From the Inside Flap
Drawing on their unmatched expertise, the Lobels give you the lowdown on all types of meat and guide you to the best flavorings and grilling methods for each. Want the perfect burger? Start with half ground chuck, half ground sirloin. How do you boost flavor with a rub or marinade? Scores of recipes offer intriguing possibilities from all over the world. What about grilling a big piece of meat, such as a rack of lamb or even a whole turkey? The Lobels explain how, whether you're cooking with charcoal or gas.
Organized by type of meat—beef and veal, lamb and pork, poultry, and game—the book features more than 160 grill-tested recipes, from Lobel's Classic Grilled Porterhouse Steak and Butterflied Leg of Lamb Marinated in Yogurt and Mint to Pork Tenderloin Marinated in Apple Cider and Lemon-Thyme Grilled Chicken Breasts. This expanded edition introduces nearly 30 new recipes, including slow-cooked BBQfavorites from the smoker such as SmokedBrisket with Moppin' Sauce and As-Good-As-They-Get Smoked Baby-Back Ribs.
Throughout, the Lobels offer unbeatable tips on selecting great meat and answer frequently asked questions in new "Ask the Butcher" sidebars. Complete with recipes for sauces and condiments as well as pointers on charcoal and gas grills, direct and indirect grilling, wood chips and chunks, and smokers, Lobel's Prime Time Grilling is an indispensable backyard companion for grillmeisters everywhere.
From the Back Cover
"There's no better place in the world for meat, conversation, and good old friendship."
"For generations, the Lobel brothers have been New York's preferred meat purveyors and trusted authorities to the carriage trade, with a staunch following among the city's top hosts, caterers, and chefs. Now, with the tell-all publication of Prime Time, the Lobels make it possible for any literate carnivore to reach master status at the grill, whether one is in the mood for the best of all classic burgers or more cosmopolitan main events such as Honey Mustard Chicken Kabobs. Fire up!"
—Michael and Ariane Batterberry Founding Editors of Food Arts and Food & Wine magazines
"One of the best reasons I can think of for staying home is to cook myself a steak from Lobel's. The quality is always great. They are among the nicest institutions on the East Side, and it's fun to see a bunch of guys waving butcher knives at me every time I pass their window."