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How to Smoke Goose

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On Thanksgiving Day, we go Rockwellian with a plump roast turkey. But on Christmas, we embrace a Dickensian theme with a burnished roast goosethe kind Mr. Scrooge provided the Cratchit family after his epiphany in a Christmas Carol. Yes, goose is the traditional roast bird for Christmas, particularly in England.

But it took me a trip to Israel to find a bird that was tender and moist. (Most of the geese Ive cooked at home have been neither.). The secret lies in brining the goose first, then smoke-roasting it on your grill or smoker. Your chief challenge will be finding a goose. Here are some good sources:schiltzfoods.com, dartagnan.com, and Whole Foods. Your local butcher shop might be able to procure goose for you if you special order it.

So how do the Israelis make that miraculous goose? If you cant get to the Auberge Shulamet in Rosh Pina, Israel, read on.


I wager its been a while since youve seen goose on a restaurant menu, much less at a barbecue joint. But if this dark, rich, fatty bird has been reduced to the role of a nursery tale character in North America, it still enjoys wide popularity among the Israelisespecially those of Eastern European descent. (Until recently, Israel was a major producer and exporter of foie grasanother reason goose is so popular in that country.) So thats why Im fighting Friday night traffic from Tel Aviv to Rosh Pina.

My destination? The Auberge Shulamit, a restaurant and inn built in the 1920s in this artist town overlooking the Sea of Galilee. It turns out that Auberge Shulamit founders, Gadi Berkuz and her daughter Lea, learned how to smoke goose, beef, and even eggs (see recipe) over cherry and other woods from a pit master from the American South. If youve never tried goose, heres your opportunity, and if youve been disappointed by oven-roasted goose, as I have, this brined, smoked bird will make you a believer.

Israeli Smoked Goose

The Scoop

Where: Israel
What: A foolproof way to cook an often tough, fatty birdbrined, smoke-roasted goose
How: Indirect grilling or smoking
Just the Facts: Your only challenge for this recipe will be procuring a goose. If you live in a town with a large Eastern European or Orthodox Jewish community, you can probably special order it at a butcher shop. One good mail-order source is Schlitz Goose Farms. As an alternative, you can brine and smoke a turkey the same way.

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Other Delicious Poultry Recipes

Have you smoked a goose before? Tell us about it in the comments or by sharing it with us on Facebook, Instagram, or Twitter.

The post How to Smoke Goose appeared first on Barbecuebible.com.

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Cooking Tips

Grilling For A Great Cause

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Grilling For A Great Cause

What does it take to grill the perfect steak? According to a new cookbook, the answer is a few good Marines.

Weber's new grilling cookbook, “Command of the Grill-A Salute to Steak,™” features grilled steak recipes by active, reserve, and famous former U.S. Marines. One hundred percent of the sales from the $10 cookbook will go to four charities that directly benefit U.S. Marines wounded or killed in the line of duty and their families: Fisher House™, Wounded Warrior Project, Injured Marine Semper Fi Fund, and the Marine Corps Law Enforcement Foundation.

To purchase a copy of “Command of the Grill-A Salute to Steak” and directly help Marines, visit www.commandofthegrill.com.

“We hope to raise at least a half-million dollars from this effort,” said Mike Kempster Sr., executive vice president, Weber-Stephen Products Co. “We want to show our support for brave men and women who have been separated from their families, wounded in the line of duty, and need help coping with new challenges when they come home.”

The book features recipes from “honorable mentions” and winners at grilling competitions held at Marine installations across the country, including Capt. Eric Peter Dominijanni's Disco's Hot and Tangy New York Strip Steaks. In addition to the winners' background information and anecdotes, the “Command of the Grill” cookbook also features grilling advice and tips; profiles of the four charities; and recipes from 10 famous former Marines, including Ed McMahon and Lee Trevino.

Disco's Hot and Tangy New York Strip Steaks

from Captain Eric “Disco” Dominijanni, 2D Assault Amphibian Battalion, MCB Camp Lejeune

Marinade

1 can (12 ounces) cola

1/2 cup soy sauce

1/2 cup garlic teriyaki sauce

1 habanero chile pepper, finely chopped with seeds

1 tablespoon grated orange zest

1 tablespoon freshly ground ginger

1 tablespoon extra virgin olive oil

1 teaspoon freshly ground black pepper

3/4 teaspoon fresh lemon juice

1/8 teaspoon kosher salt

4 New York strip steaks, about 8 ounces each and 3/4 inch thick

Extra virgin olive oil

1. In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

2. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.

