Welcome to BBQ Pit Boys: A Guide to Preparing Canadian Goose Breast

As we embark on this culinary adventure, it's essential to acknowledge the controversial topic surrounding Canadian goose populations. For many, these birds are considered pests, damaging the environment and contributing to overpopulation issues. As a result, hunters often employ various techniques to control their numbers, one of which is the breast out method.

The Breast Out Method: Understanding the Technique

One of the most effective methods used by hunters to remove unwanted Canadian goose meat is the breast out technique. This process involves removing the breast from the bird, as it accounts for approximately 90% of the edible meat. The goal is to minimize waste and optimize the amount of usable meat. Jitter Bug, our experienced guide, explains the process in detail, demonstrating how to skin the bird and remove the breast. With his expertise, we can confidently follow along and learn this valuable technique.

Preparing the Canadian Goose for Cooking

Once the breast has been removed, it's essential to clean and prepare the bird for cooking. Jitter Bug expertly removes the feathers from around the sternum area, creating a smooth surface for the breast. He then uses his knife to skin the bird along the sternum, exposing the breast meat. This careful preparation is crucial in ensuring the bird is handled safely and hygienically.

The Brining Process: Tenderizing the Breast

After the breast has been removed, it's essential to tenderize it through a brining process. The goal is to break down the fibers and remove excess blood and oilyness. Jitter Bug explains that this process typically takes 24-30 hours, during which time the breasts are submerged in a saltwater solution to enhance flavor and tenderness.

Tenderizing the Breast: Pound and Fork

Before pounding out the breast, it's essential to understand the importance of tenderization. This step helps break down the fibers, making the meat more palatable and easier to chew. Jitter Bug advises pounding the breast flat to achieve an even thickness, which will aid in cooking consistency.

The Importance of Tenderizing: Pound and Fork

Pounding out the breast is a critical step in preparing it for cooking. This process helps break down the fibers, making the meat more tender and palatable. Forging the breast with a fork further enhances this effect, helping to distribute the tenderness evenly throughout the meat.

Creating an Asian-Style Marinade: A Game-Changer

When it comes to seasoning and marinating the goose breast, we can't stress enough the importance of using a well-crafted marinade. Our expert guide, Jitter Bug, has developed a mouthwatering Asian-style marinade that complements the rich flavor of the Canadian goose. By incorporating ponzu, sweet and sour sauce, pickled ginger, sriracha, toasted sesame seeds, Worcestershire sauce, and Emeril's Asian Essence, we create a blend that elevates the dish to new heights.

Marinating the Breast: The Final Touch

Once the breast has been pounded and forked, it's time to apply our marinade. Jitter Bug expertly mixes the ingredients, ensuring each component is balanced and harmonious. This step is crucial in infusing the meat with flavors that will complement the natural taste of the Canadian goose.

Cooking the Goose Breast: A Pit Master's Secret

With the breast marinated and prepared, it's time to cook it to perfection. Jitter Bug takes us through his grilling technique, demonstrating how to achieve a juicy, tender result. By searing the breasts over medium heat, using a combination of hot coals and direct flames, we create a flavor profile that is both intense and refined.

Cooking the Goose Breast: The Final Touch

As we near the end of our cooking journey, it's essential to remember the importance of timing and attention to detail. By checking on the breast every 10 minutes or so, we can ensure it's cooked to perfection. Jitter Bug flips the breasts one last time, leaving them to finish cooking in a warm, inviting environment.

Serving Up the Finishing Touches

With our goose breast cooked to perfection, it's time to present it with style and panache. Our expert guide, Jitter Bug, takes us through his favorite accompaniments, including fresh corn on the cob, tomato cucumber onion salad, roasted potatoes, and more. Each component is carefully selected to complement the bold flavors of the Canadian goose.

