Adam Golias
@goliasgrills
How long have you been cooking?
18 years, ever since I moved out of my parents house at 18 years old and wanted to eat more than just ramen noodles!
How did you get interested or introduced to cooking?
By necessity at first being an 18 year old living on my own with little money. It was also a great way to impress the ladies, I won my wife over by making a delicious steak dinner for her on our second date! She enjoys her role as the wife that doesn't cook but will always pitch in and help out when needed. Then several years ago I broke my ankle and was not able to work for 3 months after surgery, so I bought a Big Green Egg and started getting serious into grilling and butchering. I also helped open a butcher shop in our town and love exploring different meats and cuts for grilling. I built a walk-in cooler for deer in my garage and have been processing deer for friends over the past couple seasons. I accept meat as payment and 4 freezers later, my wife thinks I have a problem! So, I'm not a butcher, but I butcher quite a bit. I'm not a chef, but I love to cook everything and friends and family call me one. I'm not a pit master, but I'm very into BBQ. I'm not a photographer either, but both my sister in law's are and they help me out with food pictures. Good friends call me GrillF*&#er.
What is your best food memory?
Several years ago I went hunting for my first time, I was lucky enough to get two deer in the first 30 minutes! It was a powerful rush of emotions that absolutely included thinking about all of the ways I could butcher and cook all of that meat I just took out of the woods. I was hooked as a meat hunter and a cook that could make venison delicious. I have been hunting every year since and always love thinking about the different cuts and options I want to try since the options are endless.
What is your favorite PS Product and why?
So far, I think On The Rocks is my favorite blend so far. The course texture in the grinder is perfect. I love a nice course seasoning grind on grilled meat. I think it makes the flavor last longer through the grilling process and you can taste each ingredient separately in each bite. Finer grinds seem to grill off or just blend into the meat. A nice course grind is my favorite! I love how the citrus from the orange peel and blood orange blend with the salt and pepper and garlic, and then the smooth bourbon flavor comes through. Epic seasoning!
What would you want to have as your last meal?
Interesting question! I would have like a 10 course meal so I could have a little of everything. A true Caesar salad with anchovies, raw oysters, a wide variety of sashimi, reverse seared double rib lamb chops, a baked (on campfire coals) potato with every topping, grilled asparagus, baked (on the grill) brisket macaroni and cheese, a white pizza, a medium rare lamb burger with feta, and fried ice cream! (That's ten right?)
What dish/meal do you make on repeat?
Burgers! All kinds. I am a deer hunter with a walk in cooler in my garage and process everything myself. Every year I press out what seems like hundreds of burgers on my double burger press and freeze them with wax paper between to eat throughout the next year. I always mix it with about 15% fat, and I use several kinds depending on what's available. Lamb fat is by far my favorite to mix with venison, but it's hard to come by. I have used bacon, pork fat, duck fat, beef fat, etc. Burgers are for sure my thing. Sometimes I stuff them with cheese or peppers, sometimes I give them a huge cheese skirt, sometimes I smash them, and sometimes I make them too thick to bite! Lamb burgers are also a favorite of mine, especially after butchering two lambs this year. I like them on buns, without buns, even with lettuce buns. Blue cheese is probably my favorite cheese for a burger, but good old Kraft singles are a classic I crave occasionally! If we are camping or going to play in the river, you can bet I am probably packing burgers!
"I think On The Rocks is my favorite blend so far. The course texture in the grinder is perfect."