I was almost crying at how long the wagyu was on the grill but I was almost drooling at the seafood and veggies. Can't wait for my ordered Santa Maria style to arrive.
Sorry Sir, I thought you were meant to wait till the fire died down, and then you cook with ember. Ouch, that steak went to hell and back. Way too hot for those delicate seafood. Damn!!! (Sorry if I sound rude, just painful to watch when you over cook). Awesome Grill though. I want one of those.
Wait, you said skin side down first but put them all skin side up? On the Santa Maria if you give it a low and slow you get much more wood fire smoke flavor. Give that a shot
That's one big hella grill. Lil scary on the wooden deck. I would outfit that area of the deck with some sort of decorative fire resistant materials. Food looks good though
Hey man great Grill, but the steak and the lobstertails are way overcooked. Sear the steak on both sides an than let it rest in indirect heat - use a probe and remove it at 52°C or 125,6°F - give it 5 more minutes to rest and than enjoy
Word of advice though is to please drop that "BBQ Pit Boys" thumbs up junk. Those guys are clowns, run a horrible business, and I already have confirmation from Sunterra that they will build my grill without that silly logo they slap on. You are so far beyond that my friend, please do you and you only man! Everyone here has hit on all of your mistakes pretty well, so no need to relist those. A few things I didn't see in the comments about the cook was you grinding your salt and pepper and using olive oil. First off, never use olive oil if you are cooking at high temps, like searing steak. The smoke point is very low on olive oil, so use something like avocado oil instead. First off you want to season with salt a good hour or more before you cook red meat. Then, don't grind your sea salt. You want the larger granules for the salt. Then, depending on if you want the nice bite pepper gives you, you would want to season with pepper near the end of the cook or right when you pull it off and are about to let it rest before you add the pepper. If you grind that pepper, then cook over high heat or flames, you will char the pepper and it'll lose it's bite. Drop the silly BBQ Pit Idiots thumbs up, that their thing and it's stupid. Watch some more cooking channels and get your technique down before posting videos. The grill is amazing (I laughed for several minutes at the amount of coals and wood you used to start the cook) and we all know you're excited to share the thing...but maybe, just maybe, learn to BBQ better and good cooking technique before posting on RUclips? Good luck fella.
I shared the reason with another viewer in the past. I love my wife dearly and she wont touch a steak unless its at least medium well. It used to be well done only. I’m working her slowly to medium...wish me luck. Thanks for checking out the video.
Did you use the trout just to oil down the grill? Steelhead is nasty! The steak is a bit too done for my taste. To each, his own. The lobster tails look good. Thanks for the vid. I'm planning to build myself a Santa Maria soon.
Get that giant bag of onions from Costco. Chop one up each time you cook and drop it in the fire. Ads some great aroma and a bit of flavor. Also save all your bell pepper or chili pepper trimmings and throw that in your fire too.
Dski Love your videos! I need you help brother, I am looking at the Sunterra line and I am torn between the Santa Maria and the Argentine 48" Rear Brasero. If you could do it again would you buy Santa Maria or the Argentine Rear Brasero. I guess I wonder if the rear brasero would make that much of a difference. Your thoughts please. Thanks in advance
Hi Don. Thanks for the question. I feel if I had it to do all over again I would a I’ll choose the Santa Maria over the Brasero. My reason behind this decision is simple convenience. I believe laboring over the log management of the Brasero, waiting for the coals to fall until you have enough to start cooking is some what cumbersome to me. With the Santa Maria, I light my wood and once lite, I have a bed of hot coals at one time and all I have to do is add additional logs to the fire as needed while still maintaining the temperature by raising and lower the grill grates. I hope this makes since and I wouldn’t want to sway your decision. This is just my thoughts between the two. I’m sure there’s definitely others who would think differently. At the end of the day, wood fire cooking is amazing and I love the grill I purchased from Sunterra. Please let me know what you decide and thanks for checking out the video Don.
First: I gotta love a guy wearing a shirt from my alma mater. Secondly, I wish I could get away with half a dozen grills/smokers. Lastly, he shows you very basic things a person can do on the grill.
NIce Cook on the Surf & Turf however, this has nothing to do with it. Looking for the Damper 'Rapid Fire' assist, for the Weber. Any links on where you found yours?
Are you looking for the Weber summit charcoal grill? Or are you asking about a replacement damper for the grill? If you are looking for the grill, I bought mine off Amazon about 3 years ago. Let me know what your looking for. Thanks for checking out the video.
