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Well! The good news for me is that my butcher does know what a clot is and he can get me one...He is on vacation this week..fishing over on Sebago but when he gets back to his store I will remind him to order me (1) one each Clod; Beef in color! :lol:
Can't wait to try this out! once again a terrific pic you have there Bob-BQN
Also checked out the link back to the "Fat Cap" discussion. I will try that for myself...it sounds like good common sense to me! 8)
Time to resurrect this thread. I finally got my beef clod from my butcher pal on special order.
He gave me the option of getting the whole clod or getting two hearts both of which are trimmed out from the whole clod as I understand it.
They each weigh about 9 pounds and each has a fatcap. They are a Choice Cut and look very beautiful. As I stated earlier in this thread I have never heard of such a cut in my 10 years of pit smoking but I think I will be doing these occasionally.
I will be starting my smoke on wednesday evening into the wee hours of thursday with Din-Din at around 6:00pm.
I will provide pics from start to finish and will let you all know what I think after we are done eating!
Bob, I have to say I never heard of a Clod before and when looking at your picture I have to say WOW, Now I have a question, Do you sliced it and serve it as a steak or do you pull it the same way as you would a pulled pork or Brisket?
Joe since the clod was so big, and the thickness varied so much from end to end, we actually did several things with it.
Some was chopped for sandwiches from the thin end as it was fall apart tender.
Some was sliced for meals from the center area.
And the large end was divided into 2 roasts. We gave one to my BIL & SIL and reheated the other in a crock pot with cream of mushroom soup, sliced mushrooms and onions (the way my wife makes smothered steak).