SGH
is Blowin Smoke!
Also SAMs club usually has them in the back. Not always, but most of the time.
Beef Clod. A 33 pound monster.
- Thread starter SGH
- Start date
Also SAMs club usually has them in the back. Not always, but most of the time.
1buckie
Babbling Farker
The first one I ever got, I thought it was several, like 4~5 small pieces.....
used to getting tri-tip & pork cushion like that....
Opened it up & was.....surprized !!!
Cooked the whole thing on a 55 barrel sideways grill w/ charcoal in one end for 9~10 hours & it was sublime !!!!
Go for it....it's a great beef flavor !!!
SGH
is Blowin Smoke!
Clod is very flavorful indeed. It's just about my favorite cut to cook. I actually prefer a properly smoked clod over brisket. I know I'm in the minority on this but I do like it better when it's cooked right.
Tango Joe
is one Smokin' Farker
I have seen beef clod at the local Restaurant Depot, just never knew what to do with it.
That's some major dedication to the beef at 37 hours, Bravo!
That's some major dedication to the beef at 37 hours, Bravo!
1buckie
Babbling Farker
I'm a little daffy (California, I guess) & inject with savory additives.....keeps the general moisture level up there & cooks in a bit of extra flavoring....
this one was about 13#, a small end of a 28# one....12 or so hours @ 250~
punched thru with garlic cloves all over too......
Good Stuff Maynard ......:laugh:
Little one gets all excited about beef.....
.
SGH
is Blowin Smoke!
1buckie That's some fine looking grub for sure brother. Depending on what I'm shooting for, I sometimes inject them as well. However, more often than not, I do not inject. Just depends on what I'm aiming for. Again, yours looks great.
Q Junkie
is Blowin Smoke!
The Smart and Final here has them sometimes.
Going to have to try it out I guess.
Going to have to try it out I guess.
1buckie
Babbling Farker
Yeah, I'm on a smaller, slightly harder to control cooker.....done some long ones, but 37 hours is Guinness Book territory !!!
The injection helps out being as it's in a small cook chamber.....easier to hold moisture....
The inject on that one, I think...was these 3:
Woosty, a really smooth hot sauce & Bord-O-Lay which is Woosty on very rich steroids...
SGH
is Blowin Smoke!
The injection helps out being as it's in a small cook chamber.....easier to hold moisture....
The inject on that one, I think...was these 3:
Woosty, a really smooth hot sauce & Bord-O-Lay which is Woosty on very rich steroids...
Thanks for sharing your injection recipe. Sounds great. I will give it a try on the next clod that I cook which will be real soon. Again, thank you.
SGH
is Blowin Smoke!
To everyone who responded I would like to say thank you all for the very kind words. Glad that yall enjoyed.
Enrico Brandizzi
Babbling Farker
Wow! You did a really nice job! I love that black meteor crust!
SGH
is Blowin Smoke!
Thanks brother. That crust is the best part!!!!!
SGH
is Blowin Smoke!
To give Yall a good idea how big this clod was, here is my 125 pound daughter in law holding it.
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ODU Dad
Knows what a fatty is.
I bought a piece of round at RD last week and it was "only" 25 lbs. It is crazy picking up a piece of meat that big at once. Strange when compared to those "regular" 8 lb roasts.
Trailer Trash
is one Smokin' Farker
Trailer Trash
is one Smokin' Farker
Trailer Trash
is one Smokin' Farker
Trailer Trash
is one Smokin' Farker
Think I'm go'n to do this. Thanks for the thread! Hope I can find some hungry freinds...:laugh:
SGH
is Blowin Smoke!
Thank you for the kind words. By all means, give one a try. I think you will really enjoy it if you are a beef eater. It's about my favorite thing to cook. Again, thank you.
SGH
is Blowin Smoke!
No doubt about it. A 30+ pound cut is awesome to behold for sure.
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