Ingredients
Goose:
- 10-12-lb Young Goose
- 1/4 cup sea salt
- 1 lemon, halved
- 1 apple, cut into chunks
- 1 potato, cut into chunks
- 1 orange, sliced
- 1 cup chopped celery
Sweet Syrup:
- 1/3 cup corn syrup
- 1/3 cup cane syrup
- 1/2 cup Orange Juice
- 1/3 cup melted butter
- 1/4 cup light brown sugar
- 2 tablespoons brandy
Sweet Brandy Sauce:
- 3/4 cup Honey
- 1/2 cup Brown sugar
- 1/2 cup Red wine
- 1/2 tsp Worcestershire sauce
- 2 oz Brandy
Preparation
- Preheat Memphis Grill to 450F using fruit or cherry pellets. Mix all the ingredients together for the sweet syrup. Place in the grill and cook while stirring until all the ingredients are blended and you have a sweet syrup.
- Remove all innards and trim excess fat from the tail. Prick holes all over the skin to render the fat. Heat up a gallon of water to boiling. When boiling pour over goose. Pat the goose dry. Remove the wings.
- Rub inside cavity with lemon juice. Place apple, potato, orange slices and celery inside the body cavity. Truss the legs together.
- Place the goose in the Memphis Grill and cook for 15 minutes. Then reduce the temperature to 350F and cook until the goose reaches an inner temperature of 165F. Baste the goose every half hour with the Sweet Syrup.
- Mix all ingredients for the sauce in a small saucepan over medium heat. Stir briskly for 2 minutes or until sugar is dissolved. Set aside.
- When goose is ready, remove from the grill and rest for 10 minutes. Carve and serve with the Sweet Brandy Sauce.
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