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Charcoal Roasted Whole Goose with Pan Dripping Potatoes
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For the brine
- 8 gal cold water
- 1½ cups white sugar
- 2 cups kosher salt
- 6 cloves
- 6 allspice berries cracked
- 1 lemon halved
- 1 small onion peeled and halved
- 2–3 tbsp kosher salt, poultry seasoning or Hardcore Carnivore Red
- 2–3 lb potatoes peeled cut into 2-inch chunks
- To make the brine, heat a small amount of the water and dissolve the sugar and salt. Allow to cool and then add this mix into the rest of the water, along with the cloves and allspice berries.
- Prepare the goose by removing the giblets and neck from the cavity of the bird, and rinse with cold water. Immerse the goose completely in the brining solution, and place into the fridge to brine overnight, at least 12 hours.
- Remove the goose from the brine, rinse under cold water and pat dry. Discard the brine. Use a small sharp knife to pierce the skin, particularly where the largest fat deposits are. Make several of these tiny slits over the whole bird, making sure not to cut into the meat itself.
- Prepare your grill for rotisserie grilling. Start by lighting Kingsford® Charcoal with Cherrywood in a large charcoal chimney. Once lit, distribute the hot coals in two main piles, leaving the middle void. The goose will cook in this empty middle space, so the coals should be radiant from either side, but not directly underneath it.
- Place the lemon and onion inside the bird's cavity, then use butcher's twine to truss together the legs. Tie an additional three pieces of twine across the bird: two to hold the large wings tight to the body and another to help hold the lemon and onions inside the cavity. Trim any excess twine.
- Season the entire bird liberally with Hardcore Carnivore Red on both sides. Insert the rotisserie rod through the cavity, then secure the bird using the forks that are included with the rotisserie unit. Position the goose on the rotisserie, making sure there is enough room between the coal piles to place your foil pan.
- As the bird starts to cook, fill a large pot with water, and bring to a boil. Add a generous amount of salt, then the potato chunks. Par-boil the potatoes until you can insert the tip of a knife with little resistance. Drain the potatoes and place them in a foil pan. Place the foil pan on the grill grates underneath the goose - this will finish cooking the potatoes the rest of the way.
- The coal piles will need to be re-stocked every 45 minutes or so to keep the temperature at 350°F. Do so by scattering 8–10 new briquets on top of each pile, and they will slowly catch on the already lit coals.
- The goose will take around two hours to fully cook, but it's important (for food safety) to use an instant read thermometer to check the exact temperature to know when it's ready. The goose will be ready when it is 165°F measured at the thickest part of the thigh.
- While cooking, if you feel the skin is browning too much or too quickly, simply push the coal piles farther away from the goose. If not enough, push them a little closer.
- When the bird reaches the done temperature, you can carefully remove it from the rotisserie, then serve alongside the goose fat potatoes.
Credit: Recipe created by Jess Pryles of Hardcore Carnivore on behalf of Kingsford® charcoal.