Introducing My Santa Maria Grill From Lone Star Grillz | Picanha & Chimichurri
ฝัง
- เผยแพร่เมื่อ 6 ก.ค. 2024
- I Sold My Pizza Oven to Make Way For THIS Santa Maria Grill From Lone Star Grillz & I Am Pumped To Dive Into Santa Maria-Style Barbecue! Tri-Tip may have been sold out but I found two amazing looking Picanha roasts to grill up for my break in cook.
A great read on Santa Maria grilling from Sunset Magazine that has me excited to try my new grill - drive.google.com/file/d/0B_uP...
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@lonestargrillz
#SantaMariaGrill #lonestargrillz #lonestargrillzsantamaria - แนวปฏิบัติและการใช้ชีวิต
I still think you should do a video/master class on how you get your wife to agree to all these purchases. A Santa Maria looks like a lot of fun, but they are not free!
You read my mind. "But, honey! I NEED it for work!"
Great addition to the collection. I can't wait to see a try-tip!
I can't wait to see more cooks on the Santamaria.
Always love your ideas and ambition! I’m here for the ride 🎉
You have the best cooking channel, hands down.
Congrats on getting a new grill! Those picanha roasts looked amazing!
I’m interested to see the new grill in action with your creative cooking style!
Absolutely love that you created this video and got to showcase both an awesome grill as well as a fantastic company like Lone Star that might not be so well known up here in Canada. Chris and all of the folks down there in Texas produce some amazing grills and the more I use my recently purchased Lone Star Pellet Grill, the more I love and appreciate its quality and abilities. Very much looking forward to using this beast in KCBS competitions.
Nice. I am taking a deep dive and building my own. Steep learning curve.
YES!!! Congrats, James!! Santa Marias seem so much fun to cook on! I'm so excited for You!
I am behind on getting videos out but having used this now another 5-6 times it’s becoming our family hosting party grill for pool parties etc. it holds a lot, is fun and engaging and rolls out to the front for street gatherings so excited to find out more about how to get the most out of it
@@SmokingDadBBQ Lone Star Grilz really are unique and ground breaking. Our offset stick burner is the most consistent and easy to use that I've ever experienced. They're a great company to work with too. It sounds like it's been a hit for you! Congrats!
@@SmokingDadBBQ It looks like quite the conversation piece. It seems like a playground sandbox for fire that you can also grill on.
@@SmokingDadBBQJames, im really surprised you didn’t go with a Canadian made Santa Maria grill such as Blogline Bbq instead.
Discovering this style of grilling changed my life.
Great to see, congrats on a new cooker. I love my LSG Santa Maria. I didn't get some of the extras you did though some day might ping them to see if I can add on the rotisserie and since i have the 60" I might eventually get the brasero insert version, maybe the v grates. I also stuck with the standard grates, which are great, half inch steel is pretty insane. I love this thing. IMHO a Santa Maria is the ultimate charcoal grill, so versatile and LSG's is so reasonably priced for the quality and size and the ash cleanup is so easy. I also love my LSG Pellet Grill and Large fully insulated cabinet.
Grats on the LSG. Mine should be coming in the next shipment got the 20x42 pellet ordered early march and im sure still 2 weeks out. Good products and so far good customer service
I'll be looking forward to more videos with the Santa Maria.
It is in my top 2 in the list for my next BBQ.
Absolutely 100% on point. I have bbq on a basic kamado (vintage kinuurayaki) for 14 years, and am wanting to move towards asado & asador / more live fire.
Would be good to see videos on Argentinian Skirt steak, tri tip, choripan and whole lamb.
Funny, the longer you barbecue, the simpler style you desire.
Congrats on the new bbq, keep fighting the good fight.
Congratulations James, that looks awesome. This calls for a Santa Maria Tri Tip and a Vacio steak!
Oh yes!
Yummm! I’ve always wanted one of these! I’d do a whole lamb for sure! 🤤
So good! Love the idea
Congrats on the new addition, James! I know you will enjoy it - especially if you learn to tame those peppers!!!!!
Fingers crossed!
Loved you didn’t edit that hot pepper part out made me laugh lol
Can’t wait to watch this journey! It sounds pedestrian, but I’d love to see kabobs or grilled veggies. There’s so much grate space I feel like there’s room to do multiple things at the same time.
exciting to see more live fire cooking!
