Goliath Griller

Family: Solanaceae Nightshade

Sink your senses into Goliath Griller’s rich, beefsteak-sized fruit—warm, sun-kissed flesh with a juicy, meaty bite and a subtly smoky-sweet depth that begs for the grill.

Expect a thick, low-gel interior and a smooth, classic tomato sheen that holds its shape beautifully, making it a standout for hearty slices and bold sauces. Grow this 90-day showstopper for a garden-to-table centerpiece with serious flavor presence and an heirloom-like confidence in every harvest.

Light: Full SunMaturity: 90 DaysHabit: Indeterminate

Botanical illustration of Goliath Griller

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 18th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Goliath Griller’s low-gel, beefsteak interior gives you that juicy-meaty bite without collapsing—ideal for grilling where it develops real char and a smoky-sweet edge. Use it for thick slicing and quick, high-heat sauces: it holds its shape, then releases flavor when the flesh starts to caramelize.

Best Uses

grilled thick slices with a blistered skin that doesn’t slump
charred tomato-and-brown-butter pan sauce for pasta or steak
bold tomato jam/chutney to glaze roasted chicken or burgers
hearty sandwiches where the slice stays structured under mayo

Flavor Profile

meaty, low-gel bite with lots of juicy chew warm, sun-kissed tomato sweetness subtly smoky-sweet depth that shows up on the grill smooth, sliceable flesh that holds shape classic tomato tang on the finish

Kitchen Pairings

balsamic vinegar smoked salt garlic extra-virgin olive oil aged cheddar red meat like flank steak or burgers

Frequently Asked Questions

What pest or disease is most likely on Solanum lycopersicum (tomato) and how do I fix it?

Watch for early blight (brown concentric rings on older leaves) and prevent it by removing affected leaves as soon as you see spots. Improve airflow with wider spacing and avoid wetting foliage when watering; if problems spread, spray a labeled fungicide for tomatoes according to the label at first signs. Also keep plants mulched to reduce soil splash, which helps limit the spread of fungal leaf diseases.

How often should I water tomatoes (Solanum lycopersicum) during the main growing phase?

In warm weather, water deeply about 2–3 times per week, aiming for consistently moist soil rather than frequent light watering. The goal is roughly even moisture from flowering through fruit set so you don’t trigger blossom-end rot or splitting—water when the top 1 inch of soil feels dry. Use a soaker hose or drip line to keep leaves dry while ensuring the root zone gets enough water.

How can I tell when my tomatoes (Solanum lycopersicum) are ready to harvest?

Harvest when fruits are fully colored for the mature type (no green shoulders), feel slightly firm but not hard, and come off the vine with a gentle twist. For best flavor, pick in a dry window of weather and avoid pulling fruit that resists—let it ripen longer if the skin is still crisp and under-colored. Mature fruits will generally be ready around 90 days from sowing/transplanting depending on your starting method.