The Highly Experimental "Chickgoose" With Videos

The Highly Experimental BBQ Project.

The Chickgoose

Taken from the Idea of the Turducken (Turkey, Duck, Chicken)

I am trying a different approach.

Chickgoose (Chicken, Goose)

I will post how I approached it when it is done.

It is on it's first stage of cold smoke Goose smoked in 100% Pecan Wood

I brined the goose for 5 hours in Soy Sauce, Brown Sugar, Orange Juice, Kosher Salt

The Chicken I just seasoned with Weber poultry Seasoning and soy sauce

There is no Stuffing inside, just all flesh. I am hoping it will turn out. I will be cooking this at about 9 am tomorrow morning with 2 parts Hickory and 1 part Pecan

the Chicken is the outside and the goose is stuffed inside.

Will post pics during the cooking process.

Sounds really neat, not to mention unusual!

Well I got it on the smoker as of 9:30 am MST this morning

Here is a video hopefully it works. I have it on my Facebook account

http://www.facebook.com/photo.php?v=531993576845502

Looks like the video works. Here is the previous video on the preparation of it.

http://www.facebook.com/photo.php?v=531981583513368

Here is an update on what the Chickgoose Looks like

http://www.facebook.com/photo.php?v=532049283506598

Wow it is 1:04 MST and it looks like it is done. I have it covered resting and I will take some pics of what it looks like when fully rested.. I checked inside and the goose seems to be cooked. Smells DEEEEEEELISHHHHH!

Sounds like you have a hungry hound on your hands, too!

Yes we do. She says Hello to the neighbours and other dogs.

The boards seem a little slower than what they used to be.

Well Forgot to take pics of the finished product. But it turned out amazing!

A couple of things I can do different next time. 3.5 hours at 275f would have been perfect for that cook and then rest for about an hour afterwords. other than that. it was truly fantastic. Perhaps a baste every 45 minutes or even a pan of water inside the bbq to keep it moist would have worked as well. I must try this again and with a different bird perhaps.

Prep time was not too bad. about 30 - 45 minutes deboning both birds( not bad for a first time)

plenty to eat and I got plenty of lunch tasties for the week to come.

Hmmm...what about coming up with something involving pheasant?

Sounds like a great idea.

I found a place that sells Wild Turkey and Pheasant along with duck and goose. with great tasting chicken. so it looks like that the possibilities and varieties are limitied only to the imagination.

I guess at this point the question becomes, "How many different birds can you layer together?"

Especially if whole ostrich is available.