I've been asked to smoke a goose, however, I've never tried the meat and am not sure what would taste good. Any and all help/suggestions are appreciated!!
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I'd do it Israeli style--brined with salt and sugar and smoked over cherry. For full recipe, see Planet Barbecue page 405.
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