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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

Ask the Butcher: How are you celebrating Independence Day?

On June 10,2012 In ask the butcher , entertaining , holidays , independence day , summer

Ask the Butcher

The next big holiday is the Fourth of July. It’s one of those holidays where everyone seems to be outside, enjoying the weather, having parties, and watching fireworks. We asked the Lobels how they plan to spend this summertime holiday.

What are your plans for July 4th this year?

Evan – “We’ll have a few close friends and family over for a backyard grill out. The pool and hot tub get a lot of use!”

Mark – “I love having people over so I have a party at home with a minimum of 200 guests. The kids run around and play volleyball and yard games. The adults hang out under the tent, enjoy the weather, and have a few cold beers.”

Stanley – “I opened our summer home a little early this year due to the nice weather, but haven’t had a party yet. July 4th is the perfect time to do just that!”

David – “My family and I will be at my Mom and Dad’s summer house for a party. Parties there are always fun because there are always a lot of people to talk to but never too many to feel crowded.”

What’s on your July 4th menu?

Evan – “I like to keep it pretty simple and traditional with burgers and hot dogs on the grill. We do, however, like to go crazy with toppings. Traditional ones like cheddar cheese, lettuce, tomato, onion, pickles, ketchup, and mustard. But also non-traditional ones like grilled onions, grilled mushrooms, grilled pineapple, hot sauce, and specialty cheeses.”

Mark – “Since we have a big party, I like to make sure there is great food for everyone there. We’re having BBQ pork ribs with a spicy dry rub, hamburgers, hot dogs, porterhouse steaks, and also a mixed grill of veal steaks and lamb. And I can’t forget about the potato knish with onions.”

Stanley – “We’re having big BBQ items like steaks, veal, rack of lamb, and hamburgers. Everyone invited brings their favorite salads. Usually we have pasta salad, german potato salad, fruit salad, macaroni salad, and a big leafy green salad too.”

David – “I’ll be bringing a dish to pass at my parents’ party. I haven’t decided yet what to bring, but I am a fan of anything that is small and hand-held—I think those are the best appetizers for parties. I might make some pulled pork sliders with Lobel’s Barbecue Sauce or caprese salad kabobs with balsamic vinegar—or both!”

 

What are your plans for Independence Day? Small party or big? Do you host? And most important: what’s on the menu?

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