Pit Master Privilege: A Final Note

As we conclude our culinary adventure, we want to acknowledge a common criticism: eating in front of an audience like this can be distracting. However, as pit masters, we believe that cooking is not just about following recipes; it's about sharing experiences and creating memories with others.

In conclusion, our journey through the world of Canadian goose breast has been a rewarding one. From understanding the controversy surrounding these birds to mastering the art of breast out preparation, we've covered every aspect of this fascinating topic. Whether you're a seasoned pit master or an aspiring cook, we hope that this article has inspired you to try something new and exciting in your own kitchen.

"WEBVTTKind: captionsLanguage: en(goose call)(rock music)- Welcome to bbqpitboys.com.Today we're going to breastout a couple of Canadiangeese and we're going tocook up some goose breaston the grill.And it's real easy to do.Alright, Jitter Bug herebagged a couple of Canadiangeese and you can seehere how it's banded.And this one is banded,of course, for research.So the numbers on this bandwill be forwarded to anagency to better understandand control the overpopulationof the Canadian goose.Now the Canadian goose, ofcourse, for many is considereda pest and they willdamage the environment.And the overpopulation ofthese birds is a problem.So one technique hunters oftenuse is called the breast out.And since about 90% of themeat on the Canadian gooseis the breast, hunters willoften remove just the breastfor eating.And here Jitter Bug isremoving the feathers fromaround the sternum area, the breast area.And now with his knife he'sskinning along the sternumin order to expose the breast.Now, if you're one of thosevegamatics or you're fromthe food police, it's best youleave this channel right now.This is not for you, alright?This is the way it's done.One half of the breast hasbeen removed from this bird.Take a look at that, oh man.This is good eating at the pit.And through the miracleof time all the breastshave been removed and theirbeing placed in a brinefor about 24 to 30 hours.Now we're going to take theband and get the informationoff of it and report itto the proper agency.Now these breasts havebeen brined about 26 hours,maybe a little bit more.And much of the blood has been removed.And the oilyness of thebreasts has been removed.And here Jitter Bug is justgoing to take these breastsand 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 topound out these breastsand this is an important step.This will help tenderize them.Pound it out flat.Goose breast can be areal tough piece of meat.Pound it out goodAlright, 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 knowall about that, right?Alright, these breastshave been forked, alright.Now for the marinade.Now, of course, you could useyour favorite meat marinade.You could pull something offthe shelf and make your own.But we're going to showyou one of our marinadesand it's real good and we'lllist and the ingredientson our website.Now, for this recipe we'regoing 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 pickledginger, slices of ginger.Gonna use about oneand a half tablespoons.And here we've gotSriracha, hot chili sauce.We're going to put in abouttwo and a half tablespoons.And here we've got sometoasted sesame seed.Use about two tablespoons.You can see here that thisis an Asian style marinadeand it works good.And here we've got someWorcestershire sauce.Use about four tablespoons.Good.Here we've got some ofEmeril'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 thismarinade another 12 to 24 hours.Oh, man.And, once again, through themiracle of time, next nightwe're going to cook up some goose breast.But here we've got some goose sausage.We've got some hot andwe've got some sweet.Going to use this for snacking.Oh yeah.Fresh goose sausage, it's good.I say it's time to cookup some goose breast.Now we've got a medium heat going on.And we're going to grillthem opposite the hot coals.Fairly close to the fire.Gonna be juicy, tender.Alright.It's about 10 minutes intothe grilling of these breasts,looking good.Look at that.Not too much longer to go.Alright, about another10 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 grillmaybe another 10 minutes at the most.I say it's time to eat.Oh, man.Now we'll serve up thisgoose breast with some freshcorn on the cob, sometomato cucumber onion salad,some roasted potatoes, oh man.Good eating at the pit.(upbeat music)And, of course, we doapologize for eating in frontof you like this, but we callthis pit master privilege.(upbeat music)So the next time you'relooking for a goose recipefor your barbecue, checkout bbqpitboys.com.(goose call)\n"