{"id":8204,"date":"2013-12-20T12:39:09","date_gmt":"2013-12-20T19:39:09","guid":{"rendered":"http:\/\/cooking-outdoors.com\/?p=8204"},"modified":"2014-07-21T11:28:26","modified_gmt":"2014-07-21T18:28:26","slug":"holiday-grilled-goose-recipe","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/holiday-grilled-goose-recipe\/","title":{"rendered":"Holiday Grilled Goose Recipe"},"content":{"rendered":"<h2 style=\"text-align: justify;\">Holiday Grilled Goose Recipe<\/h2>\n<p style=\"text-align: justify;\">My good friend Sven over at Disturbed Cooking on YouTube sent me this traditional Holiday Goose recipe to try, a German holiday tradition. It was such a treat to make on the grill.<br \/>\n<iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"http:\/\/www.youtube.com\/embed\/CJHvIi3yYlA?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\nVisit Sven's YouTube Channel <a href=\"https:\/\/www.youtube.com\/user\/disturbedcooking\" target=\"_blank\" rel=\"nofollow\">Disturbed Cooking<\/a> and Subscribe!<\/p>\n<h6 style=\"text-align: justify;\">(Closed Captioning available on this video)<\/h6>\n<div style=\"text-align: justify;\" title=\"Page 1\">\n<div>\n<div>\n<h2>Classic German Grilled Goose Recipe<\/h2>\n<blockquote><p>1 goose<br \/>\n<span style=\"text-decoration: underline;\"><strong>Stuffing<\/strong><\/span><br \/>\n2 apple (sour)<br \/>\n2 onions<br \/>\n2 ts Kosher Salt o 2 ts Pepper<br \/>\n1 tb Mugwort<br \/>\n1 tb Marjoram<br \/>\n<strong><span style=\"text-decoration: underline;\">\u00a0S<\/span><span style=\"text-decoration: underline;\">auce<\/span><\/strong><br \/>\nGiblets, throat, wing ends and fat of goose o 3 carrots<br \/>\n250 g Celery<br \/>\n1-2 onions<br \/>\nTomato paste<br \/>\n8 juniper berries<br \/>\n2 bay leaves<br \/>\n1 tb brown sugar<br \/>\n2 cups dry red wine<br \/>\n4 cups goose stock (or chicken stock) o 1 tb cornstarch<br \/>\nJuice of an orange<br \/>\n1 tb honey<br \/>\n<strong><span style=\"text-decoration: underline;\">Method<\/span><\/strong><br \/>\nDepending on how you get the goose, you have to remove the fat and the giblets, the throat and cut off the wings on the second joints. Set all but the liver aside for the sauce. Before anything else, sprinkle the liver with salt and pepper, grill it for some and enjoy with some fresh bread.<br \/>\nClean and dry the goose. Cut the onions and apples in quarters and mix with the other ingredients. Stuff the goose with the mixture. Use needles and a thread to sew up the opening. Rub the goose with salt, cross the legs and tie them together.<br \/>\nSet up the grill for indirect heat and put the goose breast down on a rack over a dripping pan. Fill the dripping pan with 1 cup of salt water. The grill should have a temperature of 180\u00b0C (360\u00b0F). After one hour, turn the goose around, reduce the grill temperature to 160\u00b0C (320\u00b0F) and from now on brush the goose every 30 minutes with the drippings. Grill it to a temperature of 74\u00b0C (165\u00b0F), measured at the thickest part of the thigh. If the skin is not brown enough, brown it for some minutes with direct heat. Remove the goose from the grill, cover with aluminum foil and let it rest for 20 minutes.<\/p><\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<blockquote>\n<div style=\"text-align: justify;\" title=\"Page 2\">\n<div>\n<div>For the sauce wash the giblets and chop roughly. Chop the onions, carrots and celery roughly. Put the goose fat in a cold pan and turn on the heat. Wait until the rendered fat is covers the bottom of the pan then remove the rest of the fat. If you did not get the fat with the goose, use vegetable oil instead. Put the giblets and the vegetables in the pan and roast until dark. Add tomato paste, juniper berries and bay leaves, and sugar, season with salt and pepper. Add half of the wine and reduce until dry, add the rest of the wine, reduce again. Add the stock and let it cook for about 20 minutes. Strain (remove fat if necessary) and finish with a mixture of corn starch, orange juice and honey.<br \/>\nServe with red cabbage and bread dumplings.<br \/>\n<em>Chef\u2019s Notes<\/em><br \/>\nThe X-mas goose is usually prepared on Nov. 11th, the start of the fasting period and then again on Dec. 24th, the end of this time.<br \/>\nA legend tells that Queen Elizabeth I. was just eating a goose during x-mas time in the year 1588 when she received the message that the Spanish armada was beaten. It is said that in celebration of this victory and as a sign of good omen she declared the goose for Christmas dinner which then spread all of the European continent.<br \/>\nYou can add dried plums and\/or chestnuts to the stuffing if you like.