So, while some TW people are blowing their brains out or getting their name inked on mstrikes ass, I am preparing for a 4th of July BBQ. I usually do brisket and ribs or pork shoulder. This year, I decided to try out a beef clod.
I became interested in doing a clod after seeing them on the cooker at Kruez market in a Texas BBQ book I have. If any of you live down that way, I am jealous of your proximity to such awesome BBQ.
Anyway, I have been BBQing for years, I just never ran across this cut. I got a 20 pound clod from a local butcher. The clod is a portion of the shoulder. No bone and a fat cap on one side. The one I got is roughly shaped like a texas style brisket. The grocery store models look like they have the pointy end cut off as well as most of the fat. So, go to a decent butcher and get a proper one for BBQ.
The menu -
20 lb Beef clod
6 racks of baby backs
Hot dogs for the kids
Corn bread
Slaw
Potato salad
Green salad (fucking girls)
Baked beans from scratch
Corn on the cob
Ice cold jicama watermelon salad with jalapeno syrup drizzled on top
An assortment of meat market sides, saltines, cheese, pickles, onions etc
Grilled onions (if someone wants to make a beef sandwich)
Two home made sauces - one with an apple overtone for the ribs, one a bit peppery for the beef (if anyone wants to ruin it)
Homemade ice cream
Lemon bars
Beer, wine, kemper sodas, mexican cola, etc
and other stuff that people will bring over.
I do all the REAL cooking over at my place. I love my wife but women just can't cook like men. Learn to cook. Seriously. Especially on a real BBQ cooker.
Anyway, meal time is set for the 4th at 4:30PM. I am planning on about an apx 17 hour cook time. Also, I like to let it sit for an hour afterwards so that all the juices don't run out when cutting. This means it will be going on the cooker around 10 o clock tommorow night.
I like to get the rub on my meat the night before I cook. I used a rub that is very simple and borrowed from a Steve Raichlen recipe from BBQ USA.
3/4 cup salt (use sea salt)
1/4 cup cracked black peppercorns
2 to 3 tablespoons cayenne pepper
The only thing I changed was I used 2 tablespoons ancho pepper and one cayenne.
Here are some prep shots.
Bottom of clod
Top of clod with fat cap
Clod with rub applied
Closeup of the rub
Once the rub is applied, it's back into the fridge for around 24 hours. Wrap it tightly in plastic wrap to keep it airtight.
I'll post some more pics and info later as it goes into the cooker etc.
I became interested in doing a clod after seeing them on the cooker at Kruez market in a Texas BBQ book I have. If any of you live down that way, I am jealous of your proximity to such awesome BBQ.
Anyway, I have been BBQing for years, I just never ran across this cut. I got a 20 pound clod from a local butcher. The clod is a portion of the shoulder. No bone and a fat cap on one side. The one I got is roughly shaped like a texas style brisket. The grocery store models look like they have the pointy end cut off as well as most of the fat. So, go to a decent butcher and get a proper one for BBQ.
The menu -
20 lb Beef clod
6 racks of baby backs
Hot dogs for the kids
Corn bread
Slaw
Potato salad
Green salad (fucking girls)
Baked beans from scratch
Corn on the cob
Ice cold jicama watermelon salad with jalapeno syrup drizzled on top
An assortment of meat market sides, saltines, cheese, pickles, onions etc
Grilled onions (if someone wants to make a beef sandwich)
Two home made sauces - one with an apple overtone for the ribs, one a bit peppery for the beef (if anyone wants to ruin it)
Homemade ice cream
Lemon bars
Beer, wine, kemper sodas, mexican cola, etc
and other stuff that people will bring over.
I do all the REAL cooking over at my place. I love my wife but women just can't cook like men. Learn to cook. Seriously. Especially on a real BBQ cooker.
Anyway, meal time is set for the 4th at 4:30PM. I am planning on about an apx 17 hour cook time. Also, I like to let it sit for an hour afterwards so that all the juices don't run out when cutting. This means it will be going on the cooker around 10 o clock tommorow night.
I like to get the rub on my meat the night before I cook. I used a rub that is very simple and borrowed from a Steve Raichlen recipe from BBQ USA.
3/4 cup salt (use sea salt)
1/4 cup cracked black peppercorns
2 to 3 tablespoons cayenne pepper
The only thing I changed was I used 2 tablespoons ancho pepper and one cayenne.
Here are some prep shots.
Bottom of clod
Top of clod with fat cap
Clod with rub applied
Closeup of the rub
Once the rub is applied, it's back into the fridge for around 24 hours. Wrap it tightly in plastic wrap to keep it airtight.
I'll post some more pics and info later as it goes into the cooker etc.
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