Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

The charcoal-grilled steak you’ve been craving all week long finally hits your plate hot and ready on a lazy Sunday afternoon. It’s your reward for five long days of earning a living, and it’s the inducement that eases you into another stint of hard labor in the coming days.

Imagine your disappointment when your first bite tastes like this beautiful piece of beef was French-dipped in jet-fuel before being served. The acrid flavor permeates the meat and obliterates every nuance of delicious beefiness that had you salivating just moments before.

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Grilling corn on the cob imbues the tender kernels with incomparable flavors and aroma. The tastes of the sweet corn milk, smoke, and char take corn on the cob out of the usual. Add to that new combinations of toppings that can be spread, sprinkled, or poured and you’re into flavor territory that begs to be explored.

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Summer is the perfect time to fire up the grill and have a party! The menu is a very important part of any great gathering. Whether you’re hosting a family-style bash, a casual backyard get-together, or an elegant dinner party under the stars, make sure you choose the right cuisine for the occasion.

Image courtesy Weber Grills

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It’s not every day that a new steak comes along. There are, after all, only so many muscles in a cow. However, if you check the encyclopedic MEAT by the Lobels, which was published in 1971, you’ll find no mention of flat iron steak.

Fast-forward to the publication of Lobel’s Meat Bible in 2009 and you’ll find the flat iron right there on page 21. Plus, there’s a delicious recipe for Flat Iron Steaks with Roasted Red Pepper Butter on page 38.

So, where did this steak come from?

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A great sandwich is a thing of beauty. There’s something special about the perfect balance of bread, meat, vegetables, and condiments—that melange of crispness, juiciness, and chewiness coming together in each and every bite. And few sandwiches provide that blend quite as perfectly as the club sandwich.

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When it comes to DIY in the kitchen, some things are harder than others. For instance, getting a hollandaise sauce just right might take some patience and practice. But today we’re bringing you something so simple, you’ll wonder why you haven’t been doing it with every steak you’ve ever eaten.

Wrap it in bacon.

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Have you found that adding bacon to most dishes and appetizers makes it better? We have! So for a great summery idea, instead of just adding bacon let’s wrap some bacon around it.

Fruitwood Smoked Uncured Bacon

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Bacon is no longer just a delicious side to pair with eggs for breakfast. Bacon enthusiasts are pushing their love of bacon to the limits. You may start to question the saying “everything tastes better with bacon” when you read about some of these bacon creations.

Bacon Ice Cream. Photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.

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A very good friend of ours once quipped, “Hey honey, let’s have the Chateaubriand and lobster for dinner tonight, and save the bacon for a special occasion.”

Sound absurd? Not so much for die-hard bacon lovers.

The very mention of the word bacon in public is bound to attract attention and start necks craning among those within earshot. To say that we are crazy for all things bacon is a crazy understatement. From delectable to disgusting, the uses of bacon among zealots and zanies alike know no bounds.

But for the serious food adventurer, homemade bacon is the end of the journey that begins with fresh pork belly.

Photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.

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Have you heard? Lobel’s is on Instagram!

Follow us to see what we’re doing, cooking, and eating! Tag us if you’re cooking one of our recipes or if you just got your delivery! Share your pictures with us and use hashtag #mylobels.

We love to see what our fans and customers are up to!

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