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Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

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Welcome

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,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Spotlight on Grilling Pork

On June 11,2013 In grilling , pork , spring , summer , recipes & techniques

More and more, backyard cooks are turning to pork when deciding what to grill. It is delicious when cooked over an open fire and, being a sweet-tasting meat, lends itself to any number of marinades, rubs, sauces, and seasonings._0700202104

Pork on the Grill

People have been eating pork longer than any other domesticated animal. This may explain why so many ancient dietary restrictions grew up around pork, but it may also explain why we have such an abiding fondness for this rich-tasting, sweet meat. today, more than 20 percent of the meat eaten by American consumers is pork, and a growing percentage of that is being cooked on the grill.

When grilling pork, remember that cooking times provided in recipes are not exact. All grills cook a little differently, and some fires burn hotter than others. You will soon get to know your own grill and your own style and will be able to use cooking times as guidelines.

Test for doneness by looking at the meat or by touch, and particularly with pork, use an instant-read thermometer to determine when the meat is done. Pork must be cooked thoroughly. The thermometer should register between 150° and 155°F. At this time, take the pork off the grill and let it rest for several minutes. During resting time, the internal temperature will rise to 160°F. This way, the meat will not overcook and be dry.

Preparing Pork for Grilling

Always buy cold pork. In supermarkets, meat is stored in refrigerated cases and in butcher shops some is displayed in chilled cases, but most is held in the meat locker. When shopping for groceries, buy the meat last. When you get your meat home from the butcher or supermarket or when you open your shipment from Lobel’s of New York, immediately stow the meat in the coldest part of the refrigerator, which usually is the rear of the lowest shelf.

Do not unwrap the meat; you do not want to expose it to the air unnecessarily, and keeping it in its original packaging is a good idea. Remember that summer humidity and higher temperatures are hard on meats, so in warm weather, plan to grill the meat soon.

Keep the pork in the refrigerator almost until you are ready to cook it. You may have taken it from the refrigerator to marinate or rub it with a seasoning mix, but we advise returning it to cold storage as soon as it has been prepped. It is simply not safe to hold meat at room temperature.

However, there is one important exception to this rule: Meat should be at room temperature before you cook it. Take it from the refrigerator about thirty minutes before you are ready to grill. In the summertime, the meat may only need 15 or 20 minutes to come to cool room temperature. As soon as the chill is gone, put the meat on the grill. If for some reason your timetable changes, return the uncooked meat to the refrigerator.

Pat the meat dry with paper towels and then either marinate it, rub it with dry rub, or otherwise prepare it for the grill. This step is not always included in recipe instructions, because it is universally appropriate for all recipes calling for beef, veal, poultry, lamb, or pork to pat the meat dry with paper towels before cooking. If the meat is dry prior to cooking, it will brown nicely.

Cuts of Pork for the Grill

 

Chops

Pork Loin Chops

These delicious chops are cut from the center of the loin, containing a nugget of tenderloin and a larger piece of the loin, separated by a T-shaped bone. Think of these hearty, thick, well-marbled chops as the equivalent of a beef Porterhouse or T-bone steak.

pork_loinchop_t.

Pork Rib Chops

Cut from the center of the loin, these chops are a favorite for grilling, pan roasting, and broiling because of their meaty texture. Were this beef, these chops would be the equivalent of a bone-in rib steak.

pork_ribchops_t.

Recipes for Pork Chops

You can use pork loin chops or rib chops in this recipe:
Southwestern-Style Pork Chops with Ancho Chili Powder

 

Ribs

Baby Back Ribs

When connoisseurs cook ribs, baby back ribs are their first choice for one reason: baby back ribs are cut from the rib section of the loin of pork, so the meat that surrounds the ribs is tender and succulent, including the tasty “finger meat” connecting each rib. Baby backs’ tenderness allows them to be cooked more quickly than other styles of ribs.

pork_babyback_t

St. Louis-Style Ribs

St. Louis pork ribs are essentially full spare ribs that have the brisket bone removed. The result is a rack of ribs that is uniform length and density so they cook evenly.

env_pork_t

Recipes for Ribs

Carey Bringle’s Memphis BBQ Ribs

 

Roasts

Boneless Center-Cut Pork Roast

This cut, featuring the eye of the loin, is a boneless version of the rack roast of pork, except that rib bones have been removed and it’s tied to retain its shape while cooking. This roast is ideal for feeding a sizable gathering. You can grill it following our master technique for grill-roasting.

pork_boneless_roast_t

Pork Tenderloin

The sweet, succulent pork tenderloin is a highly versatile cut that is probably at its best when grilled. Easy and quick to prepare, you’ll get outstanding results with a simple preparation that showcases the tenderloin’s naturally sweet taste and delicate texture. Or marinate it before cooking to infuse it with flavors from the sublime to the exotic.

pork_tenderloin_t

Recipes for Pork Tenderloin

Fiery Asian-Style Pork Loin Roast with Grilled Pineapple
Pork Tenderloin Marinated in Apple Cider
Pita Sandwiches with Pork Cutlets and Tahini Sauce

Rack Roast of Pork

This is a classic bone-in pork roast, sometimes referred to as a pork rib roast. If you want to add some drama to your pork roast presentation, choose a Frenched Rack Roast of Pork. With this roast, each rib bone is trimmed and scraped clean so it extends gracefully beyond the eye of the roast. You can grill either roast following our master technique for grill-roasting.

pork_rack_roast_t

 

Other Options

Ground Pork

Although most people don’t grill pork burgers, ground pork can make for a flavorful blend when mixed with ground beef, veal, turkey, or chicken.

pork_ground_t

Recipes for Ground Pork

Spicy Southwestern Pork-Turkey Burgers

Kabobs

Cubes for kabobs can be cut from the boneless center-cut loin roast or from a pork tenderloin. Either cut makes for delicious, succulent pork kabobs, works well with myriad rubs and marinades from spicy to sweet, and pairs well with other kabob ingredients.

kabob_pork_t

Recipes for Pork Kabobs

Jerk Pork Kabobs

 

For More Inspiration

Check out our board on Pinterest for more tasty ideas on grilling pork.

pork_board

 

What’s your favorite cut of pork to prepare on the grill? Do you have a favorite pork grilling recipe? What dry rub or marinade to prefer when grilling pork? What flavor combinations do you like to use with pork—spicy, fruity, tropical, Asian?

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