3 years later, here I am. lol. Thank you, youtube algorithm! Great cook, man. Question: Are you still enjoying those v-grates? Any downsides? Thanks, Dski
Hey Justin, I have run across the same issue. I find myself saying “How did I miss that video.” Lol. As for the V-channel grill grates, they are awesome. I upgraded to the stainless steel version about a year ago which help tremendously with mitigation of rust. All in all the grill is built like a tank and puts out the best wood fire flavor. Thinking about firing it up this weekend and cooking some “Prime Tri-Tips. Stay tuned and thanks as always for checking out the video.
Enjoyed your presentation Dski ! Glad the cook turned out great for you. I know your going to enjoy the Santa Maria... and looking forward to your future cooks!
That is one beautiful grill. Santa Maria style grills are awesome. I have a Traeger and I really like it, but I will soon be picking up a Santa Maria grill soon as well to add to my BBQ center with my smokers and cookers. Heh something about winter time is when I like to get outside and cook. Thanks for sharing.
Hi Dski, love your Sunterra Santa Maria grill. I am looking at the Lonestar grill also. Both seem very well built grills. Im curious about the V grates opposed to the diamond plate grate. How hard is the upkeep to keep the channels clean prior to every use? Is there a special tool to use for that purpose? I've always like the diamond plate grate because its easy to clean and it also gives the cross hatch marks without turning your food. Do V Grates really give your food more flavor from grease drippings? Thanks.
Al ge Great questions..The V channel grill grates are not hard to clean at all. When I upgraded to the stainless steel version it got even easier. I use a wire brush once I start a new cook and allow the heat to loosen up the old gunk. Works well for me. As for the flavor from the V channel grill grates, I I truly haven’t seen much difference between the diamond cut versus the V channel. The V channel grates are great for keeping down flare ups and channeling your grease into a grease catcher located towards the front of the grill. Hope this helps. I’ve heard nothing but great thing on the Lonestar Grill. If you get one let me know what you think! Take care.
Great grilling there Dski Grillz. It's like the yule log channel but better. I made my own santa maria grill after I took night classes at a community college for welding. Turned out guud. I'm a carpenter by trade but my passion is also in grilling and hosting dinners.
Hatchet Lake That’s awesome. I remember welding in the 6th grade where they still pushed trades in school. I wish I would have stuck with it. Thanks for checking out the video. Take care.
Your videos have convinced me to add a Santa Maria grill to my outdoor equipment. I’ve watched a few video recipes but find them lacking the detail I require for my first few cooks. Where can I find a primer to provide an introduction to Santa Maria grilling? I’m interested in- ● Do I grill over flame or glowing coals? ● What should the grate temperature be for searing? (A function of fire size and grate elevation.) ● What should the grate temperature be for grilling? ● Anything else a novice should know. For me, a non-intuitive cook, ideal instructions would be something like, “To sear your steak, raise or lower the grate until it registers XXX°. After searing, adjust the grate until it registers YYY° for continued grilling.”
Paul Millen High Paul. Great questions. The best way to cook is over glowing coals. You have a better chance of avoiding major flare ups by doing so. The good thing about flare ups is the ability to raise the grill grate so the fire just kisses the meat. This method yields an awesome result. As for searing, you should always shot for a temp of 400 degrees or greater. I would recommend getting the coals glowing then bring the grill grate a few inches from the coals for roughly 4 to 5 minutes, this will give you the temperature to achieve an awesome sear. Make sure to only leave the meat at that level for no more than one minute on each side then regulate the temp by raising the grill grate and pulling off the meat once you have achieved the internal temperature you are after. Grill should be done at 50 to 75 of the maX height but remember this depends on how the fire is reacting. This is the cool part of Santa Maria style cooking, mastering and understanding where the grill grate needs to be to get the results you re after... trust me you will do fine..👍 Thanks fror checking out the video and let me know how it comes out!
