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Dominic Ballesteros and Michael Weaver joined the group Recipes 1 month ago
Dominic Ballesteros and Gary Parrott joined the group Wood-Fire Grill 1 month ago
Dominic Ballesteros and Gary Parrott joined the group BBQ Smokers 1 month ago
Dominic Ballesteros and 2 others have joined the group Santa Maria Grill 1 month ago
Dominic Ballesteros and Gary Parrott joined the group Argentine Grill 1 month ago
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Michael Weaver added a photo to Stream Photos album in Recipes group 2 months ago

Smoky Paprika-Grilled Butterflied Chicken

Ingredients

- 1 Pasturebird chicken (approximately 2.5 lbs)
- 1 teaspoon salt, to taste
- 1 teaspoon...
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Smoky Paprika-Grilled Butterflied Chicken<br /><br />Ingredients<br /><br /> - 1 Pasturebird chicken (approximately 2.5 lbs)<br /> - 1 teaspoon salt, to taste<br /> - 1 teaspoon ground pepper, to taste<br /> - 2 tablespoons smoked paprika<br /> - 5 garlic cloves, coarsely chopped<br /> - ¼ cup olive oil<br /> - ¼ cup sherry vinegar<br /> - 2-3 green onion stems, chopped<br /><br />Preparation<br /><br />1. Thaw your frozen chicken by placing it in a large bowl. Fill the bowl with cool water (not hot water, that’ll just awkwardly cook the outside half-inch of your chicken), and let it thaw for a few hours.<br /><br />2. While it’s thawing, you can make the marinade. Combine the olive oil, sherry vinegar, chopped garlic and green onion, paprika, salt, and pepper into a large resealable plastic bag (or a baking dish).<br /><br />3. Once chicken is thawed, add it to the marinade. Seal the bag or cover the dish, and refrigerate overnight (or at least three hours. The longer the better).<br /><br />4. When your chicken is thoroughly marinated, preheat your grill to medium.<br /><br />5. While it’s preheating, remove the chicken from marinade and discard the marinade.<br /><br />6. Place chicken on the grill. This is where the fact that it’s butterflied,  comes in handy. The breasts take longer to cook, and having the chicken lie flat puts the breasts closer to direct heat. Put the hood down and grill for 15 minutes.<br /><br />7. After 15 minutes, flip the chicken and grill on the other side for about 20-25 minutes. What you’re looking for is for an instant-read thermometer inserted into the thickest part of the breast, close to the bone, reads about 160 degrees. This can take as long as 50 minutes, but check!<br /><br />At that point, remove chicken from grill and let it rest 10 minutes under a tent foil (You ultimately want a chicken that reaches 165 degrees of internal temperature.) Pair with your favorite white wine or rose, and dig the heck in.
Michael Weaver shared a photo. 2 months ago

Denver Steak with Grilled Tomatoes

Ingredients

- 2 Denver steaks
- 2 tsp orange zest
- ¼ cup orange juice
- 3 tbsp dijon mustard
- 3 tbsp balsamic...
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Denver Steak with Grilled TomatoesIngredients- 2 Denver steaks- 2 tsp orange zest- ¼ cup orange juice- 3 tbsp dijon mustard- 3 tbsp balsamic vinegar- 2 cloves garlic, minced- 2 tsp salt and pepper- 1 tsp fresh thyme, minced leaves and stemTomato Salad- 2-3 heirloom tomatoes, cut into 1/2 inches thick slices- 1 cup spring mix or micro-greensPreparation Combine orange zest, orange juice, dijon mustard, balsamic vinegar, garlic, and thyme in a medium bowl or large freezer bag. Reserve 3 tbsp of the orange marinade for the salad.Add Denver steaks to orange marinade and allow steaks to marinate for at least 2 hours in the fridge (preferably overnight).Remove steaks from the fridge 30-45 minutes before grilling. Remove steaks from marinade and discard remaining mixture. Season the steaks and tomato slices with salt and pepper.Heat your Sunterra Outdoor grill to 400 F. Grill tomatoes until each side has charred grill marks, about 4-6 minutes. For the steaks, grill each side at least 4 minutes for medium-rare or until the internal temperature measures 130 F. Remove from heat and allow to cool for 5-10 minutes. Slice against the grain for maximum tenderness.Toss salad mix with reserved marinade. Add grilled tomato slices and enjoy alongside the tangy grilled Denver steak.
Michael Weaver shared a photo. 2 months ago

