... it's to die for. We also do Meateaters "Steak House Goose" and it's yummy.

I'll keep an eye out for the recipe for this, we have tons of goose still in the freezer.

That looks really good!!

Bacon Wrapped BBQ Goose

4 - 6 goose breasts - trim ALL silverskin and cut in half across width (you should have approx. 4" x 4" pieces)
1 package reduced salt bacon
Spice Rub - for about 8 pieces (make sufficient quantity for how many pieces you're cooking)
Sauce

Rub

1 1/2 TBSP kosher salt
1 TBSP curry powder
1/2 TBSP granulated garlic
1/2 TBSP onion powder
1/2 TSP cracked black pepper

Sauce

1/4 cup your preferred BBQ sauce
1/2 cup apple cider vinegar
2 TBSP molasses
*Whisk to combine, should have consistency of maple syrup

Season goose meat using about 3/4 of the rub, wrap with bacon and skewer for easy handling (2 skewers - 2 pieces like in picture)
Sprinkle remaining rub over bacon.

BBQ or smoke indirect heat at 300F (I used a gas grill - 2 burners lit with a foil pack of hickory pellets directly on flames). I also used a drip tray with about a cup of beer in it (see picture above)
at about 20 minutes, the bacon should be just getting crispy - this is when you start saucing (if you start earlier, bacon will be slimy). Continue rotating and saucing every 10 minutes or so until finished (usually another 1/2 hour or so)
I take them up to 145-150F internal

Fun fact-some Canadians hate the name Canadian goose because it makes them feel belittled.They prefer the name dark geese.Delicious in my opinion.

It’s a Canada goose. Because it’s Canadas goose.


Not a Canadian goose

I definitely should have paid more attention in English class.

Love cooking with goose. Looks great !

Looking good slydog

LOL also a pet peeve of mine. I always tell people that unless a bird has a USGS band indicating place of birth, we do not know that bird's citizenship. For instance, the only banded goose I've ever shot was born in the USA (Nebraska if I recall) and banded when too young to fly... which would make it an anchor baby LOL.

Also makes a dynamite jerky! Kids and grandkids can't get enough of it.

Geese are not born; they’re hatched.

I'll bet even a moose turd wrapped in bacon would taste good.

Nah.

I wrap my bacon in bacon. You cannot beat that.

Soak mine in Italian salad dressing for a couple days then bacon wrap and grill.

Smoked Canada Geese. It's OUITSTANDING! I do abt. 12 each year for people. Sometimes w / special fixin's . . . Blackberry, Jalapeno, Spicy Apple, and Honey Mustard Sauces on Saltine Crackers w / Cream Cheese. :-)))))))))))

… yessir… that’s about the best way to go about making duck and goose

Smoked Canada Geese. It's OUITSTANDING! I do abt. 12 each year for people. Sometimes w / special fixin's . . . Blackberry, Jalapeno, Spicy Apple, and Honey Mustard Sauces on Saltine Crackers w / Cream Cheese. :-)))))))))))

Interesting SJA

Looks outstanding and delicious.

I have to get rid of mass quantities, and our greasy residents aren't near as good as you guys' migrators. Most of ours get ground up into breakfast sausage, chorizo, or italian sausage in 20 pound batches. Also slice a good bit of jerky every year. Cracked Pepper and Garlic goose jerky is always a winner

I'm telling ya, goose pastrami!, I've had long time goose haters begging for it, had a pro chef that does game dinners ask me to provide it....I haven't met anyone turn their nose up to it.

I don't care if they're residents or migrants, comes out great every time....

I can't believe how many people just breast them out and throw away the rest. The legs and thighs are the best part just like chicken. I put it all in a crock pot and eat the legs and thighs and put the breasts in the fridge. Next day I grind it and mix in relish, mayo and chopped onions along with a little garlic powder. People go nuts for it. Put it on crackers or my favorite is making a hot sandwich with it.

Man, it seems like you all know how to cook a mess of goose!
I just pulled 4 pastramis off the BBQ, it's definitely a favorite around here.
I have several packs of drumsticks and thighs, those will likely get shredded for taco meat or bbq'd pulled goose sliders.

...best ones yet