Uses & Reviews

I grilled some boneless, skinless chicken thighs and added just a little bit of oil and GOAT spice. 

WOW!!! 

The family loved it and I have been told to add it to the weekly menu. 

Now I need to order more of the spice blend and try it on more foods. ~ Cindy J., Gloucester, VA.

This morning, my daughter asked me to sauté a new batch of onions, yellow and zucchini squash for her frittatas, and to only use the new G.O.A.T. Spice which I used on the last batch… “That GOAT Spice is all I want to be used in the future” was her request… or maybe it was a demand?    

I wanted to share this post because I am finding a whole new way of enhancing the flavor of dishes. And just in case you all want to try it out for yourself, I am sharing this one recipe:

Ingredients for the frittata filling:

1. Medium Vidalia Onion cut in half and thinly sliced 
2. Zucchini Squash cut in half and thinly sliced
3. Yellow Squash cut in half and thinly sliced

Prepare frittata filling:

1. On medium heat, place cast iron skillet, or skillet of you choosing, on stove and add olive oil, or butter (I like olive oil)
2. Add onions along with 1 tsp of G.O.A.T. Spice and Sauté until onions begin to caramelize  
3. Add squash along with another tsp of G.O.A.T. Spice and stir-fry for a few minutes to where they begin to lose their firm texture… DO NOT overcook. 

 The Frittata:

1. 1: Over medium heat, place a smaller pan on stove and spray in some coconut oil (or whatever nonstick oil you prefer)
2. Add about a cup of frittata filling (or more if you wish, depending on your appetite) along with 1/3 cup of egg whites. (You can scramble two eggs if you prefer, either way is awesome)
3. Cover and cook for about 5 minutes. Uncover and check to see if the frittata freely moves around in the pan. If it does, put a plate over the top of the pan and flip it over so the frittata falls onto the plate. Slide the frittata back into the pan and finish up the cook for about 2 minutes on the stove. 

I like to put some salsa in the middle along with a half of avocado for a deliciously healthy, and fulfilling breakfast… or lunch, or even dinner. 

You can store the leftover frittata filling for up to 5 days in the fridge… and it will taste just as good. Simply heat up the filling in the pan before adding your egg. 

Hope you enjoy it as much as we do… and, LONG LIVE THE G.O.A.T. 😋 ~ Bruce S., Brookhaven, GA 

I hadn't been doing much grillin’ lately, but I made up for it today 🤭. It was my daughter's birthday, so I prepared this beautiful 4 bone-in ribeye roast… and my Ol’ Joe Kamado did us proud. 

As for the preparation, I first coated the roast with olive oil, then combined the new G.O.A.T. Spice from Wayne Bradby along with my AP MOJO. I then wrapped it with plastic wrap and let it sit for 2 days.  As for the cook, I brought my Kamado Joe Classic III up to 500 degrees and let the chamber get hot for one hour. I then place the roast inside and using my FireBoard to control the heat, brought the temp down to 350. This cook took 4 hours for the roast to reach 135 and as you can see from the picture, it was a perfect finish. The Flavor and texture were restaurant quality! Gusts were amazed! So was I 🤦‍♂️! 

I am finding the new GOAT Spice is extremely versatile… does an amazing job not just complementing the meat, but also when added with other spices to get that precise flavor you are looking for.  ~ Bruce S., Brookhaven, GA.

Hardly a day goes by that I am not either grilling or smoking on my Kamado Joes. I use many different types of spices and rubs, but recently I received a bag of The G.O.A.T. Spice from Wayne Bradby to try out. 

I am no popular chef but, BAM… the GOAT totally puts a new twist on flavors! It may not be for every cook, but when it comes to fish, hamburger, eggs and so many more dishes, this is one versatile combination of spices.  I enjoy trying out new ideas, bringing back great ideas... and Wayne brought back an old recipe back to life. Thanks Wayne!  ~ Bruce S., Brookhaven, GA.