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Norcoredneck
08-30-2008, 08:19 PM
I have this to cook tomorrow. Should I use the rub Big Mista left or Big brother Smoke left after the Bash?
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_3299.jpg

http://i91.photobucket.com/albums/k296/norcoredneck/IMG_3300.jpg

Garth57
08-30-2008, 08:21 PM
I'm not sure you should take time away from your family on Labor Day. You might want to drop it off at the nearest Brethren's house so you can be with your loved ones.

Paulie G.
08-30-2008, 08:23 PM
The mother of all chuckies. A complete clod. Gotta love it.

HeSmellsLikeSmoke
08-30-2008, 08:23 PM
I feel your pain. :mrgreen:

BBQ Grail
08-30-2008, 08:25 PM
A complete clod.

Norco doesn't like it when you call him names.

Do half and half and then we can finally determine who has the better rub.

Norcoredneck
08-30-2008, 08:27 PM
I'm not sure you should take time away from your family on Labor Day. You might want to drop it off at the nearest Brethren's house so you can be with your loved ones.
You cooking today? I got off the freeway and got a wiff of Q at Toll Painting ladies house. Wind was right to have come from your house.

NotleyQue
08-30-2008, 08:29 PM
Start a poll



I have this to cook tomorrow. Should I use the rub Big Mista left or Big brother Smoke left after the Bash?
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_3299.jpg

http://i91.photobucket.com/albums/k296/norcoredneck/IMG_3300.jpg

barbefunkoramaque
08-30-2008, 08:57 PM
Oh You lucky Funk! tEXAS Clod... From My home state... and a 15 lber too.


I built an entire replica of the Southern Yankee Style or Austin National Style of Smoker and when I was asked to do Sailfest and do Clod (which everyone insisted was like Prime Rib) I forgot you can't do it on my rotesserie.

one minute my baby is cryin

barbefunkoramaque
08-30-2008, 09:06 PM
go here while I feed the baby

http://www.youtube.com/watch?v=lTrwf6_Mi3c

and I tell u what u can do

barbefunkoramaque
08-30-2008, 09:24 PM
Anyway for the rare or medium beef lover this is the meat. after you cook one if you cook it right, you will wonder why you fuss for brisket all the time

Anyway I got a big order and they needed a steamship round or clod like yours''' in fact they needed several. I spent one week CUTTING OUT MY GLORIOUS ROTESSERIE, chopping it in half, and installing shelves on one side and the rotesserie back on the other.

A clod you can't screw up unless you inject or do it low and slow.

I like rare and the one in the video is pulled to keep it rare... temp is a little higher on a full onje like you got.

unwrap ur meat and oil with olive oil. DUMP in your favorite rub for brisket as long as its a lower salt, finer grained one. pop in the fridge over night.

in the morning unwrap and you will have a nice mushy paste all over your clod. Now take a large grained robust rub, something like Montreal or make your own but it needs big CHUNKS OF PEPPER AND NOW IS WHEN YOU REALLY USE THAT SALT TOO... koshur large grained salt.

You can skip the pre season if you want and go for only the last rub. But salt pepper and maybe some Cayenne and that's it... I think red pepper flakes is better. let it sit 40 minutes while your smoker gets to 410.... yes 410. This is one example of a meat that does not get a better ring for going in cold.

Pop in the smoker and then let it go down to 400... I said 410 to absorb the shock. 400 hot is crucial. Pull and LET sit at IT130 rare 145-160 Med Rare, 160-170 Medium...

This is sliced heaven if you like red meats. Enjoy. 400... did I say 400. takes 15 lbs about 4 hours or so.

PS.. some dom theirs at 230 or so for about 10 to 12 hours. I swear the time spent is not worth it compared to a 12 hour brisket.. so... go hot and fast on this.

Pitmaster "T"

thirdeye
08-30-2008, 09:26 PM
Well, I've never had either of those rubs. :sad:

I have been to the mecca of clod, aka Lockhart Texas. At Kreuz Market clod is a speciality. They have used the same rub for 90 or 100 years. Thillin has kept me supplied with it, I'm sure this is not the exact mixture, and I'm sure that as it sits on the shelf the flavors blend.....but this is darn close.

