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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-02-2015, 12:41 AM   #16
Tricky
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Join Date: 12-06-10
Location: Ventura County, CA
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Here in Ventura County the Hispanic carnicerias also carry beef clod.
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Old 09-02-2015, 01:47 AM   #17
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Here is a whole, unseperated 33 pounder that we done. You can see all 3 heads intact if this photo posts. Again, I much prefer the whole ones over partial or seperated ones.
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Old 09-02-2015, 04:07 AM   #18
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Join Date: 06-26-09
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Thanks SGH, I don't know when I will cook one, but, the information is definitely noted. I've never seen a clod at my C&C in Oakland. Maybe I missed it.
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Old 09-02-2015, 07:49 AM   #19
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Quote:
Originally Posted by landarc View Post
Thanks SGH, I don't know when I will cook one, but, the information is definitely noted. I've never seen a clod at my C&C in Oakland. Maybe I missed it.
You are quite welcome sir. Whole unseparated clod is getting harder and harder to find. Most stores will label a part of a clod as a clod, when in fact it's only a part of it. I enclosed the raw pic hoping that it would help folks who have never seen one identify the difference. Luckily we still have a few places that carry whole ones on a consistent basis.
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beef clod, clod, shoulder, shoulder clod

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