3. Pat the steaks dry with paper towels. Lightly coat the steaks with oil.

4. With the lid closed, grill the steaks over direct high heat (500ºF to 550ºF) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.

Makes 4 servings

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Cooking Tips

Grilled Albacore Tuna Steak Recipes

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Grilled Albacore Tuna Steak Recipes

Grilled Three-Potato Saladn Recipe
Source: Flickr

Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to tuna steak.
Here is just once example of grilled albacore tuna steak recipes that use the spice above. You will need to have the following ingredients to prepare this delectable meal; tuna steaks, ½ cup of teriyaki marinade, 4 ounces of butter or margarine, 1 tablespoon of wasabi powder, 2 chopped green onions, 1 tablespoon of olive oil, peanut oil, or vegetable oil, salt and pepper. First you will need to marinate your tuna steaks in the teriyaki marinade. You should place the tuna steaks in the marinade and turn to coat the entire steak in the marinade. Marinate for at least one hour in a covered dish in the refrigerator. You can marinate overnight if you prefer. When you ready to cook your meal, mix together the wasabi powder and green onions in a bowl and set aside. Get your grill ready; lightly brush your tuna with the oil and season with the salt and pepper. You can use the remaining marinade to baste your tuna steaks while they are grilling. Grill your tuna steaks to desired doneness and serve with the butter.
Instead of using the wasabi butter recipe for your grilled albacore tuna steak recipes you can make your own unique sauce to accompany your delicious meal. You may enjoy a spicier sauce, if so you should try this one. You will need 1/3 cup of your favorite steak sauce, ¼ cup of ketchup, 1 tablespoon of hot sauce or pepper sauce, ¼ cup butter of margarine melted, 1 tablespoon of vinegar, salt, and ½ teaspoon of curry powder. Mix all of these ingredients together and use as a marinade. Also baste your tuna steaks while grilling.

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Famous Names In Barbecue

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Famous Names In Barbecue

DSC_0362
Source: Flickr


They are grilling celebrities in their own right.
You've seen them on TV and you see their cookbooks lined along the shelves of your local bookstore. They may have different backgrounds and a variety of cooking styles, but just like you, they all share the same passion and that is for grilling and barbecues.

Bobby Flay is one of the most successful chefs who specialize in grilling and barbecues. In 1991, Flay's restaurant, Mesa Grill opened and was dubbed as the Best Restaurant by New York magazine. In 1993, Chef Bobby Flay was voted as James Beard Foundation's Rising Star Chef of the Year. It was during the same year that his other restaurant, Bolo opened. Bobby Flay's love affair with the grill can be best experienced through his TV shows, BBQ with Bobby Flay, Hot Off the Grill with Bobby Flay, and Boy Meets Grills, as well as his cookbooks Boy Meets Grill, and its sequel, Boy Gets Grill.

Larry Gerber a.k.a. The BarBeQue Man. Dubbed as the BarBeQue Man or simply Que, Larry Gerber has become the face and voice of virtually anything related to grilling and barbecues. His company, Barbeque Man, does endorsements and promotions of various barbecue-related products, events, and issues. Apart from being a personal chef, he also writes for different national culinary publications, hosts a TV show called Culinary Adventures, and can be heard on many radio stations in the upper Midwest as he talks about the fine art of barbecuing and grilling.

Mike Mills is often referred to as The Legend in the world of grilling and barbecuing because of his family's treasured barbecue sauce. Between 1989 and 1994, his team, the Apple City BBQ team won hundreds of awards and accolades in various barbecue competitions. They even hold the record for being four-time World Champions and for being three-time Grand World Champions, which no other team has ever bee able to beat so far. Today, Mike Mills owns 17th Street Bar & Grill in Murphysboro, IL and has published a book entitled, Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue in 2005.

Steve Raichlen is a journalist, cooking teacher, award winning author and PBS TV host. His best-selling Barbecue Bible cookbook series (more than 2 million copies in print) and Barbecue University TV show on PBS has changed the American barbecue for the better. In August, 2003, Raichlen defeated Iron Chef Roksbura Michiba in a bbq battle on Japanese television. Some other fmouus quotes about Raichlen include: Oprah called him the “Gladiator of Grilling” and “Howard Stern hailed him as the “Michael Jordan of Barbecue.”

Now, aren't you just inspired to get out there and cook the most amazing barbecue recipes yourself? Not a problem – get your grill ready, hit your local meat shop or grocery store and logon to InsaneChicken’s BBQ Sauce Catalog and get their delicious recipes ranging from barbecue to vegetarian recipes. And of course, check out their wide range of sauces and marinades to further make your grilling dishes insanely bold and daring.

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