Love that santa maria grill. I am saving up to get one. Great video, freind. You rock!!! I lived in Argentina for a couple years and this is definitely the way to go for superior grilling. Thanks mucho.
Grest you lived in Argentina, el mejor pais del mundo......I am from there. Let me give you a tip...no need spend hard earned money on Sunterra when you can buy the Gabby's grill accesory and afdvit to your Weber kettle. Believe me you have 2 grill in one for 1/2 what Sunterra ask for it. Chedk it on youtube....I own it and I love it. Asado de tira all day long che
@@mattl7424 You need to have a "covered" patio. Moreover, once you are done cooking, you will need to also "cover" it from the elements of rain, moisture, and direct sunlight to reduce oxidation. That's the reason you typically find these grills "inside" a restaurant vs outside like a Weber Kettle.
GoodDay Sorry for the late response. They are built like a tank and will definitely last a lifetime. I’m still happy with the purchase. Thanks for checking out the video.
@@DskiGrillz Thanks very much, I was trying to figure out the ergonomics... the box looks about 12-15 high... and you are about 6' tall? This figuring out is to know about when you have to work with the fire...
awesome grill, i am looking into getting one myself. it appears your grill is on your deck, i now the grill is super heavy...any issues with your deck holding that much weight ? great videos boss.
Jaime 1700 No issues with the weight though I do desire to get a true outdoor living space where I can put the Sunterra and my Ole Hickory smoker on the ground. Thanks for checking out the video.
I’m an Aussie just starting to watch these American style bbq videos. First thing I notice is the ‘rubs’ ect you guys use. Growing up we really just used salt. I really enjoy the meat flavour.
The best way to learn about other cultures and other things, regardless, is having an open mind and not afraid to try things. Personally I like my meat with salt and pepper. But I tried the other types of seasonings, and they can go good with other things..
This is great discussion all. I can say that I agree with trying new things. It’s so important to be open to new seasoning as it applies to grill. By doing so you create new flavor profiles that can be endless. When you think about it, we are cooking the same things in most cases What makes it different is the spice we impart into the meats. I thank each of you for taking the time to watch my video! Have a great holiday weekend.
The best thing about American style BBQ is you can tailor it to your own preferred taste! Ultimately it is mostly about live fire, clean smoke, and making meat tender through proper rendering of fat. Outside of that, the sky is the limit. Some like savory, salty, or spicy dry-rubs, some like sticky sweet messy sauces. Its all about making it the way you personally enjoy it the most.
Very easy. I use a small shovel and pail to remove the ashes and for the grill grates, I clean with a wire brush at the end of the cook when it’s easier to remove any gunk while still hot. Hope this helps Oscar.
Pablo Orezzoli Hi Pablo, the grill grate are cast iron and I also fought with rust when not in use. I tired spraying with cooking spray at the end of each cook and it seemed to help. Finally I dropped down the extra cash for stainless steel great and the rest is history. Thanks for checking out the video Sir!
I used about six log total. It was enough to power though this cook. The wind really wasn’t a factor with the deep fire box along with the fire break which truly helps with maintaining the heat. Thanks for the questions and for subscribing. I saw you on another channel going live on TH-cam. I forgot which one...You are doing some amazing cooks over there....cheers!
Dski Grillz thanks dude!! I’m looking at both the Argentine style and yours, was the main difference the side box that coals fall down and you push over vs having the logs directly under? I can only imagine the awesome flavor you got from that!
That’s exactly the only difference. I looked at both and chose the Santa Maria because I didn’t want to worry about managing the process of constantly moving the coals over throughout the cook. My particular grill is 48” which gives ample space if I wanted to stage additional logs in the corner of the fire box and add as needed. At least this was might thought..
Great job. The only thing I would say is when the fire gets to the point where its smoldering. It will sometimes send ash up into the meat. At least that's my experience at times. Other than that, great job.
