s.a.m We always mix with pork fat and make sausage or snack sticks. Or you can marinate and grill per pic. We thoroughly enjoy the grilled method with a horseradish cream sauce

Joe Hell we do a fair amount of waterfowl hunting. We marinade them and grill em. Never gets old and d**n tasty!

This is a recipe that has become a staple for my friends and family…against my better judgement it jas to be shared. For those of you who have heard anything negative about geese…please seriously reconsider and give this a go. I guarantee most folks dont know what they are talking about when it comes to what to do with their waterfowl.
Marinade:
1 cup extra virgin olive oil
2 tbsp. Worcestershire
2 cloves crushed garlic
1 tbsp coarse salt
1 tbsp coarse pepper
4 small- medium Canadian geese breast

Horseradish Cream Sauce:
1/2 cup sour cream
1/2 cup Mayonnaise
1 tbsp Worcestershire
1 tbsp fresh grated horseradish

Directions:
Mix all marinade ingredients in bowl or marinade dish. Cover and refrigerate for 12-24 hours.
Fold sour cream, mayonnaise, horseradish, and Worcestershire mix well and cover and refrigerate for similar time for marinade.
Grill goose breasts to perfect medium rare…rest for 5-10 min… slice across grain in 1/4" -1/2" slices and get ready to get complimented! If you dont let anyone know what they are eating…they will let you know how good your beef tenderloin or prime rib is! YOU’RE WELCOME AND ENJOY!!!

Beef1424 That is exactly what I do when making both sausage and snack stick to get a more even distribution into the meat. I have read that some of the folks on this site like to add the cure separately but I have good success by mixing all of it in the water and dumping that evenly in the meat as it mixes.

erich52 goose breasts and pork tenderloin.

daddygee we typically just grill them and use a couple of apple chunks in the coals to incorporate the smoke flavor you are looking for. Indirect heat for about 20 min or so. They don’t take long and a perfect medium rare keeps them very tender. Marinade we use Worcestershire, minced garlic, minced onion, olive oil, and white pepper. Simple with a ton of flavor.

Chef my problem is I get to having Margheritas and next thing I know I have forgotten to grill!

Scott Springer If I can give you one very solid piece of advice it would be to go ahead and spend the extra money on a very well built/high quality smoker. I have gone through several of the last several years and I would’ve been $ ahead had I spent the $ initially.

Tex_77 looking nice! I usually do prime rib on Christmas but it was 12 here today so cocktails by the grill was out of the question so instead it was cocktails and honey baked ham and a smoked Turkey breast!

With these uncertain times I am sure glad I like to hunt and fish. Did some trout fishing yesterday and we were the only two people on the lake. Can’t get any more socially distant than that. I will be able to start to empty the multiple freezers that I have stocked full of deer, 1/2 a cow, and several bags of crappie. Meat will not be an issue.

zbigjeff are they for sale?

calldoctoday burgers aren’t healthy?!?!

Tex_77 looks pretty d**n tasty. Will give that a go.

lkrfletcher I have to admit it’s times like this when I love the things I learn from this community!

processhead I am going to have to give that a go. What did you use for the brine.

caryfr5 if you use an electric element you can apply smoke as needed in your box. The gravity feed box design would give you exactly what you need and you could utilize your element at the bottom of the box. You could use pellets for the smoke but not as Heat source. So you can get your length of time how you would like it. I would also recommend a fan to get a good air flow/Heat movement in your box. There are several gravity feed designs out there to utilize. Basically they just use 1"-2" insulation board and wrap with metal and weld together.

caryfr5 Gravity feed smokers are run by charcoal and when controlled by a digital fan are very versatile for all of the meats you are trying to do and allow you to apply as much or as little smoke to your cook as you would like. The Ole Hickory lines can be controlled by charcoal or propane and you are able to do the same with those as you could use a chunk of your favorite wood and once it is done your smoke would be done. So you could utilize those to dry meats, cold smoke, or any other smoke you would like. I make lots of deer sausage jerky and we apply a light smoke for limited time during our process. Hope this helps!!!

caryfr5 Depends on fuel source you are shooting for and the capacity you are looking for from a production standpoint. We like to process our own deer and make large quantities of snack sticks and sausage so we like smokers that have a larger cabinet and that has a large temperature range from low to high. (70-500 degree F) If I did it all over again I would buy an Ole Hickory CTO. I have a large cabinet style gravity feed smoker now which I am very happy with but even that was 1600. The CTO is around 5000. There are several pellet feed smokers out there so do your homework on any version of those.

Scott Springer If I can give you one very solid piece of advice it would be to go ahead and spend the extra money on a very well built/high quality smoker. I have gone through several of the last several years and I would’ve been $ ahead had I spent the $ initially.

Scott Springer I’ve never owned a Camp Chef but I did own the Series 7 Pitboss vertical smoker for about 1 year before I returned it to Cabelas. The location of the controls on the pro series is an issue and needs to be redesigned.