>> WELCOME BACK.
LABOR DAY IS ALMOST UPON US,
AND IT'S NOT TOO LATE TO ADD AN
EXTRA LEVEL TO YOUR GRILL
EXPERTISE.
>> JAKE IS HERE TO SHARE SOME
GOOD MORNING TO YOU.
>> THANK YOU SO MUCH.
GOOD MORNING, GOOD MORNING.
THANK YOU FOR HAVING US.
>> SO EXCITED.
>> I'M SUPER EXCITED AND
NERVOUS, SO WE'LL BE OKAY.
>> NO, DON'T BE NERVOUS.
YOU'RE FINE.
>> EVERYTHING STARTS WITH THE
FRESH QUALITY, WE WANT TO MAKE
SURE OUR BEEF IS NEVER FROZEN,
SO JUST TO GIVE YOU AN EXAMPLE,
WE USE 75/25 MIX ON IT, SO
THAT'S MEAT-TO-FAT, WE WANT TO
MAKE SURE IT STAYS JUICY AND
TENDER.
SO WHEN YOU'RE GRILLING, IT'S
GOING TO SIZZLE UP REAL NICE
AND STAY NICE AND JUICY FOR YOU
BECAUSE YOU DON'T WANT A HOCKEY
PUCK FOR LABOR DAY.
WITH THE FAT.
>> ALWAYS.
WE CALL IT MARBLING.
>> OH, VERY GOOD.
EXTREMELY MARBLED.
[ Laughter ]
>> WE HAVE SOME SALT AND PEPPER.
YOU'RE GOING TO SEASON IT AS
YOU GRILL.
EVERYONE'S PALATE IS DIFFERENT.
I LIKE TO PUT GARLIC POWDER ON
MINE, SOME JALAPENOS, DIFFERENT
SEASONINGS, IF YOU LIKE SOME
HEAT, PUT SOME HEAT ON IT.
WE HAVE A 7-PEPPER BLEND THAT
WE USE AT THE RESTAURANT THAT
BRINGS OUT SOME NICE HEA
>> YOU DON'T MARINATE IT?
>> NO.
YOU DON'T WANT TO TAKE AWAY
FROM THE QUALITY OF THE BEEF.
SO WE'RE GOING TO TAKE IT AND
SHAPE IT.
YOU DON'T WANT YOUR BURGERS TO
THEM ABOUT AN INCH.
>> WHAT'S THE BEST TEMPERATURE
TO COOK A BURGER?
>> IT'S WHAT YOU LIKE.
MEDIUM IS ALWAYS THE BEST, BUT
EVERYONE TELLS ME THAT'S THE
SAFEST, BECAUSE WE WANT TO MAKE
SURE THAT ALL OF THE BACTERIA
IS OUT OF IT AND IS STUFF LIKE
THAT, BUT AT OUR PLACE, YOU CAN
GET RARE, MEDIUM RARE, BUT I
PREFER MEDIUM MYSELF, PINK AND
JUICY SO IT COMES OUT DELICIOUS.
THEN WE'RE GOING TO TOP I
>> I LIKE MY COWS TALKING TO ME.
>> THIS ONE ABSOLUTELY MOOS
BECAUSE IT'S NOT COOKED.
TO GRILL UP A PERFECT BURGER,
TECHNICALLY WE'D BE PUTTING
CHEESE ON THEM, I JUST BROUGHT
AMERICAN, LABOR DAY, ALL THAT
FUN STUFF, AND WE'RE GOING TO
PUT SOME LETTUCE.
>> IS THIS THE ORDE
CHEESE, LETTUCE?
>> ONIONS, GIVE THEM SOME
ONIONS, AND THEN IF YOU LIKE
PICKLES, OF COURSE.
>> LOVE PICKLES.
>> UNFORTUNATELY IT'S ON THAT
ONE BUT NOT ON THIS ONE.
IT'S ON THE COOKED ONE.
HEIGHT AND BUILD TO IT.
>> YOU HAVE TO HAVE A MESSY
BURGER.
>> WE DO.
WE ACTUALLY SERVE IT WITH A
KNIFE SO THAT THIS WAY YOU CAN
CUT IT AND HALF AND IT GETS
SLOPPY FOR YOU.
>> WHAT KIND OF FRENCH FRIES
ARE THESE?
>> THOSE ARE OUR LONGHORN
FRANCHISE.
FRIES.
WE HAVE PROPRIETARY SATURDAY
AFTERNOON ON IT.
>> TASTES LIKE FAIRY DUST.
>> WELCOME TO THE WEST.
>> I'VE BEEN EYEING THESE ALL
MORNING LONG.
IN THE RESTAURANT.
WE HAVE OUR BISON MEATBALLS
SERVED WITH A CRANBERRY
BARBECUE SAUCE W WHITE CHEDDAR
CHEESE ON TOP, AND THEN WE HAVE
OUR SMOKED GOUDA BEANS, GREEN
BEANS WITH SMOKED GOUDA CHEESE
AND SOME ONION STRAWS ON TOP,
SIGNATURE OUTLAW RIB EYE, THE
PERFECT STEAKHOUSE BURGER,
WHICH WE'RE FEATURING TODAY,
AND THEN WE HAVE OUR CINNAMON
BOURBON BITES, MELTED VANILLA
ICE CREAM, AWESOME IT'S BULLET
BOURBON CARAMEL SAUCE THAT WE
MAKE, PUT IT ON TOP WITH SOME
CANDIED PECANS, AND THEN OUR
SIGNATURE SALAD, WHICH IS OUR
BLUERIDGE WEDGE SALAD,
LONGHORNS' FORM OF A SALAD,
ROMAINE, BLEU CHEESE, A LOT OF
BACON, TOMATOES, AND THEN SOME
ONION RINGS ON TOP.
>> WE WANT TO MAKE SURE WE TELL
IS THAT RIGHT?
>> YES.
IF ANYONE WANTS ANY QUESTIONS
ANSWERED OR YOU HAVE SOME IDEAS
THAT YOU WANT TO SHARE,
ANYTHING LIKE THAT, IT'S
855-LHGRILL IS THE PHONE NUMBER
THEY CAN CALL, AND FROM THERE,
WE CAN ACTUALLY TEXT IT TO
QUESTIONS THAT WE CAN.
>> HOW DO I DO THIS, RIGHT?
>> YES.
WE'RE HERE FOR YOU.
THANK YOU, LADIES.
>> YOU CAN CHECK OUT A REPLAY
ON CLICK2HOUSTON.COM, POSTED
AFTER THE SHOW.