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    Home » Thoughts » PicOfTheWeek

    PicOfTheWeek: Goose Fat Potatoes

    Published: Dec 22, 2013 · Modified: Apr 5, 2022 by Mike Vrobel · This post may contain affiliate links · 6 Comments

    PicOfTheWeek: Goose fat Spanish fried potatoes (Patatas Bravas - recipe here).

    Rotisserie roast goose sound like Christmas, doesn't it? I tried to squeeze it into my schedule for a last minute holiday post....on a blustery winter day, where I ran out of charcoal halfway through cooking, and the goose did not brown. The sun had set, it was pitch black outside...I gave up and finished the goose in the oven. It's been a while since I had to admit defeat on the grill.

    My only consolation? There's nothing like goose fat potatoes to make me feel better, and the rotisserie drip pan was loaded with delicious goose fat. So, it wasn't a complete loss.
    (And the goose had the nerve to taste delicious after all my troubles cooking it. Darn it, now I have to try again. Maybe that's my recipe next Christmas?)

    « Rotisserie Prime Rib Roast, Reverse Seared on a Gas Grill
    Merry Christmas! (2013 Edition) »

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    Comments

    1. Tom Wajnert says

      October 14, 2015 at 10:47 am

      Mike...I am doing a rotisserie goose this year...outside of not running out of charcoal (I won't I use a large Lynx Gas set up) are there any other hints specific to doing a 14 lb goose on the rotisserie...I am assuming its much like a 14 lb turkey with more fat to catch in a drip pan...
      Anything else to be aware of?????????
      Thanks
      Tom

      Reply
      • Mike V says

        October 14, 2015 at 10:58 am

        You're on the right track. I did one a year ago, and it turned out fine, except I was cooking on a miserable weather day, and couldn't keep the grill temp above "low". keep the heat at medium - 350°f or so - and make sure you have a deep drip pan for all the fat.

        Reply
        • John Everyman says

          November 13, 2016 at 10:51 pm

          Any chance you'd be able to post a goose recipe? I'd like to try one for Christmas but don't want to take the plunge without a proven rotisserie recipe.

          Reply
          • Mike V says

            November 14, 2016 at 6:25 am

            I don't have one that's ready to publish - I've only done it a couple of times, and the results were not where I want them to be. Sorry!

            Reply
    2. Mike V @ DadCooksDinner says

      December 23, 2013 at 1:15 am

      Definitely do a duck first - it's very similar, just smaller, and easier to deal with. I got the goose at Acme, in the frozen case. They stock them around Christmas.

      Reply
    3. John K. says

      December 23, 2013 at 12:03 am

      Looks good Mike.....where did you get the goose? I'd love to try one some day. Was thinking of doing a duck....would probably do that first.

      Reply

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    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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