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WineMaster 11-15-2013 10:44 AM

Pepper Stout Beef
 
Planning a cook next weekend and I will be using 15 lbs of Shoulder Clod.
Any reason this couldnt be used instead of Chuck to make Pepper Stout Beef? I know it is a little leaner than chuck but what are your thoughts.

Georgiaboy98 11-15-2013 10:52 AM

iIdon't see any reason why it wouldn't work out just perfectly.

Big George's BBQ 11-15-2013 12:05 PM

I thought chuck was cut from the clod

sliding_billy 11-15-2013 12:48 PM

Quote:

Originally Posted by Big George's BBQ (Post 2694439)
I thought chuck was cut from the clod

It is kind of the other way around. Clod is actually part of the chuck primal. It will work great, but I would not waste the clod on a dish that can be prepared with a lesser quality cut from the chuck.

fingerlickin' 11-15-2013 04:35 PM

I would think you'd need a full size pan and a few more beers. Not to mention a longer time on the cooker, unless you cut it up first. I've never cooked a clod but I don't see why it wouldn't work.


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