Ballistic BBQ Argentine Style
Greg Mrvich
Meet Greg Mrvich, our newest brand ambassador for Sunterra Outdoor and our Sunterra Pro line of grilling adventures! Greg is easily regarded as one of America’s top barbecue aficionados—and for good reason.
For starters, he is the founder and host of YouTube channel Ballistic BBQ, which has garnered over 330,000 subscribers and millions of views. He’s also gained serious publishing notoriety with his books Sous Vide BBQ: Delicious Recipes and Precision Techniques that Guarantee Smoky, Fall-Off-the-Bone BBQ Every Time and American Barbecue Sauces: Marinades, Rubs and More from the South and Beyond.
Greg’s culinary skill and creativity have enabled him to forge partnerships with some of the BBQ industry’s most respected brands. He’s also earned many prestigious designations, including Country Music Television Awards’ 2017 official grill master. His success is aided by the fact he has a natural ability to attract, and connect with, like-minded enthusiasts.
Greg resides in San Diego, CA. Usually, you’ll find on his backyard deck grilling with his wife and son. When he’s not grilling, he enjoys hitting the water or trail to pursue his fishing, 4x4 and backpacking passions.
Is This The Best Steak In The World? | Secret Revealed!
Argentina-raised cattle are said to have a superior flavor. I put this to the test with a cut called Bife De Chorizo on my https://sunterra.pro Argentine Grill. The Argentine beef I used was from https://gastro-markets.com/collection.... Along with this Argentinian beef, we're using the Sunterra outdoor Pro Series Argentinian Grill to cook up some chorizo sausage, tomatoes a la parrilla, and provoleta. Do you think it's better than American beef?
The Steakhouse Burrito On The Santa Maria Grill! | Ballistic BBQ
Grilled ribeye steak grilled over tanoak on the https://sunterra.pro and seasoned with Black Garlic All Purpose Rub by https://www.fireandwatercooking.com/f.... I grilled the seasoned steak over tanoak wood, along with peppers, potatoes and onion, then finished it off with a red wine and beef broth reduction. This burrito was incredible! In this video, we'll show you how to make this delicious and hearty meal at Ballistic BBQ. This recipe is perfect for any night, and it's perfect for pairs! After watching this video, you'll know how to make a delicious Steakhouse Burrito that will satisfy your cravings!
Beef vs Bison Ribs On The Santa Maria Grill! | Sunterra Pro Series
In this video, we're cooking up some beef vs bison ribs on the https://sunterra.pro/ Santa Maria Grill! Let's see who comes out on top! These amazing ribs came from https://tangendraw.com/ in Montana.
Easy Grilled Beef Kabob Recipe! | Ballistic BBQ | Sunterra Pro Series
I grilled up a huge meal of beef kabobs and veggies for literal pennies on the dollar! Beef kabobs and grilled veggies on the Sunterra Pro Argentine Grill! http://sunterra.pro Send your requests here: ballisticrequests@co x.net Check out ZipQuick https://www.kickstarter.com/projects/...
The Best Grilled Mahi Mahi Taco Recipe! | Backyard Life | Ballistic BBQ
Check out Exmark Backyard Life: https://backyard.exmark.com/category/... for recipes and much more! In this video, I grilled up some fresh Mahi Mahi and made some Baja style fish tacos along with an avocado salsa and spice crema (recipes below) https://sunterra.pro
Avocado Salsa Ingredients
1 ripe avocado halved, pitted, and flesh scooped out
1 fresh jalapeno stemmed and cut into quarters
1 cup of water
1 tablespoon white vinegar Salt and pepper to taste
2 tablespoons fresh cilantro, minced
2 tablespoons onions, diced
1 teaspoon fresh lime juice
Instructions Blend all of the above ingredients on high speed until very smooth. Add salt to taste, if desired. Keep in an airtight container in the fridge, at least a week. To make spicy crema sauce, simply add 1 1/2 teaspoons of chipotle sauce to 4 ounces of Mexican crema.
Avocado Salsa Ingredients
1 ripe avocado halved, pitted, and flesh scooped out
1 fresh jalapeno stemmed and cut into quarters
1 cup of water
1 tablespoon white vinegar Salt and pepper to taste
2 tablespoons fresh cilantro, minced
2 tablespoons onions, diced
1 teaspoon fresh lime juice
Instructions Blend all of the above ingredients on high speed until very smooth. Add salt to taste, if desired. Keep in an airtight container in the fridge, at least a week. To make spicy crema sauce, simply add 1 1/2 teaspoons of chipotle sauce to 4 ounces of Mexican crema.