I have a LSG Santa Maria also. I like that Chris has incorporated an adjustable rotisserie bracket into the design. Mine is older and has the rotisserie bracket "baked" into the uprights as you put it. Makes fire management all that much more crucial when using it and overall a lot less convenient. I wonder if that is an upgradable feature. Anyway, I'd love to see you do a whole hog on it. One of the reasons I bought mine was to have that capability but I haven't done it yet.
It looks like quite the conversation piece. It seems like a playground sandbox for fire that you can also grill on.
Agree on the live fire. Many smokers (pellet, gravity, offsets) can generate the heat to grill, but it is not the same (kiss of smoke). Plus, clean-up is a bear vs drippings burning off into a fire. Good luck with live fire!
I think someone should start a "Smoking Mom BBQ Award", awarded to the spouse of a smoking dad who puts up with significant outlays for BBQ gear. My wife would be a contender, so I know whereof I speak.
There’s quite a few around - and some who even join in on the fun
Texas comes to Canada. Lone Star makes some mighty fine grills. Watch out for the spicy sauce. It seems like wonderful grill. Look forward to see future videos...I would like to see a brisket or some ribs cooked on the grill.
Great first cook James!🍻
Thanks 👍
Ive been looking at this brand and Arizona BBQ outfitters for months now and haven't pulled the trigger yet. They are very expensive so I want to be sure. Look forward to seeing you cook more on it. Thanks for some good informative videos you do
I think you will love the Santa Maria Grill as it is as close you can get to cooking over the campfire while camping. I don't know about you, everything taste so much better to me when cooked over a live fire. I wish I could get one, but out here in Colorado we have so many high fire days that I would not get much use out of the grill. I would like to see chicken, fish, ribs and dogs.
100%. When i go camping i take a camp stove as backup, campfire is always preferable for me.
Cool Video. Man I have so many grills because of you. I've been wanting a Santa Maria BBQ so bad and this one is awesome really like the rotisserie. I'm trying my hardest not to buy lol but I'm sure after a couple more beers I will have my 8th grill around the pool.
I wonder if you will be tempted by the LSG El Patron in the future? Also, for folks looking for a very low cost entry into live fire the OK Joe Firecracker is a great option.
Cool new grill. Couple of things I can think of would be do a full Santa Maria BBQ all on the grill. Loved going to those when I was stationed in California. The other would be to try whole hog (ok, maybe whole piglet). The Santa Maria style grill has a somewhat similar direct cooking style that the old pits had when I was a kid in South Carolina. I've never been able to duplicate that taste.
I always wondered if you may ever get a LSG. Congrats! We have a LSG offset and, 20 x 36 and stick burning has never been easier and so predictable. Perhaps one day you'll have one of their offsets.
You should do over the fire ribs! They are amazing!
Congrats on that pit. LSG make amazing stuff. I would love to have their Large Insulated Cabinet Smoker, if I was going to get a pellet grill, theirs seems to be in a league of its own in terms of smoke flavor (I'm not counting the ones that let you put a wood chunk on the fire every 45 minutes, because if you're going to do that, you may as well use an offset anyway) and design, and if I was going to get an offset i lean toward theirs as I like that they're custom made and not just made out of a propane tank.
If you have a broken Kamado joe Junior. [as long as the base/firebox is still good] you could convert that one into a Shirichin.
It would be great for Japanese BBQ, where you all sit around a ""table BBQ"". and grill thinly sliced meat yourself [2mm thick meat]
This i what I might do with my current cheramic grill if I ever get a new one
Although I want one…I’d be interested in seeing this style grill compared to a simple Weber kettle. What is the overlap and what is different, etc. I also can’t wait to see how you apply this to the KJ…maybe dome open?
@@missinbrain well funny enough people do make and sell santa maria style conversion kits for webber kettles. However I would say there are three differences with a weber and SM. Wood burns hotter than charcoal and weber kettles aren’t really rated to handle the temps of a wood fire. The SM grill has stones, which should hold heat and add some radiative heat (which you miss out on with a weber). Plus raising and lowering the grate allows you to control temps better. I’d guess the radiative heat from the stones and higher temps from wood fire give you better char/bark vs a weber indirect set up. Plus it looks great for sear/reverse searing.
Great videos!! Love your approach!! I have a question from a previous video on the heat deflectors. The lower deflector got hotter than the higher position, but it would also be further from the food. Was there a difference in temperature at food level? The plate was hotter, but was the air hotter by the time it had to rise further?
