Article: June, 2011

What’s on a butcher’s menu for Father’s Day?

All of the Lobels—Stanley, Evan, Mark, and David—are butchers, sons of butchers, and fathers of a new generation of butchers in the making. And so, we thought we’d take a different look at Father’s Day by asking the butchers’ kids what makes the day special and memorable for them and their families. (more…)

What distinguishes a good steak from a great one?

Dry aging is what distinguishes a truly great steak from any other steak you will ever eat.

Imagine sitting before you is a prime, dry-aged steak, hot off the grill after a brief rest.

What strikes you first? Does the magnetic aroma of perfectly cooked Porterhouse, strip, rib steak, or filet pull you in? The appearance of grill marks? Or is it as the first bite hits your palate—the crunchy crust, the yielding interior, the burst of inimitable flavor, or the buttery juiciness? Or is it the awareness that you are about to embark on a peak dining experience? (more…)

Impress Your July 4th Guests

While everyone who grills is probably comfortable grilling chicken breasts, thighs, kabobs, and whole fryers, grilling a whole turkey might seem daunting.

But grill-roasting a turkey is easier than you think. In principal, the biggest difference between grilling a turkey or any other piece of poultry is the amount of time required to bring it to golden-brown, aromatic perfection. (more…)

Three Ways to Get Great Grilled Poultry

Poultry is such a marvelous meat—supple, juicy texture and unique flavor. It’s like starting with a blank canvas that, combined with spice and infusion, opens the door to a wide-ranging culinary landscape.

Add fire and smoke to the proceedings, and you’re talking about summer spectaculars that are off the charts. Here are some tips for excellent grilled poultry this summer. (more…)

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