Closing up shop, or thinking about it?

One day, I want to stop by at one of those mountain places of Arkansas, Kentucky or Tennessee and try their goat meat fest that the locals do - that I read about somewhere. These are real things, right?

 

The guy had a hard time doing burgers, i gave a tried and true method, yours will work but you have to really know what youre doing and exactly how your grill acts/reacts.

Personally i dislike ribeye so youre probably right, i wouldnt care for that, tbone, very hit and miss for me, bone flavor is excellent, but cut thickness variability plus the bone messes with even cooking

 

I prefer T -bones .. your right Rib eyes are a very hit and miss meat.. their kinda like a date.. it 's either really good ..or .. they both leave a bad tast in your mouth...lol

 

Only if you're a retread and you're here under a new user name.

 

Dislike ribeye?!
I could have retired already, had it not been for the ribeyes I spent money for. lol
What about charcoal vs gas? I understand that the former is more about skill and the latter about convenience. I think I should have started with charcoal, I heard that it will permeate the smoky flavor better plus you can sort of use it as a smoker too by adding chunks of wood. I think it will be easier to get those charred grill lines too. I see those Weber grills with ash catcher for around $240 and half that without one. This thread inspired me enough to go ahead and get one...but then I'll have two grills on the patio...an overkill?

 

You’re free to go ride around and camp at any truck stop you wish.

 

Hmmm. I will exercise my right to remain silent.

 

2 grills is overkill, but the gas one doesnt need to exist weber is more expensive for its name. This is what ive used for over 10 years (image below)

And to ignite a further disagreement amongst everyone, chimney starter, mandatory, if you use fluid or quick start briquettes etc, youre doing it wrong (although for this, the no frills weber is best)

 

Eh, i was a cook in quite a few high volume restaurants as well as some fancier spots for quite a while, still enjoy it, if i had to, i could probably go back to it

 

Spent all my life in the mountains of western Arkansas. Nary a one goat meat fest i've happened upon.

Now TN and CantokE? Sounds plausible, but i doubt the "meat fest" includes cooking or forks. Maybe a bit of grain to keep the goat occupied.