[Music]
college football season is here and that
means it's time to grab those grills and
get tailgating yeah so we've turned to
the experts for some tips and tricks to
hosting the perfect tailgate grill we
have grill master Jesse Williams here
from LongHorn Steakhouse oh we got today
thanks for coming so what do you have
for us here what food do you have
already grilled up well before we get to
the growing you know it's it's tailgate
season right and we want to make sure
everybody out there this man in that
girl might be a little apprehensive to
do so we've opened up our hour-long one
grill on which is LH grill 1 8 5 5 LH
grill if anybody has any questions they
can get ahold of our grill masters on
Labor Day between 10 and a.m. and 4 p.m.
Eastern going on yeah but in the
meantime we've we've knocked out a 10
ounce outlaw ribeye today we're gonna
talk about ribs prepping and cooking
them today we've also brought along our
El Dorado chicken that corn which I'm
sure is popping for everyone there is a
it's a fire grilled corn on the cob that
we top off with our house-made crema do
a little spicy parmesan on top just to
give it a little bite I'm stirring stuff
and then of course we have the
steakhouse macaroni and cheese with our
our house-made ribs
our ribs are getting we start from raw
season them up real nice if you're
trying to do it at home I'm just a real
quick tip for you here you want to split
them down get them on a pan that kind of
has a ridge to it okay pour in a cup of
water
great yeah that's it just pour water
right into there you got it okay
and what you do is this is how there's a
lot of connective tissue in there so if
you try to cook them from raw on the
grill you're gonna get really burnt
resin outside and everybody's gonna find
you chew it
so you're just off there slide them in
your oven at about 3:15 for about two
hours that's 1/2 quarter hours depending
on how your oven operates okay until you
can feel the bone you'll just take a
tongs or something to kind of press that
bone in the middle of the ribs and if it
gives it's ready let that cool down and
then we throw it on the fire so you can
get that fire flavor without all that
fire burn okay your attitude can you
grow them but you do
you can roam after me absolutely any
long horn will slow roast our ribs for
four hours then we'll bring them back
down to temperature before we even
introduce into the fire in the barbecue
sighs so with their nice tinder
fall-off-the-bone juicy seasoned to
perfection so you put the sauce on after
everything absolutely so so what we
would do you want to just go ahead and
walk through that's perfect let's go
well we got a nice hot grill you're
looking for about five or 550 degrees
the trick a lot of people don't realize
is you need to oil that grill it me it's
gonna stay what I like to do is take a
little talents and tongue it's a little
canola oil I'll just rub it up and down
the grill grates okay get it nice and
seasoned okay works it out real good
there and you can also come back to it
as you're flipping out your different
proteins or products whatever the case
may be okay here we've got some by the
magic of television of course
pre-roasted ribs okay um and you're just
gonna set them down meat side up or dome
up if you will now you want to have two
different brushes here because you're
gonna be dealing with a pre cooking a
poster product but if you want just go
ahead and brush the top you're wearing
white if you do the right one for it
there are mold that for you okay all
right so I'm just brush it um really
good get her all in there we're gonna
let that run for about three minutes on
the top like that okay and then we're
gonna flip it over I like a lot of yeah
absolutely
and this house-made barbecue sauce here
we have seven different ingredients used
three different fresh fruits in it when
we make it every day oh okay so if you
taste a little bit of that zing in that
Tang that's that's from the fresh fruit
looks great it looks great okay yep
we'll just get her out of sight out of
mind for a minute there so you're not
tempted to reach into early popular
question you you get oh I don't want to
put that back in there do it right I'll
throw it in the foil okay a lot of the
questions on the hotline are what's my
favorite cut based on what I'm looking
for out of my steak or with the ribs
it's like how do you keep them from
burning and still get them done well
enough so we talked about how we roast
in first hand and then with the steaks
it's it's pretty simple like if you're
looking for something with a lot more
add a little more flavor you're looking
for that ribeye maybe that New York
Strip on those are great fire crafted
flavors yeah whereas with your filet
mignon which is gonna be your most
tender least fatty piece you want to
kind of hit that on a saute pan high
heat sear it in real quick and then the
sirloin is like to everyman steak right
yeah that's the one that works out as
well either way yeah so the number is 1
8 5 5 LH grill HP mm a call or you can
visit them at LongHorn Steakhouse
absolutely come on and we'll be more
than happy to cook it up for you for you
you don't want to get out on the grill