@@1230mkelly You never cut and split like that. Its not a good look and shell fragments can go into the meat. Instead use a scissor and cut from inside and pull the meat almost all the way out.
Less on the recipe and more on the grill - what is your take on the Santa Maria grill on seafood vs red meat? Also is this the only beast you own? Can you compare it to another machine/grill?
It stands alone in my collection of grill due to it’s unique style of cooking. I have about 8 grills but only two are specific to wood fire cooking. The Santa Maria is a joy to cook on and it produces great results no matter the meat you are cooking. I love it for chicken, fish, and beef. I even use it for Habachi cooking! The versatility is endless and the wood flavor unforgettable.
I was almost crying at how long the wagyu was on the grill but I was almost drooling at the seafood and veggies. Can't wait for my ordered Santa Maria style to arrive.
Looks so good
Meal looks great I prefer my steak a little pink in center but this meal still looks great
Sorry Sir, I thought you were meant to wait till the fire died down, and then you cook with ember. Ouch, that steak went to hell and back. Way too hot for those delicate seafood. Damn!!! (Sorry if I sound rude, just painful to watch when you over cook). Awesome Grill though. I want one of those.
Wait, you said skin side down first but put them all skin side up? On the Santa Maria if you give it a low and slow you get much more wood fire smoke flavor. Give that a shot
Fantastic Surf N Turf Meal. I really like your vegetables. That there is one tasty Meal.
Thanks John! Have a good week my friend.
That's one big hella grill. Lil scary on the wooden deck. I would outfit that area of the deck with some sort of decorative fire resistant materials. Food looks good though
santa maria style is so awesome. thanks for the video
Awesome cook.....mouth watering.....
Nicely done! Thanks for the video!! Gonna place my order for a Santa maria today!!
Awesome cook, looks like way too much fun and the food looks great.
Thanks!
Love it
That looks amazing, ty 4 sharing, I'm making this next weekend
Hey man great Grill, but the steak and the lobstertails are way overcooked. Sear the steak on both sides an than let it rest in indirect heat - use a probe and remove it at 52°C or 125,6°F - give it 5 more minutes to rest and than enjoy
Love your passion for food! You seem like such a cool guy to come over and have a few beers while making some magic over the fire!! Cheers!
Thank you! I love making magic along with having a few beers in the process! Thanks for checking out the video!
Spectacular Cook!! Probably your Best Cook Video! Enjoyed it! I bet you had some happy folks at your house that evening
Thanks
oh yeah! nice job, very inspirational, thank you.
You have the most fun cooking equipment
That’s an awesome Grill! Love it!
Thanks Tom!
Thanks Dski 🔥😃 Great Meal...
Skin side down first? You put them all skin side up as you said it lmao
Looks good though man
Love it!
Good job!
GREAT VIDEO! THUMBS-UP
Thanks!!
I got the hooray Santa Maria grill. Looking forward to this
That is so awesome!!! Congrats!
Another Great Video Brother
Thanks!
Awesome cook [as always], Bruh!
This is what's up brother. Please do more on the Santa Maria
Word of advice though is to please drop that "BBQ Pit Boys" thumbs up junk. Those guys are clowns, run a horrible business, and I already have confirmation from Sunterra that they will build my grill without that silly logo they slap on. You are so far beyond that my friend, please do you and you only man! Everyone here has hit on all of your mistakes pretty well, so no need to relist those.
A few things I didn't see in the comments about the cook was you grinding your salt and pepper and using olive oil. First off, never use olive oil if you are cooking at high temps, like searing steak. The smoke point is very low on olive oil, so use something like avocado oil instead. First off you want to season with salt a good hour or more before you cook red meat. Then, don't grind your sea salt. You want the larger granules for the salt. Then, depending on if you want the nice bite pepper gives you, you would want to season with pepper near the end of the cook or right when you pull it off and are about to let it rest before you add the pepper. If you grind that pepper, then cook over high heat or flames, you will char the pepper and it'll lose it's bite.
Drop the silly BBQ Pit Idiots thumbs up, that their thing and it's stupid. Watch some more cooking channels and get your technique down before posting videos. The grill is amazing (I laughed for several minutes at the amount of coals and wood you used to start the cook) and we all know you're excited to share the thing...but maybe, just maybe, learn to BBQ better and good cooking technique before posting on RUclips?
