Beef clod, ribs and homemade cider w/pron

75f at 9am in SoCal getting the assassin warmed up. Apple cider is ready after 3 months of low and slow.

Next up a whole beef clod and 3 racks or ribs...maybe some chicken legs... somebody stop me.!


More photos to come.

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3 kids under the age of 5 means I get them set up and off to the children's museum before I actually buy the meat. Restaurant Depot was stocked with discounts today $2.40 for the back ribs $1.59 for the spare ribs. This is my first beef clod, I'm thinking about a light trim , 275 until I get the color and then krutch so it's done sometime tonight.


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1) I suck at time management
2) I lost a little control on buying today
3) no better way to spend a Sunday.

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I am no expert but have consistent results with this cider recipe:

5 gallons kirkland brand apple juice $8.99 per 2 gallons.
333 grams white table sugar (333 added to ferment - 167 held for 12 bottle carbonation).
Edinburgh wlp028 white labs fresh yeast - 1 packet (warm to 70f)
1/4 teaspoon yeast nutrient
2 teaspoons added to 1/4 cup water Pectic Enzyme
OG - 1.06

Mix into any clean (sanitized) bucket or glass carboy and leave for 2 weeks to 3 months. You can filter (rack it) to another container if you want to mellow out the flavor if you ferment fast.

Cheap airlock is a good investment but I have fermented many times with just cheesecloth over a bucket. The most important factor in my experience was temperature. I have made some retched band-aid tasting swill when I fermented above 75f. Best results for me is in the low 60's and using ale yeast not champagne like typically suggested. I also suggest get a cheap hydrometer so you can tell when it's really dry. I used to bottle condition but now I have a kegerator.

Don't be intimidated, I sucked at beer but cider has been really easy comparatively. Make sure your store bought juice doesn't have anything else than apples, water and/or citric acid. Some brands have preservatives the will retard or refuse fermentation. Costco brand Kirkland is what I use.

Update - This it thing taking forever

I have been running at 275f for about 17 hours now. The clod is probing tender all over except in the depeast center muscle. It's at 190f, I think I give it one more hour and then I'm going to crutch it. I have never bbq'd something this long so I am a little worried....feedback is welcomed.

Here is a current photo:




Here it was at 7am




And then some random photo's for anyone who's interested












This was the tail end of the cook last night. I put the clod on at about 7pm.

Well, the extra hour made no difference. I decided to pull it and it is butter tender in most spots but the end pieces seem a little overdone. This was my first overnight cook on the Assassin and my first clod. I will spritz during the cook and I would wrap next time.

The BBQ guru is normally very consistent but it overshot temp by 75 degree's each time I adjust the temperature up. Not sure why, I lowered the damper from 4-3 maybe that will help in the future. Could be that the assassin was empty except the clod maybe it's too much air space.....

Here is a photo (waited until internal dropped from 192f to 145f, wrapped in foil and it's resting in the cooler). Will update with one last photo when we dig in!