<\/div>\n<\/div>\n<\/div>\n<p style=\"text-align: justify;\">Recipe by Disturbed Cooking www.disturbedcooking.com<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\"><em><strong>Video Transcript:<\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">\n<strong>Sven: \u00a0<\/strong><br \/>\nHi, this is Sven from Disturbed Cooking in Germany.<br \/>\nI have this collaboration media with Gary from Cooking Everything Outdoors.<br \/>\nAnd we exchange recipes that are pretty famous dishes during these days.<br \/>\nIt is a turkey, I will grill my first turkey based on Gary\u2019s recipe and.<br \/>\nGary will grill a goose which is a standard recipe here for Christmas and a specialty day which is called Saint Martin\u2019s Day.<br \/>\n<strong>Presenter: \u00a0<\/strong><br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nHey, thanks, Sven, I am so looking forward to cooking this goose.<br \/>\nIt\u2019s a special Christmas event for me.<br \/>\nI can\u2019t wait to share it with the family.<br \/>\nAnd I can\u2019t wait to share it with all my friends on YouTube.<br \/>\nSo let\u2019s go over our goose stuffing ingredients.<br \/>\nSo we have 2 sour apples.<br \/>\nThese are actually called Granny Smith\u2019s.<br \/>\nAnd 2 onions and I\u2019ve quartered them.<br \/>\n1 tablespoon of marjoram.<br \/>\n1 tablespoon of mugwort.<br \/>\n2 teaspoons of black pepper.<br \/>\nThat\u2019s for the stuffing inside the goose.<br \/>\nAnd then on the skin, outside of the goose I have 2 teaspoons of kosher salt.<br \/>\nLet\u2019s talk a little bit about our goose.<br \/>\nI found a 10-pound\u2026 they called it a free range, really, on a goose, I\u2019m not sure how that works, but I got a 10-pound goose here.<br \/>\nIt\u2019s just absolutely beautiful.<br \/>\nI\u2019ve trimmed off the extra fat.<br \/>\nI\u2019ve trimmed off the neck that\u2019s included on the goose.<br \/>\nAnd then from the wing I cut the tip off from the second joint.<br \/>\nNow, stuffing the goose should be pretty straightforward.<br \/>\nAnd what I want to do here is just basically open up the cavity.<br \/>\nAnd I want to get my dry ingredients in there as best as possible.<br \/>\nI guess I\u2019m going to have to clean that up.<br \/>\nAnd that was a big fail there, Gary.<br \/>\nSo let\u2019s do this.<br \/>\nPut that in there.<br \/>\nThat was our marjoram.<br \/>\nThis is our mugwort.<br \/>\nGet that in there.<br \/>\nAnd I\u2019ll add a little bit more pepper after I\u2019ve stuffed it.<br \/>\nI\u2019m going to stuff my apples in there.<br \/>\nAnd I don\u2019t know how much of this I\u2019m going to get in there, but we\u2019ll get our stuff as best as we can.<br \/>\nProbably have a lot more apple and the onion that I\u2019m actually fit in this.<br \/>\nWe\u2019ll see if we can\u2026 yeah, I\u2019m going to say 2\u2019s an overkill<br \/>\nSo now that\u2019s all that\u2019s left to do is to salt my carcass.<br \/>\nAnd I\u2019m not sure if this is supposed to be heavy salt or light salt.<br \/>\nI\u2019m just going to salt both sides.<br \/>\nAnd here I\u2019m using my classic Camp Chef Oval Roaster.<br \/>\nAnd I\u2019ve just put our roast rack on the top.<br \/>\nNow I\u2019m going to spin the goose above the pot.<br \/>\nSo in this recipe we\u2019re going to be cooking our goose upside down, breast side down, for the first hour.<br \/>\nJust like that.<br \/>\nLet\u2019s add the rest of our salt.<br \/>\nNow, on the bottom of our oval roaster I want to add about 1-1.5 cups of salt water, salted water.<br \/>\nOkay, so what I have is my kettle grill setup with indirect heat.<br \/>\nI\u2019ve some natural lump charcoal\u2026 not lump charcoal but natural hardwood charcoal briquettes in here.<br \/>\nWhat I\u2019m looking for is about 360 degrees for the first hour.<br \/>\nSo let\u2019s get our goose in the grill\u2026 on the grill\u2026 in the grill.<br \/>\nSo we\u2019ve had our goose on the grill upside down for 1 hour at about 360.<br \/>\nAnd it\u2019s time to flip it over.<br \/>\nLet\u2019s see how we did.<br \/>\nOh my Gosh.<br \/>\nLook at that.<br \/>\nWow.<br \/>\nThis was pretty much sitting right on top of the dome there so it didn\u2019t brown up but that\u2019s going to change when we flip this over.<br \/>\nI\u2019m not sure what the best way of doing this.<br \/>\nI think I\u2019m just going to manhandle it.<br \/>\nAnd it\u2019s only 10 pounds.<br \/>\nWe\u2019ll get that flipped over and that is going to be gorgeous.<br \/>\nOkay, so we\u2019re going to cook this up.<br \/>\nAnd till the internal temperature reaches 165 in here around the thigh and the breast which is\u2026 be very, very careful with this, I\u2019m going to baste it about every 15 minutes or so with the fat and juice that stripped down below and keep this just turning into do this golden brown.<br \/>\nThis smells incredible.<br \/>\nI can\u2019t wait.