INDEPENDENCE, Ohio – A trio of grill masters competed in a regional grilling competition for LongHorn Steakhouse Tuesday, sizzling steaks before culinary judges, company executives and restaurant patrons.
The competition started with 5,000 eligible LongHorn staffers among its 490 restaurants and is down to 18 regional finalists. The three – Chris Milliron of Strongsville, Assan Jallow of Louisville and Tim Roberts of Fargo, North Dakota – seasoned and flipped steaks on outdoor grills. Nationals are in Orlando in June.
Milliron, who has been with LongHorn for six years in a variety of cooking capacities, took time to offer tips for the average griller at home:
1. Cleaning: Use a wire grill-cleaning brush before every grill outing to remove built-up carbon. If you cook on an uncleaned surface, the meat can take on a burnt flavor.
2. Prepping: Pour some oil in a bowl or pan and, using tongs, dip a folded towel or washcloth in for a brief soak. Using the tongs, rub the grill grates. This oil coating will prevent food from sticking.
3. Seasoning: Season steaks ahead of time on both sides, and let sit for the first three or four minutes to take on a nice crust.
4. Grill temperature: The grill must be hot enough to start. This is more of a challenge for home grillers compared to professional chefs using restaurant ovens.
5. Food temperature: Minimum temps vary for food:
* Chicken, 165.
* Seafood, 145.
* Beef and pork, 155.
* Steak – rare, 95-105; rare to medium, 115-125; medium, 130-140.
6. Checking temps: Milliron suggests using a digital bio thermometer with batteries, not mercury. The latter requires calibration adjustments. And temperatures should be gauged like this: In one hand use tongs to pull the steak from the grill, and with the other poke the thermometer into (but not all the way through) the side of the steak. If you leave the steak on the grill while checking its temperature, the reading will record the heat from the grill.
7. Flipping: There actually is a technique to flipping. Milliron suggests flipping east to west, then alternate on the next flip to north-south. This yields evenly cooked meat.
8. Burgers: Don't put too much weight on flattening them. Don't put weight for the first three minutes, and no long smashes with a spatula. Lightly press them to shape. Flip every three to four minutes.
9. Finally: Fresh ingredients matter… Be attentive to your steak; never leave on one side for too long. … Gas vs. charcoal is a personal preference, but charcoal will change the flavor profile a bit and give a smokier taste.
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