Every year I do this cookout for some friends at work-- kind of an everyone bring a dish and I will make some Que thing. First time was yard bird, then I did some brisket, and last year fresh hams. What do to this year? Ah.... mmm.... let's do Clod! I like clod. The wife likes clod. I mean... what's not to like?!?! Plus, everyone gets curious about what exactly a Texas Clod is-- makes for some excitement.
In Kentucky, in years past at least, the problem has been getting a clod. The first time I asked for one they brought me out a 3.5 # chuck roast. I said no... I want the whole thing. The butcher said "Man, those things are huge!" I said Yes!! That's what I want. So he said let me trim one down. I said no!!!! You can see how that went. This time, same guy, I said I need a whole one and he brought me a 22# and a 27# chuck-- he is improving.
Since I only had 10 adults and 4 kids I thought the 22# one would be just fine. So I brought it home and gave it a little rub. I took this pic before the flip whilst the hands were still clean enough to handle a camera.
After a night in the ice box... I was praying it would fit on the bullet without needing a trim. It did... barely. ( I viewed that as a reason to order a Klose... the missus did not share my enthusiasm! )
After about 12 hours we had this...
After another 5 we hit 205. So I foiled it up and dropped in the cooler. Since I had about 5 hours until dinner... I went in search of fresh sausage.
This is the first cut...
...and the second...
...and the third...
...then everyone wanted to eat. So I pulled the big slices, setup the buffet, and got out of the way. This is the spread or at least what was left after the first round.
After I made my plate...
I think I should move to Texas. Pigsicles and pork butts are mighty tasty to be sure, but beef BBQ is awesome! Maybe it's because its rare here... maybe not. I like it and this was a good clod. I Vacuum packed 5 meals for the wife and I plus we have another sammich or 2 in the fridge for this afternoon or tomorrow if it makes it that long.
Till next time...
In Kentucky, in years past at least, the problem has been getting a clod. The first time I asked for one they brought me out a 3.5 # chuck roast. I said no... I want the whole thing. The butcher said "Man, those things are huge!" I said Yes!! That's what I want. So he said let me trim one down. I said no!!!! You can see how that went. This time, same guy, I said I need a whole one and he brought me a 22# and a 27# chuck-- he is improving.
Since I only had 10 adults and 4 kids I thought the 22# one would be just fine. So I brought it home and gave it a little rub. I took this pic before the flip whilst the hands were still clean enough to handle a camera.
After a night in the ice box... I was praying it would fit on the bullet without needing a trim. It did... barely. ( I viewed that as a reason to order a Klose... the missus did not share my enthusiasm! )
After about 12 hours we had this...
After another 5 we hit 205. So I foiled it up and dropped in the cooler. Since I had about 5 hours until dinner... I went in search of fresh sausage.
This is the first cut...
...and the second...
...and the third...
...then everyone wanted to eat. So I pulled the big slices, setup the buffet, and got out of the way. This is the spread or at least what was left after the first round.
After I made my plate...
I think I should move to Texas. Pigsicles and pork butts are mighty tasty to be sure, but beef BBQ is awesome! Maybe it's because its rare here... maybe not. I like it and this was a good clod. I Vacuum packed 5 meals for the wife and I plus we have another sammich or 2 in the fridge for this afternoon or tomorrow if it makes it that long.
Till next time...