3/4 C salt
1/4 C black pepper
2-3 T Cayenne

The ones they cook are in the 14-15 pound range and they cook 8 to 10 hours and go to an internal around 190, it is still sliceable.

QansasjayhawQ
08-30-2008, 09:39 PM
go here while I feed the baby

http://www.youtube.com/watch?v=lTrwf6_Mi3c

and I tell u what u can do
That was entertaining. Thanks!

Gotta love the JB Horns with Maceo!

barbefunkoramaque
08-30-2008, 09:42 PM
Well, I've never had either of those rubs. :sad:

I have been to the mecca of clod, aka Lockhart Texas. At Kreuz Market clod is a speciality. They have used the same rub for 90 or 100 years. Thillin has kept me supplied with it, I'm sure this is not the exact mixture, and I'm sure that as it sits on the shelf the flavors blend.....but this is darn close.

3/4 C salt
1/4 C black pepper
2-3 T Cayenne

The ones they cook are in the 14-15 pound range and they cook 8 to 10 hours and go to an internal around 190°, it is still sliceable.

I bussed for the Family (Nina not Rick) as a kid. Rick was there then though. There is less salt, the ratio is 2 parts to 1 Part... or 1/2 cup to 1/4 cup black pepper. And they do not pull at 190... they pull at between 160 and 170. after a hot 400 degree smoke. This memory is why I to this day always spout off about salt and pepper. Rick at the new place with the old name, doesn't do anything different. The clods at the old place now called Smittys still sit in the block till they slice em.

I remember my dad insisted to know what their secrets were... he thought I was lying when I told him there was nothing special... just salt and epper.

bbqbull
08-30-2008, 09:44 PM
Blend the rubs from both the masters, give them both credit with a new name for their rub and run with it.

barbefunkoramaque
08-30-2008, 09:45 PM
That was entertaining. Thanks!

Gotta love the JB Horns with Maceo!

That was Princes NPG live at the Aladdin backing Maceo. But the original rock too esp with Fred Westley.

Bacon
08-30-2008, 09:48 PM
Never did a clod. How much do they run in cost?

Cliff H.
08-30-2008, 10:00 PM
Why would they not be good at pulling temps ?

Norcoredneck
08-30-2008, 10:05 PM
Ok call me stupid. I bought this to shred like chuckies i have seen. Did I screw up? I mean sliced is ok with me but wife had meals planned around shredded beef.

Cliff H.
08-30-2008, 10:08 PM
I plan to smoke one just like a brisket if I can ever find one.

thirdeye
08-30-2008, 10:14 PM
I bussed for the Family (Nina not Rick) as a kid. Rick was there then though. There is less salt, the ratio is 2 parts to 1 Part... or 1/2 cup to 1/4 cup black pepper. And they do not pull at 190... they pull at between 160 and 170. after a hot 400 degree smoke. This memory is why I to this day always spout off about salt and pepper. Rick at the new place with the old name, doesn't do anything different. The clods at the old place now called Smittys still sit in the block till they slice em.

I remember my dad insisted to know what their secrets were... he thought I was lying when I told him there was nothing special... just salt and epper.


Now that is some good information... I knew it was cooked high...so what you are really saying is...

1/2 cup George Clinton
1/4 cup Larry Graham
NO Bootsy Collins ???? There is some kinda heat in there....

Then do a 400 Smokey Robinson, hit it and quit at 170.

barbefunkoramaque
08-30-2008, 10:36 PM
Now that is some good information... I knew it was cooked high...so what you are really saying is...

1/2 cup George Clinton
1/4 cup Larry Graham
NO Bootsy Collins ???? There is some kinda heat in there....

Then do a 400 Smokey Robinson, hit it and quit at 170.

No Bootsy is Cayenne or Red Pepper Flakes if I say Bootsy flakes... now I know Cayenne is not the same as red pep flakes. U pick up fast.

