Texas-Style Grilled Goat Chops on Arteflame

Introduction

Bring bold Texas flavor to your next cookout with these juicy, spice-rubbed grilled goat chops. Using the reverse sear method on the Arteflame grill ensures the ultimate steakhouse-quality crust while locking in every drop of flavor. The goat chops are first seared at over 1,000°F on the center grill grate, then gently finished to perfection on the flat cooktop griddle. With zero flare-ups, even heat, and easy cleanup, this recipe captures the spirit of open-fire grilling Texas-style.

Ingredients

• 8 bone-in goat chops, about 1-inch thick
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes (optional)
• Salt and fresh cracked black pepper, to taste
• 4 tbsp unsalted butter, divided
• Fresh rosemary sprigs (optional, for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of your Arteflame grill.
3. Stack seasoned firewood over the napkins.
4. Light the napkins and let the fire burn for about 20 minutes until the grill center reaches over 1,000°F and the flat cooktop is hot and ready.

Step 2: Season the goat chops

1. In a small bowl, mix together smoked paprika, garlic powder, onion powder, cumin, oregano, and red pepper flakes.
2. Rub the spice blend generously over both sides of the goat chops.
3. Season with salt and freshly cracked black pepper.

Step 3: Sear the chops

1. Place 2 tbsp unsalted butter on the flat griddle near the center grill area to melt.
2. Place the goat chops on the center Arteflame grill grate directly over high heat to sear for 1 to 1.5 minutes on each side until a crust forms.

Step 4: Finish on the flat cooktop

1. Move the seared chops to the inner ring of the flat cooktop griddle (still hot but lower heat).
2. Let them cook to desired doneness, flipping as needed.
3. Use a meat thermometer and remove the chops when they are 15°F below the final desired temperature (for medium-rare, remove at 130°F).

Step 5: Let rest and serve

1. Rest the goat chops for about 5 minutes before serving to allow juices to redistribute.
2. Garnish with rosemary sprigs and serve right off the flat top.

Tips

• Use butter on the flat top instead of oil for superior flavor and browning.
• Always rest meat after grilling to retain moisture.
• Pile the hotter seared meat closer to the center to retain heat while keeping the rest warm on the outer flat top ring.
• Keep extra dry rub on hand to sprinkle before the final cook phase for more flavor!
• Clean-up is as simple as scraping the flat surface clean when you're done. No messy pans to wash!

Variations

1. Herb-Crusted Goat Chops: Rub fresh minced thyme, rosemary, and sage into the goat chops before grilling for an aromatic herb punch.
2. Smoky Chipotle Goat Chops: Substitute smoked chipotle powder for paprika and add a splash of lime juice after grilling.
3. Garlic Butter Goat Chops: Finish the grilled chops with a brush of garlic-infused butter right before serving.
4. Spicy Cajun Goat Chops: Replace the spice rub with your favorite Cajun blend for a Southern heat twist.
5. Lemon Pepper Goat Chops: Use lemon zest and cracked pepper for a citrusy variation with a bright finish.

Conclusion

Grilling on the Arteflame elevates ordinary dishes into unforgettable experiences. These Texas-style goat chops are bold, juicy, and perfectly seared—with no burnt edges, thanks to the even heat of the griddle. Whether you're feeding a hungry crowd or just looking to master the reverse sear technique, this recipe delivers flavor that’s truly next-level.

Best pairings

• Grilled elote-style corn with cotija cheese and chili flakes
• Smashed potatoes browned on the Arteflame griddle with chive butter
• Chilled cucumber salad with yogurt and mint
• Texas ranch beans or charro beans from the griddle
• Smoky grilled peach halves with a hint of honey and cinnamon