Category: Smoking

You’ve Never Seen a Rib Roast Like This…

You might think you’ve seen amazing cooking videos. You might think you know how to cook a rib roast. You might think you know a thing or two about backyard smoking. But you’ve never seen anything quite like this.

Our friend Troy of “T-Roy Cooks” YouTube channel has outdone himself again.

We sent Troy a USDA Prime Dry-Aged Bone-In Rib Roast. Just wait till you see what he did with it.

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Bone-In Hip Sirloin: Big, Bold & Beefy

Sirloin is right up there among the most popular steaks cuts, second only in most peoples’ preference to filet mignon, rib steak, or strip steak. While it is inherently big on beefy flavor and tenderness, sirloin’s general availability nowadays is limited to cuts from which the bone has been removed. And as everyone should know, bone-in beef has more flavor than boneless beef.

Wagyu Bone In Hip Steak

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Culinary Classic: Pulled Pork

Rendering an otherwise tough pork shoulder into fall-apart bliss through hours upon hours of slow, low-temperature cooking is one way to elevate the humble to the exalted.

shoulder

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Road-Tested, Foodie-Approved: You Must Try this 14-Hour Smoked Wagyu Brisket

Do you know the secret to the perfect barbequed brisket? Well, we can tell you.

It’s hand-rubbed with black pepper, marjoram, brown sugar, and a blend of herbs and seasonings. It’s bathed in a spicy, vinegary mopping sauce. It’s smoked low and slow for 14 hours or more over mesquite and apple wood.

And it’s unbelievably, melt-in-your-mouth delicious.

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Tea Smoking: Brewing Up Unique Smoke Flavors

If you’re into smoking foods, you’re probably familiar with the wide varieties of woods that are used to infuse unique flavors into various meats, poultry, and seafood. But when you take a look around the world at what materials are used for smoking food, you’ll find all manner of combustibles being called into service, ranging from grape vines to peat to compressed and dehydrated dung.

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How to Make Your Own Bacon

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.

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

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Instagram

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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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Cut of the Month: Brisket

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.

Brisket is one of our more popular cuts. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast.

For these reasons, we’ve selected brisket for this month’s Cut of the Month.

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Break out the Pork—It’s National BBQ Month!

The term barbecue comes from barbacoa, which is purported to translate as “sacred fire pit.” And fittingly so, because we can hardly think of a more transcendent food experience than sinking your teeth into the melt-in-your-mouth results of true low-and-slow barbecue. The results are fully worth waiting and watching for hours upon hours, and the experience is pure bliss.
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Brisket Variations

Brisket is one of our more popular cuts at Lobel’s of New York. Customers are always asking for it, and we’ve learned over the years that people are passionate about their brisket! That said, brisket is not the same thing to all people. To some, it’s the quintessential cut for good ol’ low-and-slow barbeque. To others, it’s a slow-cooked comfort food. And to others, it’s the centerpiece to a traditional Passover feast.

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