ENJOY A GREAT DINNER AND WHAT
YOUR WHISTLE.
JOINING US FOR DINNER AND A
MOVIE LONGHORN STEAKHOUSE IN
CHAMPAIGN, WE HAVE GRILL MASTER
BIG DEAL IS THIS NEW SORT OF
CONCOCTION.
WE HAVE A NEW THREE DON'S
MARGARITA WHICH HAS BLANCO,
[NAME], [NAME], ALL DON JULIO
AND IT GREAT WITH THE FILET AND
IS A SUMMER DRINK TO.
IN MY OPINION IT'S NOT MUCH
THAT DOESN'T PAIR GREAT WITH A
WONDERFUL FILET BUT WHAT MAKES
IT'S SPECIAL.
THIS IS BETTER, WE GET A
LITTLE BIT OF EVERY TEQUILA IN
IT HERE AT THE DON JULIO, THE
BLANCO.
THE ROUGH SEVEN AND THAT IS
REALLY JUST THE DIFFERENCE IN
AGE WHICH AFFECTS THE FLAVOR OF
IT AND IT IS A BOLD MARGARITA.
WE GET A LITTLE BIT AGE WITH
THOSE AND TRIPLE SEC WHICH IS
ORANGE WITH CORE.
BAR HOUSE MARGARITA MIX.
THIS SHAKER FOR BOTH THIS
ONE AND ALSO THE MANGO AND
STRAWBERRY MARGARITA AS WELL,
YOU'RE GOING TO HAVE A LITTLE
LEFT OVER.
YOU'RE GOING TO GET MORE
THAN ONE DRINK.
EQUIVALENT OF TWO MARGARITAS.
IF YOU ORDERED A MARGARITA AND
YOU'RE NOT SURE IF YOU WANT THE
SECOND ONE, $2.50 WHY NOT?
OF COURSE YOU WANT THE
SECOND ONE.
THEN WE GO TO THE FILET
WHICH GOES GREAT WITH THAT SORT
OF DRINK, THE MARGARITA OR EVEN
ONE OF THE LONGHORN
OLD-FASHIONED STYLE BOURBON
THAT IS OUR OWN.
HAVE SIX DIFFERENT SEASONINGS,
THEY WILL CATER TO DIFFERENT
WE ARE GOING TO LAY THE STUFF
ON.
WAS WONDERING WHAT THE TRICK
IS BECAUSE I MAKE STEAKS ON THE
GRILL AT HOME AND THEY ARE
ALWAYS PRETTY GOOD BUT MAN IF
YOU GO OUT AND END UP AT
LONGHORN AND HOLY SMOKES.
YOU GUYS DO SOMETHING MAGICAL.
A LOT OF IT IS SEASONING
BLEND BUT PART OF IT IS TRUE
THAT WE HAVE GRILL MASTERS THAT
ARE TRAINED REALLY ON THE ART
OF GRILLING AND MAKING SURE WE
DO IT RIGHT AND SEASON IT
RIGHT.
YOU JUST PUT IT FLAT ON THERE,
THE BIGGEST THING IS JUST LET
IT COOK.
YOU DON'T NEED TO TOUCH IT 12
TIMES.
JUST LET IT COOK, THIS IS AT
ABOUT FOUR OR FIVE MINUTES AGO
AND IT WILL GIVE THIS, I
USUALLY GO 3 TO 4 MINUTES ON
THE SIDE OBVIOUSLY IF YOU WANT
TO COOK FURTHER YOU KEEP GOING.
BUT YOU CAN SEE THERE, THE
CRUST THAT YOU GET BY COOKING A
FILET ON A FLAT TOP CREATES A
NICE CRUST WITH THE SEASONINGS.
THAT IS WHAT WE ARE REALLY
WHICH WE HAVE ONE HERE WITH US
TODAY WITH A BONE IN STEAK, YOU
CAN GO TO MEDIUM WELL.
THE BONE IS GOING TO KEEP IT
NICE AND JUICY.
IT'S STILL GOING TO TASTE GREAT
AND WON'T DRY OUT.
WHEN YOU'RE AT A STEAKHOUSE
AND YOU ORDERED A LONGHORN, YOU
SAY HOW WOULD YOU LIKE IT
COOKED AND THEY SAY WELL DONE
EVERYBODY IN THE KITCHEN IS
GOING TO ROLL AROUND.
WE HAVE A WAY TO COOK IT ALL
THE WAY THROUGH WITHOUT LETTING
IT DRY OUT.
DONE YOU WANT A LOT OF MARBLING
AND FAT IN A RIBEYE.
IF YOU GO SOMETHING LEAN LIKE A
SEWER LINE IS GOING TO BE MORE
TOUGH WHEN IT GETS TO THAT
TEMPERATURE.
ARE YOU LOOKING AT THE COLOR
AS IT COOKS, WORKING ITS WAY UP
OR ARE YOU.
[INAUDIBLE]
IS A TRICK, IF YOU TAKE YOUR
INDEX FINGER AND PUT IT TO YOUR
THUMB LIKE SO, TOUCH RIGHT
THERE, THAT IS RARE.
YOU GO TO THE NEXT FINGER OVER,
THAT IS MEDIUM RARE.
THE NEXT FINGER OVER IS MEDIUM
WELL.
IS MORE OF A TEXTURE.
IT'S ALL HOW IT FEELS.
SO YOU PUT YOUR HANDS ALL
OVER THE STATES IS WHAT YOU'RE
SAYING?
WITH A GLOVE ON.
WITH A GLOVE ON YOU CAN TOUCH
THEM AND WE ALSO TEND TO CHECK
THEM OCCASIONALLY AND UNLESS
THERE'S REALLY NO KIND OF
TEXTURE ON HOW IT'S SUPPOSED TO
FEEL.
REALLY CAN GET YOU THE RIGHT
TEMPERATURE EVERY TIME.
RIGHT NOW WE ARE JUST DECIDING
TO GO BACK TO OUR ROOTS WITH
MARGARITAS AND BOURBON AND PAIR
THAT WITH A STEAK FOR YOU.
THE ONLY THING THAT GOES
BETTER WITH A STAKE THAN ONE
MINUTES TO COOK THE REST OF
THOSE AND TRY A LITTLE BIT OF
THIS.
ALL COOK THEM UP AND LET YOU
EAT.
EXCELLENT, THERE'S DETAILS
ABOUT LONGHORN ON YOUR SCREEN,