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    Food for Thought

    It's grilling season! A top chef's expert tips on how to make the best backyard steak

    Marene Gustin
    Marene Gustin
    Apr 15, 2013 | 11:26 am

    Del Frisco’s Double Eagle Steak House’s chef Steve Haug cooks seven days a week for work.

    So when he’s at home, he lets the kids do most of the work.

    “My kids are 10, 12 and 14,” he says. “And their favorite things to eat are grilled steaks with corn on the cob and mashed potatoes.”

    Backyard grillin’ is a family affair, a right of passage, a tradition and way of connecting food with family and friends.

    Haug fires up the grill (he has two, a gas grill for quick meals and an old school charcoal grill that he adds a little hickory to for a nice smoky flavor) and then supervises the kids as the food cooks.

    Backyard grillin’ is a family affair, a right of passage, a tradition and way of connecting food with family and friends.

    Who doesn’t have childhood memories of watching their dad fire up the grill and slap on big, thick steaks and maybe shove some foil wrapped potatoes and corn on the cob into the coals? Mom is pouring sweet ice tea from a pitcher and the kids are sitting around in shorts and sneakers, drooling as they watch dad, in some silly apron, being the man, with fire and big knives and tongs.

    These are the childhood summer memories of the South.

    And now is the perfect time of year to recreate those memories with your own family.

    Haug has a few tips to make the experience a delicious memory.

    First, select a good cut of meat. Haug likes a big rib-eye, but, “you have to be really, really careful because of the fat content, it can really flare up, I keep a squirt bottle handy to keep the flames down.”

    “Don’t be flip happy. You want to get the grill really hot before you put them on. Then wait about four to five minutes to get a good blister on the presentation side before you flip.”

    Personally, I always like a filet mignon, maybe wrapped in bacon for extra flavor.

    Oh, and do take your steaks out of the fridge 30 minutes before you put them on the grill. Season them well, as they will lose some of the seasoning when you flip them.

    And now a word about flipping.

    “Don’t be flip happy,” Haung says. “You want to get the grill really hot before you put them on. Then wait about four to five minutes to get a good blister on the presentation side before you flip. Then about another two to three minutes on the other side. That’s it.”

    And don’t forget to let the meat rest for five to seven minutes so the juices don’t run out when you cut into it.

    I know, I know, it’s hard to wait when those gorgeous steaks are calling your name, fresh off the flame, but pour a drink and get your sides ready and you’ll be fine.

    So what plates well with a backyard steak? Crispy Brussels sprouts with onions and bacon, garlic mashed potatoes or baked taters with all the fixings and, of course, corn on the cob.

    “We love to throw corn on the cob on the grill,” Haug says of his family feasts. “It just takes 15 to 20 minutes.”

    No muss, no fuss and you’ve got a grilled dinner. Here is Haug’s recipe for some delicious corn. Enjoy.

    Grilled Corn on the Cob with Chipotle Lime Butter
    
Serves four
    For the Butter:
    
½ pound salted butter, room temperature
    
2 chipotle peppers in adobo sauce, chopped fine
    
¼ cup sriracha sauce
    
1 tablespoon cilantro, chopped fine

    1 tablespoon fresh garlic, chopped fine
    1 tablespoon fresh limejuice
    
1 teaspoon salt
    
¼ teaspoon cayenne pepper
    
¼ teaspoon smoked paprika

    ¼ teaspoon granulated sugar

    Peel off the first layer of the corn’s husk, leaving a few for protection. Soak the corn cobs in cold water for 20 minutes. While corn is soaking, mix everything in a small mixer for the butter until well blended. Fire up your grill to achieve a temperature around 375 degrees. After the corn has soaked, remove it and gently pull the husk away keeping it attached at the bottom. Pull off as much silk as possible. Brush the cobs with the chipotle lime butter, recover with husk and set aside.

    Place the corn on the grill, rotating the corn to keep it from getting too charred on one side. After two to three minutes put the corn off to the side of the grill, away from the direct heat. Cover and cook for 10 minutes. When the husk becomes slightly charred and pulls away from the tip the corn is done. Remove the corn from the grill. Let cool slightly, pull back the husk and serve.

    Backyard grillin’ is a family affair, a right of passage, a tradition and way of connecting food with family and friends.

    Del Frisco's, steaks, barbecue, grill
      
    Del Frisco's Double Eagle Steak House Houston Facebook
    Backyard grillin’ is a family affair, a right of passage, a tradition and way of connecting food with family and friends.
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    news/restaurants-bars

    spreading the trill

    Bun B opens new Spring location of his smash hit smash burger joint

    Eric Sandler
    Apr 25, 2025 | 11:05 am
    Bun B opens new Spring location of his smash hit smash burger joint
    Bun B opens new Spring location of his smash hit smash burger joint
    Bun B opens new Spring location of his smash hit smash burger joint

    The wait for Houston’s second location of Trill Burgers has come to an end. Bun B’s acclaimed smash burger restaurant will open its Spring outpost today (Friday, April 25).

    Trill Burgers Spring
      

    Photo by Quit Nguyen

    Bun B is ready to welcome Spring-area diners to Trill Burgers No. 2.

    “The support our community continues to show has been nothing short of incredible,” Bun B said in a statement. “We’re so grateful for this city, and we’re excited to expand to the north side of Houston. To our new neighbors and visitors in Spring, we’re thrilled to be joining your community. We hope to see y’all at Trill Burgers very soon.”


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    A post shared by Trill Burgers (@trillburgers)


    Located in a former Dairy Queen at 6810 Louetta Rd., the new Trill Burgers will serve the restaurant’s fan favorite menu that’s built around the OG Trill Burger — a twin patty smash burger topped with pickles, onions, Trill Sauce, and American cheese on a potato bun. It also includes a Vegan OG Burger with vegan patties and cheese.

    Trill Burgers OG Trill BurgerThe OG Trill Burger has powered the restaurant's success. Courtesy of Trill Burgers

    The new location will also give a permanent home to the Trill Lemonade that the result debuted at the restaurant’s pop-up Trill Town location at this year’s Houston Livestock Show & Rodeo. Diners have their choice of either classic or strawberry flavors as well as an Arnold Palmer that’s made with iced tea.

    Trill Burgers worked with Houston-based Construction Concepts & Design on the restaurant’s build-out. Design details include murals by Houston graphic artist Todd Louis, a neon “Keep It Trill” sign, and the restaurant’s signature black-and-yellow color scheme.

    First introduced at the 2021 CultureMap Tastemaker Awards, Trill Burgers grew its popularity with pop-ups and by serving as a vendor at events such as the Houston Livestock Show & Rodeo and the Coachella Festival. It opened its first brick and mortar location in June 2023 in a former James Coney Island on S. Shepherd Dr. It also operates concession stands at NRG Stadium, Shell Energy Stadium, and TDECU Stadium at the University of Houston.

    The restaurant’s lawsuit with former partners Patsy and Benson Vivares appears to be drawing to a close. In February, all parties agreed to binding arbitration to resolve the dispute, Harris County records show.

    Spring is the first of three new locations that will open this year. It will be followed by Missouri City (20220 Fort Bend Pkwy Toll Rd. 140) and an outpost west of the Galleria at 7616 Westheimer Rd.

    Trill Burgers Spring will be open daily from 11 am-9 pm with its drive-thru lane open until midnight.

    “Our team has been working on this for a long time,” Trill Burgers co-founder and publicist Nick Scurfield said. “We are so excited to open this second location in Spring and take another big step in bringing Trill Burgers to more communities across Houston. We’re just getting started.”

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