Smoke roasting is a technique that gives a kiss of smoke to the food. The food must be uncovered to infuse with the smoke for at least 1 hour. Food is finished in a 350°F oven. Fatty foods can roast uncovered. Leaner foods that might dry out are covered tightly and baked until done.

• Place the goose in a large resealable plastic bag. Combine the red wine, vinegar, and ¼ cup Tandoori Rub and pour into the bag. Carefully seal the bag, removing most of the air. Refrigerate for about 2 or 3 hours.

• Build an indirect fire in a kettle grill or water smoker and add 3 or 4 water-soaked wood chunks (apple, oak, pecan, or other fruit wood) to the fire.

• Remove the goose from the marinade and place on the indirect-heat side of the grill or smoker. Lay bacon strips over breasts. Slow smoke at 225°F for about 1 hour.

• Preheat oven to 350°F. After goose has smoked for over an hour, cover tightly and roast in the oven for 1 to 1½ hours more or until a thermometer inserted into the thickest portion of the thigh meat registers 170°F to 180°F for well-done. Slice and serve.

Smoked Goose Sandwiches

The smokiness of the goose meat makes for great sandwiches. Use good-quality French, Italian, or sourdough bread. Slather with Dijon and mayonnaise. Add thin slices of meat, 2 or 3 crisp-cooked strips of bacon, thin slices of red onion, and a dollop of Fresh Cranberry-Orange Relish (page 18) or Quick Apricot Chutney (page 18).