Christmas is fast approaching and here in Denmark we traditionally eat whole duck/goose or pork roast for christmas. A lot of people do their duck/goose on the grill.
This year I am in charge of making the whole goose and i have a general plan. But it could be fun to hear if anyone here has done it before or has some advice.
I am wondering if brining the whole bird would be a good idea. Else I would set up for 2 zone and let it have ca. 150 degrees for as many hours as needed to get to the right temperature with drip tray beneath to make gravy.
Any other ideas or advice??
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