Long Horn Steakhouse Grilling Tips

I recently had the chance to interview Mike Southworth who is a managing partner of the Midvale LongHorn Steakhouse.  With summer coming up and everyone in the middle of grilling season, I asked him some questions from a novice grill-master like myself.  I got some great tips and wanted to share those with my readers.

You can check out my LongHorn Steakhouse review here.

I also had the chance to run a fun contest at work where I created a quiz through Canvas, and open source, cloud based learning management system.  Taylor Hassel won a $40 dollar gift card to LongHorn Steakhouse, and Karl Lloyd won a seasoning grill kit all courtesy of Long Horn Steakhouse.

Longhorn is a great place to get steaks in Salt Lake City.

Here is the interview:

Q: What’s the best way to prepare the grill so the chicken/steaks don’t stick to the iron.

A: It’s a good idea to use a wire-brush to scrape off any build-up on the grill before each cookout. Be sure to heat the grill fully and then brush it clean.

At LongHorn we use canola oil on our grills. A good trick is to grip a hand towel dipped in oil with a pair of tongs and run it up and down the grates while the grill is warming up. This should lower the chance of meat sticking. When running the oiled towel along the grates, start at the top of the frill and pull towards you … this prevents any flame ups from burning your arm.

Q: Is there a good strategy for positioning the meat on the grill?

A: Many items do well with temperature zones. You can set up a “hot” zone and then a “warm” zone (3/4 of your grill hot, ¼ of your grill warm). The “warm” zone is nice to have since all steaks/chicken don’t cook at the same rate.  So when one steak is ready, you can move to the warm zone and not overcook it.

Q: What’s a good way to cook veggies on the grill?

A: You’ll want to cut your veggies into thick, meaty pieces. If they’re too small, they’re going to fall through the grates or overcook. Also keep in mind that it’s best if you keep the sizes consistent in thickness so that they all cook evenly.

You can also wrap your veggies in aluminum foil if they’re on the smaller size. However, be sure to poke little holes in both sides of the foil to impart a subtle smoky flavor. 

Q: I’ve seen fish and/or salmon being cooked in tin foil, I’ve also seen folks sell wooden planks.  Any good ideas for handling fish?

A: For firm fish, directly on the grill is fine; be sure the grates are well oiled and hot.  One mistake is putting fish on a grill that is not hot enough. The high heat quickly sears and sets the outside of the fish, which helps to hold it together.

Cooking fish on a cedar plank is a great grilling method. Soak the plank for 1 hour in water and place fish on it with canola oil and seasoning. You can make a mixture of mayo, Dijon, dill and salt/pepper, and spread over the fish.  Place the plank on a medium hot grill, close the lid and give it about 20 minutes. The plank will smoke and char around the edges and the fish will be a little smoky looking and firm.

Putting delicate fish in foil packs and grilling is a great idea, too. Just season – add slices of lemon, diced red pepper, a dash of olive oil – and close up the foil pouch. It will be done in about 10 minutes.

A: What are some good tips for keeping your grill looking good and lasting for a while, including cleaning the grill after each use?

Again, it’s best to clean the grill before each cookout. Also, covering it when it’s not in use will greatly extend the life of your grill.

 

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