| Submitted By: |
Jeremiah Scott |
| Cook Time: |
30 minutes |
| Serves: |
4 |
| Note: |
Goose should be done in about 15 minutes |
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| Submitted By: |
Brad Morrison |
| Cook Time: |
0 minutes |
| Serves: |
4 |
| Note: |
Alder or maple smoke adds the perfect flavor. |
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| Submitted By: |
Jeremiah Scott |
| Cook Time: |
20 minutes |
| Serves: |
4 |
| Note: |
Make sure you cut the meat off the legs. You keep the gizzard, heart, and liver. You have to boil the gizzard. |
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| Submitted By: |
zac hearon |
| Cook Time: |
120 minutes |
| Serves: |
4 |
| Note: |
after you follow these steps injoy |
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| Submitted By: |
zac hearon |
| Cook Time: |
120 minutes |
| Serves: |
4 |
| Note: |
after you follow these steps injoy |
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| Submitted By: |
zac hearon |
| Cook Time: |
120 minutes |
| Serves: |
4 |
| Note: |
after you follow these steps injoy |
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| Submitted By: |
zac hearon |
| Cook Time: |
120 minutes |
| Serves: |
4 |
| Note: |
after you follow these steps injoy |
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| Submitted By: |
zac hearon |
| Cook Time: |
120 minutes |
| Serves: |
4 |
| Note: |
after you follow these steps injoy |
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| Submitted By: |
JEFF LEWIN |
| Cook Time: |
240 minutes |
| Serves: |
4 |
| Note: |
IT'S IMPORTANT TO CUT MEAT OFF THE BONES AND LAY IN JUICE. OTHERWISE THE MEAT WILL BE DRY. I USUALLY PREPARE THIS THE DAY BEFORE AND LET THE MEAT SOAK IN THE JUICE OVERNIGHT. THEN REHEAT THE NEXT DAY. |
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| Submitted By: |
JEFF LEWIN |
| Cook Time: |
240 minutes |
| Serves: |
4 |
| Note: |
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