Brandon McConnell Thanks Brandon. It;s the 48” split Santa Maria Grill. It’s 760sq inches of cooking surface. Check it out. www.sunterraoutdoor.com/santa-maria-grill/santa-maria-48-cart-3601-48dsplcrt-detail
Awesome. Thinking about getting a 72" for my open-air restaurant where I will primarily cook whole rotisserie chickens over coal. A Santa Maria would be a great addition for steaks and grilled oysters. Keep cooking Bro! Love the video.
andy wilkerson Not yet Andy. I have a local wood man who was out the last time I went over. I know mesquite wood is gonna be awesome on this grill. I will check back with him soon and pick some up. Thanks for watching.
Looks amazing on the outside of the food! But what about the inside? Why did you cut the ribs and chicken so we could see the lovely inside? My only complaint
The only problem with that grill is the grill itself. Basically you are eating fry meat on fat. This type of grill have been proven to be a faulty design. Change the v-shape to a round shape or mesh type grill. Most of the fat stays in the channel frying the meat. If you know how to grill with wood you don’t worry about flare ups. It’s all about knowing how to manage the coals. Nobody needs to have a grill that goes up 4ft in height. That’s no Argentinian grill.
Nice job bro....glad to see more people doing open pit style cooking. I just cannot support sunterra and pit boys for what they did in getting a Gabby's grill to try out and having it sent to Mexico to be copied.
Provo Pit Barbecue Thanks for checking out the video and for subscribing. I’m really enjoying the open pit cooking. I checked out your channel and will be subscribing soon. Take care!
I can almost smell your delicous chops,chicken,sausage and ribs crackling on the open pit hot fire and natural wood smoke penetrating the delicous meat.looks so good sir.
Absolutely, That grill makes everything good! You would love the wood fire flavor it puts on burgers! I might do that video soon! Thanks for checking out the video!
What up BROTHA! Just saw your channel because I am interested in THIS VERY type of GRILL!! So, what do you think about your now? I also put out a lot of content, if you are ever interested checking them out! Watching your video now!!
3 years later, here I am. lol. Thank you, youtube algorithm! Great cook, man. Question: Are you still enjoying those v-grates? Any downsides? Thanks, Dski
Hey Justin, I have run across the same issue. I find myself saying “How did I miss that video.” Lol. As for the V-channel grill grates, they are awesome. I upgraded to the stainless steel version about a year ago which help tremendously with mitigation of rust. All in all the grill is built like a tank and puts out the best wood fire flavor. Thinking about firing it up this weekend and cooking some “Prime Tri-Tips. Stay tuned and thanks as always for checking out the video.
@@DskiGrillz thx for the feedback, man. Looking forward to that video!
I love your no bullshit approach to cooking
You, your cooking and your Santa Maria grill are AWESOME!!! Thank you.
Thanks
Enjoyed your presentation Dski ! Glad the cook turned out great for you. I know your going to enjoy the Santa Maria... and looking forward to your future cooks!
Amazing cook love your videos. May I ask where you got your spritzer ??
That is one beautiful grill. Santa Maria style grills are awesome. I have a Traeger and I really like it, but I will soon be picking up a Santa Maria grill soon as well to add to my BBQ center with my smokers and cookers. Heh something about winter time is when I like to get outside and cook. Thanks for sharing.
You mighta sold me my next grill . Food looks excellent
Great job very interesting what kind of wood you use
Hi Dski, love your Sunterra Santa Maria grill. I am looking at the Lonestar grill also. Both seem very well built grills. Im curious about the V grates opposed to the diamond plate grate. How hard is the upkeep to keep the channels clean prior to every use? Is there a special tool to use for that purpose? I've always like the diamond plate grate because its easy to clean and it also gives the cross hatch marks without turning your food. Do V Grates really give your food more flavor from grease drippings? Thanks.
