Summer grilling season is here, and LongHorn Steakhouse is here to help make you a grill hero! To help prep for the biggest grilling holiday of the year, LongHorn is bringing back the Grill Us Hotline this Fourth of July weekend, offering free assistance and tips for every step of the grilling process.
More than 40 Grill Masters will share their expert advice via phone and live text Thursday, July 2 through Saturday, July 4, from 12 to 5 p.m. ET. And throughout the Hotline, LongHorn will surprise lucky callers with free grilling gifts.
- Phone: Dial 1-855-LH-GRILL (1-855-544-7455) to be connected to a Grill Master
- Text: Text LHGRILL to 40679 wait for a response, and follow the prompts to get expert grilling tips and live, real-time grilling advice. (Up to two messages per request. Message and data rates may apply; standard texting rates apply.)
Grillers can also join LongHorn for a Twitter Chat on July 1 from 7 to 8 p.m. ET to get expert grilling tips and recipes and a chance to win free giveaways.
Executive Chef Kurt Hankins Sample Grilling Tips:
1. Prevent sticking. Before you put anything on your grill, rub the grates with an old wash cloth dipped in a small amount of oil. Use your tongs to handle the washcloth so that you don’t risk burning your hand.
2. Sear-in diamond marks. Searing locks in flavor, as well as creates those great grill marks synonymous with summer. Grill your steak for 2-3 minutes on one side, then give it a quarter turn. Flip and repeat.
3. Handle with tongs. Only use tongs to touch your meat. Poking with a fork to rotate or pull it from the grill will let the juices and flavor out.
4. Boldly season. Don’t be shy when seasoning your steak! Go bold, like we do at LongHorn. For an at-home rub, try “The Big 4” – salt, pepper, granulated onion powder and granulated garlic powder.
Grilled Potato Salad with Crispy Bacon Dressing
Created exclusively for grilling season by LongHorn Steakhouse’s
Executive Chefs
Ingredients
Potatoes
·
9 small to medium red potatoes,
scrubbed
·
1 tablespoon of olive oil
·
½ teaspoon salt
·
¼ teaspoon fresh ground pepper
Bacon
Vinaigrette
·
½ cup mayonnaise
·
½ cup olive oil
·
3 Tablespoons red wine vinegar
·
1 tablespoon Dijon mustard
·
½ teaspoon garlic powder
·
½ teaspoon onion powder
·
¼ teaspoon cayenne pepper
·
2 teaspoon chopped parley
·
2 tablespoons bacon fat
·
Salt and fresh ground pepper to
taste
Garnish
·
¼ cup blue cheese
·
2 tablespoons sliced green
onion
·
3 strips chopped bacon
Potatoes
·
Clean and oil your grill
grates, heat to 500 degrees F.
·
Add potatoes to a large pot of
salted water and bring to a boil.
·
Boil potatoes for 12-15 minutes
or until cooked through.
·
Drain potatoes and allow water
to fully evaporate from the skin. Once the potatoes are cool enough to handle,
slightly press down on the potato to pop them open and create a flat surface to
grill.
·
Gently drizzle both sides of
the potatoes with olive oil, and season with salt and pepper.
·
Place potatoes on the preheated
grill to get desired grill marks on both sides of the potatoes.
·
Remove from the grill and
shingle on a serving platter.
Bacon Dressing
·
Cook bacon strips until crispy.
Remove bacon from pan and save the bacon fat.
·
In a large mason jar or
container with a tight fitting lid, combine all the ingredients for the
dressing and shake until well combined.
·
Pour dressing over shingled potatoes and garnish with
chopped bacon, blue cheese crumbles and sliced green onions.
Recipe serves 8.
For
more information about LongHorn Steakhouse or to find your nearest location,
visit LongHornSteakhouse.com.
Connect with us at Facebook.com/LongHornSteakhouse,
Twitter.com/LongHornSteaks and
Instagram.com/LongHornSteaks.
“Please note, I received compensation from LongHorn Steakhouse for this blog post.”
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