Videos tagged with Traeger Smoker

This guide details a reverse sear technique for cooking goose breast, transforming it into a tender, steak-like meal. It emphasizes achieving a medium-rare to rare internal temperature (125-135°F) by first smoking the goose on a Traeger at 160-180°F until it reaches 95°F, then searing it quickly on a hot Blackstone griddle. The method is ideal for younger September geese feeding on corn and clover, which are more tender and less prone to a 'greasy' texture.