goEMAW.com bbq, smoking, grilling, etc. thread!

[AST]

Clod damnit ...

This was a prime beef pun right here folks.

[cfbandyman]

Smoked beed clod.  Sandwich with deli mustard, swiss, and kosher dills on sourdough.  Late lunch will be kraut, swiss, and 1000 Islands on sourdough.










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Jesus there are children who may see this AST

[tdaver]

What exactly is a beef clod, AST?

[AST]

What exactly is a beef clod, AST?

It is a “shoulder clod.”  It is very similar and also very distinct from a brisket.  I liken the fat content to half way between a brisket point and flat.  But consistent throughout.  Cooks pretty similar to a brisket but is more forgiving, mostly due to a more consistent fat content throughout whereas in a brisket it is one very lean part and one very fatty part.  As such, the taste is slightly different. 

Here is a better run down.

https://cookindocs.com/beef-clod-vs-brisket/

[Katpappy]

What exactly is a beef clod, AST?

What does Clod mean?

I was wandering the same thing and this came up:  clod. noun. ?kläd. : a lump or mass especially of earth or clay. : a person who is dull or not sensitive: oaf.Feb 28, 2023

Also, upond searching a little deeper, I found this:  What is clod steak?
Beef clod is one of the more economical cuts of beef. It comes from the shoulder in the upper section of the primal chuck. The clod is mainly used for mince and burgers.

[tdaver]

Leg o lamb - butterflied and marinated in olives, garlic, herbs

[AST]

Looks great

[mocat]

Wow looks perfect

[pissclams]

barf-o-lamb

[AST]

Gonna be blowing this thread up today for sure








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[AST]

Added some brown sugar, ginger, & red pepper pork loin ribs to the dance floor.




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[pissclams]

back ribs
scratch made bacon mac & cheese
deviled eggs no pic

[DaBigTrain]

Damn dudes eatin’ good tonight. We are cooking garlic potatos and chicken on the grill with a side salad.

[AST]

Long day, very full.












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[Sandstone Outcropping]

incredible

[DaBigTrain]

[WillieWatanabe]

@AST  How are you able to accomplish all that with a toddler around? I cant refill my water in the kitchen without him all up in my business.
looks amazing

[AST]

@AST  How are you able to accomplish all that with a toddler around? I cant refill my water in the kitchen without him all up in my business.
looks amazing

It is called disassociation parenting, look it up!

Just kidding.  We got him one of the standing podiums for the island so he “helps.”  Also if I am out at the grill/smoker the redneck hottub is just 25’ away and he has been in weekly swim since 4 months so we are comfortable with him in there by himself so long as we are in the back yard and can here him.  As always, no noise is trouble.

[Institutional Control]

I’m just gonna say what we’re all thinking. If WW is choosing to help his wife with her work in the kitchen, she can, at the least, make sure the kids aren’t bothering him.


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[Cire]

Everything looks great.

I prefer Saint Louis style spares but the ones I’ve been buying haven’t been super meaty lately. Looks like I’m going to be switching to backs!


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[Cire]

Looks like I will be procuring some beef short ribs this week

AST instructions please


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[BIG APPLE CAT]

Braise for days

[AST]

Looks like I will be procuring some beef short ribs this week

AST instructions please


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So if they come as a plate, it is pretty simple.  Take out of frig and let come to room temp.  I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)

Bone down smoke at 275 until bark is set.  Loosely wrap with butcher paper.  Finish smoke until internal temp reaches 200-205.  Let rest 2 hours in cooler or oven.

[Cire]

Looks like I will be procuring some beef short ribs this week

AST instructions please


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So if they come as a plate, it is pretty simple.  Take out of frig and let come to room temp.  I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)

Bone down smoke at 275 until bark is set.  Loosely wrap with butcher paper.  Finish smoke until internal temp reaches 200-205.  Let rest 2 hours in cooler or oven.

That is much easier sounding than I thought…

Assumed it would have to be super low/slow


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[AST]

Looks like I will be procuring some beef short ribs this week

AST instructions please


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So if they come as a plate, it is pretty simple.  Take out of frig and let come to room temp.  I rub generously with:
1 part coarse kosher
1 part coarse black pepper
1/8 part garlic chowder
1/8 part paprika
1/16 part chili chowder (I generally use ancho or chipotle)

Bone down smoke at 275 until bark is set.  Loosely wrap with butcher paper.  Finish smoke until internal temp reaches 200-205.  Let rest 2 hours in cooler or oven.

That is much easier sounding than I thought…

Assumed it would have to be super low/slow


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Nope.  You can do it lower and slower, but the long rest period helps to continue to break down the fat.  They are pretty forgiving.  Similar to cooking just a point only.