"The Guy Cooks!"

Yup, another holiday and more food to enjoy! It’s another opportunity to try the turkey-on-the-grill trick. For those of you more adventurous, the same prep method we use on chicken and turkey can be used on a holiday goose. Given the goose’s higher fat content under the skin, the mayonnaise step may be deleted. If you’re feeling ambitious, you can wow ‘em with a bird on the grill and a prime rib or eye round roast in the oven.

For the roast, refer to that discussion under “red meat”. Lightly dust (and I mean lightly) some flour over the surface after having poked some garlic slivers under the surface.

Setting: Oven temperature about 375, set on “Bake“. Either type of roast should take about 1 to 1 ½ hours to do, depending on size and weight. Depending on how hard it is to control temperature, you might want to tent the roast with foil it it looks like the outside is getting scorched. Confirm it’s done by poking a knife in the widest part and check the color. Barely pink (medium rare) in the middle will provide more gray (medium) on the ends. (Some folks prefer a hint of red (rare) in the center, fading to pink (medium rare)toward the ends.) Either way, the results are great!

Bon appetit!