Al ge Great questions..The V channel grill grates are not hard to clean at all. When I upgraded to the stainless steel version it got even easier. I use a wire brush once I start a new cook and allow the heat to loosen up the old gunk. Works well for me. As for the flavor from the V channel grill grates, I I truly haven’t seen much difference between the diamond cut versus the V channel. The V channel grates are great for keeping down flare ups and channeling your grease into a grease catcher located towards the front of the grill. Hope this helps. I’ve heard nothing but great thing on the Lonestar Grill. If you get one let me know what you think! Take care.
Great grilling there Dski Grillz. It's like the yule log channel but better. I made my own santa maria grill after I took night classes at a community college for welding. Turned out guud. I'm a carpenter by trade but my passion is also in grilling and hosting dinners.
Hatchet Lake That’s awesome. I remember welding in the 6th grade where they still pushed trades in school. I wish I would have stuck with it. Thanks for checking out the video. Take care.
Your videos have convinced me to add a Santa Maria grill to my outdoor equipment. I’ve watched a few video recipes but find them lacking the detail I require for my first few cooks. Where can I find a primer to provide an introduction to Santa Maria grilling? I’m interested in-
● Do I grill over flame or glowing coals?
● What should the grate temperature be for searing? (A function of fire size and grate elevation.)
● What should the grate temperature be for grilling?
● Anything else a novice should know.
For me, a non-intuitive cook, ideal instructions would be something like, “To sear your steak, raise or lower the grate until it registers XXX°. After searing, adjust the grate until it registers YYY° for continued grilling.”
Paul Millen High Paul. Great questions. The best way to cook is over glowing coals. You have a better chance of avoiding major flare ups by doing so. The good thing about flare ups is the ability to raise the grill grate so the fire just kisses the meat. This method yields an awesome result. As for searing, you should always shot for a temp of 400 degrees or greater. I would recommend getting the coals glowing then bring the grill grate a few inches from the coals for roughly 4 to 5 minutes, this will give you the temperature to achieve an awesome sear. Make sure to only leave the meat at that level for no more than one minute on each side then regulate the temp by raising the grill grate and pulling off the meat once you have achieved the internal temperature you are after. Grill should be done at 50 to 75 of the maX height but remember this depends on how the fire is reacting. This is the cool part of Santa Maria style cooking, mastering and understanding where the grill grate needs to be to get the results you re after... trust me you will do fine..👍 Thanks fror checking out the video and let me know how it comes out!
How is the Santa Maria from Sunterra holding up? Any warping or issues with it? I'm in the market for one and I have my eye on Sunterra.
Built like a tank. It still looks like new. I will try to do some cooks on it soon. Zero worries from a quality standpoint. Great investment!
Get yourself a Sunterra Versa Lid to trap your heat and smoke at the end to help carmelize your ribs!
Love that santa maria grill. I am saving up to get one. Great video, freind. You rock!!! I lived in Argentina for a couple years and this is definitely the way to go for superior grilling. Thanks mucho.
Grest you lived in Argentina, el mejor pais del mundo......I am from there. Let me give you a tip...no need spend hard earned money on Sunterra when you can buy the Gabby's grill accesory and afdvit to your Weber kettle. Believe me you have 2 grill in one for 1/2 what Sunterra ask for it. Chedk it on youtube....I own it and I love it. Asado de tira all day long che
awesome video
Santa Maria grills are high maintenance. It's a lot of work to fight off rust.
Is it realy? Thought about getting one with my trailer for bbq
@@mattl7424 You need to have a "covered" patio. Moreover, once you are done cooking, you will need to also "cover" it from the elements of rain, moisture, and direct sunlight to reduce oxidation.
That's the reason you typically find these grills "inside" a restaurant vs outside like a Weber Kettle.
Are they good quality grills as far as metal thickness and quality? It’s pretty expensive. Thanks.
GoodDay Sorry for the late response. They are built like a tank and will definitely last a lifetime. I’m still happy with the purchase. Thanks for checking out the video.
Was that Everglades fish & poultry seasoning?
