Dave53 Posted January 23 Report Share Posted January 23 Evening all. Has anyone ever cooked a Canada goose on a ceramic bbq (not the big green one I couldn't afford one of those 😁 Costco's finest) on a low and slow method perhaps adding some wood to the bbq for smoking, plus a water bath for moisture. I've roasted them in the past just want to try something different. Many thanks Dave Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 The old adage is to cook it with a brick and then throw the bird away and eat the brick. Good luck. Quote Link to comment Share on other sites More sharing options...
Weihrauch17 Posted January 23 Report Share Posted January 23 17 minutes ago, TIGHTCHOKE said: The old adage is to cook it with a brick and then throw the bird away and eat the brick. Good luck. Yep the worst tasting bird I have ever had the displeasure of trying! Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 23 Report Share Posted January 23 21 minutes ago, TIGHTCHOKE said: The old adage is to cook it with a brick and then throw the bird away and eat the brick. Good luck. sorry .....but this .....go and buy a nice fat tasty farmed fed/ bred goose or a nice fat fresh farm duck.......its the reason i didnt take to shooting them...tried several of them....very poor.... Quote Link to comment Share on other sites More sharing options...
hushpower Posted January 23 Report Share Posted January 23 Long and slow. Make sure its a young bird not a leather one Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 1 hour ago, TIGHTCHOKE said: The old adage is to cook it with a brick and then throw the bird away and eat the brick. Good luck. Would you recommend a fletton, a stock, or a wire-cut ? 😆 Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 23 Report Share Posted January 23 12 minutes ago, JKD said: Would you recommend a fletton, a stock, or a wire-cut ? 😆 A cambridge buff.......... Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 An Ibstock would be my preference. Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 2 minutes ago, ditchman said: A cambridge buff.......... 1 minute ago, TIGHTCHOKE said: An Ibstock would be my preference. Good choice both 👏 😋 Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 My late Father favoured anything by the London Brick Company. Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted January 23 Report Share Posted January 23 Boil for a week then put through the mincer and make pâté. Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 6 minutes ago, TIGHTCHOKE said: My late Father favoured anything by the London Brick Company. Did he eat many ? 😆 Quote Link to comment Share on other sites More sharing options...
Jonty Posted January 23 Report Share Posted January 23 Some of you guys must not be cooking them properly…. Or my tastebuds are defunct. I’ve never had a bad Canada. As they’re typically resident I assume they’ve done far less mileage than the pinks and greys I’ve shot. One year we had a roast Canada and a roast pink foot for Xmas dinner between 4 adults and 3 kids and the overall consensus was that tbe Canada was the tastier of the two. Breasted and cubed, for me, the meat is great in casseroles. RE the bricks, I’ve never eaten one but truth be told I’ve definitely **** a few over the years - most recently whilst teaching my daughter to drive !! Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 16 minutes ago, JKD said: Did he eat many ? 😆 No, he did use an awful lot in building though. Just now, Jonty said: Some of you guys must not be cooking them properly…. Or my tastebuds are defunct. I’ve never had a bad Canada. As they’re typically resident I assume they’ve done far less mileage than the pinks and greys I’ve shot. One year we had a roast Canada and a roast pink foot for Xmas dinner between 4 adults and 3 kids and the overall consensus was that tbe Canada was the tastier of the two. Breasted and cubed, for me, the meat is great in casseroles. RE the bricks, I’ve never eaten one but truth be told I’ve definitely **** a few over the years - most recently whilst teaching my daughter to drive !! I never had to do that, I got a driving instructor involved. Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 Just now, TIGHTCHOKE said: No, he did use an awful lot in building though. Me too,,,, LBC Heathers at the moment. Prefer West Hoathly stocks myself. Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 I like the Heathers, you can keep your WHS's Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 23 Report Share Posted January 23 i see Fortnum&Masons are doing "Tudor flats" on a 2 for one deal......MM needs to get in there quick Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 4 minutes ago, ditchman said: i see Fortnum&Masons are doing "Tudor flats" on a 2 for one deal......MM needs to get in there quick ? Quote Link to comment Share on other sites More sharing options...
marsh man Posted January 23 Report Share Posted January 23 2 minutes ago, TIGHTCHOKE said: ? My days are no longer interested in bricks of any sorts , I laid my last brick as part of my living more than 18 years ago , in that time I have cooked the odd Canada Goose and unlike Jonty mine were next to rubbish , tough and looked more like a piece of Beef , I vowed after I shot the last one I wouldn't shoot any more and from that day I have stuck to my word , maybe I preferred a lot of other stuff I was shooting at the time and I remember that last Canada as if it was yesterday , it was still alive and my dog was no weakling and he struggled with it , I had to give him a hand and that ole goose was easily as big as any Swan , I had a job to ring it's neck but done it in the end , I had four or five marshes to cross to get back and the easy way to carry it was to hang it over my shoulder , time I got back my shirt and arm was full of blood where the ole goose had been bleeding from his head and the blood had been using my arm like a bit of blotting paper , I didn't pluck the whole bird as they do take some time so I just cut the breasts off and as the one I ate was poor I gave the other one to our keeper to put in our casserole we used to have regular as our shoot day dinner , most of us are still above ground so it didn't kill us , well not all of us . Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 3 minutes ago, marsh man said: My days are no longer interested in bricks of any sorts , I laid my last brick as part of my living more than 18 years ago , in that time I have cooked the odd Canada Goose and unlike Jonty mine were next to rubbish , tough and looked more like a piece of Beef , I vowed after I shot the last one I wouldn't shoot any more and from that day I have stuck to my word , maybe I preferred a lot of other stuff I was shooting at the time and I remember that last Canada as if it was yesterday , it was still alive and my dog was no weakling and he struggled with it , I had to give him a hand and that ole goose was easily as big as any Swan , I had a job to ring it's neck but done it in the end , I had four or five marshes to cross to get back and the easy way to carry it was to hang it over my shoulder , time I got back my shirt and arm was full of blood where the ole goose had been bleeding from his head and the blood had been using my arm like a bit of blotting paper , I didn't pluck the whole bird as they do take some time so I just cut the breasts off and as the one I ate was poor I gave the other one to our keeper to put in our casserole we used to have regular as our shoot day dinner , most of us are still above ground so it didn't kill us , well not all of us . Should have gone down the brick route, would have tasted better 😋🤣 Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 3 minutes ago, JKD said: Should have gone down the brick route, would have tasted better 😋🤣 Can you get short date bricks on the "eat me know or die" shelf? Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 1 minute ago, TIGHTCHOKE said: Can you get short date bricks on the "eat me know or die" shelf? Under it perhaps, to stop it toppling over 👍 Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 A la wedge's Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 23 Report Share Posted January 23 36 minutes ago, TIGHTCHOKE said: ? a tudor flat is a flat brown brick without a frog.....little bigger than a roman brick Just now, TIGHTCHOKE said: A la wedge's ? Quote Link to comment Share on other sites More sharing options...
marsh man Posted January 23 Report Share Posted January 23 32 minutes ago, JKD said: Should have gone down the brick route, would have tasted better 😋🤣 That ole goose was harder than a Stafford Blue engineering brick , he fought a good battle and nearly got the better of the ole man of the marsh , hard yes but not hard enough , he would be now even if his wings were tied behind his back . MM Quote Link to comment Share on other sites More sharing options...
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