This recipe was given to me by a German gentleman. A really good way to prepare goose breasts that gives a texture and flavor similar to a fine steak. Especially when barbecued over a medium or medium low heat. Temperature is usually shown on a gas grill, but most charcoal grills don't have a gauge. The best way to gauge temperature, is to place your hand about 6-inches above the heat source. If you can hold your hand there before pulling away for: High Heat-3 seconds(500 deg.F) Medium High Heat-5 seconds(400 deg.F) Medium Heat-7 seconds(350 deg.F) Medium Low Heat-10 seconds(325 deg.F) Low Heat-12 seconds(300 deg.F) Also makes an excellent marinade for red meat.