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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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Beef Clod?

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  • Notavegan
    Club Member
    • Jan 2017
    • 262
    • Westfield, MA
    • Chris Parrow
      Southwick, MA


      Large BGE
      FlameBoss 200
      Large Adjustable Rig w/ 18 inch oval platesetter
      Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
      Lodge cast iron 17x10 griddle
      Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
      Emile Henry Pizza Stone
      Thermoworks Pop - Orange
      Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
      Electric charcoal starter (power source next to the egg)
      $10 Westinghouse electric knife from hardware store
      Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

    #16
    I'm like a dog seeing a hint object. Recently.... chuck roast??? And I see the new shiny object and chase it and get it and eat it and love it. Now I wanna get a clod.

    DeusDingo point of clarification for your employer, you are watching a video on the pit, not YouTube. Tell them YouTube is just hosting the video

    a big fat clod on the BGE sounds like a good lump test too. Flame boss will hold 225 or 250 like a rock and if I can keep my mitts out of there, assuming it's not a bitter cold day/night, can I do it on one load?

    Comment

    • bbqoaf
      Former Member
      • Jul 2014
      • 751
      • Calgary, Alberta, Canada

      #17
      Thanks gents, Skip LA Pork Butt it tasted great, very beefy with two different textures:

      1. About 80% of the clod produced nice sliced beef similar to brisket flat with less of a crumbly texture. It was more like conventional roast beef, just taken to 203 rather than cooked to medium rare. Still nice and flavourful and not too dry. Makes great sandwiches for sure. I think next time I'd slice this part in half to get a higher bark/smoke flavour to meat ratio as some of the interior slices were so wide that you missed bark altogether.

      2. The 20% or so of the roast that is chuck comes out somewhere between a pulled chuck roast and brisket point. Nice and crumbly but still sliceable, it was outstanding.

      Overal, I'd say I prefer brisket point to the clod chuck and sliced clod to sliced flat, although they are both delicious for sure.

      The other advantage is cost. There was some fat to trim on the clod, but not nearly as much as with a brisket so I think edible meat/$ is significantly higher for a clod.

      Comment


      • LA Pork Butt
        LA Pork Butt commented
        Editing a comment
        Thanks for the detail

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    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
    See more
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