Went to my local Costco and saw "Shoulder Clods" for $1.25 lb. I saw a post for cooking these but can't seem to find it now. Anybody got a recipe for these bad boys?
Thanks
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I wonder what the cut equivalent is here? Are we talking about beef?
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Here's what it is.
Until a few years ago, most people never heard of Clod. In fact a number of sites that talk about beef don't even list it.
Shoulder clod
Another good one:
Cutting up a Shoulder clod
and of course Danny's take on SC:
Danny's view of SC
Here's what it is.
Until a few years ago, most people never heard of Clod. In fact a number of sites that talk about beef don't even list it.
Shoulder clod
Another good one:
Cutting up a Shoulder clod
and of course Danny's take on SC:
Danny's view of SC
It's the first menu item on Kreuz' Market online menu, and apparently one of their primary menu items.
Thanks y'all! I think I can pick one out now at Kroger.
Yes, a lot of places in Texas that sell "barbecue beef" are selling clod, not brisket.
now if i could only get my boss to switch from inside rounds to clods i would be one happy camper. thanks for the links it will help me try to do a "sales job" on him monday. gave up on the brisket issue with him (but it sure let's me and peg sell more in our business) the danny link by the way was great!!!!!!
jack
jack
Jack,some parts of the clod are slicable and some are pullable.
It gives you some variety,when serving at a buffet.
There is a little more gristle to trim than a shoulder roll.
Like Smokin' says,that is usually the beef item in Tx.
It gives you some variety,when serving at a buffet.
There is a little more gristle to trim than a shoulder roll.
Like Smokin' says,that is usually the beef item in Tx.
I think everyone will be hearing more about shoulder clod in the future. Unless of course, the Texas BBQ places buy it all up!
I am by no means a clod expert, but many of the packers these days are trying to market different cuts in new ways. The "flat iron" steak comes to mind. At one time this was considered a "lesser" cut, but then some restaurants began menuing these. Awareness of the cut built, and I recently saw this cut at the grocery store priced comparably with ribeyes.
The reason this relates to shoulder clod is that we recieved a case of shoulder clod by accident at the restaurant about two years ago. (it was labeled brisket) After many SNAFUs trying to return the case of meat, I ended up with a free case of shoulder clod. Since our restarant isn't the kind of place where we can put up a daily special and dispose of a case of beef, my brother I and split up the case for our own personal use.
I don't know enogh about clod to know exactly what we had, but the case had several cryopacks. In each pack was a whole cut, sliced into smaller portions. (think country style pork ribs) Anyway, we ended up grilling most of these, and they were outstanding for the price! The flavor was great, and the tenderness at mid-rare was comparable to a top sirloin or a strip steak.
I don't know how much this post helps anyone, but typing it has gotten me to thinking I should look into finding out exactly what we had. My brother and I grill steaks for larger groups quite a bit during the summer, and maybe ordering a case of these can save us some cash on personal entertaining.
Matt
I am by no means a clod expert, but many of the packers these days are trying to market different cuts in new ways. The "flat iron" steak comes to mind. At one time this was considered a "lesser" cut, but then some restaurants began menuing these. Awareness of the cut built, and I recently saw this cut at the grocery store priced comparably with ribeyes.
The reason this relates to shoulder clod is that we recieved a case of shoulder clod by accident at the restaurant about two years ago. (it was labeled brisket) After many SNAFUs trying to return the case of meat, I ended up with a free case of shoulder clod. Since our restarant isn't the kind of place where we can put up a daily special and dispose of a case of beef, my brother I and split up the case for our own personal use.
I don't know enogh about clod to know exactly what we had, but the case had several cryopacks. In each pack was a whole cut, sliced into smaller portions. (think country style pork ribs) Anyway, we ended up grilling most of these, and they were outstanding for the price! The flavor was great, and the tenderness at mid-rare was comparable to a top sirloin or a strip steak.
I don't know how much this post helps anyone, but typing it has gotten me to thinking I should look into finding out exactly what we had. My brother and I grill steaks for larger groups quite a bit during the summer, and maybe ordering a case of these can save us some cash on personal entertaining.
Matt
Well I cooked one of these yesterday in the FEC100. Started out with a 24lb-1oz piece of meat. After trimming as I would a brisket I had 17lbs-14oz of meat for the smoker. It seemed like a really large piece of meat to smoke all in one piece so I cut it into three roasts. One was 6lbs-12oz , another was 5lbs-12oz and the third was 5lbs-6oz. I didn't use any rub or marinade. Put the two smaller pieces (11lbs-2oz total) on at 10:00 AM @ 240*. Used an Apple & Hickory blend of pellets. After 6.5 hrs the internal temp was 165*. I turned the heat up to 275*. After another 1.5 hrs the internal temp was 176*. I turned the temp up to 300*. After 10hrs and 15 mins. The internal was 201*. Pulled it from the smoker and let it rest for 30 mins. The final total product weight for both of these roasts was 6lbs-8oz. Approx a 65% yield. These babies had the nicest bark on them. I tried to pull them but ended up choppig them instead. The meat was tender, moist and very succulent. As we were going to use this for Burritos, I added some Taco seasoning and some beef broth to the mix. I have to say it was superb. As an after thought, I don't think I will trim these up so much. It had a really nice fat cap on it that I should have left more of for flavoring. All in all, I will be cooking more of these in the future.
jim,
hey thanks for the times,temps and thoughts. i good the wheels turning in the owners head today with the help of you and tom. so help me if i gotta smoke another inside round i am gonna scream!!!. even took in my namps book today and showed him what weight range to order and figured out a theoritical yield. after reading your trim and then after thoughts i am within 5%.
thanks again from a guy who has had a gut full of inside rounds
tom,
thanks for the tips. i used your post in my sales pitch about 2 types of meat from one cook and hit him where he lives with "hey i think we could charge a buck more for the chopped sandwich since no one else is doing it"
oh well we shall see. but after giving his best beef customer some of my leftover brisket from saturday's farmers market i think that got him to thinking.
again thank you both
there maybe light at the end of the tunnel that ain't an oncoming friegt
jack
hey thanks for the times,temps and thoughts. i good the wheels turning in the owners head today with the help of you and tom. so help me if i gotta smoke another inside round i am gonna scream!!!. even took in my namps book today and showed him what weight range to order and figured out a theoritical yield. after reading your trim and then after thoughts i am within 5%.
thanks again from a guy who has had a gut full of inside rounds
tom,
thanks for the tips. i used your post in my sales pitch about 2 types of meat from one cook and hit him where he lives with "hey i think we could charge a buck more for the chopped sandwich since no one else is doing it"
oh well we shall see. but after giving his best beef customer some of my leftover brisket from saturday's farmers market i think that got him to thinking.
again thank you both
there maybe light at the end of the tunnel that ain't an oncoming friegt
jack