The Best Way To Cook Perfect Salmon Every Time! | Ballistic BBQ | Sunterra
This is the best salmon recipe you'll ever find! Cooking salmon on a cedar plank gives you a mild, sweet smoky flavor and moist tender fish. Perfect! I cooked these filets of salmon on my http://sunterra.pro/ Santa Maria grill using the versa lid https://sunterra.pro/our-store/versa-lid to trap the smoke and heat, turning the grill-top into a convection smoker. Perfect salmon!
BBQ Beef Rib Recipe on the Santa Maria Grill! | Sunterra | Ballistic BBQ
An all new way for making BBQ Beef Ribs! I did these on my https://sunterra.pro/ Santa Maria Grill, using their Versa-Lid. I got the same results on my grill as I would have on my offset smoker! Amazing cook!
For Brandy and Fig Glaze Reduce:
1/4 cup ketchup
1/4 cup au jus
2 tsp English mustard
2 tsp apple cider vinegar
1 tsp whole mustard seeds
1 tsp (or less) dried red pepper flakes
14 oz fig preseres
1.5 cups brandy
For Brandy and Fig Glaze Reduce:
1/4 cup ketchup
1/4 cup au jus
2 tsp English mustard
2 tsp apple cider vinegar
1 tsp whole mustard seeds
1 tsp (or less) dried red pepper flakes
14 oz fig preseres
1.5 cups brandy
World's Largest Porterhouse Steak! | Charles Mulligan's Steakhouse | Ballistic BBQ
Inspired by "The Enforcer" steak from Charles Mulligan's Steakhouse, I cooked up a GIANT 8.5 pound porterhouse steak on my https://sunterra.pro/ Ironworks Santa Maria Grill to beefy perfection! If you want to check out Grand Western Steak and get a 15% discount, check out this link and code: https://grandwesternsteaks.com/?utm_s... Discount Code BBBQ15. Charles Mulligan's Steakhouse: https://www.youtube.com/watch?v=wjGG-...
Kansas City Strip Steak! On The Sunterra Santa Maria Grill | Ballistic BBQ
The Perfect Steak! In this video, I'm going to show you how I cooked this Kansas City Stip Steak to perfection! A Kansas City Stip Steak is basically a bone-in New York Strip. I cooked this on my https://sunterra.pro Ironworks Santa Maria Grill, over red oak. I enhanced this steak with a very easy board sauce, (recipe below).
Sunterra Pro Series: https://sunterra.pro
Sunterra Outdoor: https://www.sunterraoutdoor.com
Porter Road: https://porterroad.com/
Send your requests here: ballisticrequests@cox.net
Board Sauce Ingredients: ◦ 2 garlic cloves ◦ kosher salt ◦ ¾ to 1 cup Italian flat-leaf parsley ◦ 1 shallot (chopped) ◦ 1 tsp. smoked paprika ◦ ½ tsp. crushed red pepper flakes ◦ ½ tsp. ground cumin ◦ 1 tbsp. red wine vinegar ◦ 1 1/2 tbsp. red wine reduction ◦ 1 tbsp. e.v. olive oil ◦ 1 tsp. fresh squeezed lime juice (approximately) ◦ 5-6 green olives (pitted) ◦ 6 pads of unsalted butter.
While waiting for the grill to come up to temperature, mince the 2 cloves of garlic on a wooden cutting board. After the garlic is minced, sprinkle a little kosher salt, then smash and rub the garlic/salt mixture into the board with the side of your knife. Mince a bunch (3/4 cup to 1 cup) of Italian flat-leaf parsley on top of the garlic. Add one chopped shallot on top of the parsley plus 5-6 green olives and mince. Make sure that the parsley, garlic and shallot are well mixed with the side of your knife. Add 1 teaspoon smoked paprika, ½ teaspoon crushed red pepper flakes and ½ teaspoon ground cumin to the herbs and continue mixing with your knife. Add 1 tablespoon of red wine vinegar, 1 1/2 tablespoon red wine reduction, 1 tablespoon olive oil and about 1 teaspoon fresh squeezed lime and mix. Evenly spread the mixture on the surface of your cutting board, and add 6 pads of unsalted butter, for which to lay the cooked steak. on.
