(goose call)
(rock music)
- [Narrator] Welcome to bbqpitboys.com.
Today we're going to breast out a couple of Canadian
geese and we're going to cook up some goose breast
on the grill.
And it's real easy to do.
Alright, Jitter Bug here bagged a couple of Canadian
geese and you can see here how it's banded.
And this one is banded, of course, for research.
So the numbers on this band will be forwarded to an
agency to better understand and control the overpopulation
of the Canadian goose.
Now the Canadian goose, of course, for many is considered
a pest and they will damage the environment.
And the overpopulation of these birds is a problem.
So one technique hunters often use is called the breast out.
And since about 90% of the meat on the Canadian goose
is the breast, hunters will often remove just the breast
for eating.
And here Jitter Bug is removing the feathers from
around the sternum area, the breast area.
And now with his knife he's skinning along the sternum
in order to expose the breast.
Now, if you're one of those vegamatics or you're from
the food police, it's best you leave this channel right now.
This is not for you, alright?
This is the way it's done.
One half of the breast has been removed from this bird.
Take a look at that, oh man.
This is good eating at the pit.
And through the miracle of time all the breasts
have been removed and their being placed in a brine
for about 24 to 30 hours.
Now we're going to take the band and get the information
off of it and report it to the proper agency.
Now these breasts have been brined about 26 hours,
maybe a little bit more.
And much of the blood has been removed.
And the oilyness of the breasts has been removed.
And here Jitter Bug is just going to take these breasts
and cut them right down the middle.
Oh yeah.
You can see the shell shot in these,
these are definitely fresh caught birds.
Good.
Now the first thing you gotta do, though,
of course you're going to pound out these breasts
and this is an important step.
This will help tenderize them.
Pound it out flat.
Goose breast can be a real tough piece of meat.
Pound it out good
Alright, they've been pounded out.
Now you want to fork them.
This will help break down the fibers.
This, again, will help tenderize.
Then again, you know all about that, right?
Alright, these breasts have been forked, alright.
Now for the marinade.
Now, of course, you could use your favorite meat marinade.
You could pull something off the shelf and make your own.
But we're going to show you one of our marinades
and it's real good and we'll list and the ingredients
on our website.
Now, for this recipe we're going to need some ponzu.
You're going to use about two tablespoons.
Here's some sweet and sour sauce.
We use about four tablespoons.
Here we've got some pickled ginger, slices of ginger.
Gonna use about one and a half tablespoons.
And here we've got Sriracha, hot chili sauce.
We're going to put in about two and a half tablespoons.
And here we've got some toasted sesame seed.
Use about two tablespoons.
You can see here that this is an Asian style marinade
and it works good.
And here we've got some Worcestershire sauce.
Use about four tablespoons.
Good.
Here we've got some of Emeril's Asian Essence.
You can use a substitute if you like,
this works real good.
Alright.
Give it a good mix.
We're going to let this marinade another 12 to 24 hours.
Oh, man.
And, once again, through the miracle of time, next night
we're going to cook up some goose breast.
But here we've got some goose sausage.
We've got some hot and we've got some sweet.
Going to use this for snacking.
Oh yeah.
Fresh goose sausage, it's good.
I say it's time to cook up some goose breast.
Now we've got a medium heat going on.
And we're going to grill them opposite the hot coals.
Fairly close to the fire.
Gonna be juicy, tender.
Alright.
It's about 10 minutes into the grilling of these breasts,
looking good.
Look at that.
Not too much longer to go.
Alright, about another 10 minutes has gone by,
we're going to check on these breasts.
Oh man, take a look at that.
Coming along good.
Just going to flip them, leave them on the grill
maybe another 10 minutes at the most.
I say it's time to eat.
Oh, man.
Now we'll serve up this goose breast with some fresh
corn on the cob, some tomato cucumber onion salad,
some roasted potatoes, oh man.
Good eating at the pit.
(upbeat music)
And, of course, we do apologize for eating in front
of you like this, but we call this pit master privilege.
(upbeat music)
So the next time you're looking for a goose recipe
for your barbecue, check out bbqpitboys.com.
(goose call)