Ok, I'm trying to think of something beef to smoke for several people that'll also provide some leftovers. I want to try something new but can't think of anything.
I don't want to brisket or a chuck roast. Tri tip is hard to find, but I might could. Any ideas? I don't want a long and arduous prep process (because I'm feeling lazy).
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Has anyone ever done a whole beef clod? If so any tips? I saw them on sale at my local wholesale outlet and looked them up, they are just a beef shoulder but
DeusDingo, Haha. Not a challenge. Maybe just bragging a bit. :-) Though Shorties themselves are probably more the cause than me. Still, whole slabs do require a bit of prep, trimming hard fat and such. They also shrink a lot, & have much bone, which makes them an expensive cut.
John "JR"
Minnesota/ United States of America
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