Recipes in the world of Flavilo

Smoked BBQ goose leg served

Smoked BBQ Goose Legs

Smoked BBQ goose legs are a truly special dish that combines the rich flavor of goose meat with American BBQ techniques. The natural fat of the goose harmonizes particularly well with the smoky and caramelized flavors that the BBQ glaze completes. Goose has traditionally been a favorite meat in European cuisines, but it is also gaining popularity in the American BBQ world. The smoke from apple or hickory wood especially enhances the natural flavor of the goose, while honey and smoked paprika create a sweet and smoky balance. This dish is a perfect choice for an authentic BBQ party, family grilling, or even a festive table. If you want a truly authentic BBQ experience, serve it with grilled vegetables and a side of coleslaw!

Prep Time 30 min
Preparation 4 hr
Total 4 hr 30 min
820 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Goose Legs
⭕ 2 tsp Coarse Sea Salt
⭕ 1 tsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Hungarian Sweet Paprika
⭕ 1 tsp Ground Cumin
⭕ 1 tbsp Brown Sugar
⭕ 2 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 200 ml BBQ Sauce
⭕ 500 g Smoking Wood (oak, hickory, or apple)

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    Preparation Steps

    1

    Thoroughly wash the goose legs and pat them dry with paper towels.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin. Rub the spice mixture generously all over the goose legs.

    3

    Refrigerate the goose legs for at least 6 hours to allow the flavors to meld.

    4

    Preheat your smoker or grill to 230-250°F (110-120°C). Prepare your chosen smoking wood for the desired aroma.

    5

    Place the goose legs on the smoker rack and smoke for 3-4 hours, or until the internal temperature reaches 165°F (75°C).

    6

    In a small bowl, whisk together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    7

    Once the goose legs reach an internal temperature of 165°F (75°C), brush them with the glaze. Continue to smoke for an additional 30-40 minutes, or until the internal temperature reaches 176°F (80°C).

    8

    Remove the goose legs from the smoker and let them rest for at least 15 minutes to allow the juices to redistribute throughout the meat.

    9

    Serve with grilled vegetables, a fresh salad, or roasted potatoes.