Picture this: A warm summer evening, the grill is heating up, and you’re enjoying a glass of wine or an ice cold beer with your sweetie. It’s the makings of a perfect dinner for two.
There is no more romantic way to celebrate the one you love than with a decadent meal prepared with the finest ingredients and cooked with your own hands.
We’ve put together a list of some of our favorite grilling cuts that are perfect for two to share.
Every grill master, pit master, tailgater, or weekend griller has at some point said, “I wish I had a _______.” You could make a hobby out of seeking the perfect tool, utensil, or gadget that will create BBQ nirvana.
With the rise in popularity (and sales) of outdoor kitchens, plus the myriad styles of smokers and grills, there’s been a corresponding increase in the development and marketing of ancillary products—all of those tools, utensils, and gadgets that are must-haves for the complete BBQ experience of your very own.
From multi-purpose options to one-trick ponies, there’s a lot to consider. So, before purchasing, ask yourself: “How often will I use this?”
If “frequently” is the answer, it’s probably a good addition to your BBQing arsenal. If the answer is “once a year,” there’s probably a multi-purpose item that has that function covered.
Photo courtesy of Weber, www.weber.com
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.
Did you know that hanger steaks are also called “butcher’s tenderloin” or “butcher’s steak” because before this cut was “discovered” by the general public, butchers very often held back the tasty but homely cuts for themselves and their families?
Summer is here! It’s time to make the most of the nice weather and move the cooking outdoors. There are few things we love more than the one-of-a-kind aroma of steaks sizzling on a hot grill.
But steaks aren’t the only cuts we love throwing on the grill. Here are 10 recipes we’re loving this summer.
Roasting large cuts of meat or whole poultry on a charcoal or gas grill can be intimidating for less-experienced outdoor cooks.
However, the flavor and aroma of a beef roast, leg of lamb, pork loin, whole chicken, or whole turkey cooked with flame and smoke are incomparable and add new sensory dimensions that oven roasting simply cannot deliver.
Trying to manipulate a 14-pound rib roast or a whole turkey with tongs or gloved hands can be awkward, messy, and can lead to catastrophic results.
So, for those who want to venture beyond your comfort zone of burgers, hot dogs, and steaks, there are a couple tools that can open up a new panorama of tasting adventures created by you and your grill.
It is impressive to consider the myriad contributions the Lobels have made to the meat business in the last 30+ years. The Lobels are leaders and innovators in the world of meat, with an iconic New York butcher shop, a thriving online business, and a wealth of books, patents, and leadership positions in the industry.
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.
Skirt steak is the traditional choice for fajitas and a wonderful cut for a myriad of steak salads. Skirt steak is best cooked quickly and sliced across the grain.
With the sixth generation of Lobels poised to enter the work force, perhaps a few of them will find their way into the beloved 600-square-foot butcher shop on Madison Avenue that has remained a family tradition for more than 60 years.
Cinco de Mayo is a holiday that commemorates the victory of Mexican forces over the French occupational forces in the Battle of Puebla on May 5, 1862.
While celebrated only regionally in Mexico, this holiday is often observed as a celebration of Mexican heritage and culture in the United States.
Why not bring the festivities into your kitchen as well with some south-of-the-border flavor? We’ve got plenty of great selections for the occasion, plus delicious video recipes and culinary DIY guides.
One of the staples of Mexican cuisine is the slow-cooked pork dish that originated in the state of Michoacán, known as carnitas.
The traditional method of preparation calls for braising a pork shoulder in lard until tender, much in the same way the French make confit, in which duck or chicken is simmered in duck fat until tender.
The literal translation of the word carnitas is “little meats.” The preferred cut for authentic carnitas is well-marbled pork shoulder, or Boston butt, which is cut into largish chunks of about 2 inches.
Photo courtesy of Pork Checkoff. For more information about pork, visit pork.org.
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