Whole goose from the kettle grill

Ingredients for 4 servings:

• 3 ½ kg goose
• Apples, 1 – 2, chopped
• 2 large onions, finely chopped
• Orange juice, 500 – 600 ml
• 1 grapefruit(s), juice
• Garlic clove(s), 2 – 4, sliced ​​or squeezed
• Salt and pepper, black
• n. B. Honey, diluted

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 6 hours

Succulent whole goose, also for Weber grill, “low and slow”, highly recommended not only for Christmas

For the kettle grill you will also need: Briquettes, on the side, for indirect heat 3-4 handfuls of hickory wood chips, soaked for at least 30 minutes Aluminum tray with water Core temperature gauge For the marinade, simply mix orange juice, grapefruit juice, a finely chopped onion and the garlic, and salt to taste, setting aside about half for the sauce later. For the stuffing, mix the apples, a finely chopped onion, salt, and pepper. Wash the goose, pat dry, and then rub generously with salt and pepper, also sprinkling the inside. Place breast-side down in a casserole dish made of aluminum, steel, glass, or similar. Fill the goose with the stuffing and about 150 ml of the marinade and sew it up well or secure it with toothpicks. The kettle grill, which has now been prepared for indirect grilling, should be around 120-140 degrees. Place an aluminum tray with water next to the coals. Place the goose on the grill and cover with the lid. The temperature should remain roughly constant for the next 4-6 hours, depending on whether it’s closer to 120 degrees or 140 degrees. At the beginning, and as needed, add a handful of wet wood chips to the briquettes for smoking up to twice. We used hickory. Brush the goose with the marinade every half hour and later regularly with the collected fat in the baking dish. Only turn it over during the last 30 to 60 minutes so the breast can brown – brush it regularly with a little diluted honey if necessary. The target internal temperature at the breast, measured in the middle of the thickest part, should be 80 to 83 degrees. Now let the goose rest for about 20 minutes, covered with aluminum foil, to make the interior even juicier.