The origins of Beer-Can Chicken are not clearly defined. But, at some point in the 1970s, drinking beer and eating barbecued chicken at college tailgate parties just wasn’t enough.
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Lobel's Culinary Club.
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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
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On July 11,2016 In ask the butcher , grilling , poultry , summer , chicken
Don’t get us wrong, we love chicken cooked indoors, but it takes on a whole new dimension when it’s barbecued, grilled, or grill-roasted.
It’s one of the highlights we love most about summertime outdoor cooking because it delivers a wholly different range of flavors and aromas.
But there are myriad ways to prepare chicken on the grill—from unique and tasty marinades or spice rubs, to various cuts and cooking methods.
So we asked the Lobel family of butchers: what’s your favorite way to make chicken on the grill?