Including one 'underrated' steakhouse brand.
Courtesy of Longhorn Steakhouse
"There is something that just jingles your DNA when you eat meat that has been cooked on a wood fire," he explains."For 99.9% of mankind's existence, if your food was cooked, it was cooked on wood fire. When you get a piece of meat and the smoke is in the juice, it just takes you to another place. It is enjoyment on a cellular, timeless level. Steakhouses are all over the place.
Lennox adds that from a chef's perspective, cooking over wood fire is tough—and should be respected."You have to watch the food you are cooking, but you also have to watch the fire. It is no joke keeping a fire in the 'Goldilocks Zone' of not-too-hot and not-too-low for a five-hour service. To keep that fire right and still hit temps on steaks every time? That takes a special kind of someone.
Longhorn, he says, is that special kind of someone, noting that the chain has a"wood grill school" that has to be attended before they let employees send food out to guests."Restaurant chains usually dumb it down to make it easier on themselves, i.e. broilers, gas grills, sous vide, planchas, etc." Lennox says."Super high-end steakhouses usually do not use wood fire because, well, its hard to find cooks that are competent and willing to endure the heat.
As with other chain-loving chefs, Lennox says it's important for him not to overdo it with his love for Longhorn, so as to retain the nostalgia and adoration."I am afraid to go too many times and ruin it for myself. But if I do find myself in the 'where do want to go? I don't know, where do you want to go' spin cycle with my significant other and we just feel like a well-cooked hunk of meat with no reservation needed, I can't deny it, Longhorn delivers.
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