Goose Poppers
Serve these XXXL Goose Poppers as a sliced appetizer or a sit down meal for dinner. I simply butterfly the breasts, lightly pound and fill with a halved roasted poblano peppers filled with cream cheese.
Servings: 4
Ingredients
- 4 boneless skinless goose breasts
- 2 large poblano peppers
- 6 oz cream cheese
- 8 slices thick cut bacon
- 2 tbsp olive oil
- 1 cup barbecue sauce
- kosher salt
- ground black pepper
- granulated garlic powder
- butcher's twine
Instructions
- Heat an outdoor grill to high heat and roast the Poblano peppers until the skin is fully charred. Remove and cover in foil to sweat. When the peppers are cool enough to handle, remove the charred outer skin, slice both peppers in half lengthwise and remove the seeds.
- Place the breasts on a cutting board, holding your knife horizontal to the cutting board, make a lengthwise cut along the bottom of one long side being sure not to cut all the way through. Open the meat like a book. Use the flat side of a meat mallet and flatten to ensure an overall thickness is roughly ½ inch thick. Generously season the meat with kosher salt, ground black pepper and granulated garlic powder.
- Place each of the cut poblano peppers in the center of the breast and add equal amounts of cream cheese. Close the breast meat and wrap each one with 2 slices of thick cut bacon. Secure the bacon around the stuffed breasts with butcher’s twine. Brush each one with olive oil and set aside.
- Set the Traeger temperature to 400 degrees and preheat, lid closed for 15 minutes.
- Place the bacon wrapped goose breasts on the grill grate and close lid for 15 minutes. Baste each goose breast with barbecue sauce and continue cooking for 10-15 minutes or until the bacon is fully cooked. Remove from heat and set aside on a cutting board for 5 minutes before slicing.
- Serve the goose poppers with barbecue sauce and a side salad. The cooking time may vary
Notes
If you do not have a Traeger grill, you can grill these goose poppers on a charcoal or gas grill.