Cover image for Prime time : the Lobels' guide to great grilled meats
Prime time : the Lobels' guide to great grilled meats
Lobel, Evan.
Personal Author:
Publication Information:
New York, NY : Macmillan, [1999]

Physical Description:
xiv, 224 pages : color illustrations ; 24 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX840.B3 L63 1999 Adult Non-Fiction Central Closed Stacks

On Order



"There's no better place in the world for meat, conversation, and good old friendship." -Whoopi Goldberg advance praise for prime time: "Grilling is my favorite way of cooking (except for deep-frying, of course, but that's another story) and I've done a lot of it over the years-but Prime Time taught me lots and reassured me plenty and introduced me to some marinating tricks I'd never thought of." -Colman Andrews, Editor, Saveur "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 grilled meat loaf or more cosmopolitan main events such as Fiery Asian-Style Pork Loin Roast with Salsa or Honey Mustard Chicken Kabobs. Fire up!" -Michael & 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#39;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 Visit us online at

Author Notes

Evan, Leon, Stanley and Mark Lobel own and operate Lobel's Prime Meats on Madison Avenue and 82nd Street in New York City. Their family has been in the butcher business for generations. Their previous books are Meat, How to Be Your Own Butcher, and All About Meat.

Table of Contents

Acknowledgmentsp. x
Introductionp. xi
1 Lobel's Eye View of Grilling Basicsp. 1
2 Burgersp. 11
3 Beef and Vealp. 33
4 Lamb and Porkp. 69
5 Poultryp. 109
6 Game and Game Birdsp. 155
7 Sauces, Salsas, Marinades, Rubs, and Other Condimentsp. 169
Cuts of Meatp. 205
Indexp. 209