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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:
On April 7,2015
In
food history
,
hot dog
,
sausage
,
pork
,
grilling
,
summer
While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.
Grilling season is finally here and you know what that means—time to throw the hot dogs on the grill! While you may have enjoyed a boiled or pan-fried hot dog during the long, cold winter, there’s almost nothing better than a hot dog fresh off the grill.
The hot dog has become synonymous with American traditions like baseball and backyard barbecues. So you might be surprised to learn that the hot dog actually has German roots.
(more...)
On March 1,2015
In
cinco de mayo
,
culinary diy
,
recipes & techniques
,
sausage
,
super sunday
,
entertaining
Queso, which is Spanish for cheese, is an appetizer of melted cheeses and peppers. Queso is typically served as a sauce for nachos in Tex-Mex restaurants. Want to wow your guests with a homemade version of this restaurant-style appetizer? We’ll walk you through the steps for a seriously good queso!
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On February 8,2015
In
sausage
,
food history
,
maple
While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.
Lobel’s Smoky Maple Links are the ultimate breakfast sausage. These sausages are marinated in the best pure, dark syrup that maple country has to offer before they are smoked over an applewood fire. The result: plump and juicy sausages packed with bold, clear flavors—the perfect accompaniment to a hearty breakfast!
(more...)
On January 5,2015
In
sausage
While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “ Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.
A Healthier Take on Tradition
Chicken Supremo Italian Sausage is a lower-fat and lower-calorie alternative to traditional Italian Sausages that are often made of pork. However, just because this sausage is healthier for you doesn’t mean that it compromises on flavor. This sausage offers the customary combination of traditional Italian seasoning such as oregano, basil, garlic, and fennel seeds.
(more...)
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 July 1,2014
In
entertaining
,
grilling
,
summer
,
holidays
,
burgers
,
sausage
,
beef
,
seafood
,
poultry
,
compound butter
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
(more...)
On April 1,2014
In
easter
,
sausage
,
food history
While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.
Here in the U.S., the name kielbasa refers to a specific type of Polish sausage, but in Polish “kielbasa” is just the general word for “a sausage.” There are many varieties of Polish sausage, as sausage is a staple in Polish cuisine. The sausage Americans are thinking of when they refer to Kielbasa is “Polska Kielbasa Wędzona,” or Smoked Polish Sausage. While each manufacturer of this sausage has its own recipe, this sausage is generally known to contain pork, beef, garlic, marjoram, and spices.
(more...)
On March 13,2014
In
food history
,
sausage
While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.
Addictively flavorful and plump with cheese, Kaese Krainer is a hidden gem among sausages. Swiss cheese mingles with mildly smoked pork and beef to create this luscious and hearty sausage.
(more...)
On February 13,2014
In
food history
,
mardi gras
,
holidays
,
stewing
,
beef
,
sausage
Imagine it’s Mardi Gras, and you are walking down Bourbon Street—the heart of New Orleans’ French Quarter. Merry makers—many with a Hurricane or other libation in hand—flood the streets and revel all around you, all the while collecting as many strands of cheap beads as necks and inhibition allow.
Against the crowd’s noise, blues, jazz, zydeco, ragtime, and more pour from every filigreed cast-iron balcony and open doorway at every club, music hall, dive, and juke joint up and down the boulevard. Street merchants lend their own cadence hawking trinkets, gewgaws, and souvenirs.
And what cuts through all that clutter and sputter are the aromas that waft into the proceedings from the restaurants, food stalls, and street vendors. So varied. So pungent. So enveloping. So intoxicating.
You’ve just gotta have something to eat.
(more...)
On February 13,2014
In
sausage
,
st patrick's day
,
food history
While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.
Bangers are a favorite in pubs and homes all across the British Isles. Whether enjoyed as part of the classic comfort food bangers and mash or as part of a full breakfast, bangers have found a welcoming fanbase here in the U.S. as well.
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