Bourbon Ghost Pepper Burger for 10

Ingredients

*Bourbon Mayonnaise*
- 1 1/2 cups Bourbon
- 4 cups Hellmann's® Mayonnaise
- 1 Tablespoon Black...
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Bourbon Ghost Pepper Burger for 10Ingredients*Bourbon Mayonnaise* - 1 1/2 cups Bourbon	 - 4 cups Hellmann's® Mayonnaise - 1 Tablespoon Black pepper, ground - 1 Tablespoon Slap Rub - 1 Tablespoon Soy SauseSimmer 1.5 cups bourbon until reduced by half. Combine Hellmann's® Real Mayonnaise, reduced bourbon and pepper; wish to incorporate. Reserve refrigerated.*TNT Mushroom-Bourbon Sauce* - 1 Onion, large dice - 1/2 Cup of Minced Garlic - 2 large minced ghost peppers - 1/2 lb diced Uncured Turkey Bacon - 1 Tablespoon Ghee Butter	 - 1/4 cups Bourbon - 1 1/2 cups Heavy cream - 2 Tablespoon minced fresh Rosemary - Salt and Pepper, to taste - 1 lb sliced MushroomsRender uncured Turkey bacon, set aside. In excess turkey bacon grease and butter, sauté onions and mushrooms until slightly softened. Add garlic and deglaze with bourbon. Add cream and rosemary and simmer until reduced and slightly thickened, about 5 minutes. Season to taste with salt and pepper. Hold hot for service. Add sliced jalapenos to taste. *Prepare Burgers* - 3.75 lbs Beef, ground, 90/10, formed into 6 oz. patties	 - 1 qt Bourbon Mayonnaise, prepared	 - 15 oz Mushroom-Bourbon Sauce, prepared	 - 10 Buttered Onion or Sour Dough Buns, toasted - 10 Slices of Smoked cheddar or Pepper Jack cheese (if desired)Set the grill to high and heat until the temperature is between 400 - 450 degrees. Place the burgers on the heated grill and cook for 3-4 minutes, then gently flip the steaks and cook for an additional 4-5 minutes, or until the burgers are heated to the desired internal temperature: - 3-5 minutes for medium-rare (145 degrees F)- 5 to 7 minutes for medium (160 degrees F)- 8 to 10 minutes for well (170 degrees F) - If you are like me and like them rare... well - you know what to do :-)Cook the burgers to desired doneness, top with cheese until melted. To assemble, spread 1 Tbsp Bourbon Mayo on each side of the bun, then top with Bourbon-Mushroom Sauce add favorite condiments, lettuce, pickle, etc and enjoy.
Michael Weaver added a photo to Stream Photos album in Recipes group 2 months ago

Garlic Butter Steak
Prep Time: 5 mins - Cook Time: 10 mins - Total Time: 15 mins

Ingredients
- 3/4 cup ghee butter
- 1 teaspoon minced garlic
- 1/4...
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Garlic Butter SteakPrep Time: 5 mins - Cook Time: 10 mins - Total Time: 15 minsIngredients- 3/4 cup ghee butter - 1 teaspoon minced garlic- 1/4 teaspoon salt- 1/2 teaspoon ground black peppercorn- 2 tablespoons cilantro - 4 tenderloin steaks* 1.5-2 poundsInstructionsIn a small bowl, combine the ghee butter, garlic, salt pepper and cilantro, mixing well. Set aside.Season both sides of the steak with salt and pepper or of you like a little spice, Slap rub.Set the grill to high and heat until the temperature is at least 400 degrees. Place the steaks on the heated grill and cook for 3-4 minutes, then gently flip the steaks and cook for an additional 4-5 minutes, or until the steaks are heated to the desired internal temperature: - 3-5 minutes for medium-rare (145 degrees F)- 5 to 7 minutes for medium (160 degrees F)- 8 to 10 minutes for well (170 degrees F)- If you are like me and like them rare... well - you know what to do :-)The exact grilling time on your Sunterra Outdoor Grill will depend on how thick your steaks are so watch closely and measure temperature with an internal thermometer inserted into the side of the steak.Remove the steaks from the grill and allow them to rest for 3 minutes before carving to seal in the juices.Using a pastry brush, brush the tops of the steaks with the garlic butter. Flip the steaks and brush the other side and then you are ready to serve.This steak recipe is delicious sliced and served on top of a lettuce salad with your favorite veggies.
Michael Weaver created a new group 2 months ago

Recipes

This group is dedicated to the best grilling recipes and cooking tips. From quick and easy BBQ marinades to new and exciting pitmaster recipes, here...

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Gary Parrott created a new group 2 months ago

Wood-Fire Grill

Join this group to talk with other Sunterra product owners to discuss wood-fire grill ideas, recipes and accessories. 
Gary Parrott created a new group 2 months ago

BBQ Smokers

Join this group to talk with other Sunterra product owners about smoker set up ideas and recipes.
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