Sausage in Profile: Linguica

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Linguica is a cured pork sausage that’s a second cousin to chorizo, the fiery Spanish sausage. Its flavor is shaped by liberal amounts of chile, red wine vinegar, and paprika.

According to Jean Anderson, author of Food of Portugal, the name of this sausage derives from the Portuguese word for tongue—língua—not because it contains tongue, but for its long, slender, red, tongue-like appearance.

linguica-small

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Grilled Bacon

Everyone loves bacon. And everyone loves grilled meats. So we’re sure that if they tried it, everyone would love grilled bacon! But don’t just take our word for it. The next time you have the grill fired up, be sure to add some bacon.

Grilled Bacon

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Grilling Tools: Grill Brushes

Removing the baked-on crud from your grill’s cooking grate has long required something you can’t get in a bottle, can, or jar: elbow grease.

But even that may be changing.

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7 Uses for Lobel’s Smoked Steak Strips

Unlike many jerky products that are dry, dense, and tough to chew, Lobel’s Smoked Steak Strips are tender and moist with abundant flavor. Each of our four varieties is made with lean top-round steak that is infused with hickory-wood smokiness.

Since Lobel’s Smoked Steak Strips are a high-protein, low-fat, and low-carb snack, they are ideal for active people with busy lifestyles. For hikers, bikers, and sports enthusiasts, whether you are player or spectator, our steak strips are lightweight and easy to carry whenever you need a savory shot of energy that tastes great.

Plus they are versatile add-ins to myriad recipes. Think jerky is a one-trick pony? Think again. Check out these 7 uses for Lobel’s Smoked Steak Strips.

Jerky - Black Pepper - 600

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All About Brisket

Did you know National Brisket Day is May 28th? Brisket is one of our favorite cuts, so in honor of the day we have compiled everything you need to know about this mouthwatering culinary delight.

Beef Brisket with Dry Rub

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Everything You Need for an Incredible Pizza Party

Did you know that the third Friday in May is National Pizza Party Day? Sounds to us like the perfect excuse to get creative in the kitchen and whip up some unique pies that the whole family will love!

So we’ve gathered together all of our pizza resources to pique your appetite—including video recipes for grilled pizza!

pizza

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American Craft Beers to try this Spring — and What to Eat with Them!

American Craft Beer Week falls in May, and we look forward to it every year—nearly as much as we look forward to dusting off our grills and throwing a thick Porterhouse down over the flames!

As butchers who have practiced and honed our craft for five generations, we can appreciate the expertise, skill, and care that go into making a fine craft brew. We are passionate about cutting meat, sourcing the very best meat, and providing our customers with a peak dining experience. We feel that craft brewers are just as passionate about providing a delicious, high-quality, refreshing brew with every frothy glass.

Also, as cookbook authors and devoted home-cooks, we also love a great entrée and beverage pairing. We know how a fantastic meal can be elevated to new heights by a perfect pairing with a delicious microbrew—and vice versa.

So in honor of America’s craft brewers, grilling season, and great cuts of meat, we’ve taste-tested some great craft brews that are perfect for the season and put them together with some tantalizing pairings for American Craft Beer Week 2016!

6pack

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Cut of the Month: Frenched Chicken Breast

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.

Frenched Chicken Breast

Frenched chicken breasts are a dream to cook and savor. The breasts are skin-on and boneless, except the wing drumette is still attached which makes them easy to turn and handle while cooking.

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How to Spatchcock a Chicken

Have you ever heard of the spatchcocking technique? Spatchcocking is a way to flatten a whole chicken to decrease the cooking time. Learn how to spatchcock a chicken by following the steps below.

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A to Z Guide for Grilling Season 2016

Whether you’re a beginner or a veteran griller, our blog is chock full of useful grilling info and tips. From basics about tools and grill setup to recipes, videos, and more, we pride ourselves on not only providing the finest and freshest meats, but also on educating our customers on the best ways to prepare them.

So as springtime blossoms here in New York, we uncover and dust off our grills and get ready for some tasty meals in the months to come.

We hope you’ll come on this grilling journey with us. We’ve rounded up an A to Z guide to grilling so that you can learn some techniques, brush up on your skills, or find something new to try. Let’s go!

Burger - Grill

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