We shot a big Canada this year and I breasted it out, soaked in saltwater for 24 hours, rinsed, drained and then froze in a vacuum packed bag. Saturday night my hunting buddies are coming over.

What should I do to prep the goose between now and then? Just use Guys kbob method or something else?

I shot a speckle belly and I just brined it like you did, but fillet it open with cream chesse and som jalapenos then bacoin wrapped it. slow smoked it then put over fire to crisp the bacon a bit. Poured a little sweet glaze on top when was done and placed it over some steamed brown rice. Came out pretty good.

Best kbobs I have had from Canadian Goose were marinated in 1/4 cup maple syrup, 1/4 cup Worcestershire sauce and 1/4 cup 1/4 cup Pesto Italian dressing. Do not cook past medium or the flying liver taste really comes out.

The other way I cook it is chicken fried hard to go wrong with chicken fry

I cooked goose kabobs med/med-rare this year. No marinade at all. Tasted great.

Judging from the few geese that I've killed, I like specks better than canadas.

Specs great eating bird
Canada good eating bird
Snow, good only if you like muddy liver

If cooked correctly, snow geese are just as good.

Day before I cook my goose I put it in a ziploc bag and soak it in some Dale's or Moore's marinade that you can get at the grocery store or Academy by the BBQ section, then day of I take it out of the bag, put it on a plate and dust it all over with some Bolner's Fiesta brand Fajita Seasoning. Grill it to a medium rare and it's like a fine filet.

very important!!!

DO NOT over cook it!!

Good thing we did was marinate in red wine for about a day. Once youve done that just put some normal steak seasoning on there and let it rest for another day. The pan sear it for about 6 min a side. Tasted great!!

I can eat specks pan fried with a little olive oil and its great cacklers are about the same...
snows need a little work, and make great jerky
greater canadas are really REALLY the worst tasteing waterfowel I have ever tried to eat... to the point I wont shoot them unless I know someone else will take them home.

Let me just say that kabobs and big canadians don't usually work well. If you are willing to take a few extra steps then I've got a recipe that will impress the $h it out of your boys. 1. If you don't have a meet slicer then Lay the breasts flat and take a sharp knife. 2. Cut the breasts horizontal like thick sandwich meat. 1/8 thick if possible. At this point you can tenderize with tenderizer if desired but not necessary. Usually helps with older birds. 4. Soak in Red creak or marinade and spices of choice for half day to day while cutting thin red/yellow bell peppers and onions. 5. Lay meat flat and put peppers and onion strips in then roll and insert 2-3 toothpicks. Once nicely rolled together then wrap in bacon and grill away. Medium heat so bacon doesn't burn and this keeps goose rare to medium rare. It's a little messy prep work but the meal will always be remembered.