Sunterra Pro Series: https://sunterra.pro
Sunterra Outdoor: https://www.sunterraoutdoor.com
Porter Road: https://porterroad.com/
Send your requests here: ballisticrequests@cox.net
Board Sauce Ingredients: ◦ 2 garlic cloves ◦ kosher salt ◦ ¾ to 1 cup Italian flat-leaf parsley ◦ 1 shallot (chopped) ◦ 1 tsp. smoked paprika ◦ ½ tsp. crushed red pepper flakes ◦ ½ tsp. ground cumin ◦ 1 tbsp. red wine vinegar ◦ 1 1/2 tbsp. red wine reduction ◦ 1 tbsp. e.v. olive oil ◦ 1 tsp. fresh squeezed lime juice (approximately) ◦ 5-6 green olives (pitted) ◦ 6 pads of unsalted butter.
While waiting for the grill to come up to temperature, mince the 2 cloves of garlic on a wooden cutting board. After the garlic is minced, sprinkle a little kosher salt, then smash and rub the garlic/salt mixture into the board with the side of your knife. Mince a bunch (3/4 cup to 1 cup) of Italian flat-leaf parsley on top of the garlic. Add one chopped shallot on top of the parsley plus 5-6 green olives and mince. Make sure that the parsley, garlic and shallot are well mixed with the side of your knife. Add 1 teaspoon smoked paprika, ½ teaspoon crushed red pepper flakes and ½ teaspoon ground cumin to the herbs and continue mixing with your knife. Add 1 tablespoon of red wine vinegar, 1 1/2 tablespoon red wine reduction, 1 tablespoon olive oil and about 1 teaspoon fresh squeezed lime and mix. Evenly spread the mixture on the surface of your cutting board, and add 6 pads of unsalted butter, for which to lay the cooked steak. on.
Better Than Ribeye For A Fraction Of The Cost? | Sirloin Cap | Picanha | Coulotte Steak
You can buy a Sirloin Cap Roast, aka Picanha or Coulette Steak for a fraction of what a ribeye costs. And it is amazing! I cooked up this tender, beefy cut of beef on my https://sunterra.pro/ Iron Works Santa Maria Grill over red oak using traditional techniques of old-school Santa Maria BBQ! And if you're on a budge, but like a really good steak, then sirloin cap ( picanha, coulotte) is for you! In fact, even if you're not on a budget!
Amazing Bacon Cheeseburger Recipe On The Santa Maria Grill! | Ballistic Burgers
This Amazing Bacon Cheeseburger was inspired by Chef Lennox Hastie the owner of the live-fire restaurant Firedoor in Australia. Lennox cooks pretty much everything on his menu over live fire, Santa Maria-type grills, including the salad. I decided to make a very simple top-shelf burger that includes charred romaine lettuce salad, homemade onion rings, and a wagyu butter spread. This burger was amazing!
Wagyu Tri Tip Grilled On Sunterra Pro Series Ironworks Santa Maria Grill | Ballistic BBQ
Wagyu tri tip seemed like a great way to break-in my new Iron Works Santa Maria Grill by Sunterra Pro: https://sunterra.pro/ Sunterra Outdoors: https://www.sunterraoutdoor.com/. Check out Grand & get 15% off with this code, BBBQ15: https://grandwesternsteaks.com/?
Szechuan Pepper Beef Rub Recipe:
1 cup ground black pepper
1/4 cup black lava salt
1/4 cup smoked sea salt
1/4 cup Hawaiian red algae salt
1/4 cup garlic powder
1/4 cup dehydrated onion flakes
2 tablespoons crushed Szechuan pepper corns. Mix well.
This beef rub turned out to be great on these tri tips! A very mild heat with a slight floral taste brought out the flavor of this grilled beef! For this cook, I trimmed off all of the fat cap and silver skin from the wagyu tri tip roasts. I seasoned them liberally with the above beef rub and let them rest a bit before hitting the Santa Maria Grill. I cooked the tri tip over a medium high heat, over lump and walnut wood, flipping (a lot) until they reached 125ºF. At this point I lowered the cooking grate and gave them a bit more sear. The end result was perfect medium rare, with wall-to-wall color. Send your requests here: ballisticrequests@co x.net
Szechuan Pepper Beef Rub Recipe:
1 cup ground black pepper
1/4 cup black lava salt
1/4 cup smoked sea salt
1/4 cup Hawaiian red algae salt
1/4 cup garlic powder
1/4 cup dehydrated onion flakes
2 tablespoons crushed Szechuan pepper corns. Mix well.
