I did it

[meat killer 86]

I cooked those goose legs and wings like I said in my last thread.
Brined for 24hrs in salt, rosemary and red pepper flake.
Boiled them in the brine for 2 hrs.
Lit the pit and grilled them for about 30min. To get the char and taste.
Then put them on a pan with 3 ladles of the left over stock and covered with foil and baked for 2.5hrs.

Forgot to take a pic. They maybe lasted 5 minutes.
It was an appetizer. Deliciousness to the max right there.