Love BBQ? This is the easiest & best BBQ you’ll ever taste!

Over the years, we’ve participated in a number of food and wine shows and events, and we’ve fed hundreds if not thousands of hungry foodies. The one thing we can serve to a big crowd that we know will be a show-stopper is our barbecued brisket.

In fact, here are some of the things we’ve overheard during tastings:

“My husband and I are from Texas, so we know brisket…  (Skeptically takes a bite.) Honey, come over here, you’ve got to try this!”

“You mean it will taste just like this when I make it at home? Oh, man!”

“Aw, the brisket is all gone? Can I lick the cutting board?”

That’s what we hear when we serve our competition-worthy BBQ that we hand-rubbed with seasonings, then spent hours and hours smoking, basting it with a mopping sauce all the while.

So what if you don’t have that kind of time? But you love BBQ? Welcome to Lobel’s BBQ Pit.

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Spotlight on Lobel’s Dry Rub

This year, in celebration of our 175th anniversary, we’ve expanded our product offerings with the introduction of a new line of four all-natural, preservative-free seasonings and sauces for meats. The new products include Lobel’s BBQ Sauce, Lobel’s Dry Rub, Lobel’s Steak Sauce, and Lobel’s New York Marinade.

New Sauces and Seasonings

We’re shining a spotlight this month on Lobel’s Dry Rub.

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Cut of the Month: St. Louis Ribs

The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.

Unlike Memphis, Kansas City, Texas, and the Carolinas, St. Louis, MO, is not often mentioned in the same breath when listing the capitals of American Southern-style barbecue. But it does lend its name to one of the primary types of pork ribs.

Pork - St Louis Pork Ribs

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Celebrating our 175th Anniversary: Remembering Leon Lobel

“Dad was the best butcher and teacher I ever had,” remembers Evan Lobel of his father Leon who passed away 10 years ago. Working together in the small 600-square-foot space was like a perfectly orchestrated dance—each would anticipate the other’s moves, and to this day Evan feels extremely lucky and grateful to have had so many memorable moments working so closely with his father.

Leon and Evan

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Ask the Butcher: What’s Your Favorite Grilled Meal?

Summer is in full swing! The days are long and the weather is beautiful, which can only mean one thing—it’s officially cookout season! We asked the Lobels to tell us about their favorite grilled meals for backyard entertaining.

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Grilled Pizza: You Might Never Want Store-Bought Again

“As American as apple pie” is often heard to convey our deep and abiding affection for a bakery staple that is symbolic of everything entwined with our national identity and patriotic pride.

But as history proves, apple pie isn’t originally American at all. And given the run of popularity, we could just as easily claim that another import tugs at Americans heart strings and palates: “As American as pizza pie.”

pizza

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Celebrating our 175th Anniversary: Spotlight on Mark Lobel

“I always had the passion for the business,” says Stanley Lobel’s youngest son Mark, who started working at Lobel’s in 1986. Despite trying his hand at other jobs, Mark always preferred the family business, and after receiving a degree in Business Administration from Long Island University he began working full time in the store.

Mark - Yankee Stadium

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Spotlight on Lobel’s Steak Sauce

This year, in celebration of our 175th anniversary, we’ve expanded our product offerings with the introduction of a new line of four all-natural, preservative-free seasonings and sauces for meats. The new products include Lobel’s BBQ Sauce, Lobel’s Dry Rub, Lobel’s Steak Sauce, and Lobel’s New York Marinade.

New Sauces and Seasonings

We’re shining a spotlight this month on Lobel’s Steak Sauce.

(more…)

Celebrating our 175th Anniversary: Spotlight on David Lobel

Stanley Lobel’s oldest son David calls himself the black sheep in the family as he spent almost seven years practicing law before eventually finding his way back to the family business at their Madison Avenue butcher shop.

David Lobel

“We were all indoctrinated into the business at a young age,” explains David, who describes eagerly jumping out of bed at 3 a.m. on Saturdays so that he could accompany his father to work. “It wasn’t just going to work with Dad—we would go to the meat wholesalers and I got to wear a jacket and hard hat and go into the freezing ice boxes,” he recalls fondly. Back at the shop, eight-year-old David was too young to cut meat; instead he was given a rag and a bottle of Windex and instructed to start cleaning the showcases. By late morning he would go upstairs and take a nap and look forward to what his uncle Leon and father would make them for lunch.

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Culinary Classic: Pasta & Macaroni Salad

There are few people who have never enjoyed a good pasta or macaroni salad. These side dishes have become synonymous with picnics and cookouts. However, that was not always the case. These dishes did not start to gain popularity in the United States until the mid-20th Century. Now, they are a staple at any summer gathering and come in many different varieties.

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