This beef rub turned out to be great on these tri tips! A very mild heat with a slight floral taste brought out the flavor of this grilled beef! For this cook, I trimmed off all of the fat cap and silver skin from the wagyu tri tip roasts. I seasoned them liberally with the above beef rub and let them rest a bit before hitting the Santa Maria Grill. I cooked the tri tip over a medium high heat, over lump and walnut wood, flipping (a lot) until they reached 125ºF. At this point I lowered the cooking grate and gave them a bit more sear. The end result was perfect medium rare, with wall-to-wall color. Send your requests here: ballisticrequests@co x.net
Smoky Grilled Chicken with BBQ Glaze Recipe on the Sunterra Pro Argentine Grill | Ballistic BBQ
Grilled chicken is good. Grilled chicken with a homemade cherry and brandy glaze is amazing. This chicken was grilled up on the Sunterra Pro Series Argentine Grill https://sunterra.pro/ using their Versa-Lid accessory. This was an amazing cook! Cherry and Brandy Glaze Recipe,
18 ounce jar of cherry preserves
1/2 cup brandy
2 teaspoons pickling spice
1 tablespoon white vinegar
1 tablespoon salted butter
1 teaspoon California chili powder.
Combine the above ingredients in a sauce pan and bring to a bowl. Reduce heat and simmer for about 30 minutes.
18 ounce jar of cherry preserves
1/2 cup brandy
2 teaspoons pickling spice
1 tablespoon white vinegar
1 tablespoon salted butter
1 teaspoon California chili powder.
Combine the above ingredients in a sauce pan and bring to a bowl. Reduce heat and simmer for about 30 minutes.
Is Picanha Better Than Tri Tip? | Ballistic BBQ | Sunterra Pro Series Argentine Grill
How to make some of the best picanha you've ever had! I cooked up a whole picanha roast (sirloin cap) on my Sunterra Argentine grill using the rotisserie accessory. The results were amazing! Perfectly cooked medium-rare picanha! I decided to make a simple roast beef sandwich piled high on a kaiser-roll and it was awesome. I made a decision... I like picanha better than tri tip!
How To Grill Steak in 3 minutes on an Argentine Grill | Sunterra Argentine Brasero Grill
Brazilian Style Grilled Pork Ribs on the Argentine Grill!
Brazilian style ribs, marinated and grilled up on my Argentine grill! This is part of Exmark's Backyard Life campaign https://backyard.exmark.com/category/.... 00:00
Recipe Ingredients:
3 racks St Louis trimmed pork spareribs Marinade 7 cloves crushed garlic 1 medium white onion, chopped ½ cup apple cider vinegar 1 tablespoon fresh ginger The juice of 3 limes The zest of 1 lime 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon dried oregano ½ teaspoon cumin 1 teaspoon black pepper Prep. Blend together ingredients in food processor Honey Glaze 1 cup honey 2 pinches dried coriander 2 pinches chili powder 2 pinches course kosher salt Prep. Mix ingredients together in bowl
Instructions
1. Place trimmed ribs in a plastic zip-top bag with marinade and refrigerate 2-12 hours. 2. Remove ribs from bag and shake off excess marinade over sink
3. Place ribs on preheated grill, cooking over low, or indirect heat until tinder 5-6 hours.
4. Glaze both sides of ribs with honey glaze and continue cooking over low heat until glaze sets.
5. Rest ribs for about 15 minutes before slicing
Recipe Ingredients:
3 racks St Louis trimmed pork spareribs Marinade 7 cloves crushed garlic 1 medium white onion, chopped ½ cup apple cider vinegar 1 tablespoon fresh ginger The juice of 3 limes The zest of 1 lime 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon dried oregano ½ teaspoon cumin 1 teaspoon black pepper Prep. Blend together ingredients in food processor Honey Glaze 1 cup honey 2 pinches dried coriander 2 pinches chili powder 2 pinches course kosher salt Prep. Mix ingredients together in bowl
Instructions
1. Place trimmed ribs in a plastic zip-top bag with marinade and refrigerate 2-12 hours. 2. Remove ribs from bag and shake off excess marinade over sink