The reason I say slice this meat is because of this.

A clod can be a Brisket but a brisket can never be a clod.

This means you can never cook a brisket to be rare, medium rare and it be enjoyable. While you CAN do a clod BOTH like Prime Rib end product and like a well done brisket. I ask you this... would you enjoy a Steamship round well done and falling off the bone? Not as much as with a nice crusty crust, a deep tender color an inch in and prime rib like inside... its like three different meats in one with very little trouble.

As far as heat... remember Black pepper hits you and you say "Oh lawd what Have I done" then it goes away... the red stuff makes you say... "Oh Lawd its still freaking burning." That meat has a hammer that hits you hard then goes away quickly... thats why he puts the 2 or so T in there... actually I think he used a coffee scoop because I remember a older guy that worked there that bitched me out for washing the Coffee measurer and thus his coffee lost its bite. I think he was joking.

barbefunkoramaque
08-30-2008, 10:40 PM
Ok call me stupid. I bought this to shred like chuckies i have seen. Did I screw up? I mean sliced is ok with me but wife had meals planned around shredded beef.

Okay so You'll have to go the other way lower the house temp and pull at higher and smoke longer. If she ain't happy... u aint happy.

U can also split it into 7 lbs. and do one each way starting at 400 for both . but when you get to 140 pull the rare one and sit and reduce to 230 or so for the remainder until you get to shred temp... 190. You'll still be able to feed 20 folks.

thirdeye
08-30-2008, 10:47 PM
No Bootsy is Cayenne or Red Pepper Flakes if I say Bootsy flakes... now I know Cayenne is not the same as red pep flakes. U pick up fast.

The reason I say slice this meat is because of this.

A clod can be a Brisket but a brisket can never be a clod.

This means you can never cook a brisket to be rare, medium rare and it be enjoyable. While you CAN do a clod BOTH like Prime Rib end product and like a well done brisket. I ask you this... would you enjoy a Steamship round well done and falling off the bone? Not as much as with a nice crusty crust, a deep tender color an inch in and prime rib like inside... its like three different meats in one with very little trouble.

As far as heat... remember Black pepper hits you and you say "Oh lawd what Have I done" then it goes away... the red stuff makes you say... "Oh Lawd its still freaking burning." That meat has a hammer that hits you hard then goes away quickly... thats why he puts the 2 or so T in there... actually I think he used a coffee scoop because I remember a older guy that worked there that bitched me out for washing the Coffee measurer and thus his coffee lost its bite. I think he was joking.

I'm listening....but I'm not hearing you.... 2T of cayenne is the heat??

tommykendall
08-30-2008, 10:51 PM
Somewhere in this thread I became lost so I'll go find another thread. Maybe mix the two rubs and see what happens. Hope they don't explode.

Bbq Bubba
08-30-2008, 10:57 PM
Somewhere in this thread I became lost so I'll go find another thread. Maybe mix the two rubs and see what happens. Hope they don't explode.

Me too, and i ain't been drinkin.....maybe should have. :cool:

barbefunkoramaque
08-30-2008, 11:05 PM
I'm listening....but I'm not hearing you.... 2T of cayenne is the heat??

Yes that's all there was... well... I took some home of the bulk stuff and wasn't supposed to... Then was shown (because its nothing special) how to make my own. The two were identical.

Lucky I learned when I was there. I can't tell you how disappointed I was when from a 7 year memory I thought I got Angelos Sauce down... Then froze some, brought it in a plane to ANGELOS and tasted it side by side with theirs. It was nothing like it.

I think Mike Mills has the recipe for Kreuz in his book.

Now....

Post that picture of your "point" meat you have on your site now... gentlemen... the crevices you have in that brisket were once homes to collagen. This guy's rub didn't get that but he can show how full of **** I am because he gets that at 215 degrees. That buddy is impressive. You're pictures of meat are all so TEXAS like. Of course, as I have said before, I saw the Jetton Family get the same result starting brisket in a dutch oven. LOL:wink:

thirdeye
08-30-2008, 11:25 PM
Now....

