Show Us Your Meat, and We'll Show You Ours

[ScottyB]

anyone recommend a solid recipe for grilling goose breasts? bro-in-law bagged a couple for me, which was also sweet, righteous vengeance for the never ending harassment they would dish out to me in my old neighborhood when i was a kid walking home from school. those birds are total assholes.

i dig game meat and have cooked duck, partridge, and cornish hen but never goose. so far i'm pulling up some recipes that are similar to duck, usually orange glaze varieties. i'm not opposed to rubs if they're the hot ticket. would prefer to do these on my grill as I like the lump charcoal taste.

here's my rig. L-size Green Egg with a ceramic plate setter. absolutely love it. the learning curve has been steep though, because its actually REALLY hard to keep the thing from trying to nuke itself. after running the charcoal starter through it with the flues WOT, it catches quick and doesn't take long to spike up to 6 or 700 degrees. to do a brisket i ended up closing the bottom flue completely and it still sat dead at 275 for hours. that said, if you buy good lump it will sit at any temperature you want and burn really efficiently....in fact i often only have to refill the charcoal in the grill halfway each time because the previous stuff is only half burnt. buy crap, and it will take forever to start and you'll end up with lump that crumbles terribly as it burns and will clog your lower grate...it'll never go above 350. Evan put it straight...once you get used to the smokey, earthy flavor its impossible to not want it again.


5lb. costco roaster with a brown sugar chile powder rub. i do 2 at a time (giggity) on beer butt carafs, so i have one to eat and one i cut up and freeze for later. 375 for 1:45. i prefer apple cider in the caraf over beer, and i sometimes add celery leaves for aromatics. i'm gonna try injecting and see how that goes one of these times.


14oz. ribeye. nothing fancy, just EVOO, Himalayan pink salt and coarse pepper. 450 for a couple minutes, flipped once. i didn't have the temp high enough so it never seared on the grate right, but it still came out a nice medium. part of the problem was the top flue was closed too much, which partially smoked the meat. that's why it has that pinkish red hue instead of a dark brown char.


18lb. turkey - same rub as the chicken. nabbed it for $8 after thanksgiving! this was an experiment as i'd never grilled anything so big, and i was really pleased with the taste although it just didn't have quite enough flavor once you got into the breast. just too much mass to get the seasoning to permeate. next time i'll definitely brine or inject this one. it was also a little too big, i mean the breast cleared the lid by like an inch at best. next time i'll look for a 15 pounder. with the platesetter under the bird for indirect cooking, i had a drip tray sitting on it filled with water to keep some moisture around it, and as it cooked down it made some nice stock. we cut up half of it and used it in turkey tetrizini which tasted fantastic.