Ballistic BBQ Argentine Style Recipes

Greg Mrvich
Meet Greg Mrvich, our 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.

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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.
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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
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Sunterra Pro Series: http://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.
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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.
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Brazilian Style Grilled Pork Ribs on the Argentine Grill!
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
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 http://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
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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 http://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.
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 http://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.
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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
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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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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