Post that picture of your "point" meat you have on your site now... gentlemen... the crevices you have in that brisket were once homes to collagen. This guy's rub didn't get that but he can show how full of **** I am because he gets that at 215 degrees. That buddy is impressive. You're pictures of meat are all so TEXAS like. Of course, as I have said before, I saw the Jetton Family get the same result starting brisket in a dutch oven. LOL:wink:

http://img.photobucket.com/albums/v377/thirdeye2/BDS/DSC02856a.jpg

You mean this one? I guess the reason my pictures look so Texas is because I was born there. (I'm the one in the hat), now look back over that horse's right rump, see that pit? My grandpaw built that, he was a barbecuist too. :mrgreen: Now, only you will get a kick out of this....Remember Polk Salad Annie and Rainy Night in Georgia? I lived next door to Tony Joe White in the '60's.

http://img.photobucket.com/albums/v377/thirdeye2/People/2b229ed3.jpg

barbefunkoramaque
08-30-2008, 11:51 PM
Now, only you will get a kick out of this....Remember Polk Salad Annie and Rainy Night in Georgia? I lived next door to Tony Joe White in the '60's.

http://img.photobucket.com/albums/v377/thirdeye2/People/2b229ed3.jpg
I have a simular picture of me on a horse at my Uncle Harry's Ranch in Denton Texas. Lots of Mistletoe on that tree behind to the right.

I have been enjoying your site. I can tell your the type that could get by with salt and pepper too as well.

That picture is perfect. I think I am going to try something you do before I pump up the temp. Your regulars are awesome too. I bet your porch has the knives and forks chained to the wall that;s so authentic!!!!

thirdeye
08-30-2008, 11:56 PM
http://img.photobucket.com/albums/v377/thirdeye2/People/96683b3e.jpg


Sometimes it pays to think outside the box.....:mrgreen:

smokinvic
08-31-2008, 12:00 AM
Hey Norco. Do you have a sellers permit? I tried shopping at Restaurant Depot a couple of weekends ago and was denied for not having a bus. license/sllers permit....

big brother smoke
08-31-2008, 12:14 AM
I don't care what you use, just cook the beast and post some farking pron. However, I will say thank you for pimping my product:biggrin:

Norcoredneck
08-31-2008, 12:32 AM
Hey Norco. Do you have a sellers permit? I tried shopping at Restaurant Depot a couple of weekends ago and was denied for not having a bus. license/sllers permit....
Was lucky enough to cet a card passed on to me.

Got the 85 lit and settling in for the long haul. Have to pick up Daughter from Norco fair/rodeo and plan on dropping the meat at midnight. Rubs were clumpy so hand full of thi, handfull of that and pounded in ziplock and rubbed my meat.

thirdeye
08-31-2008, 12:55 AM
Was lucky enough to cet a card passed on to me.

Got the 85 lit and settling in for the long haul. Have to pick up Daughter from Norco fair/rodeo and plan on dropping the meat at midnight. Rubs were clumpy so hand full of thi, handfull of that and pounded in ziplock and rubbed my meat.

Maks sure and get a couple of corn dogs at the fair, they usually don't get any better than that.

thirdeye
08-31-2008, 01:27 AM
I have a simular picture of me on a horse at my Uncle Harry's Ranch in Denton Texas. Lots of Mistletoe on that tree behind to the right.

I have been enjoying your site. I can tell your the type that could get by with salt and pepper too as well.

That picture is perfect. I think I am going to try something you do before I pump up the temp. Your regulars are awesome too. I bet your porch has the knives and forks chained to the wall that;s so authentic!!!!

Found this in my archives.....all it lacks is the butcher paper...I just love this stuff.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%205/DSC02385a.jpg

Single Fin Smoker
08-31-2008, 02:22 AM
How much per pound?
Puhleez take some pics!

Norcoredneck
08-31-2008, 02:27 AM
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_3307.jpg

Single Fin Smoker
08-31-2008, 02:30 AM
Missed your call by 3 seconds!

