Maximizing Flavor: Turning Smoked Goose Legs into Loaded Potato Soup

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cooking & smoking BBQ8H 45M

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  • Jesse's avatar

    I couldn’t agree more. Goose legs, elk shanks, offal, I enjoy it all. That being said, I tried the kidneys from my pronghorn this week. I could only make it through one bite. That taste was not for me!

  • Casi's avatar

    Agreed!!! You rock! 👌

  • Mike's avatar

    @Jesse I can’t say I’m ahead of ya there, I’m not a kidney guy either. The coyotes and crows gotta eat too.

  • Mike's avatar

    @Casi I was amazed in Oklahoma. I shot my deer in a mandatory check-in WMA and the facility allowed processing. The 55 gallon barrels were FULL of everything other than the 4 quarters and back straps. The biologist was amazed, and honestly pleased at what I packaged. Slow cooking after smoking can make just about anything taste good. Accept maybe kidneys 👆🤣.

  • Gobbler Knob's avatar

    Preach it, brother!! I’m with you. Too many turkey legs and thighs get wasted in deference to the breast meat. I swear, that stuff makes the absolute best sandwich spread/chip dip! I bet your soup will be to die for!

  • Mike's avatar

    @Gobbler I’ve figured out a little secret that makes turkey, pheasant and goose legs worth fighting over bro. 😎🥃

  • Gobbler Knob's avatar

    @Mike that’s what I’m talkin’ ‘bout!

  • Dave's avatar

    Braise and then grill and or smoke! Delicious!

  • Mike's avatar

    @Dave yessir! That’s the secret👊

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Mike's avatar

Mike L


Family first Hunter, trapper, fisherman, LEO, firearms instructor, Diver GoWild O.G.

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