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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 May 20,2012
In
beef
,
beer
,
food pairings
,
pork
,
poultry
,
sausage
,
seafood
,
summer
,
seasons
,
spring
American Craft Beer Week falls in May, and we look forward to it every year—nearly as much as we look forward to dusting off our grills and throwing a thick Porterhouse down over the flames!
Being butchers who have practiced and honed our craft for five generations, we can appreciate the expertise, skill, and care that go into making a fine craft brew. We are passionate about cutting meat, sourcing the very best meat, and providing our customers with a peak dining experience. We feel that craft brewers are just as passionate about providing a delicious, high-quality, refreshing brew with every frothy glass.
Being cookbook authors and devoted home-cooks, we also love a great entrée and beverage pairing. We know how a fantastic meal can be elevated to new heights by a perfect pairing with a delicious microbrew—and vice versa.
(more...)
On May 20,2012
In
barbecue
,
beef
,
recipes & techniques
,
smoking
,
summer
When it comes to flavor, cooking with wood is the definitive game changer. Meat over a wood fire—it’s a link to our earliest ancestors. It’s earthy and primal and tastes like nothing else. Whether used as fuel, flame accelerator, or smoking medium, wood logs, chunks, and chips contribute their highly individual flavors to the finished dish as equal in importance as any other seasoning, spice, or herb.
(more...)
On May 20,2012
In
beef
,
grilling
,
recipes & techniques
Grilling the very best ground meats requires little else than some olive oil, salt, and pepper. It allows the inherent flavor of the meat to take center stage. There is absolutely no substitute for a juicy, tender patty that oozes delectable flavor from first bite to last.
Every now and then, however, you might want to shake up your summertime grilling by taking a walk on the untrodden path of flavor invention and innovation—and maybe, just maybe, discover the absolute best burger you’ve ever cooked.
(more...)
On May 20,2012
In
barbecue
,
grilling
,
recipes & techniques
,
roasting
,
smoking
,
cooking tools
When home grilling began its rocket-rise in popularity all over the U.S. in the post-war 50s, everybody was sort of feeling their way along about the special do-it-yourself requirements of cooking over a hot fire. That meant adapting tools that were common to indoor food preparation. As necessity is the mother of invention, reaching and working over a wide, flat cooking surface required extension, which gave us long-handled tongs, spatulas, and forks. It also required more protection than potholders could provide, giving rise to heat-resistant gloves and mitts.
(more...)
On May 15,2012
In
a butcher's minute with lobel's
,
beef
,
recipes & techniques
,
videos
,
grilling
,
summer
,
ask the butcher
Before you grill the perfect burger, you need to know how to form the perfect burger patty. Evan Lobel, 5th-generation butcher of venerated Lobel’s Prime Meats and Lobel’s of New York, shows you how to create a burger that will be fluffy and moist.
(more...)
On April 15,2012
In
ask the butcher
,
beef
,
grilling
,
summer
It’s been a strange and unpredictable transition into spring here in New York. One week it was warm and sunny, the next it was snowing again, and the next it was windy and rainy.
(more...)
On April 15,2012
In
grilling
,
videos
,
summer
,
seasons
,
beef
Now that it’s grilling season, it’s time to uncover those grills, clean the grilling racks, and fire them up! Need a refresher on how to grill the perfect steak, burger, or roast? Look no further–we’ve rounded up our grilling videos right here for your convenience.
(more...)
On April 15,2012
In
culinary classics
,
food history
,
pork
,
recipes & techniques
,
sausage
,
seafood
You’d be hard pressed to find a breakfast dish more decadent than Eggs Benedict.
It’s the kind of dish that is food for the psyche and soul. It is the elegant pinnacle of comfort food, an ode to excess. If you’re looking for a healthy blast of protein and carbs to get your day started, make a beeline for yogurt and an egg-white sandwich. Eggs Benedict, and its infinite variations, is all about indulgence—throwing caution to the wind for an almost divine interaction with your food. It’s petit déjeuner for a lazy day.
(more...)
On April 11,2012
In
grilling
,
holidays
,
summer
Here in New York, come March and April, we’re ready to be rid of cold, dreary, wintry weather. When the sun comes out and the days begin to warm up, we just can’t wait to do one thing: get outside!
(more...)
On April 10,2012
In
entertaining
,
grilling
,
summer
From apartment dwellers to the inveterate griller who wants a grill at the ready whenever and wherever, charcoal tabletop grills, like Weber’s Smokey Joe, are ideal for a day at the beach, an off-road adventure, tailgating in a stadium parking lot, or a picnic in the park. They are a practical solution anywhere a full-size grill is impractical.
Small size is a distinct advantage when you’re talking about travel worthiness. However, it’s a disadvantage when you want a fire hot enough to handle searing effectively.
(more...)
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