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.

What would you call this burger? The only name I could think of was BigAss Brisket Bacon Cheeseburger, cuz' that's what it is! 10 ounces of ground brisket and 30% wagyu fat make up the patty. Seared on Sunterra Outdoor / Sunterra Pro's Fireside Grill, on the flattop first then finished on the open grate over mesquite. I also fried a nice slice on onion in melted wagyu fat, along with some thick cut bacon. The burger was also topped with aged yellow cheddar, white horseradish cheddar, dill pickle and hot banana pepper rings. KILLER BURGER! Sunterra Outdoor:

Influenced by the food of Jamaica, I give you the "Kingston Bacon Cheeseburger!" Jerked bacon, fried plantains, "jerk-burger sauce," habanero cheese, and grilled onion pushed the flavors of this burger to new limits. Cooked up on the Sunterra Pro Fireside Grill www.sunterra.pro on an open flame. After shooting this video, I couldn't stop thinking about this burger and concluded that this is my new all-time favorite burger! Incredible layers of flavor, that I couldn't stop thinking about. This burger will make the Ballistic BBQ Burger Book!

Jerk Seasoning:
1/4 cup allspice berries
4 cloves garlic
1/4 cup brown sugar
1 1/2 teaspoon ground thyme
1 teaspoon nutmeg
1 teaspoon cinnamon
3 habanero peppers, seeded
2 green onions, chopped
1 1/2 tablespoons soy sauce
Salt and Pepper to taste
Blend above until you reach a paste consistency.
Add a little paste to mayo to taste for burger sauce.

Tessaro's Gourmet Kelly Burger was named after the owner of Tessaro's American Bar and Hardwood Grill ( http://tessaros.com ), The Gourmet Kelly Burger is a 9-10 ounce beef patty, grilled over hardwood to taste. It is topped with grilled onion, grilled mushrooms, and bacon. Then fresh red onion, tomato, green leaf lettuce, and mayo, all on bakery-fresh buns.

My version includes a blend of fresh-ground chuck and ribeye steak. I cooked this up on the Sunterra Pro Fireside Grill http://sunterra.pro/fireside-grills . (The following is from Tessaro's Website) "Kelly Harrington, who sadly passed away in 2019. When he took over the Bloomfield neighborhood bar, Kelly kept the name but changed the menu and from then on Tessaro’s has been serving what has been described over and over again as one of the nation’s best burgers.

If you have traveled through or lived in the Pittsburgh neighborhood of Bloomfield anytime within the last 25 years, chances are you’ve caught the rich aroma of succulent, half-pound, all-beef, ground chuck burgers sizzling on Tessaro’s hardwood grill wafting down Liberty Avenue or one of its cross streets. With an in-house butcher grinding-out marble-to-meat ratios of perfect proportions and a custom-crafted iron grill coaxing rivulets of juices onto the flames, our aim is to deliver a dining experience that is as honest and as authentic as Pittsburgh itself." This is my attempt at reproducing their Gourmet Kelly Burger, and I hope I did this wonderful burger justice! I cooked this up on the Sunterra Pro Fireside Grill. Enjoy!

Inspired by Santa Maria BBQ, this giant tomahawk ribeye was seasoned with a traditional Santa Maria blend, and mopped as it cooked with a fantastic basting liquid. I used my Sunterra Pro "Fireside Grill" for this cook! http://sunterra.pro/fireside-grills

Recipes below

Spice Rub Recipe: 1/4 cup kosher salt 1/4 cup granulated garlic 1 tablespoon black pepper 1 tablespoon white pepper 2 teaspoons cayenne pepper 2 teaspoons dried minced onion 1 teaspoon celery seed Mix together

Basting Liquid Recipe 1/2 cup red wine vinegar 1/2 cup canola oil 3 cloves garlic smashed 1 teaspoon kosher salt Smash garlic on cutting board, then add salt. Scrape on board, turning garlic and salt into a paste. Mix above ingredients together and use to baste steak(s) as it cooks.

Salsa Fresca Recipe 3 cloves garlic 1/2 teaspoon kosher (or sea) salt 1/2 cup red wine vinegar 1/2 cup canola oil Mix together and baste on meat as it cooks. Salsa Fresca Recipe: 4 Roma tomatoes, chopped 1/4 red onion, chopped 1 jalapeno, minced 8 cilantro sprigs, chopped 3 garlic cloves, minced Juice of 1 lime 1/4 cup olive oil 1/2 teaspoon salt