(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)