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

All About Sausage: From Humble Beginnings to Culinary Star

On August 14,2011 In guide to meat , sausage

You know you’re digging into a great sausage when you get the first whiff of its enticing aroma, when you hear and feel the snap of its casing as you bite, when you taste the gush of flavor that fills your mouth and causes your eyes to go wide with amazement and total surrender.

Born of necessity and frugality in ancient times, sausages are among the oldest known prepared foods. Sausages can be found in a spectrum of shapes, sizes, and flavors in virtually every culture on earth. Germany, for example, lays claim to no less than 1,200 varieties.

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Uniquely American: Southern Barbecue

On August 14,2011 In Barbecue , Recipes & Techniques

Southern-style barbecue—the low-and-slow cooking process that transforms tough cuts of meat into meltingly tender morsels of rapture—is uniquely American. And, as the early Americans moved westward, barbecue accompanied them and changed dramatically in the process.

Barbecuing, or cooking in a smoker, is very different from grilling in terms of heat intensity and technique. Smoking woods are chosen for their regional availability and ability to complement the flavors of the meat.

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Smoking Meats 101

On August 14,2011 In barbecue , recipes & techniques , smoking

Low and slow. The very words make mouths water. Nothing caps off a lazy summer day more perfectly than a meal of sumptuous proportions from your smoker.

And nothing stokes a smoke master’s ego more than some positive comments about his or her smoke ring. That’s the true test—the visible evidence of the smoke’s penetration. The deeper the smoke ring, the more masterful the man or woman at the helm.

If you think nothing tastes better than food cooked with wood, flame, and smoke, you will discover a whole new world of enjoyment and possibilities when you add smoking to your arsenal of cooking techniques.

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Getting Ready for the Big One

On August 14,2011 In Beef

If you’ve ever cooked with a wok, you know that making a stir fry is 90% preparation and 10% execution.

Staging a cookout for a large gathering of friends and family doesn’t stray too far from that basic formula.

Sure, a catering company would be one way to go. But for the intrepid grill enthusiast or pit master, cooking for 50 or more people for the first time is an all-out adventure.

Of course, there’s nothing you can do about the weather, except have a strong Plan B.

But what you can control—and the bottom-line question to the whole shindig—is: Can you get enough food out on time to feed everyone adequately?

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New Video! How To: Grill Roast

On August 14,2011 In grilling , recipes & techniques , videos

While everyone with a grill is comfortable grilling steaks, chops, burgers, and hot dogs, cooking a roast on the grill might seem like a daunting task best left to the intrepid.

But grill-roasting a beef roast is easier than you think. In principal, the biggest difference between grilling a steak or a roast is the amount of time required to bring it to golden-brown, aromatic perfection—the juiciest and most tender roast you can imagine with unique flavors only cooking with smoke and flame can impart.

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Summer is for Picnics!

On August 14,2011 In entertaining

Summertime is a time for eating and playing outdoors. That means it’s picnic weather! In order for a picnic to be enjoyable for everyone, the ambience must be casual and the food must be tasty and convenient. Set up, preparation, and clean up should be quick and easy. Because picnics aren’t just for eating—recreation is on the menu too. Frisbees, swimsuits, horseshoes, and kites are just as important as sandwiches, salads, and sodas!

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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 to the new Lobel’s Culinary Club.

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Article: 2011-8

All About Sausage: From Humble Beginnings to Culinary Star

Uniquely American: Southern Barbecue

Smoking Meats 101

Getting Ready for the Big One

New Video! How To: Grill Roast

Summer is for Picnics!