This guide details a reverse sear technique for cooking goose breast, drawing on the expertise of a seasoned instructor. It emphasizes treating goose like steak, aiming for medium-rare (125-135°F) by first smoking on a Traeger at 170°F and then searing on a Blackstone griddle. The method leverages the ideal conditions of September geese, which are more tender due to diet and less flight time.
This video is an unboxing and review of the Maverick Pro Wireless Thermometer. The creator, MrBigKid, purchased the thermometer for approximately $80 to use for his BBQ and grilling activities. The video details the unboxing process and includes a test of the device's functionality. MrBigKid also promotes his Patreon page, email, and social media channels.
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