Can someone tell me where to get a clod (out of the animal) have problems getting brisket here, how about inside round, does anyone (i2BBQ) no how to say these cuts in spanish?
So if I find my clod, does that make me a clodhopper?
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Mike: If you hop when you carry the clod to the pit, you are a clodhopper...
I think the clod is basically the shoulder, but I know several forum members can tell you for sure, since they use it, including Papa Shaka.
I think the clod is basically the shoulder, but I know several forum members can tell you for sure, since they use it, including Papa Shaka.
Howdy,Mike
Here is a schematic that you can show the meat supplier/butcher.
This is a number 114 cut and my understanding is that a 117 cut would have less fat cap to trim.
When you cut it,you have like a combo of bottom round and chuck roast.
You will get some stringy meat and some more dense.
They could go anywhere from 15-30 lbs.,I suppose,depending on what the meat cutter does to them.
My guy at Winn-Dixie gets them in the 21-24 lb. range.
Some of our restaurants use them,as you get a better yield and less labor than the briskets.Shoulder Clod
Here is a schematic that you can show the meat supplier/butcher.
This is a number 114 cut and my understanding is that a 117 cut would have less fat cap to trim.
When you cut it,you have like a combo of bottom round and chuck roast.
You will get some stringy meat and some more dense.
They could go anywhere from 15-30 lbs.,I suppose,depending on what the meat cutter does to them.
My guy at Winn-Dixie gets them in the 21-24 lb. range.
Some of our restaurants use them,as you get a better yield and less labor than the briskets.Shoulder Clod
Tom: do you separate clod into muscle groups or do you process whole?
Woodburner: If I trip on the way to the pit, does that make me a pit trippin clodhopper?
that rdranch page is a great resource, thanks guys.
Woodburner: If I trip on the way to the pit, does that make me a pit trippin clodhopper?
that rdranch page is a great resource, thanks guys.
Howdy,Mike
You can trim up the clod and cook it whole.
It is such a big chunk,that you will not get great smoke penetration throughout.
It will separate into large muscles after cooking.
You can slice them separately,since the grain will run some different directions.
I'd go up the forum to jackitup and email him.
He is doing a lot of large chuck rolls, over 20lbs.
Get his thoughts on slicing or pulling and yields.
You can trim up the clod and cook it whole.
It is such a big chunk,that you will not get great smoke penetration throughout.
It will separate into large muscles after cooking.
You can slice them separately,since the grain will run some different directions.
I'd go up the forum to jackitup and email him.
He is doing a lot of large chuck rolls, over 20lbs.
Get his thoughts on slicing or pulling and yields.
RDRanch 
!
In case you're really interested in cutting up a clod or a round, there are videos at this rdranch page.
Got a chuckle from this, too:
Guess I better get started on my billion pounds of chicken - 2003's almost half over!
!In case you're really interested in cutting up a clod or a round, there are videos at this rdranch page.
Got a chuckle from this, too:
quote:Industry Opportunity
Americans consume over 1 billion pounds of boneless skinless chicken breasts per capita, annually. With the Boneless Beef Filet delivering the same benefits to consumers, the beef industry can capture a portion of that market.
Guess I better get started on my billion pounds of chicken - 2003's almost half over!
Another question Tom, if I am going to chop the clod, would I necessarily have to divide into muscle sections, or could I just cut into pieces?
Howdy, Mike
I'd guess cutting them in half would be no problem and give you better smoke.
Clods tend to have a layer of gristle/fat along with the several muscles and when you separate out the cooked muscles,it makes it easy to clean up the meat.
The individual muscles then work well for slicing and some are pullable.
I think if you are going to pull or chop all,you might want to think about those large[20 lbs+] chuck rolls and cook them up to 190�+ like a brisket.
Your butcher gets them cryovaced at 20+ lbs. and cuts them into 2 to 4 lb. chuck roasts for the display case.
Once again jingle jackitup,'cause he is doing a lot of this right now.
He will also share some tips about saving juices,etc.
I'd guess cutting them in half would be no problem and give you better smoke.
Clods tend to have a layer of gristle/fat along with the several muscles and when you separate out the cooked muscles,it makes it easy to clean up the meat.
The individual muscles then work well for slicing and some are pullable.
I think if you are going to pull or chop all,you might want to think about those large[20 lbs+] chuck rolls and cook them up to 190�+ like a brisket.
Your butcher gets them cryovaced at 20+ lbs. and cuts them into 2 to 4 lb. chuck roasts for the display case.
Once again jingle jackitup,'cause he is doing a lot of this right now.
He will also share some tips about saving juices,etc.
Hi guys,
Just seen ther question on clods and my recommendation would be go with the "chuck roll". Cook at 230-250 til meat is 185 and start checking for tenderness. They get done faster than briskets. My experience 180-190 for sliceing and 190-200 for pulling but will vary on the quality of the meat. Much nicer cut than the clod. Rub up with your choice of rubs a day or so in advance and fire it up. I use hickory and cherry. In my pit it takes about an hr/#. My next one I'm going to try brining. Got 65# of butts going on at 6am. Half brined and half rubbed to see which I like better. I went to a spaniish online transator and got this for chuck roll "rodillo de la tirada", and for beef shoulder roll got "rodillo del hombro de la carne de vaca". hope this helps some
Good Q'n
Jon
xxxlanger0@aol.comxxx
drop the x's and use a 0 not O
Just seen ther question on clods and my recommendation would be go with the "chuck roll". Cook at 230-250 til meat is 185 and start checking for tenderness. They get done faster than briskets. My experience 180-190 for sliceing and 190-200 for pulling but will vary on the quality of the meat. Much nicer cut than the clod. Rub up with your choice of rubs a day or so in advance and fire it up. I use hickory and cherry. In my pit it takes about an hr/#. My next one I'm going to try brining. Got 65# of butts going on at 6am. Half brined and half rubbed to see which I like better. I went to a spaniish online transator and got this for chuck roll "rodillo de la tirada", and for beef shoulder roll got "rodillo del hombro de la carne de vaca". hope this helps some
Good Q'n
Jon
xxxlanger0@aol.comxxx
drop the x's and use a 0 not O
quote:Originally posted by EZ Duzzit:
[qb]Last evening I was perusing a cookbook that I picked up in England a couple years ago when I came across a recipe that called for a "chump" of beef. Having no idea what cut of beef that could possibly be I decided to go browse the CS forum where everybody speaks my lingo only to find Mike wanting to know about a "clod". Now to be honest, I thought a chump was a person who was gullible and a clod was one who was boorish. Man, I gotta get out more. Maybe the smoke's gettin' to me. I think I'll go read one of my grandson's Dr. Seuss books, I might understand that.
Sorry, didn't mean to posts this twice. Can't figger out how to delete it.
Smokin' Help!
Thanks for jumpin' in there,Jon.
I know that's your neck o' the woods.
I know that's your neck o' the woods.
Thanks jackitup, I will check with my butcher to see if that translation applies here in Venezuela, (why didn't I think of that?) Just out of curiosity, has anyone heard of a book called "The Purveyors Path to Success" published in England (during the 40's I beleieve)?