Cookbook: Lobel's Prime Time Grilling

the appetizer:

Members of the Lobel family present another essential meat cookbook, Lobel's Prime Time Grilling, with recipes like Cowboy Steak with Chipotle Mayonnaise and Grilled Quail with Raspberry-Cranberry Cumberland Sauce

Lobel's Prime Time Grilling

by Stanley, Leon, Evan, Mark and David Lobel

Click to Buy Lobel's Prime Time Grilling

As the nation's leading butchers, the Lobel family is well known as the top authorities on buying and preparing meat by the celebrity customers who frequent their Madison Avenue shop, the media that so often quote them, and their huge mail-order client base (Lobels.com has more than 23,000 members).

Now, they are introducing a new and improved edition of their classic grilling guide: Lobel's Prime Time Grilling: Recipes & Tips From America's #1 Butchers by Stanley, Leon, Evan, Mark and David Lobel. Like having your own personal butcher, this book shares an expert's know-how to selecting and grilling the best cuts of beef, pork, lamb, chicken, duck and much more.

This freshly wrapped package includes 30% more information than the first edition, covering recent grilling advances like high-powered gas grills (capable of delivering a perfect char) and new popular cuts of meat, like the king-sized cowboy steak featured on the cover. The special Ask the Butcher features address FAQs, such as how to achieve a perfect grilled steak, while the Smoking Explained section guides readers through low-and-slow cooking with a smoker for mouthwatering ribs, brisket, and even duck. For easy reference, a unique and extensive new chart at the end of the book features at-a-glance butcher's wisdom on all the best cuts of meat for grilling, what size to buy, and how to maximize flavor. In addition, peppering each chapter are scores of helpful hints from the butcher family such as:

Invest in good knives with high-carbon stainless steel blades
Rub your grill racks with vegetable oil so the meat doesn't stick
Bring meat to room temperature before grilling so it cooks evenly
Wrap leftover meat in foil before reheating on the grill to keep it moist

With 160 succulent recipes, like Mint-Brushed Lamb Chops and Tuscan-Flavored Split Chicken; a whole chapter devoted to sauces, rubs, and marinades; and an eight-page color recipe insert, Lobel's Prime Time Grilling delivers both the inspiration and the details to help readers make a variety of delicious meals. Complete with straightforward directions and loads of helpful tips, novice grillers will find this a welcome introduction to grilling their favorite meats, while more seasoned cooks will enjoy discovering new tricks, techniques, and recipes gleaned from the Lobels' decades in the butcher business and many, many years of grilling the best meats on the market.

About the Authors

The Lobels are owners of the highly rated Madison Avenue butcher shop, Lobel's Prime Meats, as well as the successful online store, Lobels.com. Stanley Lobel, along with his late brother Leon Lobel, has co-authored nine books and a syndicated column for Gannett Westchester Newspapers and the New York Post. They contributed to numerous magazines and major newspapers and appeared on television and radio talk shows including Today and Martha Stewart Living.

A contributing editor to Saveur Magazine, Stanley has also appeared in New York Magazine, Food and Wine Magazine, Wine Spectator, and People Magazine. He has conducted seminars at both the Culinary Institute of America in Hyde Park, NY and the French Culinary Institute in New York City. He is currently a trustee on the board of The National Cattlemen's Foundation and holds several patents for the treating and ageing of meat. Evan Lobel, Leon's son, has been with Lobel's for over 20 years and has appeared on Martha Stewart Living, Sara Moulton Live, CBS' Marketwatch and recently on Queer Eye for the Straight Guy.

Mark Lobel has been with the family business since 1986. He is an authority on meat and its preparation and has been interviewed and profiled in a number of prominent national publications, including Food and Wine Magazine, Vogue, The Wall Street Journal, and the New York Times. A member of the Board of Directors of the National Cattlemen's Beef Association, Mark is directly involved in beef safety research and lectures around the country. David Lobel joined the family business in 1999. A graduate of the Benjamin Cardoza School of Law in New York City, David brings business, marketing and legal experience to his work at Lobel's. He has appeared in local and national magazines, including Elle Magazine, Wine Spectator, and Food and Wine Magazine. He is also a co-author of Lobel's Prime Cuts and Lobel's Meat and Wine Cookbook.