Lobel's Prime Time Grilling: Recipes and Tips from America's #1 Butchers

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John Wiley & Sons, Feb 20, 2007 - Cooking - 290 pages
Praise for Prime Time

"There's no better place in the world for meat, conversation, and good old friendship."
--Whoopi Goldberg

"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."
--Tony Roberts

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A Butchers Eye View of Grilling Basics
Game and Game Birds
Sauces Salsas Marinades Rubs and Other Condiments
Cuts of Meat for Grilling

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About the author (2007)

Stanley, Evan, Mark, and David Lobel own and operate Lobel's Prime Meats on Madison Avenue and 82nd Street in New York City as well as Lobels.com, an online butcher shop launched in 2001. Their family has been in the butcher business for generations. They are also the authors of Lobel's Meat and Wine, Lobel's Prime Cuts, and Meat.

Leon Lobel, a partner in the family business for more than 56 years, passed away in January 2006.

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