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Welcome to the new Lobel’s Culinary Club.
In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.
A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.
We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.
With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.
Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.
For your dining pleasure,
Stanley, David, Mark, and Evan Lobel
Articles by Month:
Articles by Subject:
Category:
Recipes & Techniques
On September 21,2014
In
hot dog
,
recipes & techniques
,
sausage
,
super sunday
,
autumn
,
seasons
Autumn is upon us! Days are getting shorter. Kids are back in school. Time seems like a scarce and precious commodity.
Although we are butchers, the Lobel family is also… well, a family! We have busy households with full schedules. We know what it’s like on hectic weeknights when it seems like everyone is moving in different directions and there’s barely time to eat dinner, let alone cook.
That’s why we like to look to our online Butcher Shop for easy—yet delicious—solutions. And we rediscovered a little gem recently that we wanted to share with you. A very little gem: our 1-ounce Cocktail Wieners!
(more...)
On September 1,2014
In
autumn
,
grilling
,
pork
,
recipes & techniques
,
seasons
The onset of fall never fails to skew our appetite to great pork dishes. But, we are so reluctant to let go of summer grilling, we look for that one last grand hurrah of the cooking-outdoors season.
Here’s a menu that will usher you gently into the changing seasons in the most delicious way. And, it’s designed to give you the option of cooking everything on the grill.
Why would you want to cook everything on the grill? Because everything tastes better when it’s been grilled!
(more...)
On August 28,2014
In
autumn
,
beef
,
grilling
,
recipes & techniques
,
stewing
,
seasons
This time of the year often brings about a few challenges. The autumn weather is fast approaching, but you still have the desire to fire up the grill.
The days are slowly but surely getting shorter. Plus, back-to-school and busy schedules make for less time to prep and cook meals. Even so, you still want to enjoy a nice hearty dinner. To help, we’ve compiled three recipes for hearty meals you might not have known you could prepare on the grill.
These meals are perfect to ease your transition into fall!
(more...)
On August 28,2014
In
cut of the month
,
new products
,
pork
,
recipes & techniques
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.
Pork is a sweet, tender meat that has been eaten for more than 9,000 years. Hogs were domesticated long before sheep, goats, or cattle and so it is no small wonder that pork figures so prominently in most of the world’s great cuisines. In this country, we eat pork chops and pork tenderloin in larger quantities than other cuts of pork from the butcher shop.
This month’s Cut of the Month is a specific type of one of those American favorites: the boneless loin chop.
(more...)
On August 4,2014
In
barbecue
,
culinary diy
,
recipes & techniques
A good barbecue sauce is a complex interplay of flavors, balanced among sweet, sour, salty, and savory.
Regional styles of barbecue sauces vary most in their sweetness. Starting in the east with Carolina barbecue, which is noted for its tart, vinegary emphasis. Mustard is another characteristic flavor of eastern barbecue sauce. The farther west you travel, barbecue sauce becomes thicker, more tomatoey, and sweeter.
(more...)
On August 4,2014
In
barbecue
,
culinary classics
,
pork
,
recipes & techniques
,
smoking
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.
(more...)
On August 3,2014
In
barbecue
,
beef
,
recipes & techniques
,
smoking
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.
(more...)
On August 3,2014
In
recipes & techniques
,
smoking
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.
(more...)
On July 2,2014
In
grilling
,
recipes & techniques
,
summer
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.
(more...)
On June 8,2014
In
bacon
,
culinary classics
,
poultry
,
recipes & techniques
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. 
(more...)
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