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 (examples below) and a chance to win free giveaways.
Grilling Tips from LongHorn's Executive Chef Kurt Hankins:
- 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.
- 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.
- 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.
- 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 Strawberry Pound Cake Skewers with Grand Marnier Whipped Cream
Created exclusively for grilling season by LongHorn Steakhouse’s Executive Chefs
1 cup of heavy whipping cream
2 tablespoons of sugar
2 tablespoons of Grand Marnier
¼ cup of balsamic vinegar
¼ cup of brown sugar
1 pound cake
- Clean and oil your grill grates, heat to 350 degrees F.
- To make whipped cream, combine 1 cup heavy whipping cream with 2 tablespoons of sugar. Whip until soft peaks form. Add Grand Marnier and whip quickly to incorporate. Cover and store refrigerated until needed.
- Hull strawberries. Dip into balsamic vinegar then dip into brown sugar to fully coat. Set aside.
- Cut pound cake into 1” slices then cut slices into 1” chunks. Strawberries and pound cake should be same thickness for even grilling.
- Using 16, 8” bamboo skewers, hold 2 skewers so they are slightly apart and thread a chunk of cake onto them, then a berry crosswise, then another chunk of cake, then another berry. Repeat to make 7 more skewers. Cover and refrigerate until needed.
- Grill kebobs, turning once with tongs until grill marks appear – about 1 minute per side. Cake should release from grill when it’s toasted, but if not, nudge it with tip of your tongs.
- Serve on platter with Grand Marnier Whipped Cream. Serve 2 skewers per person with the whipped cream to dip.
Recipe creates 4 servings (2 skewers each).
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.