Contributed by:
Smoky

Wash and dry, picking out all the shot and pinfeathers. Cut off the neck and the wing tips and throw them in a pot with the liver, gizzard, heart and lights.

Sprinkle the goose well, inside and out, with a mixture of:

    1 Tbls salt
    1 tsp garlic powder
    1 tsp onion powder

Stuff the cavity with:

    1 tart apple cored and quartered
    2 stalks of celery with leaves
    1 medium onion peeled and quartered

Place the goose on a rack in a shallow pan, put it on the grill and put about 1/2" of water in the pan. This is to keep the first drippings from burning.

Fire the grill to about 325° with a very light smoke. Make a basting sauce as follows:

    1/2 cup oil (lard is best but olive or peanut will do)
    1/4 cup water
    Juice of two lemons
    1 Tbs Rosemary
    1 Tbs Thyme
    1 Tbs Bay
    1 tsp sage

Bring to a boil then remove from heat. Baste with soft brush at 10-15 minute intervals until done. Should take 2 1/2-3 hours, depending upon size and temp. Don't overcook - remove when thigh registers 155 degrees and let set for 10 minutes before carving.

Pour the oil off the pan juices into a skillet and add:

    1 Tsb flour (heaping)

Mix and stir until it just begins to tan, then add enough of the juices and water from boiling the giblets to make a gravy. Chop, giblets, pick th meat from the neckbone, add salt and pepper to make giblet gravy. Correct seasoning.

This may send the boys back on a wild goose chase.

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