<br \/>\nOkay, the goose is still cooking and it\u2019s coming up to temp really, really nice.<br \/>\nIt\u2019s just beautiful.<br \/>\nAs I\u2019m basting I\u2019m realizing I have a tremendous amount of really, really good stock down there right now.<br \/>\nIt\u2019s full of the grease and drippings of the goose.<br \/>\nAnd really, I\u2019m going to add my [inaudible] in there now.<br \/>\nI don\u2019t think that\u2019s going to mess anything up and take away from the traditional recipe.<br \/>\nBut you know what?<br \/>\nIt\u2019s going to add a tremendous amount of flavor to the stock that we\u2019re building up right now.<br \/>\nAnd I\u2019m just going to use this, for the most.<br \/>\nI may have to add some more in there.<br \/>\nAnd that\u2019s just going to help make this even more savory as that cooks down, little variation, but I think it\u2019s going to make a killer difference.<br \/>\nOkay, our goose is cooked.<br \/>\nDid that come out right?<br \/>\nI think so.<br \/>\nWe\u2019ve reached 165 degrees.<br \/>\nThis thing is just absolutely gorgeous.<br \/>\nTake a look at it.<br \/>\nTaken the goose out of the roasting rack and the oval roaster bottom half and I set it in the top half here.<br \/>\nAnd basically, I want it to rest but before it gets to full rest I need to heat up this tray because it\u2019s the lid to the oval roaster.<br \/>\nAnd it\u2019s cold cast iron right now.<br \/>\nSo I put it back on the grill.<br \/>\nI\u2019m going to cover this bad boy up.<br \/>\nAnd I\u2019m going to let it set there for a few minutes.<br \/>\nAnd then we\u2019re going to pull it completely off.<br \/>\nWell, here we are.<br \/>\nAnd the goose is done.<br \/>\nAnd we need to cut some up and plate it and see how we did.<br \/>\nReally, really crackly skin here.<br \/>\nThese are just pulling right off.<br \/>\nSo there we have it.<br \/>\nThat is our cooked Christmas goose.<br \/>\nI hope you enjoy this.<br \/>\nSven, thank you so much.<br \/>\nThis looks fantastic.<br \/>\nI can\u2019t wait to try it.<br \/>\nIt\u2019s a lot of fun doing it.<br \/>\nSven at www.DistrurbedCooking.com and also YouTube Disturbed Cooking, check him out.<br \/>\nHey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.<br \/>\nBut without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.<br \/>\nTwo great companies with really fantastic products.<br \/>\nGo visit them.<br \/>\nGo say hi.<br \/>\nAnd go buy something.<br \/>\nIf you want to find out more about me, you can find me on Pinterest, Facebook, Twitter, YouTube, iTunes and of course, www.Cooking-Outdoors.com where I\u2019m always coming up with something crazy and new.<br \/>\nThis is Gary House.<br \/>\nAnd I will see you when I see you.<\/p>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.cooking-outdoors.com\/holiday-grilled-goose-recipe\/holiday-goose\/\" rel=\"attachment wp-att-10822\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-10822\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Holiday-Goose-300x168.jpg\" alt=\"Grilled Holiday Goose Recipe\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Holiday-Goose-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Holiday-Goose-1024x576.jpg 1024w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Holiday-Goose-1080x607.jpg 1080w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/12\/Holiday-Goose.jpg 1280w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Holiday Grilled Goose Recipe My good friend Sven over at Disturbed Cooking on YouTube sent me this traditional Holiday Goose recipe to try, a German holiday tradition. It was such a treat to make on the grill. Visit Sven&#8217;s YouTube Channel Disturbed Cooking and Subscribe! (Closed Captioning available on this video) Classic German Grilled Goose [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[90,25,285],"tags":[797,95,848,36,3424,7,417,516,418,45,3578,26,3581,1755,1877,506,3579,2568,3580,798,1796,87],"class_list":["post-8204","post","type-post","status-publish","format-video","hentry","category-outdoor-cooking-around-the-world","category-grilling-recipes-tips-and-techniques","category-cooking-outdoors-poultry-recipes-tips-and-techniques","tag-cooking-everything-outdoors","tag-food","tag-how-to-grill","tag-cooking","tag-cooking-everything-outdoors-show","tag-cooking-outdoors","tag-cooking-video","tag-gary-house","tag-goose-recipe","tag-grill","tag-grilled-goose","tag-grilling","tag-grilling-goose","tag-grilling-recipes","tag-grilling-tips","tag-grilling-video","tag-holiday-goose-recipe","tag-how-to-cook","tag-how-to-grill-goose","tag-how-to","tag-outdoor-cooking","tag-recipe","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Holiday Grilled Goose Recipe<\/title>\n<meta name=\"description\" content=\"Grilled Goose Recipe. 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