Chesapeake Bay Barbecued Canada Goose

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Chesapeake Bay Barbecued Canada Goose
Chesapeake Bay Barbecued Canada Goose

A holiday cooking tradition for many outdoorsmen is wild game cooking. For Iowa Outdoors writer and photographer Lowell Washburn, the Chesapeake Barbecued Goose gives a bit of a kick to traditional holiday meal flavors. You’ll just have to make a few trips out to the deck, as it’s best prepared on a charcoal kettle grill.

Chesapeake Bay Barbecued Canada Goose
A holiday tradition for former Iowa Outdoors writer and photographer Lowell Washburn, the Chesapeake Barbecued Goose gives a bit of a kick to traditional Thanksgiving flavors. You’ll just have to make a few trips out to the deck, as it’s best prepared on a charcoal kettle grill.
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 min
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 min
Ingredients
  1. 1 whole, plucked Canada goose
  2. ½ pound butter
  3. ½ cup ketchup
  4. 1 tablespoon sugar
  5. 1 ½ tablespoons Worcestershire sauce
  6. 1 ½ tablespoons lemon juice
  7. 1 medium onion, chopped
  8. 2 or 3 cloves of garlic, pressed (or substitute 1/8 tsp. garlic powder)
  9. ¼ tsp. Tabasco (optional, but highly recommended)
  10. ½ tsp. salt (also optional)
  11. Ground black pepper to taste
Cooking Directions
  1. On a covered charcoal kettle grill, bank two medium-large beds of charcoal on opposite sides. Lightly brush the skin of the goose with oil and your favorite seasoning – Washburn recommends a six-pepper blend. When coals are hot, place the goose breast-up in the center of the grill and cover; cook for about 1.5 hours, depending on the size of goose. Start checking the goose after an hour and 20 minutes – when juices run pink, remove the goose from the grill and allow it to rest for 5 to 10 minutes. When the juices run clear, the bird is cooked.
Notes
  1. As the goose is cooking, combine the rest of the ingredients for the sauce in a sauce pan and simmer for eight to 10 minutes, but do not boil. When the goose is done resting, carve it into thin slices and smother with sauce.
Hunting Magazine http://huntingmagazine.net/

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