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Everybody must have a GOAT

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  • holehogg
    Club Member
    • Nov 2017
    • 1620
    • Port Elizabeth, South Africa

    Everybody must have a GOAT

    Having been involved in the art of smoking food for only 21 months, I look back and believe I have come a long way but still fall short by the same distance.

    I guestimate I average 10 or 12 cooks a month so I do have a few in the belly. Had some really good ones and there have been the inescapable disasters.
    The successes I attribute to the sound advice from the pit and free side.

    This brings me to my GOAT.
    I came across AR in October of 2017 and spent weeks devouring as much as I could that led to me not remembering most of what I had just read. I then resorted to writing things down in an attempt to help me remember better and also separated into what I sensed were the most important things I needed to know.
    I had probably done 4 or 5 test smokes with cheap protein before tackling a Brisket and Pork Butt, actually 2 off each for my first festival cook.
    I was fearless and confident because I had perused the free side of AR. :-)
    I do need to mention this without going into too much detail that I was convinced at the time that my smoker had to run at exactly 225F and if it went a degree or two either side I would constantly fiddle with the gas burner tap. I discovered with time that my ovens sweet spot was 230F and it was Ok to cook at this temp.
    Anyways back to the Brisket and Butt.
    I cooked them to the advised 203F IT and they were done many hours before serving.
    I have a very well insulated box in my trailer that I manufactured out of 2” foam sandwiched between glass fiber skins to use as a cooler.
    I wrapped the meat in foil and into my cooler it went. It rested in the cooler for around 6 hours before it went back into the oven for reheating.

    At the festival there was another trailer also serving smoked foods and after the days happenings I went over to chat with him. I determined he had been smoking for almost a year and one of my questions to him was “what temp you smoking at?”
    225 was his answer.
    Fahrenheit? and he gave me a blank look and said nothing more.
    I asked him if I could have a taste of his PP so I could compare if I was on the right track. Well it was dry and stringy and he told me he served it in a wrap after frying and adding a bit of BBQ sauce.
    I invited him to sample mine to see what he thought. I had a whole Butt still in the oven that I had not pulled. After unwrapping he asked if he could pull on the bone.
    No problem.
    I saw the surprise on his face when the bone slid out and without asking he pulled a piece of meat off to taste. I told him this was my first Butt cook and he then became somewhat abrupt and said he must go finish packing up.
    I surmise he had never had any of his cooks come out like mine and think he had been cooking his meat at 225C not F.
    Looking back I can tell you this was my GOAT cook (Greatest of All Time)

    So what’s your GOAT cook whether the occasion or the result.
    Mine was a bit of both.


  • FishTalesNC
    Club Member
    • Dec 2017
    • 1018
    • Durham, NC

    • Cookers
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    #2
    Awesome, enjoyed reading that! Not sure about my GOAT tho... maybe a Christmas prime rib I did in 2017. I was terrified since it was expensive and we were hosting the family dinner that year. But had read articles on the free side til my head was ready to explode and figured I had a puncher’s chance. I slowly brought it up to temp on my 22” kettle using the snake method. Santa brought the 26” kettle and SNS that morning, and I used that to sear it. Honestly not sure how it could’ve turned out better! I figured if this Meathead guy could work his magic thru even me, I needed to join The Pit. So 2 days later I did.

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 2791
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #3
      There isn’t really just one. But every time I get a protein right, I think to myself, “Aha! Now I understand!”

      Ribs were first, but I’d been doing ribs for a long time. No, actually rib roast in the oven came first, then ribs. Then chicken, then pork butts, then brisket (took a few tries), then rotisserie prime rib and whole chickens. Somewhere in there I did the Meathead turkey, which is great.

      Each meat has had that moment of satisfaction, that moment when I knew the guests weren’t just being polite, that I knew I nailed it. I don’t take notes, nor keep a log; I’d never find it. But I do know how to repeat a cook, and I can account for the variables well enough. And the more I do, the easier it gets.

      Comment


      • Foehn Watts
        Foehn Watts commented
        Editing a comment
        I think that GOATs are always evolving over time, practice and recipes, no?

      • Mosca
        Mosca commented
        Editing a comment
        Agreed. I’m in the middle of a rib cook that kind of went sideways for a few reasons, but because I’ve done so many of them it’s not a problem, I know what adjustments to make. They will still come out great. How could they not? They’re ribs!
    • jgreen
      Charter Member
      • Oct 2014
      • 2480
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
        Broil King Smoke
        Weber Kettle 26
        Grilla Pellet smoker
        Capital 40 natural gas
        Napoleon Pro 22 kettle

        Thermometer:
        Maverick 733
        Thermapen (ok..4 thermapens)
        Thermo works DOT (or two)
        Fireboard (probably my favourite)
        Thermworks Smoke (or two)

        Accessories:
        SnS (original, plus and XL)
        DnG pans, 6 or 7 of these
        Vortex
        Grillgrates
        and, maybe some other toys as well

      #4
      GOAT has to be finding this site. It changed the way I cook, from a backyard cremator ( kudos to Dan Johnston) to being able to create some food that occasionally gets compliments. Thanks to Meathead and my fellow pit members. Appreciate all you guys.

