Holiday Rotisserie Goose
Asian Five Spice
Black Garlic Sauce
Oranges, Thyme, & Rosemary
Begin by patting all of the goose and set aside the neck and giblets for stock later. Next using a small paring knife or needle, poke holes about ⅛” apart all over the fat of the goose. This will help the fat to render fully on the bird. Lather with canola oil and season using the Asian Five Spice seasoning or the alternative. Add your rotisserie skewer through the goose and secure it using the prongs and truss the wings and legs.
Preheat the fire
Preheat a two zone or three zone rotisserie cooking setup at medium heat (around 325-350F). Add a foil pan underneath where the goose will be with 1” of water for fat drippings.
Smoke the goose
Cook for about 2.5-3 hours until the internal temperature is 135-140F for a medium/medium rare. (Feel free to cook to 165F for a more well done dish if you prefer.)
When the goose is 15 minutes from finishing, add a basting skillet with all the ingredients for the Sweet Maple Sauce. Let that simmer for 2-3 minutes then begin glazing the outside of the goose with the sauce. Only lightly glaze the goose with about ½ of the sauce, then let the goose finish cooking for 5 more minutes. Pull the goose off and let it rest for 10 minutes.In a bowl, mix together all the ingredients for the guacamole to your desired consistency.
When the goose is done resting, place it onto a platter with sliced oranges. Garnish with rosemary & thyme springs, slice, serve with the Maple Glaze on the side. Serve & enjoy!