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BBQ Goose with Prune, Raisin and Brandy Stuffing

9 lb goose, rinsed, patted dry
2 tsp salt
8 oz herb stuffing mixture
1 1/2 cup water
1/2 cup brandy
1/4 lb butter
2 tangerines, peeled and sectioned
1 stick celery, thinly sliced
3/4 cup pitted prunes, quartered
1/2 cup raisins
Vegetable/olive oil for rubbing

Remove all the loose fat, sprinkle the cavity with 1 tsp salt and set aside.

Preheat barbecue and prepare for indirect grilling with a large drip pan.

Prepare the herbed stuffing according to package directions, using 1 1/2 cups water, 1/2 cup brandy and butter. Once the stuffing is thoroughly moistened, stir in the tangerines, celery, prunes and raisins, stirring 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 a fork. Rub the skin all over lightly with vegetable oil. Rub the remaining salt on the skin.

The goose will loose a lot of fat during cooking so you need to make sure the drip tray will catch that fat. Place goose on grill over the unheated portion of the grill. Keep the grill temperature around 180 degrees C. Baste the goose with water and oil every 20 minutes for 2 about hours or until the internal temperature of the goose reaches about 75 degrees C.

Remove from grill and allow to rest for ten minutes. Carve and serve.

Serves 6