      Comment

      • mnavarre
        Club Member
        • Jan 2018
        • 344
        • San Diego

        #5
        Well, not sure it was my GOAT from a cooking standpoint, but it did involve goat. Two goats in point of fact.

        So, ten years ago, at a brewery I used to work at we were getting ready for our anniversary party. Big shindig involving most of the other breweries in town and a bunch of volunteers. All of whom would need to be properly fed and watered after the event was over. The year before we'd just gotten a big ol' stack of pizzas and I cooked some goat on the Weber kettle we had in the keg yard. First time I'd ever cooked goat, and it came out pretty good for just making it up in the spice aisle at the grocery store. But the goat was just treats, really.

        So the next year my boss asked if I'd cook again if he could get some goat from the farmer who picked up our spent grain. Me, thinking I'd get a few nicely butchered cuts of goat and fire up the Weber like the year before said "Yeah, sure".

        <narratorvoice>He did not get neatly butchered cuts of goat, and the Weber was not involved.</narratorvoice>

        Instead of neatly butchered cuts of goat, I got two goats. As hanging sides. Three, actually, since my boss and I split one. So we hung them in our tasting room cold box and went back to being busy as one armed paper hangers. We may have forgotten to tell our tasting room manager that there were dead animals hanging in there.

        Click image for larger version

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        The screaming was hilarious.

        So, since this is obviously not going to fit on a 22" kettle, my boss says "I'm going to borrow Jay's Santa Maria grill", and I'm like "Yeah, never cooked on one, but OK". I'm not putting 2+2 together here, because Jay owned a restaurant, and used his Santa Maria pit for catering gigs. It was the size of a small truck bed. And nobody had given any thought to wood. Two bags of KBB was not going to be enough. We ended sending one of the cellar men half way to Palomar Mountain to get a 1/4 cord of oak. Meanwhile, neither my boss or I have ever parted out a side of goat. Or any ungulate for that matter. Other than watching my uncle butcher a deer when I was eight or so. But, we had an exceedingly dull kitchen knife and a Sawz-All with a new blade. No one lost any parts (except the goats), and we even got it mostly right.

        Then I had to figure out how to set up a fire on a cooker the size of the bed of a Toyota Hilux, and season the meat with whatever our coffee-deficient brains had managed to grab at the grocery store on the way in, and set up all the jockey boxes we were serving from inside the brewery, and field questions from all the other brewers, the volunteers, my cow-orkers, and the bosses. And ended up cooking under the light of a halogen work light. Oh, and cook about 60 pounds of coiled sausage my boss bought from the afore-mentioned Jay. And a couple of salmon fillets for someone who just decided I needed more of a pain in my ass.

        And it all came out pretty damn good. And the owner still ordered a giant stack of pizzas.

        We also got to to spend months telling people that the rectangle of dead grass was where the alien ship landed. The landlord was not amused.

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          Very cool enjoyable story. I have yet to eat goat but I believe it's good to go. If you had to see what the goats (that amazingly roam around in the suburbs) look like you would understand why.
      • fzxdoc
        Founding Member
        • Jul 2014
        • 4297
        • My toys:
          Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
          Pit Barrel Cooker (which rocks)
          Weber Summit S650 Gas Grill
          Weber Kettle Premium 22"
          Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
          Camp Chef Somerset IV 4-burner outdoor gas range


          Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
          Adrenaline BBQ Company's Elevated SS Rack for WSCGC
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          Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
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          Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

          Fireboard Extreme BBQ Thermometer Package
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          Thermoworks Thermapen MK5 (pink)
          Thermoworks Thermapen MK4 (pink too)
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          Maverick ET 73 a little workhorse with limited range
          Maverick ET 733
          Maverick (Ivation) ET 732
          Grill Pinz
          Vortex (two of them)

          Two Joule Sous Vide devices
          VacMaster Pro 350 Vacuum Sealer
          Instant Pot 6 Quart Electric Pressure Cooker
          Charcoal Companion TurboQue
          A-Maze-N tube 12 inch tube smoker accessory for use with pellets

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          Shun Classic 8" Chef's Knife
          Shun Classic 6" Chef's Knife
          Shun Classic Gokujo Boning and Fillet Knife
          Shun Classic 3 1/2 inch Paring Knife

        #6
        Mine has to be my first Thanksgiving turkey in the PBC. That day, I had also roasted a second turkey in the oven, just in case my guests didn't like smoked turkey. That moist, juicy, perfectly done PBC turkey went so fast I thought it had evaporated off the carcass!

        Kathryn

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          A Turkey is something I want to try but everytime I bring up the idea the family wants to know who's going to eat it. We've had one bad turkey meal (not cooked by me☺) and I'm unable to persuade them so far. If I find some turkey pieces in just going to do it.

        • Foehn Watts
          Foehn Watts commented
          Editing a comment
          I have had the same experience: 2 turkeys, one smoked, one in oven. Smoked dissappeared-BAM.

