A grilled goose is a beautiful piece of meat at a barbecue party. Especially if you are so lucky that the skin is nice and dry and golden brown and the meat is wonderfully tender and juicy. We are going to explain to you how to do that.
What you need to do after you have bought goose is to remove all loose pieces of skin and the excess fat from the head and butt. And that’s a lot of fat that you have to cut away. Goose is a lot fatter than, for example, duck, and this tame goose is even fatter. Especially on the butt, there are large pieces.
We are going to roast the potatoes in the fat that melts away. That’s why you cut all the excess fat away. There is already more than enough fat under the skin of the goose. With that extra fat, it would almost become frying. You don’t throw away the fat that you cut away. This is excellent stuff to bake your meat in. As mentioned, there is also a lot of fat under the goose’s skin, which has to render down to get crispy skin. That is why we perforate the skin with a sharp knife. Try not to pierce the meat.
When we sprinkled the goose with the dry rub, we place it uncovered in the refrigerator for 4 hours. The salt in the dry rub will extract moisture from the skin, which increases the chance that it will become crispy.
We roast the potatoes in a roasting pan placed under the goose. We set 4 stainless steel corner pieces between the platesetters and the tray to prevent too much direct heat. A handy tip: The Koncis roasting pan from IKEA fits perfectly in the Kamado Joe Classic.
We cook the goose in about 3 hours to the desired core temperature of 75ºC (167F). Only in the last hour and a half do we throw the potatoes into the already warm fat that has dripped into the roasting pan. It doesn’t hurt to flip the potatoes every now and then.
This is our grilled goose with roasted potatoes. A feast for a man or six to eight. Put this recipe on your Christmas list. If you are going to make this goose, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- A whole goose
- juice of 1 lemon
- 1 kilo pre-cooked potatoes
- For the dry rub
- 1 tbsp smoked sea salt
- 1 tbsp dried tarragon
- 1 tsp dried thyme
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp chilli flakes
- Remove the loose pieces of skin and large parts of fat from the head and butt. Perforate the skin of the goose and rub the skin with lemon juice.
- Mix all ingredients for the dry rub and sprinkle an even layer over all sides of the goose. Place the goose uncovered in the refrigerator for at least 4 hours.
- Prepare a grill with an indirect temperature of 160ºC (320F). Place a roasting pan under the grates on which the goose will lie.
- Place the goose on the grates and insert a thermometer into the breast without touching the bone. Close the lid for an hour and a half.
- After an hour and a half, throw the pre-cooked potatoes in the roasting pan in the collected fat drippings. Stir the potatoes into the fat and close the lid.
- Cook the goose to a core temperature of about 75ºC (167F). Then let it rest under a piece of aluminium foil.
- During this time, you can give the potatoes some extra colour by roasting them over direct heat.