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Author Topic: Beef for a party  (Read 1578 times)

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Greg1

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Re: Beef for a party
« Reply #15 on: June 22, 2018, 12:01:37 PM »
No will be a rookie run on this
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bucky919

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Re: Beef for a party
« Reply #16 on: June 22, 2018, 12:15:02 PM »
What I have done, pre cook your beef (or we just get pre cooked prime rib depending on the event and who's paying), put it in the fridge, slice it thin, then through it in au jus to warm it back up.
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Ralphie

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Re: Beef for a party
« Reply #17 on: June 22, 2018, 01:01:14 PM »
Regarding beef shoulder clod...

I've seen videos of it being cooked on a pit and I'm very intrigued.  I've actually looked for it in various stores/markets to no avail. 

Where can you buy a clod?  In Raleigh we have the usual suspects...large grocery chains, Costco, BJ's, Sam's Club, Restaurant Depot, a few decent butchers.

Does shoulder clod go by any other names?  There are hunks of beef at Restaurant Depot that could feed an army but they don't say "clod". 
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Greg1

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Re: Beef for a party
« Reply #18 on: June 22, 2018, 01:11:00 PM »
Ralphie I can get beef shoulder clods at the Restaurant Depot in Indianapolis.
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Ralphie

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Re: Beef for a party
« Reply #19 on: June 22, 2018, 01:43:54 PM »
Quote from: Greg1 on June 22, 2018, 01:11:00 PM
Ralphie I can get beef shoulder clods at the Restaurant Depot in Indianapolis.

Are they labeled as a "clod"?
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Greg1

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Re: Beef for a party
« Reply #20 on: June 22, 2018, 02:03:38 PM »
Ralphie in Indy that's how they are labeled.  I have heard them also referred to as chuck rolls.  I believe it is a very similar cut, someone please correct me if I am wrong on that.  Do you recall what they were labeled as at your location.
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Ralphie

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Re: Beef for a party
« Reply #21 on: June 22, 2018, 02:12:43 PM »
Off the top of my head I've seen enormous cuts of beef at RD labeled chuck rolls, chuck neck rolls, chuck rolls neck off, top round, bottom round, and maybe one or two others.
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Bentley

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Re: Beef for a party
« Reply #22 on: June 22, 2018, 03:18:18 PM »
I think the Clod will work well.
I think it is a tough piece of meat and lean, therefore cooking it like a brisket will dry it out.  I think pencil thick will be tough to chew.  I would cook to about 135°IT and since you are going to hold it in an au jus, it will be more tender.  If possible about a 3-4 setting on a home slicer.
Au jus is a great idea.

Quote from: Greg1 on June 22, 2018, 11:55:00 AM
Here is where I am right now going to smoke a shoulder clod, to be served hot and sliced.  Going to slice the clod like a brisket, pencil width on thickness.  As for serving as people will be milling thru all evening my plan is to serve out of a roaster pan with the sliced beef sitting in au jux with possibly some rub mixed back in for a bit of flavor enhancement.  Would love to hear everyone's thoughts on this plan or any additional ideas that would make it better.
« Last Edit: June 22, 2018, 03:25:51 PM by Bentley »
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Bar-B-Lew

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Re: Beef for a party
« Reply #23 on: June 22, 2018, 03:44:59 PM »
The one I made about 5-6 years ago was labeled clod from Restaurant Depot.

Somewhere tucked inside the shoulder is the "flat iron" steak.

The one I bought was not very uniform so I am not sure how easy it will be to run through a slicer.  I cooked it like a brisket and it crumbled apart when attempting to slice by hand like a brisket.
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Bentley

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Re: Beef for a party
« Reply #24 on: June 22, 2018, 07:38:49 PM »
Don't be afraid to part it out and cook as 3 or 4 pieces!  What are your plans for the cook?
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