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I'll keep that in mind. Last year was my first year doing the waterfowl thing in any kind of meaningful way. My wife wasn't too stoked on the thousands of dollars of decoys that were all of the sudden pouring out of the shed

but she got over it. Opens Oct. 3. Let me know if you have a way to cook honkers that is in any way edible because I sure couldn't figure it out.
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One technique when it is windy is to use wind breaks in your favor. Birds will often sit on the lee side of a ridge to hide out of the wind. I have jumped up many sharptail and pheasant popping up on the upwind side of cover....of course the dogs need to be kept close and they will not be smelling the birds, but at least you can get in some hunting!
As far as eating goose, they are darned good if you don't over cook them! I used to pluck them, and pack butter inside the skin, then roast at 400 degrees. The key is the meat near the bone should still be semi-rare. It is very reminiscent of roast beef. Cooked fully through it is like duck that is overcooked, grainy and dry.......You can also pan sear the breasts, just don't overcook them!!!