The goose arrived on the correct day with minutes to spare before the twelve o'clock deadline, it was well packaged and in excellent condition. A traditional Christmas requires a top quality goose and that's what we received. We scored the skin into a diamond pattern, covered it with "Chef's Blend", a dry rub sent to us all the way from Kentucky i.e. bourbon smoked paprika, bourbon smoked sea salt and bourbon smoked black pepper, and then left the goose uncovered in the fridge overnight. On Christmas Day we took it out an hour before cooking to come to room temperature and pre-heated the Big Joe ceramic bbq to 180ºC before barbecuing the goose over apple and cherry wood for the smoke flavour until the internal temperature reached 70ºC. After 30 minutes resting we carved the bird and the flavour was amazing, first was the rich rich goose and then the smoke it had bathed in hit the palate and added another dimension. If we could we would put next year's order in tomorrow!