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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

Three Ways to Get Great Grilled Poultry

On June 13,2011 In ask the butcher , grilling , poultry , recipes & techniques

Poultry is such a marvelous meat—supple, juicy texture and unique flavor. It’s like starting with a blank canvas that, combined with spice and infusion, opens the door to a wide-ranging culinary landscape.

Add fire and smoke to the proceedings, and you’re talking about summer spectaculars that are off the charts. Here are some tips for excellent grilled poultry this summer.

Grilled Chicken Wings

Chicken wings are fantastic on the grill. As far as flavors go, you can get as creative as you want with wings. Try a spice rub before grilling or a tasty dipping or slathering sauce after grilling.

If you’re a traditionalist, all you need are hot sauce and butter for classic Buffalo-style wings. For a flavorful twist, substitute an interesting compound butter for regular butter.

Try our recipes for Chicken Wings Four Ways or pick your favorite recipe of those four and run with it.

Cook them over indirect heat for about 25 to 30 minutes to find yourself in crispy, juicy, chicken wing heaven.

Tuscan-Style Chicken

This is one of our favorite methods of cooking poultry on the grill. It is so simple, but boy oh boy, the results will knock your socks off.

Here’s a recipe for Tuscan-Flavored Split Chicken—redolent of garlic, lemon, rosemary, and oregano. The flavor brings to mind a sunny Italian hillside.

The underlying techniques used in this recipe can be applied to any size poultry from poussin to turkey.

1. Split the poultry into halves.
2. Marinate
3. Grill-roast to perfection.

The Classic Cornell Recipe

So many regions have their own special style of marinade. One classic from Upstate New York is known as the Cornell Chicken Barbecue Sauce.

The recipe was developed in the 1950s at Cornell University by Dr. Robert C. Baker, a professor of animal science, who initially started out trying to develop a market for smaller chickens than those that were common for the time.

From 4- to 5-pound birds to about 2- to 3-pound birds, the question arose: What to do with these smaller, more tender birds?

Dr. Baker’s answer was: backyard barbecue and a marinade of oil, vinegar, poultry seasoning, egg, and black pepper.

Ingredients:
2 cups vinegar
1 cup oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
Black pepper to taste

Preparation:
Put ingredients into a blender and blend until smooth. Marinate chicken in half the sauce for 6 to 8 hours or overnight. Discard the marinade. Baste while cooking with the remaining half of the sauce.

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