It was Everglades “Cactus Dust.” Thanks for checking out the video!
You are a real BBQ man,the way the good lord intended us too cook our food,with natural wood from gods blessed planet earth.
Tim Nutt Amen 🙏!!!!!!!
Awesome cook on the grill
Amazing! I'm sold....
Great video, I have a grill question, what is the hight of the floor to the bottom of the fire box? Thanks
Manny Yabar 26”
@@DskiGrillz Thanks very much, I was trying to figure out the ergonomics... the box looks about 12-15 high... and you are about 6' tall? This figuring out is to know about when you have to work with the fire...
awesome grill, i am looking into getting one myself. it appears your grill is on your deck, i now the grill is super heavy...any issues with your deck holding that much weight ? great videos boss.
Jaime 1700 No issues with the weight though I do desire to get a true outdoor living space where I can put the Sunterra and my Ole Hickory smoker on the ground. Thanks for checking out the video.
I’m an Aussie just starting to watch these American style bbq videos.
First thing I notice is the ‘rubs’ ect you guys use.
Growing up we really just used salt. I really enjoy the meat flavour.
The best way to learn about other cultures and other things, regardless, is having an open mind and not afraid to try things. Personally I like my meat with salt and pepper. But I tried the other types of seasonings, and they can go good with other things..
Manny Yabar I bloody love the rub.
This is great discussion all. I can say that I agree with trying new things. It’s so important to be open to new seasoning as it applies to grill. By doing so you create new flavor profiles that can be endless. When you think about it, we are cooking the same things in most cases What makes it different is the spice we impart into the meats. I thank each of you for taking the time to watch my video! Have a great holiday weekend.
The best thing about American style BBQ is you can tailor it to your own preferred taste! Ultimately it is mostly about live fire, clean smoke, and making meat tender through proper rendering of fat. Outside of that, the sky is the limit. Some like savory, salty, or spicy dry-rubs, some like sticky sweet messy sauces. Its all about making it the way you personally enjoy it the most.
do they have other grill tops for hamburgers with my luck they would find the space between the rails.
donald duclos Hey Donald. They sell a griddle top that I purchased awhile back. It works great for burgers or sautéed peppers and onions 🧅
how is the cleaning on this grill
Very easy. I use a small shovel and pail to remove the ashes and for the grill grates, I clean with a wire brush at the end of the cook when it’s easier to remove any gunk while still hot. Hope this helps Oscar.
Love that grill! is that grate stainless steel? I have a similar grill and struggle with rust and pre cook conditioning... can't tell in yours...
Pablo Orezzoli Hi Pablo, the grill grate are cast iron and I also fought with rust when not in use. I tired spraying with cooking spray at the end of each cook and it seemed to help. Finally I dropped down the extra cash for stainless steel great and the rest is history. Thanks for checking out the video Sir!
hey dski can you tell me where sunterra outdoors grills are made?
San Antonio TX Plant was is where my grill was made. They also have facilities in Coahuila, Mexico. Hope this helps.
You deserve way more subs. Great cook 👍
Sideyard Barbecue Thank you! Have a great Thanksgiving!
Awesome job im looking to get me a Santa María grill👍🏻
Juan Estrada Hey Juan...It is an awesome grill. I really enjoy cooking on the open wood flame. Thanks for checking out the video!
Awesome santa maria grill!
ChiefGrammarPolice Thanks for checking out the video...The grill is a pleasure to grill on. Have a great weekend.
How many logs did you go thru? Was wind a factor?
I used about six log total. It was enough to power though this cook. The wind really wasn’t a factor with the deep fire box along with the fire break which truly helps with maintaining the heat. Thanks for the questions and for subscribing. I saw you on another channel going live on TH-cam. I forgot which one...You are doing some amazing cooks over there....cheers!
Dski Grillz thanks dude!! I’m looking at both the Argentine style and yours, was the main difference the side box that coals fall down and you push over vs having the logs directly under? I can only imagine the awesome flavor you got from that!
