We barbecued a goose on the Weber last night, and I have to say that it was pretty darned tasty. The great thing about goose is...that IT'S ALL DARK MEAT!!! What more could you want? I think we kind of overcooked it, but it was still good. We figured that it would require eleven minutes per pound (just like turkey) on the grill, but I think that eight minutes per pound is a better estimate. Also, it wasn't the big grease explosion that I thought it would be. And the skin....MY GOD!!! HEAVEN!!! That kind of reminds me of something funny I saw on The Simpson's (quickly becoming my favorite T.V. show) last week.
Homer ordered some carry-out chicken, and he asked for "extra skin". Is that possible?
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