Great episode on the Santa Maria by Lone Star Grilz. I've been seeing more and more about LSG in general, and the consensus seems to be that these are well made grills. Have you seen the El Patron by LSG? Looks like it might make an attractive kamado substitute.
Hi James. Awesome buy; however, were you aware that there is a Santa-Maria option available for the Weber Kettle? I'm wondering if it would fit one of you Kamado Joes? I found it on Amazon.
I'm told you are a bad influence on me...lol I've been looking at the Santa-Maria option for my Weber Kettle and would love to see more videos from you so I can decide if I'm taking the plunge.
After watching your double indirect cooking method, I've finally found all the pieces I want to use to try the double indirect cook on my kettle. I'll let you know if it works. I'm going to do a couple of racks of ribs.
I also broke bad and purchased a Primo Junior after watching your Primo video. I LOVE that little thing. I thought it would be plenty big enough for just the two of us...lol I want a bigger one.
Hi, a big fan of yours over in the UK, could you do a review on the Monolith Classic Pro Series 2?
Chuck short ribs next up please 😀🙌🏻
hey , is apple , oak , cherry , maple , hickary good wood to start with?
Beautiful grill! I’ve had my eye on that very grill configured exactly the same as yours with the side mounted bracero and the flat grates. Did you opt for the stainless ones or the steel. What length is your grill? 48”?? Next cook should be tomahawk ribeyes!
Hmm interesting
Maybe simple wings or ribs…..
Looks fun to cook on
Definitely want to work up to the full leg of lamb or goat gradually lol
does the joetisserie fit the akorn jr??
Should check out Bog Line smokers. They make a very nice grill like this along with awesome smokers. Nice lump too. Best thing, Canadian made!
I meet them at Memphis in May ironically as they are made only an hour or two from my home
Did you choose the 36*30?
I have a small Santa Maria Grill i love it. hot peppers opt lol
Oh nice. Fire roasted salsa maybe… with a few less peppers for me apparently lol
I’m in the Santa Maria area. I don’t know anyone who has the V grates. Most just have the expanded metal.
The drippings are part of what makes it so good.
Traditional is Red Oak but it’s not the rule
P.s. I loved cooking on my SM but everything n the elements would sometimes slow down my cooks so now im really looking at the El Pateon or hot box style grills so I can still cook on a live fire but have a lid.
I wish I had the space to buy one of these. How a small piglet?
Can you get a rotisserie attachment and do a small(ish) whole hog?
James! I wanted to see you do the Jesse Pryles Just Keep Flipping method, that's the beauty of the live fire cooking,, Lol
Definitely did that with the Asian 5 spice sticky chicken thighs we had loaded up for a party cook
Hey James…. I’ve been listening looking at LSG for a while now… love the new El Patron… all reports are top notch product and service….
How about a rotisserie cook??
I have the rotisserie just deciding how ambitious to go lol ... what do you think
@@SmokingDadBBQ good point, maybe to give it a trial run, a nice big turkey??…. of a few nice sized chickens…. Then onto some serious stuff, like the other commenter said, lamb, whole pig!!
Did you ever have the steak over the fire or was it always far to the left?
Lone star grillz advertising working. First at meat church and now here? I need one
Do they make a cove for this
Felicitaciones por la parrilla!
Congrats on the new grill. Greetings from Argentina 🇦🇷
1 small comment, chimichurri is done with bell peppers, it's not that spicy here 😁
That would have saved me some pain 😆
@@SmokingDadBBQ 😅🤣
Have you ever used bamboo coal in any of your KJ’s or other cookers?
Would love to see a whole pig or lamb done on that grill !!
I’m looking to add a Santa Maria as well. Question for you or the others. When I do Picania steaks everything is great about the cook except there is a small membrane between the fat cap and the meat that does not seam to get tender. Anyone else have this ?
Would love to see a ribeye in real time!!
Should try grape seed or avocado oil to season your grates.
I have done that since I kept burning off the seasoning
Does Smoking Mum BBQ ever say, “James not another damn BBQ, the back yard is full of them”.
2.5-3.0 lb porterhouse...one I tried was 2'' thick and I over cooked it...hard getting meat by bone med rare without over cooking the rest..
Being from the Santa Maria area. You better start loading up on split oak wood. That's the only way to cook.
