Tasty Treats for Halloween

Whether you’re preparing for a houseful of costume-clad adults or making sure your youngsters head out for trick or treating with full tummies, a Halloween party or fall family dinner can become any kind of affair you like. Quick-serve dishes or hearty comfort food will fit the bill every time. And even though it’s Halloween, we demystify the scariest of culinary tasks for you with our expert tips and techniques.


New Video! How To: Grill Burgers with Direct Heat

What is more perfect to enjoy during a football game than a plump and juicy burger hot off the grill? Burgers up to 3/4 inch in size are best grilled using direct heat. In this how-to video tutorial, Evan Lobel shows you the step-by-step process of grilling a burger with the direct heat method.


We’re Raising the Bar on Stadium Food

The 2011 football season is officially underway, and Lobel’s has once again teamed up with Weber Grills to bring New York Jets and New York Giants fans the ultimate hot-off-the-grill steak and chicken sandwiches. And we’ve got a new convenient location!


How to Tailgate to Perfection

As smooth as gliding with Fred and Ginger, some tailgaters have it down pat. The ones who look like they’ve been partying in the parking lot since the stone age—tailgating pros, if you will. While some tailgating parties are as tight and organized as a champion offensive line, others are as loose as a backyard game of two-hand touch. (more…)

Super Menus are Great for any Game Day!

Football season is back. (And thank goodness it is!) That means it’s time for pigskin parties galore.

We’ve developed some menus for Super Sunday, but you don’t need to wait for February to give them a go, they’re perfect for any game—Thursday, Sunday, or Monday night!

And no matter what your party style, one of these menus is sure to please your hungry crowd of football fans. (more…)

Host a Delicious Pigskin Party

The rumble of the school bus. The crackle of leaves underfoot. The roar of the crowd and the tweet of the ref’s whistle. Yes, that means fall is here and so is football season. So gather all your buddies and host a football-watching party they won’t soon forget.



All About Sausage: From Humble Beginnings to Culinary Star

You know you’re digging into a great sausage when you get the first whiff of its enticing aroma, when you hear and feel the snap of its casing as you bite, when you taste the gush of flavor that fills your mouth and causes your eyes to go wide with amazement and total surrender.

Born of necessity and frugality in ancient times, sausages are among the oldest known prepared foods. Sausages can be found in a spectrum of shapes, sizes, and flavors in virtually every culture on earth. Germany, for example, lays claim to no less than 1,200 varieties.


Uniquely American: Southern Barbecue

Southern-style barbecue—the low-and-slow cooking process that transforms tough cuts of meat into meltingly tender morsels of rapture—is uniquely American. And, as the early Americans moved westward, barbecue accompanied them and changed dramatically in the process.

Barbecuing, or cooking in a smoker, is very different from grilling in terms of heat intensity and technique. Smoking woods are chosen for their regional availability and ability to complement the flavors of the meat.

Today, there are four predominant regional styles of Southern barbecue, and numerous sub-styles, spreading East to West. As you follow the barbecue path, the sauce changes from thin and vinegary to sweet and tomatoey the farther West you go. (more…)

Smoking Meats 101

Low and slow. The very words make mouths water. Nothing caps off a lazy summer day more perfectly than a meal of sumptuous proportions from your smoker.

And nothing stokes a smoke master’s ego more than some positive comments about his or her smoke ring. That’s the true test—the visible evidence of the smoke’s penetration. The deeper the smoke ring, the more masterful the man or woman at the helm.

If you think nothing tastes better than food cooked with wood, flame, and smoke, you will discover a whole new world of enjoyment and possibilities when you add smoking to your arsenal of cooking techniques.

Beef Brisket with Dry Rub (more…)

Getting Ready for the Big One

If you’ve ever cooked with a wok, you know that making a stir fry is 90% preparation and 10% execution.

Staging a cookout for a large gathering of friends and family doesn’t stray too far from that basic formula.

Sure, a catering company would be one way to go. But for the intrepid grill enthusiast or pit master, cooking for 50 or more people for the first time is an all-out adventure.

Of course, there’s nothing you can do about the weather, except have a strong Plan B.

But what you can control—and the bottom-line question to the whole shindig—is: Can you get enough food out on time to feed everyone adequately?

With preparation, the answer is: Yes! (more…)

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