SMOKED GOOSE
Steps:
- For the rub: Combine the salt, paprika, garlic powder, red pepper, onion powder, sage, white pepper, black pepper, thyme and the gumbo file, if desired. For the bird: Soak the 4 cups of wood chips for at least 1 hour. Rinse the goose and pat it dry. Remove any pinfeathers. Discard all excess goose fat. Tuck the wings backward underneath the back of the bird. Sprinkle the spice rub on the inside and outside of the goose, massaging it in with your hands and using all of the mix. Place the onion, orange and celery quarters in the cavity. Place the goose, breast side up, on the indirect side of the grill, over the drip pan. Cover the charcoal grill and leave the vents open. Close the lid of the gas grill. Baste the goose with drippings every 30 minutes until it is done. After 3 hours, insert a meat thermometer into the thickest part of the breast without touching the bone. The bird is done when the temperature on an instant-read reads 165 degrees (between 3 and 4 hours). The skin should be dark, somewhat crisp and nubbly. The flesh will be richly browned with a pinkish hue. If you have trouble keeping your charcoal fire at a steady temperature, the cooking time could be as long as 5 to 6 hours. If you are worried about keeping the fire stable, you can plan on the goose taking 6 hours; if it takes only 3 or 4 hours, remove it from the fire, set it aside, then reheat in the oven, uncovered, at 325 degrees for 20 minutes or on the charcoal grill over the drip pan with a medium-hot fire, also for 20 minutes. Transfer the goose to a cutting board. Discard the vegetable mixture in the cavity. Let the bird rest for 15 minutes before carving.
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