That’s exactly the only difference. I looked at both and chose the Santa Maria because I didn’t want to worry about managing the process of constantly moving the coals over throughout the cook. My particular grill is 48” which gives ample space if I wanted to stage additional logs in the corner of the fire box and add as needed. At least this was might thought..
Great job. The only thing I would say is when the fire gets to the point where its smoldering. It will sometimes send ash up into the meat. At least that's my experience at times. Other than that, great job.
Man that’s a beautiful grill what size grill is this?
Brandon McConnell Thanks Brandon. It;s the 48” split Santa Maria Grill. It’s 760sq inches of cooking surface. Check it out. www.sunterraoutdoor.com/santa-maria-grill/santa-maria-48-cart-3601-48dsplcrt-detail
Great cook D. What size is your grill?
Ray Martinez Hi Ray, it’s 48”. Two sections that are 20 x 19. Thanks for watching
Awesome. Thinking about getting a 72" for my open-air restaurant where I will primarily cook whole rotisserie chickens over coal. A Santa Maria would be a great addition for steaks and grilled oysters. Keep cooking Bro! Love the video.
I love that grill, have you tried mesquite wood?
andy wilkerson Not yet Andy. I have a local wood man who was out the last time I went over. I know mesquite wood is gonna be awesome on this grill. I will check back with him soon and pick some up. Thanks for watching.
I know it burns much hotter than many of the other woods. i just finished my stone fire pit outdoors, it's Sunterra style. Thanks!
andy wilkerson Shoot me a picture at dskigrillz@gmail.com. I would love to see your handy work Andy!
Looks amazing on the outside of the food! But what about the inside? Why did you cut the ribs and chicken so we could see the lovely inside? My only complaint
Sorry for not cutting into the ribs and chicken. I will make note for next time. Enjoy your weekend!
Impressive product looked Great 👍
Thanks John!
Nice pork chops correcting myself and nice ribs and it's ulcers look great
Fly fishing
The only problem with that grill is the grill itself. Basically you are eating fry meat on fat. This type of grill have been proven to be a faulty design. Change the v-shape to a round shape or mesh type grill. Most of the fat stays in the channel frying the meat. If you know how to grill with wood you don’t worry about flare ups. It’s all about knowing how to manage the coals. Nobody needs to have a grill that goes up 4ft in height. That’s no Argentinian grill.
I want one!
👍
Nice job bro....glad to see more people doing open pit style cooking. I just cannot support sunterra and pit boys for what they did in getting a Gabby's grill to try out and having it sent to Mexico to be copied.
Provo Pit Barbecue Thanks for checking out the video and for subscribing. I’m really enjoying the open pit cooking. I checked out your channel and will be subscribing soon. Take care!
Dski Grillz subscribing soon?
Why didn’t you just click subscribe when you were there?
I can almost smell your delicous chops,chicken,sausage and ribs crackling on the open pit hot fire and natural wood smoke penetrating the delicous meat.looks so good sir.
Open pit ,delicous food over natural wood coals,you can do anything on a Santa Maria.
We are looking to get one for retirement you are selling me on it can you cook hamburgers on it
Absolutely, That grill makes everything good! You would love the wood fire flavor it puts on burgers! I might do that video soon! Thanks for checking out the video!
What up BROTHA! Just saw your channel because I am interested in THIS VERY type of GRILL!! So, what do you think about your now? I also put out a lot of content, if you are ever interested checking them out! Watching your video now!!
strt logs sooner so ur not cookin with flames just hot wood, which is ideal, flame on right looks great
oh MG, you make me hungry like a bear...
Im jealous 😭
That parrilla is COOOOOOOLLDDDDDDDDDDD and dirty...and cooking with FLAMES...pffffff
Brine those chops and they will be perfect!
The music sucks....couldn´t stand it and didn´t see the whole video.....