1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First 3 Cooks On The New Santa Maria Grill (Heavy Q-View)

Discussion in 'Grilling Tips' started by tx smoker, Jun 11, 2019 at 2:24 PM.

  1. tx smoker

    tx smoker Smoking Fanatic

    I wasted no time at all getting this thing fired up and trying new approaches to cooking. The first was thick sliced center cut pork loin chops cooked over oak lump charcoal

    Firing up the grill
    03.jpg

    Chops on
    04.jpg

    After the flip
    05.jpg

    Chops all done
    06.jpg

    Dinner plated. Made some pork stuffing and an Italian veggie salad with homemade balsamic vinaigrette dressing
    07.jpg

    Money shot. The chop are perfect. Couldn't be happier this being my first time ever using the grill
    08.jpg

    Wasn't much left :-)
    10.jpg

    The next day was beef fajitas. I buy the skirt steak and cut it into meal sized portions, spice it with my own fajita seasoning, vac seal them and into the fridge for a few days for the flavor to get into the meat, then into the freezer. These were done over Mesquite wood.

    Fajita meat onto the grill
    11.jpg

    After the flip
    13.jpg

    Off the grill
    15.jpg

    Sliced and ready to serve. Once again, they came out perfect. I'm really liking this grill!!
    16.jpg

    First of several fajitas
    17.jpg

    Sunterra (where I got the grill) has developed an affiliation with a company that specializes in producing Piedmontese beef. This is a different breed of cattle than we are used to seeing here in the U.S. It originated in the northwest of Italy in the Piedmont region. There are some genetic differences that make this vastly superior to what we get here. I won't go into all of the chemistry but the meat is leaner, extremely tender, and has a flavor that is simply out of this world. I've never had beef that is as good as this stuff. They were offering a couple of specials so I took advantage and ordered a truck load of the stuff. The third dinner is Piedmontese NY strips done over Mesquite

    In the infamous words of Roger Mooking: "Time to light a fire!!"
    19.jpg

    Did some corn on the cob brushed with EVOO and sprinkled with a little salt, pepper, and garlic. Roll them up in aluminum foil
    20.jpg

    Corn onto the grill. Special note here: The grill is designed and built with the cooking grate tilted down in the front. This is so the the grease will run into the drip tray that hangs inside of the front of the grate. I had to lay the corn at an angle so it wouldn't roll off
    24.jpg
    Steaks getting ready to go. Just a simple sprinkle of salt and pepper...that's it
    22.jpg
    Made a nice salad once again with the homemade balsamic vinaigrette dressing. That stuff is REALLY good so used it again
    23.jpg
    Steaks on the grill
    25.jpg
    Steaks all done
    26.jpg
    Dinner plated
    27.jpg
    Money shot!!
    28.jpg

    So far I'm batting a thousand. Three perfect cooks in a row on a brand new grill. Even the wife is in awe. She's used to the learning curve that one typically has to go through with a new cooker. This beef was so good I placed a second order the day after we had this meal. I'm planning to keep a stash on hand. Since I started dry aging beef several months ago the thought of just going into s store, buying steaks, and tossing them on the grill had no appeal at all. This stuff has changed my mind!!

    Well, that's all for now but I have also done a rotisserie eye round roast that I'll post later. It also came out incredibly well but I've eaten up enough bandwidth posting this :-)

    Off to my little pub in Lago,
    Robert
     

    Attached Files:

    • 12.jpg
      12.jpg
      File size:
      198.5 KB
      Views:
      1
    90beater, gmc2003, hardcookin and 3 others like this.
  2. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    That all looks great! Points for sure. Been looking into them myself but I still haven't convinced the wife I need a propane griddle so baby steps lol. If you don't mind me asking how do you make your homemade balsamic dressing?
     
  3. 5GRILLZNTN

    5GRILLZNTN Smoking Fanatic SMF Premier Member

    It looks like that grill is working like it should. great looking food!
     
  4. xray

    xray Master of the Pit

    Looks like you're a quick learner, everything looks delicious!
     
  5. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    Congrats on the new toy!
    Everything looks good, I'd eat it for sure.
    Nice cooks!
     
  6. All of it looks FANTASTIC!!! Very nice job and congrats on the new cooker (looks like it works great)!
     
  7. hardcookin

    hardcookin Master of the Pit OTBS Member

    Some great meals there!!
    Thanks for sharing.
     
  8. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Appears to me that your a very quick learner. Nice looking cooks.

    Point for sure
    Chris
     
  9.  
  10. SmokinVOLfan... my name is Gary Parrott. I am the operations manager for Sunterra Outdoor, and live Knoxville. Really enjoying the cooks by tx smoker on our grills. For sure he is doing a great job. If you are ever curious and want to see a Santa Maria let me know.
     
    90beater and SmokinVOLfan like this.
  11. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Sounds great! Do you guys have a shop around here? If I didn't have to pay crazy freight shipping that might help the cause! Really enjoying the cooks I'm seeing from the santa maria's as well
     
  12. tx smoker

    tx smoker Smoking Fanatic

    "That all looks great! Points for sure. Been looking into them myself but I still haven't convinced the wife I need a propane griddle so baby steps lol. If you don't mind me asking how do you make your homemade balsamic dressing?"

    Thank you for the kind words re: the entire thread.

    Dressing is actually very easy to make but I don't have a "recipe" per se, just a list of ingredients. I pretty much shoot from the hip. Here is what I use:
    -Organic EVOO
    -Balsamic vinegar
    -Oregano
    -Basil
    -Garlic
    -Small pinch of Himalayan pink sea salt

    That's it. Sorry it wasn't much help though :-) The first time i noted using itin this post was actually the first time I'd ever done it and didn't measure stuff or write it down.

    OOPS!!
    Robert
     
    SmokinVOLfan likes this.
  13. tx smoker

    tx smoker Smoking Fanatic

    "SmokinVOLfan... my name is Gary Parrott."

    Gary!! Glad you decided to drop and join us. This is really a great family of folks here. Without doubt, the best forum on the 'Net.

    Robert
     
  14. tx smoker

    tx smoker Smoking Fanatic

    "That all looks great! Points for sure. Been looking into them myself but I still haven't convinced the wife I need a propane griddle so baby steps lol."

    If you need a great way to convince her that you need one, bring her along and drop by the house one day after work. You're more than welcome to do a trial run on mine to show her how great this unit is and how it would enhance her life :-)

    Rolling out the welcome mat,
    Robert
     
  15. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Sounds great thank you! I make something very similar as a dressing for tomato/cucumber/feta salad. Never though to put it on an actual salad.
     
  16. 90beater

    90beater Smoke Blower

    It's all good looking food so far. Enjoy that grill.