Does this Old-School Cut Deserve a Renaissance?
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Filmed and edited by Erica Yoder
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Growing up in the 60's we had a Summer church potluck and the Preacher's Dad would wrap shoulder clods in burlap and cook them all night in an underground pit. t was really good! The BBQ Pit in El Cajon, CA does shoulder clod for their sandwiches.
From the mouths of babes…
I cooked a Steamboat Roast on three separate occasions! Interesting roast to cook! Takes two people to load, and two people to take out of the oven! For anyone who don’t know? It’s basically a whole back leg of a cow!
Can't wait to cook this myself. I think I've seen it at a restaurant depot near me. You're daughter is such a doll.
This cut is begging to be braised which makes me think of Chud’s boat technique. I think it’s worth a try.
The end u tried is the flat iron end
What the hell is that pellet smoker oh my God
Is that channel that the piece of wood is sitting in attached to the heat deflector on the PG500 or does i just sit on top of the heat deflector. Also Great video. I used to be on the cooking team at our Church, and we would always use shoulder clods for chopped and sliced beef sandwiches. No one ever complained about the taste, the texture or meat quality. I really enjoy your videos; we would cook around 27 clods at a time in a wood fired rotisery smoker.
When I was young, we used to go help all our neighbors do they're cattle round ups, and they would come help us. The host family would serve a couple of these (30-40 or so people) this WAS BBQ to us. It makes the best chopped beef sandwiches. Tastes better with sauce than brisket. It was cheaper than brisket then, too. And brisket was cheap.
I’d probably separate the muscles and smoke them separately
lol! I just fell in love with your daughter a lil bit…. and no not in a Joe Biden way!
Whats your favorite food? "Meat"
Friggin' priceless!
You can't fake great kids. You two are clearly great parents.
The bark was fantastic. Flavor was there. But as juicy as a brisket????????
I dont know the cost of the shoulder clod but brisket is around $4 a pound and is fantastic.
How much $$ did it cost delivered??
Loved it!! Bring it on!!!
Many times I have looked at the shoulder clod while at the restaurant store. Looks interesting, but how to cook it? I'm gonna enjoy this series. Keep up the great content.
Why care what anyone thinks if you cook on a pellet grill … no taste difference- way way way way easier
Don't think "a little" seasoning is gonna work on that beast 😂.
Brisket ,whole , here even prime is $3.49 to $4.49 #, chuck $6 +.
That looked very good, I would buy it.
Got a link for the beef? I can only find ones half of that size.
Brisket and skirt steak were once considered "trash" meat and the butchers would take it home for themselves. My granddad and great uncle once worked at Swift once located by the Ft Worth stockyards back when.
I work at a Costco business center here in Los Angeles and we carry Select Shoulder Clod and American Wagyu shoulder clod.
I bought the Wagyu clod, smoked half and used the other half for Birria tacos..both were amazing. As soon as I saw the case you pulled out I knew there had to be at least three pieces in there.
Try it on a regular old ground pit square or rectangle grill 3 foot off ground brick with scattered coals . It takes a lot of time and keeping coals right . Cover top with cardboard , that’s how low temp it is . All nighter for sure, but that candy bark yum
I did a shoulder clod about 5 yrs ago and all I can remember was the Stall took forever to get through but the end product was outstanding…
What do you think about a SteamShip Round?? Let's try that..