LongHorn Grill Us Hotline Is On Call This Fourth of July for Grillers In Need
Many of us are familiar with the Butterball Turkey Talk-Line that answers poultry emergency calls every November through December. In every other emergent cooking quandary, however, the foundering amateur chef was on his or her own.
Inept grillers need struggle no longer, LongHorn Steakhouse has come to rescue with their Grill Us hotline. For the rest of National Grilling Month - known to the layman as July - certified Grill Masters will be available to assist with your chargrilled woes.
"Not only has LongHorn been expertly grilling fresh, never frozen, steaks, chicken and fish in our restaurants for more than 30 years, we serve approximately 650,000 steaks every week, which means we know a thing or two about grilling," said John Fadool, head of marketing for LongHorn. "Grilling can be tricky and require skill, so we're ready for anyone stepping up to a grill this holiday weekend to call and grill us."
You can get a live Grill Master on the phone from 2 to 7 p.m. July 3 through 6. Just call 1-855-LH-GRILL (1-855-544-7455).
For the more tech savvy, questions can also be posted to LongHorn's Facebook page. Or, you can text LHGRILL to 40679 and a Grill Master will call you. "Excuse me, that's my on call, certified Grill Master. I have to take this."
The hotline, sadly, will only be available through July 6 but since July is National Grilling Month, you can continue to post questions to the Facebook page and have them promptly answered every Saturday in July.
If you just love some good grill talk, follow #LHGRILL on Facebook (yup, Facebook officially does the hashtag thing now) to read questions, answers, and suggestions from fellow grillers.
And if you're just not into cooking at all, no matter what the form -- indoors or out -- LongHorn locations will be open and serving plenty o' meat.
This Fourth of July, be more connected with your fellow American grillers than ever.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.