3. Place ribs on preheated grill, cooking over low, or indirect heat until tinder 5-6 hours.
4. Glaze both sides of ribs with honey glaze and continue cooking over low heat until glaze sets.
5. Rest ribs for about 15 minutes before slicing
New York Strip on the Argentine Grill! | More Tender than a Filet? | Ballistic BBQ | Sunterra Pro
4 very thick New York Strip Steaks (aka striploin) cut for a whole loin roast! I cooked these steaks on my Argentine Grill by Sunterra Pro https://sunterra.pro low n slow over lump and hickory, then seared them on their new griddle accessory in a little beef tallow! The meat was provided by Certified Piedmontese. Certified Piedmontese is offering 25% off if you use discount code SUNTERRA
Ribeye Aged in Beef Tallow for 200 Days, I was Shocked! | Umai Dry | Sunterra | Ballistic BBQ
Ribeye Aged for 200 Days was inspired by Chef Lennox Hastie the owner and executive chef at Firedoor in Australia. He devised a technique which helps to prevent the meat going bad during this marathon aging process. I used Umai dry-aging bags https://umaidry.com/ which allowed me to do this at home, in my fridge. Wait until you see how this turned out!
Argentine BBQ Brisket | Live-Fire Cooking | Ballistic BBQ
Brisket cooked open air, on an Argentine grill? In this video, that's exactly what I did! Live-fire cooking at its finest on an Argentine grill. Ever since I got this grill I wanted to see if I could cook a brisket "Santa Maria BBQ Style." Although I was cooking over an open fire,
I was still able to go low n slow with this incredible grill by Sunterra Pro https://sunterra.pro/ .
Certified Piedmontese is offering 25% off if you use discount code SUNTERRA https://www.sunterraoutdoor.com/about... .
Brisket used was from Certified Piedmontese https://www.piedmontese.com
MEATER Block: https://meater.com
Harry Soo Rubs: https://www.slapyodaddybbq.com/store/
My Book: https://amzn.to/2HI6tMg My links: https://www.amazon.com/shop/ballisticbbq
for my Gear Picks! #BallisticBBQ #SunterraPro #Brisket texas ballistic bbq Argentina tri tip roast beef.
Smoked Beef Back Ribs on Argentine Grill | BBQ Beef Ribs | Ballistic BBQ
Legit "Low n Slow" Smoked Beef Back Ribs on an Argentine Grill! I was able to pull this off with the help of Sunterra Pro's https://sunterra.pro/ new "Versa-Lid."
This new accessory allows the Argentine Grills and Santa Maria grill to do traditional low n slow smoking cooks. Crank up the heat and you have a pizza oven! Hence the name, "Versa-Lid."
These ribs were amazing! I could not be happier with the way they turned out. Rivals the best offset pits on the market, without a doubt!
The ribs Certified Piedmontese https://www.piedmontese.com/ sent me were fantastic. For 25% off, use discount code SUNTERRA.
BBQ Sauce Recipe:
1 1/2 cup beef broth
1 tsp pickling spice
1 tbs beef tallow
1/2 cup hoisin sauce
1 tbs fresh grated ginger
1 tsp soy sauce
A couple pinches crushed red pepper
Bring to a bowl, reduce to simmer for about 40 minutes.
Pickling Spice Recipe:
2 tablespoons whole mustard seeds
1 tablespoon whole allspice berries
2 teaspoons whole coriander seeds
1 teaspoon red pepper flakes, or more to taste
1 teaspoon ground ginger
2 bay leaves, crumbled
2 cinnamon sticks, broken in half
6 whole cloves
Argentine Grilled Tomahawk Ribeye | Argentine Grilled Steak | Ballistic BBQ
36 ounces of Certified Piedmontese Tomahawk Ribeye Steak, forward seared on my Sunterra Pro-Series Argentine Grill https://sunterra.pro/grills .
Certified Piedmontese beef is very lean but super tender and much healthier than traditional beef, and they are offering 25% off if you use discount code SUNTERRA https://www.sunterraoutdoor.com/about... . https://www.piedmontese.com/shop.aspx...
Grill Gun: https://grillblazer.com
For basting oil for Argentine Grilled Ribeyes Grind together:
2 tsp whole pepper-corn
2 tsp whole coriander seed
2 tsp whole mustard seed
2 tsp dehydrated onion flakes
1 tsp smoked paprika
1 tsp ground allspice
As you grind, slowly add 1 cup olive oil and mix well.
Argentine Grilled Rib-eyes | Sunterra Pro Argentine Rear Brasero Grill Review | Ballistic BBQ
Argentine Grilled Ribeyes, or "Gaucho Steaks," it doesn't get any better than this. I thought this was the perfect way of breaking in my new Sunterra Pro Series Argentine Grill https://sunterra.pro and it was! four cowboy cut ribeyes, weighing in at about 2lbs each! Marinated in an Argentine steak marinade, grilled, and topped with a homemade red chimichurri sauce!
