LongHorn Steakhouse’s Grilling Tips Hotline

LongHorn Steakhouse’s Grilling Tips Hotline


[Music] college football season is here and that means it’s time to grab those grills and get tailgating yeah so we’ve turned to the experts for some tips and tricks to hosting the perfect tailgate grill we have grill master Jesse Williams here from LongHorn Steakhouse oh we got today thanks for coming so what do you have for us here what food do you have already grilled up well before we get to the growing you know it’s it’s tailgate season right and we want to make sure everybody out there this man in that girl might be a little apprehensive to do so we’ve opened up our hour-long one grill on which is LH grill 1 8 5 5 LH grill if anybody has any questions they can get ahold of our grill masters on Labor Day between 10 and a.m. and 4 p.m. Eastern going on yeah but in the meantime we’ve we’ve knocked out a 10 ounce outlaw ribeye today we’re gonna talk about ribs prepping and cooking them today we’ve also brought along our El Dorado chicken that corn which I’m sure is popping for everyone there is a it’s a fire grilled corn on the cob that we top off with our house-made crema do a little spicy parmesan on top just to give it a little bite I’m stirring stuff and then of course we have the steakhouse macaroni and cheese with our our house-made ribs our ribs are getting we start from raw season them up real nice if you’re trying to do it at home I’m just a real quick tip for you here you want to split them down get them on a pan that kind of has a ridge to it okay pour in a cup of water great yeah that’s it just pour water right into there you got it okay and what you do is this is how there’s a lot of connective tissue in there so if you try to cook them from raw on the grill you’re gonna get really burnt resin outside and everybody’s gonna find you chew it so you’re just off there slide them in your oven at about 3:15 for about two hours that’s 1/2 quarter hours depending on how your oven operates okay until you can feel the bone you’ll just take a tongs or something to kind of press that bone in the middle of the ribs and if it gives it’s ready let that cool down and then we throw it on the fire so you can get that fire flavor without all that fire burn okay your attitude can you grow them but you do you can roam after me absolutely any long horn will slow roast our ribs for four hours then we’ll bring them back down to temperature before we even introduce into the fire in the barbecue sighs so with their nice tinder fall-off-the-bone juicy seasoned to perfection so you put the sauce on after everything absolutely so so what we would do you want to just go ahead and walk through that’s perfect let’s go well we got a nice hot grill you’re looking for about five or 550 degrees the trick a lot of people don’t realize is you need to oil that grill it me it’s gonna stay what I like to do is take a little talents and tongue it’s a little canola oil I’ll just rub it up and down the grill grates okay get it nice and seasoned okay works it out real good there and you can also come back to it as you’re flipping out your different proteins or products whatever the case may be okay here we’ve got some by the magic of television of course pre-roasted ribs okay um and you’re just gonna set them down meat side up or dome up if you will now you want to have two different brushes here because you’re gonna be dealing with a pre cooking a poster product but if you want just go ahead and brush the top you’re wearing white if you do the right one for it there are mold that for you okay all right so I’m just brush it um really good get her all in there we’re gonna let that run for about three minutes on the top like that okay and then we’re gonna flip it over I like a lot of yeah absolutely and this house-made barbecue sauce here we have seven different ingredients used three different fresh fruits in it when we make it every day oh okay so if you taste a little bit of that zing in that Tang that’s that’s from the fresh fruit looks great it looks great okay yep we’ll just get her out of sight out of mind for a minute there so you’re not tempted to reach into early popular question you you get oh I don’t want to put that back in there do it right I’ll throw it in the foil okay a lot of the questions on the hotline are what’s my favorite cut based on what I’m looking for out of my steak or with the ribs it’s like how do you keep them from burning and still get them done well enough so we talked about how we roast in first hand and then with the steaks it’s it’s pretty simple like if you’re looking for something with a lot more add a little more flavor you’re looking for that ribeye maybe that New York Strip on those are great fire crafted flavors yeah whereas with your filet mignon which is gonna be your most tender least fatty piece you want to kind of hit that on a saute pan high heat sear it in real quick and then the sirloin is like to everyman steak right yeah that’s the one that works out as well either way yeah so the number is 1 8 5 5 LH grill HP mm a call or you can visit them at LongHorn Steakhouse absolutely come on and we’ll be more than happy to cook it up for you for you you don’t want to get out on the grill

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