Recipe - Barbecued Goose With Prune And Brandy Stuffing

9 pound Goose; Rinsed, Patted Dry
2 teaspoon Salt
8 ounce HerbSeasoned Stuffing Cubes
1 One half cup Water
One half cup Brandy
One fourth pound Butter (1 Stick)
2 Tangerines; Peeled And
Sectioned
1 Stalk Celery; Thinly Sliced
Three fourths cup Pitted Prunes; Quartered
One half cup Raisins
Vegetable Oil; For Rubbing

Place the goose on a flat work surface and remove all loose fat. Sprinkle
the cavity with 1 teaspoon salt; set aside. Prepare the herbed bread
stuffing according to package directions, using 1 One half cups water, One half cup
brandy and butter. Once the stuffing is thoroughly moistened, stir in the
tangerines, celery, prunes and raisins; stir well to distribute the fruit
evenly. spoon the mixture into the body cavity, using up any remaining to
fill in the neck cavity. Close both ends of the goose with skewers and
place in a pan. Pierce the skin of the goose all over with the tines of a
fork. Rub the skin all over lightly with vegetable oil before, not during,
barbecuing. Rub the remaining salt on the skin. Set a drip pan in the
center of the coals. Place the goose on a rack directly over the pan. Using
a mediumslow wood or charcoal fire, cooking time will be between 2 Three fourths to
3 One half hours, depending on the size of the goose, and the heat of the fire.
The goose is done when the joints move freely. Remove the goose from the
grill and set on a platter to cool for 10 minutes before slicing and
serving.

Recipe by: On The Grill Magazine 12/97

Posted to bbqdigest V5 #700 by RockMc@aol.com on Nov 16, 1997