Marinade Recipe:
1/2 cup olive oil
3 tbs red wine vinegar
8 cloves crushed garlic
1 tsp each, black pepper, ground cumin, salt
1 tsp New Mexico Chile
Red Chimichurri Recipe:
12 cloves roasted garlic
2 shallots
1 cup olive oil
1/4 cup red wine vinegar
1/4 cup cilantro
2 tbs smoked paprika
2 tsp New Mexico Chile
Blend all ingredients well
Marinade Recipe:
1/2 cup olive oil
3 tbs red wine vinegar
8 cloves crushed garlic
1 tsp each, black pepper, ground cumin, salt
1 tsp New Mexico Chile
Red Chimichurri Recipe:
12 cloves roasted garlic
2 shallots
1 cup olive oil
1/4 cup red wine vinegar
1/4 cup cilantro
2 tbs smoked paprika
2 tsp New Mexico Chile
Blend all ingredients well
Argentine Grilled Beef Ribs | Argentine Grill | Ballistic BBQ
Argentine Grilled Beef Ribs, cooked "Gaucho Style!" This is as good as it gets! I thought this was the perfect "next step" cook on Sunterra Pro Series Argentine Grill https://sunterra.pro as I work my way through the long list of popular proteins. This was a total of two, three-bone racks of beef short ribs, cut across the bones, into six smaller racks. This is similar to how the real gauchos prepare ribs in Argentina. I seasoned the ribs with salt and fresh ground black pepper, and basted them with a homemade red chimichurri sauce! (Recipe below) Buy Grill Rescue here: https://thegrillrescue.com/pages/gril...
Red Chimichurri Recipe:
12 cloves roasted garlic
2 shallots
1 cup olive oil
1/4 cup red wine vinegar
1/4 cup cilantro
2 tbs smoked paprika
2 tsp New Mexico Chile
Red Chimichurri Recipe:
12 cloves roasted garlic
2 shallots
1 cup olive oil
1/4 cup red wine vinegar
1/4 cup cilantro
2 tbs smoked paprika
2 tsp New Mexico Chile
Mayan Grilled Baby Back Ribs | Argentine Grill | Ballistic BBQ
Mayan Grilled Baby Back Ribs. I took two beautiful racks of baby back ribs and grilled them, low n slow on the Argentine Grill with some fantastic Mexican flavors. This video was sponsored by El Yucateco Hot Sauce www.shopelyucateco.com . I used El Yucateco in an amazing sauce (recipe below) with an agave, and prickly pear cactus fruit base. Of course, the Sunterra Argentine Grill https://sunterra.pro did what it does, Rocked The Cook! El Yucateco on YouTube: https://www.youtube.com/channel/UCNk2...
Rub 1/2 cup sea-salt 1/4 cup achiote seed (ground) https://amzn.to/32TLFgG
Sauce Recipe
1 tbs allspice (ground)
1 tbs coriander seeds (ground)
2 tsp black pepper (ground)
1 tbs Mexican oregano
2 bay leaves (ground)
2 tsp El Yucateco Red Habanero Sauce www.shopelyucateco.com
2 tsp El Yucateco Chipotle Sauce https:www.shopelyucateco.com
1 3/4 agave nectar
1/4 cup blended prickly pear fruit https://amzn.to/3jyHYDb S
immer for about 30 minutes, let cool before using.
Rub 1/2 cup sea-salt 1/4 cup achiote seed (ground) https://amzn.to/32TLFgG
Sauce Recipe
1 tbs allspice (ground)
1 tbs coriander seeds (ground)
2 tsp black pepper (ground)
1 tbs Mexican oregano
2 bay leaves (ground)
2 tsp El Yucateco Red Habanero Sauce www.shopelyucateco.com
2 tsp El Yucateco Chipotle Sauce https:www.shopelyucateco.com
1 3/4 agave nectar
1/4 cup blended prickly pear fruit https://amzn.to/3jyHYDb S
immer for about 30 minutes, let cool before using.
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At Sunterra, we strive to be known as the company that shares in the passion and the satisfaction that our customers gain from using our products. Our mission, is to deliver the highest-quality BBQ products that caters to the demands of the discriminating culinary individuals and professionals.