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The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Recipes

Roasted Whole Goose on the Grill

It’s easier than you think to prepare a charcoal-roasted, whole goose on your rotisserie with pan potatoes that are dripping with flavor.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 1 10 lb whole goose
  • 2 lb potatoes, peeled and cut into 2-inch chunks

Brine

  • 8 gal cold water
  • 1 ½ cups white sugar
  • 2 cups kosher salt
  • 6 cloves
  • 6 allspice berries, cracked

Aromatics

  • 1 lemon, halved
  • 1 small onion, peeled and halved

Rub

  • 2 tsp. kosher salt
  • 1 tbsp. poultry seasoning
  • ½ tsp. cayenne pepper (optional, if you prefer a little heat)


1 Food Prep

  • 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. Before adding the goose to the brining solution, be sure to cool the brining solution to a temperature less than 40°F.

  • Prepare the goose by removing the giblets and neck from the bird’s cavity, and rinse with cold water. Immerse the goose completely in the brining solution, and refrigerate 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, especially where the largest fat deposits are. Make several of these tiny slits over the whole bird, but make sure not to cut into the meat itself.

  • 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: 2 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 the rub on both sides. 

2 Grill Prep

3 The Cook

  • When you’re at temp, insert the rotisserie rod through the cavity, then secure the bird using the forks included with the rotisserie unit. Position the goose on the rotisserie, and place the foil pan directly under the goose between the coal piles to catch any drippings that could create a grease fire. Close the grill lid. 

  • As the bird starts to cook, fill a large pot with water, and bring it 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. 

  • Next, pull out the drip pan from beneath the goose and place the potatoes in the pan, tossing lightly to coat them in the fat.  

  • Place the foil pan back 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 from the already lit coals. 

  • While cooking, if you feel the skin is browning too quickly, simply push the coal piles farther away from the goose. If it’s not browning enough, push the coal piles a little closer.  

  • The goose will take about 2 hours to fully cook and will be ready once it reaches an internal temperature of 165°F on a digital meat thermometer inserted into the thickest part of the thigh. 

  • Remove the goose from the rotisserie, and let it rest for approximately 20 minutes to allow the juices to properly distribute. 

  • Carve and serve with the pan potatoes that are dripping with delicious flavor! 

Recipe created by Jess Pryles on behalf of Kingsford® Charcoal. 

For safe meat preparation, reference the USDA website.

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