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Hunter Angler Gardener Cook

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/18/2012 at 14:07
tahqua View Drop Down
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A friend told me about this site after I had a failure smoking a Canada goose yesterday. It is quite an informative site.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/18/2012 at 19:29
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C'mon man, we want to make fun of you, I mean lend you moral support... wha'd you do???
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/18/2012 at 19:55
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I checked it after five hours and it was still very rare and tough as rawhide. I put it back in the smoker for another two hours after adding some more lump charcoal and hikory chips. The temperature was showing 160-170 deg. It came out looking good. The meat was still moist. It tasted strong like no other goose I have made before.
I'm giving it all to a fellow I know that eats anything including road kill. I call his method the fifty fly rule. If it's on the road and has less than fifty flies, it's good to go.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/18/2012 at 20:11
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I've only tried a couple, but I've never been able to cook a goose that I or anyone else liked.  I've pretty much given up. 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/18/2012 at 20:45
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I usually breast them out and marinate them in red wine with chopped garlic and cracked pepper. I grill them medium rare and they taste great. This experience was not good.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/19/2012 at 08:34
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Nice find Doug, thanks and  sorry to hear about the goose.....Eat and Drink
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