Norcoredneck
08-31-2008, 02:32 AM
Was wonderig what your question was. Had just got your message.

Paulie G.
08-31-2008, 02:34 AM
Whether you cook hot and fast or low and slow and whatever rub you use. Remember that it's called clod for a reason, the grains of the 4 different muscle groups go 4 different ways.

Single Fin Smoker
08-31-2008, 02:36 AM
Bolted some casters on the other barrel today. I used stainless, is that okay?
Started the painting, but ran out of paint. Sucks..

Bigmista
08-31-2008, 02:47 AM
Have Chris put some of each in different bowls and taste them.

Norcoredneck
08-31-2008, 02:48 AM
Stainless is best. Bolts are a bitch to clean around.

Norcoredneck
08-31-2008, 02:56 AM
Have Chris put some of each in different bowls and taste them.
She has always liked yours. BBS has some pepper flakes in it. Will let her try tomorrow. Got hunk on going to bed. Redneck Guru do your thing. See you in AM.

Norcoredneck
08-31-2008, 10:41 AM
Went to preheat cooler. I put a "T" in my hot water heater line with a washing machine hose and spray nozzle. This guy was inside, for a shot while longer. He got the Timberland mod!
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_3313.jpg

And here is my morning goodness.

http://i91.photobucket.com/albums/k296/norcoredneck/IMG_3308.jpg

http://i91.photobucket.com/albums/k296/norcoredneck/IMG_3314.jpg

barbefunkoramaque
08-31-2008, 01:12 PM
as you can see from the pics its called clod because it appears to ressemble a large clod of dirt broken out of the ground after a first plow. thats how it got its name.

deeeeeeeeeeeeeeeelicious

Norcoredneck
08-31-2008, 10:59 PM
OK heres my take on the clod. It cooked faster than I wanted it to. Was expecting it to be ready to foil when I woke up. It was 190-200 so i foiled and coolered. Rested longer than I wanted. Promissed daughter driving lessons today and I do my best to keep my word. Anyhow i cut it and it taste awesome. I know with more attention It would be a lot better. I have to say it is better like it is now than my best brisket ever. I would pay the extra any time it is available over brisket. Lot less shrinkage. Gotta go eat more. Also made Dr. BBQ mac and cheese on egg. Big thumbs up there also.
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_3316.jpg

barbefunkoramaque
09-01-2008, 12:42 AM
The Bark and Smoke Ring are beautiful. At IT 140 you would have had to put a padlock on the smoker to keep me from it. I love tender medium rare Clod. It has made me quite a lot of money too as people are very please with "Prime Rib" Quality while I only spent maybe $1.80 - 2.49 a pound. Its one of the reasons the Casinos round here serve Steamship Rounds. Good Job on the Bark and Ring... which would have been there even if you pulled it at 140 - 160.

Brian in So Cal
09-01-2008, 11:13 AM
Norco, That looks fantastic!! making me hungry.

Bbq Bubba
09-01-2008, 09:55 PM
Looks awesome Pat!
Was that boneless?
I've done Steamships on the grill for a couple parties and cooked em Med rare os sliced as it cooked but always remember some bone.

BBQ Grail
09-01-2008, 09:57 PM
How did I miss the finished product. Pat, that looks simply amazing.

Norcoredneck
09-01-2008, 10:05 PM
No bone in here. I tell you what it is very good. I sliced a bunch and tightly wrapped in foil and then saran wrap the rest. I have been snacking on it cold and I like it. I went easy on the smoke so wife likes it also. Took some over to the neighbor kids dad who was busting his butt on the kids yard. Thought he was going to follow me home. He wants me to cook for suprise party for kid (hence yard prep.) They have a kegerator :biggrin: sure I can fit it in my schedule.

jestridge
09-01-2008, 10:08 PM
That a big hunk of beef

G$
09-01-2008, 10:23 PM
I can tell your the type that could get by with salt and pepper too as well.

Unka Pete, is that you?

:twisted: