sylntghost
is Blowin Smoke!
- Joined
- Dec 10, 2014
- Location
- pensacol...
that is one fine looking hunk of cow. i have yet to cook beef on my shirley.
that is one fine looking hunk of cow. i have yet to cook beef on my shirley.
that is one fine looking hunk of cow. i have yet to cook beef on my shirley.
Where do you get clod?? My local market cant/wont get it... Would love some for sausage making!! Or for smoking... As you did!!! Looks damn good!
SGH, that looks like a great cook! 33 lbs, sounds like a perfect size to me, I think I could get one on my kamado.
Can someone explain this piece of beef to me? Its the shoulder, but isn't that the chuck?
Ever see a cross-rib roast packed up at the meat counter...here's some pics, descriptions & cut numbers:
http://clovegarden.com/ingred/ab_cowc.html
You Tube stuff......from Buckhead Beef....some if the best cutting videos I've found...........
There's 6 parts to the series.............
#1 .....talks all about grading for the 1st half of the vid......
#3 ....coulotte, ball tip & the elusive tri-tip.....
Clod is next door to the chuck...........
#5....Chuck Primal...........
Beef Carcass Break Down 5 - butcher - YouTube
Thanks for sharing that video. Several folks had asked what a clod was. When time allowed I was going to try and explain it. You saved me a great deal of typing. Thanks brother.
Thanks brother. I cooked mine on the bottom shelf of the warmer and rotated it every 4 hours. I kept it locked at 200 degrees for the duration and it turned out perfect. Throw one in your warmer box and let it rip!!
Sorry if I missed it but what was the total cook time for this beast. Most of the clods I work with are barely over 20lb!
Feeding a stickburner for 37 hours is dedication:clap2: