View Full Version : Make y'all slap ya'lls gramma..
HideHunter
01-18-2016, 04:24 PM
..as all you "southerners" say..
https://c2.staticflickr.com/2/1652/24374080926_ed131409cd_z.jpg
Goose breast.. tried it two different ways. .both grilled - both good. . my favorite: Work over with the Jaccard.. marinate in a little olive oil, soy, Worcestershire, hot sauce, balsamic, garlic, black pepper. Wrap in bacon, grill to about 120 internal.. rest 10 minutes.... dayyyyyaaaammmm.
Wish we had a "recipe" forum.. ;)
Nandy
01-18-2016, 05:03 PM
That looks awesome!!!
I'll eat that whole plate while someone is busy slappin their grandma! Poooooor Granny!
BarryBobPosthole
01-18-2016, 06:09 PM
I've tried to like goose but just can't bring my taste buds around. Flavor is just too strong for me.
BKB
I've tried to like goose but just can't bring my taste buds around. Flavor is just too strong for me.
BKB
Knowing you, you probably over cooked it.
BarryBobPosthole
01-18-2016, 06:23 PM
Well at least it was cooked and not just in need of a vet!
(time for your midget friend to pipe in)
BKB
Thumper
01-18-2016, 06:38 PM
Same here. Only had (wild) goose once ... a bit too "strong" for me. But that does look good!
BarryBobPosthole
01-18-2016, 06:40 PM
I've only had wild goose, unless you count goose liver pate' and I love that shit. Almost as much as Larke's Camp Pate'!
Does barnyard goose taste any different than Canadian pothole goose?
BKB
The midget is at a conference in Hawaii so we may not hear from him.
BarryBobPosthole
01-18-2016, 06:42 PM
Poor fucker.
BKB
HideHunter
01-18-2016, 10:26 PM
in all honesty, Trav probably nailed it.. There is nothing "strong" about this goose. It doesn't taste like chicken. It definitely is a darker meat.. But I'll bet, fixed like this, a lot of people would guess it to be marinated beef. but *don't* overcook it..
LIVER? jeeezuz.. didn't anyone ever tell you, that's (to borrow a page out of Len's book) fucking *guts*. . . and it tastes like it.. even raw.. don't ask..
BarryBobPosthole
01-19-2016, 12:14 AM
Yep, wish I could explain it. Plus the method of producing it is about the most inhumane thing you can do with a goose. Well, unless you're Thumper. But I digress. I can't explain it, but I love it. I'm a fried chicken gizzard lover too. There's a gas station on the corner in Pine Bluff, Arkansas that has the best fried gizzards on the planet.
Go figure.
BKB
Thumper
01-19-2016, 09:57 AM
I'm a fried gizzard fanatic myself. It started as a young kid when I'd tag along with my uncle while he was dove hunting. My aunt would fry the dove like chicken and that's when I ate my first gizzard. There's a little hole-in-the-wall here in town that's in one of the roughest neighborhoods here (a block from the projects). They have the best gizzards I've ever had. Probably once/month I'll run over there for a brown paper sack full of gizzards. (I pack heat!)
I love calve's liver (hated it as a kid) and really enjoy Lynn's liver & onions, but I'm not crazy about chicken livers (go figure) ... UNLESS Lynn makes Rumaki ... I can put a ton of THAT shit away, big time!
http://spcitytimes.multimediachanne.netdna-cdn.com/wp-content/uploads/2014/02/rumaki-e1391558067305.jpg
HideHunter
01-19-2016, 11:00 AM
Yep - love gizzards.. but, if you chop the liver up in chicken gravy - you've done ruint it.. and that's hard to do with gravy.
BarryBobPosthole
01-19-2016, 11:03 AM
I can't do chicken livers.
And those are he only two innards that I eat. Except what's in hot dogs and baloney and I ain't going there.
BKB
Thumper
01-19-2016, 11:31 AM
Yep - love gizzards.. but, if you chop the liver up in chicken gravy - you've done ruint it.. and that's hard to do with gravy.
I'm with you Hidey-Ho. I run into that when we go to Thanksgiving dinner at a friend's house (we go every year, they're practically family). They always make giblet gravy, but chop the liver up and add it in the gravy also. I can eat it, but as far as I'm concerned, it does nothing but ruin what "could" have been really good gravy!
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