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On August 4,2014
Rendering an otherwise tough pork shoulder into fall-apart bliss through hours upon hours of slow, low-temperature cooking is one way to elevate the humble to the exalted.
On August 3,2014
Do you know the secret to the perfect barbequed brisket? Well, we can tell you. It’s hand-rubbed with black pepper, marjoram, brown sugar, and a blend of herbs and seasonings. It’s bathed in a spicy, vinegary mopping sauce. It’s smoked low and slow for 14 hours or more over mesquite and apple wood. And it’s unbelievably, melt-in-your-mouth delicious.
On August 3,2014
If you’re into smoking foods, you’re probably familiar with the wide varieties of woods that are used to infuse unique flavors into various meats, poultry, and seafood. But when you take a look around the world at what materials are used for smoking food, you’ll find all manner of combustibles being called into service, ranging from grape vines to peat to compressed and dehydrated dung.
On August 3,2014
It’s easy to get wrapped up in the excitement of grilling! Especially when you’re preparing large cuts of meat, like brisket or a roast. You get so caught up in the process that you may throw the meat on the grill and not realize until after it’s started cooking that you haven’t quite planned how you are going to flip the meat or get it off the grill. This is why grilling gloves are a must-have in any grill master’s tool kit.
On July 6,2014
The charcoal-grilled steak you’ve been craving all week long finally hits your plate hot and ready on a lazy Sunday afternoon. It’s your reward for five long days of earning a living, and it’s the inducement that eases you into another stint of hard labor in the coming days. Imagine your disappointment when your first bite tastes like this beautiful piece of beef was French-dipped in jet-fuel before being served. The acrid flavor permeates the meat and obliterates every nuance of delicious beefiness that had you salivating just moments before.
On July 2,2014
Grilling corn on the cob imbues the tender kernels with incomparable flavors and aroma. The tastes of the sweet corn milk, smoke, and char take corn on the cob out of the usual. Add to that new combinations of toppings that can be spread, sprinkled, or poured and you’re into flavor territory that begs to be explored.
On July 1,2014
Summer is the perfect time to fire up the grill and have a party! The menu is a very important part of any great gathering. Whether you’re hosting a family-style bash, a casual backyard get-together, or an elegant dinner party under the stars, make sure you choose the right cuisine for the occasion.  Image courtesy Weber Grills
On June 29,2014
The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut. It’s not every day that a new steak comes along. There are, after all, only so many muscles in a cow. However, if you check the encyclopedic MEAT by the Lobels, which was published in 1971, you’ll find no mention of flat iron steak. Fast-forward to the publication of Lobel’s Meat Bible in 2009 and you’ll find the flat iron right there on page 21. Plus, there’s a delicious recipe for Flat Iron Steaks with Roasted Red Pepper Butter on page 38. So, where did this steak come from?
On June 8,2014
A great sandwich is a thing of beauty. There’s something special about the perfect balance of bread, meat, vegetables, and condiments—that melange of crispness, juiciness, and chewiness coming together in each and every bite. And few sandwiches provide that blend quite as perfectly as the club sandwich.
On June 8,2014
When it comes to DIY in the kitchen, some things are harder than others. For instance, getting a hollandaise sauce just right might take some patience and practice. But today we’re bringing you something so simple, you’ll wonder why you haven’t been doing it with every steak you’ve ever eaten. Wrap it in bacon.
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Lobel's Culinary Club.
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