          We learned to NOT let the adult children go first at smoked turkey! :-)
      • Skip
        Founding Member
        • Jul 2014
        • 2498
        • Blue Earth, Minnesota
        • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

        #7
        Way back around 2004 I got my first Traeger Pellet Grill. Every weekend I'd Experiment. Of course I don't remember much of the details but a Brisket that I cooked low and slow and then foiled at some point turned out pretty good. I was sooooooooo surprised! No dry brine, no meat thermometer, can't remember how I seasoned it, and I didn't know enough to have a lot of concern or fear on how it turned out. I had read quite a bit beforehand. When I sliced the brisket it was moist, flavorful, and had a smoke ring! Success!

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          I guess we can and do sometimes over think and over complicate things.
      • Foehn Watts
        Club Member
        • Apr 2019
        • 10
        • Just about anything with smoke and/or grilled is better.

        #8
        I just had a GOAT experience: On the 4th I cooked 2 small whole-rack spareribs (which were just fine). Also I had found these enormous chicken drums at the local SmartNFinal, fresh and very cheap. Those drums smoked for an hour at 225º F on my Green Mountain DB, then hot cooked for just about an hour at 400º F. They were sprinkled with a little salt and pepper only. The temp on the largest was 185º when I pulled them. They were talking to me: crackle, sizzle, crackle .

        My sister bit into one and, "Oh my gawd, this chicken has the best flavor!" She re-iterated this several times and took a pair home with home with her. And they were good. The meat was juicy and had a good smoky chicken flavor. The flavor was quite succulent since all that connective tissue had cooked down to flavor and "Juicilate" the meat. I've had commercially smoked chicken before and it was not a good experience: it was dry and mealy, quite over-cooked.

        Only problem was that the skin, since it had nothing on it, was tough. Everyone just pulled the skin off; there was plenty of un-skinnned meat that had a nice flavor on it. I have since cooked some drums from the same batch with olive oiled skin and they were just as tasty and the skin was crisp and good.

        My GOAT was Chicken!

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          It's marvellous how versatile GOAT is.
      • Willard
        Club Member
        • Apr 2018
        • 802
        • Leesburg, Fl.

        #9
        Great post. Prime rib for me also on the rotisserie last Christmas. Looking forward to doing it again.

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          Reminded me of my bone in whole brisket on the spit I did about a month ago. Was definitely right up there.
      • Troutman
        Club Member
        • Aug 2017
        • 6511
        • Republic of Texallence

        • OUTDOOR COOKERS
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          WOOD & PELLET PREFERENCES
          For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
          For Chicken & other fowl = competition blend, cherry/oak/hickory
          For Turkey = 100% hickory or competition blend
          For Pork Shoulder = mesquite, oak or hickory
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          Old Revere Wear Copper & Stainless Pots (handed down)

          JA Henckels 15 piece Stainless Knife Set
          Victorinox 12" Fibrox Pro Slicing Knive
          Victorinox 6" Curved Boning Knife
          Set of Dalstrong Japanese Steak Knives

        #10
        I agree, everyone must have a GOAT, here is mine.....(well was mine)

        Click image for larger version

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        Comment


        • Huskee
          Huskee commented
          Editing a comment
          She's a beaut, Clark

        • Mosca
          Mosca commented
          Editing a comment
          Nice ‘65. I had one that I bought in ‘73, during the first gas crisis, for $250. Sold it 6 months later for $225. No one wanted them.

        • Willard
          Willard commented
          Editing a comment
          Swweeet!
      • Livermoron
        Charter Member
        • Aug 2014
        • 435
        • 22" Weber one touch w/roti and SnS
          PBC
          Volcano3
          Lodge Sportsman

        #11
        Sister in law told me she wanted to eat lobster until she was full, so we brought them up for a visit and had our best friends come over for Surf and Turf as well. All of this meal was due to articles, recommendations and postings on AR.

        Click image for larger version  Name:	ribeye1.jpg Views:	3 Size:	1,000.1 KB ID:	712912Click image for larger version  Name:	food03.jpg Views:	1 Size:	107.0 KB ID:	712911

        Everyone still talks about it...makes me happy. Never thought I could do something like this...
        Last edited by Livermoron; July 13th, 2019, 11:59 AM.

        Comment


        • Foehn Watts
          Foehn Watts commented
          Editing a comment
          OMG, years ago my brother had a GOAT with the lobster he bulldozed the whole family into buying while we were beach camping in Southern California.

          Fresh (spiny? rock?--no big claws) lobster, local caught the day before, split in half like yours and grilled. Before we ate there was some bitchin' at the cost, but no complaints afterwards! He nailed those suckers over a wood fire! Thanks for the memories. .. :-)

        • Troutman
          Troutman commented
          Editing a comment
          That’s one fantastic cook, wow !! I’d be proud too !!

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      Professional Steakhouse Knife Set

      masterbuilt gas smoker

      Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

      Click here to read our detailed review and to order


      PK 360 grill

      Is This Superb Charcoal Grill A Kamado Killer?

      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

      Click here to read our detailed review of the PK 360

      Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

      fireboard bbq thermometer

      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

      Click here to read our detailed review


      Finally, A Great Portable Pellet Smoker

      Green Mountain Davey Crockett Grill

      Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

      Click here to read our detailed review and to order