Good luck fella.
Love your equipment and enthusiasm, but why do you cook your steaks into oblivion? That looked medium well at best:(
I shared the reason with another viewer in the past. I love my wife dearly and she wont touch a steak unless its at least medium well. It used to be well done only. I’m working her slowly to medium...wish me luck. Thanks for checking out the video.
Dski whats happening brother watch you and A.B all the time as inspiration. I'll be joining you both soon be on the look out.
I’ll be on the lookout. Thanks for the support!
Love the grill but always way over cooking the steak...
Can’t get my wife to eat anything but medium well. It used to be well done...We’ll get there, baby steps. Thanks for checking out the video.
I get it! Love the sunterra grill...
Mate love your videos, can’t believe how many different types of cooking systems you have, but you can’t turn soft fish with tongs…….
Did you use the trout just to oil down the grill? Steelhead is nasty! The steak is a bit too done for my taste. To each, his own. The lobster tails look good. Thanks for the vid. I'm planning to build myself a Santa Maria soon.
Лайк 👍👌👌👌👌👌👌👌
New drinking game when he says infused we drink
Get that giant bag of onions from Costco. Chop one up each time you cook and drop it in the fire. Ads some great aroma and a bit of flavor. Also save all your bell pepper or chili pepper trimmings and throw that in your fire too.
Thanks for the tip Mike!
Skin side down first?
Dski Love your videos! I need you help brother, I am looking at the Sunterra line and I am torn between the Santa Maria and the Argentine 48" Rear Brasero. If you could do it again would you buy Santa Maria or the Argentine Rear Brasero. I guess I wonder if the rear brasero would make that much of a difference. Your thoughts please. Thanks in advance
Hi Don. Thanks for the question. I feel if I had it to do all over again I would a I’ll choose the Santa Maria over the Brasero. My reason behind this decision is simple convenience. I believe laboring over the log management of the Brasero, waiting for the coals to fall until you have enough to start cooking is some what cumbersome to me. With the Santa Maria, I light my wood and once lite, I have a bed of hot coals at one time and all I have to do is add additional logs to the fire as needed while still maintaining the temperature by raising and lower the grill grates. I hope this makes since and I wouldn’t want to sway your decision. This is just my thoughts between the two. I’m sure there’s definitely others who would think differently. At the end of the day, wood fire cooking is amazing and I love the grill I purchased from Sunterra. Please let me know what you decide and thanks for checking out the video Don.
Are you in Corpus Christi? Noticed. Your shirt.
Dallas
LET'S👍GET👍COOKING👍
First: I gotta love a guy wearing a shirt from my alma mater. Secondly, I wish I could get away with half a dozen grills/smokers. Lastly, he shows you very basic things a person can do on the grill.
Over cooked the Wagyu.........BBQ sin.
That looks amazing! What brand is the Santa Maria?
www.sunterraoutdoor.com/santa-maria-grills
NIce Cook on the Surf & Turf however, this has nothing to do with it. Looking for the Damper 'Rapid Fire' assist, for the Weber. Any links on where you found yours?
Are you looking for the Weber summit charcoal grill? Or are you asking about a replacement damper for the grill? If you are looking for the grill, I bought mine off Amazon about 3 years ago. Let me know what your looking for. Thanks for checking out the video.
@@DskiGrillz I was looking for the aftermarket damper you have on your Weber.
@@MYBROTHERMYSISTER Hi Ross, The damper I have on the Weber summit came as part of the grill.
You prepped those tails all wrong my man!
What's the "right way" then?
@@1230mkelly You never cut and split like that. Its not a good look and shell fragments can go into the meat. Instead use a scissor and cut from inside and pull the meat almost all the way out.
Less on the recipe and more on the grill - what is your take on the Santa Maria grill on seafood vs red meat? Also is this the only beast you own? Can you compare it to another machine/grill?
It stands alone in my collection of grill due to it’s unique style of cooking. I have about 8 grills but only two are specific to wood fire cooking. The Santa Maria is a joy to cook on and it produces great results no matter the meat you are cooking. I love it for chicken, fish, and beef. I even use it for Habachi cooking! The versatility is endless and the wood flavor unforgettable.
Which Model is that Santa Maria Grill?
www.sunterraoutdoor.com/our-store/santa-maria-48-cart-3601-48dsplcrt
Great food you made there......but man you realy ruined that Wagyu steak.