-   Q-talk (
-   -   Pepper Stout Beef (

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


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.

All times are GMT -5. The time now is 07:33 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.