Just wondering what type of wood are you using ?
Oak
I would be really interested in a whole piglet or big piece of lamb
Rotisserie suckling pig for whole hog direct heat bbq?
Hi James, I was wondering if you would be interested in doing a Santa Maria on the Big Joe 3 using one of the Santa Maria attachments like from Gabby Grills etc. Cheers Michael
Do those fit the big Joe 3? Pretty cool accessory
I believe it sits on the fire box. I'm in Australia so I would have to find one on ebay costing more. So don't wont to purchase 1 if it doesn't work good.
Now I want one of these.
I gotta stop looking at videos
I got a house full of coffee gear and a back patio full of bbqs and smokers.
Congrats! Would love to see you do a pork butt or whole hog on this!
Oh that would be fun
Did a picanha last night.
I'll assume you used oak for the wood for this cook? Red oak makes the best tri-tip. Mmmmmm
Yes all wood after the break in
Whole pig and a whole lamb.
I like how you think
Did I notice a rotisserie rod in the final few seconds of the video????…that would make it PERFECT
Yes I have that upgrade too
@@SmokingDadBBQ Ahhh!!!… I have the 18” Kamado Joe II Classic and my wife wanted to get me the Big Joe this year as well… but maybe a Santa Maria instead. I don’t have a covered grill area though and winters in the Ottawa area make an open pit grill problematic… First World Problems!!…lol
@@danhusband6154these are expensive to run with wood being open. Find a good supply
@@SmokingDadBBQ Hmmm… I struggle with $4000 for a Big Joe but storing expensive fire wood is not appealing either…again, First World Problems
Whole goat gator lamb?
Nice rig! Is that the 48 inch?
Yes it is!
@@SmokingDadBBQ I’m really on the fence between 36 and 48. I know 36 is way more space than I need, but the 48 is calling me haha. Hope you are still enjoying it!
@@spy590based on how large it is and much fuel it can go through id do the 38 if I did it again but not like I have regrets. Just would be fine with the smaller
@@SmokingDadBBQ Thanks for mentioning that. I’m leaning towards the smaller for sure. The back deck is getting a bit crowded. Every bit of space counts!
Doesn’t indirect cooking defeat the point?
Hope they filled out the NAFTA paperwork so you didnt get screwed on import duty and nonsense brokerage fees
That was the trickiest part… I have a importer I use for small stuff but they don’t have a fork lift so getting something this size required finding a different importer and added a few weeks to the delivery
Baby back ribs
Oh I like it
What was the process and cost to get the LSG shipped to Canada ?
I had to use a broker. They helped connect me with one to sort out the paperwork, added a week or so to the delivery but it’s here now
love your channel.......one thing though.......only salt on picanha:)
I thought I made through day one without anyone noticing 😆
@@SmokingDadBBQ lol. In the end it’s to each their own right;). Love the content and enjoy your Santa Maria!!
Lone Star finally put fire brick on the bottom?!!!
I am not familiar with the history of their designs but this was an option which I picked on their website…. Was it not an option before?
@@SmokingDadBBQ
It was not an option before. Chris wanted to keep the wood up on a grate to give it plenty of oxygen and get a more complete and clean burn.
@@SmokingDadBBQ
In fact, if you use your link and go to the grill, the description still says they don’t use fire brick. The grill in your video is different from the one in your link at the Lone Star Grillz website. When I go to their website even apart from your link the fire brick is not an option.
@@shumardi1 You have to select the 3/8" firebox option dropdown which comes with the firebrick. I have the older one from LSG also which does not have the firebrick on the bottom. Mine also doesn't have the rotisserie brackets that raise up and down. They are fixed.
Now I see. The cost gets up there fast with those add ons!
What do you think of El Patron? It’s looks like if you kept the lid open you could raise and lower the fire beneath it and cook similar to a Santa Maria, albeit smaller.
Cook some bratwurst
I have this this grill and use it a lot. Mine has the grates to lay coal on which suck because they get worn out real quick. The fire brick is the way to go. I wish the sheet metal was thicker because if you use it a lot you will eat that metal up. Will not recommend for someone who uses it atleast 3times a week.
can you do rotisserie on it ??
My only complaint was it took to long to say Lonstargrillz. Truly they are the best at all things they make. I have the large Insulated Vertical Smoker and am saying for their biggest Santa Maria grill. Good luck with the new member of pits. 🔥👍🍻