What are you guys cooking!?

[Cmath]

The clod is a shoulder cut. I think it's underrated for smoking. You don't see it because it is usually turned into ground. I have to special order them from the butcher. The process is similar to brisket .

 

[revho]

Night one at Sand blast deserves a pound of wild tuna steaks med rare on the grill.

 

[gr8dain]

Wanted some ribs so I smoked some. No sauce. Just rub. Took a little nibble and I am happy so far. Hopefully they come off the bone nicely

 

[barrys]

 

[barrys]

Lobsters we did not cook, but ate them happily at the Seal Cove picinic area on Mt Desert Island, Maine.

Breakfast my wife and I made at our rwnted apartment in Bar Harbor, Maine. I picked the wild Maine blueberries in Acadia National Park Sunday. Pictures where Tuesday and Monday.

 

[gr8dain]

Thinking of smoking something beef tomorrow. Treating myself. Gotta run to the store and see what they have.

 

[Belizeit]

Try a tri tip

 

[gr8dain]

Try a tri tip

Sounds good. I will look for one.

 

[bigwalton]

Working on smoking a pork tenderloin right now... will have to get a pic in a bit. Leinenkugel's Summer Shandy rub is pretty amazing on pork, so we just rocked a bunch of that with apple juice injected prior.

 

[bigwalton]

Voila.

 

[gr8dain]

Played with the smoker again. Wanted to do a tri tip, but Costco did not have one. They did have round tip, so I tried that. I think it came out well.





I got the internal temp to 140. Used hickory chips. It was in for a little over 3 hours then wrapped in foil for 2 more setting in the oven.

 

[Belizeit]

Glad to see you didn't cook it to death ! I know out in the west Costco has some real nice tri tips with a nice fat cap.

 

[gr8dain]

Glad to see you didn't cook it to death ! I know out in the west Costco has some real nice tri tips with a nice fat cap.

I will keep an eye out for them. And I like my beef to bleed at least a little so I was afraid 140 was too high. But I think it turned out well.

 

[revho]

 

[Cmath]

Cooking for a wedding and rehearsal dinner this weekend. The one on the left is a 15lb Wagyu brisket and the piece on the right
is a 30lb Clod.

 

[Belizeit]

What temperature are you going to go with the clod ? How many hours do you think ? My brother did his first a few months ago, about 18-20 lbs for about 7 hours. He said it came out good. To me he usually goes to hot where I've heard around 180 degrees and closer to 12 hrs

 

[Cmath]

What temperature are you going to go with the clod ? How many hours do you think ? My brother did his first a few months ago, about 18-20 lbs for about 7 hours. He said it came out good. To me he usually goes to hot where I've heard around 180 degrees and closer to 12 hrs

I will run it at 200-225 until it doesn't fight back. That's probably 185-190 and 18-24 hours for 30pounder. Then let it rest for 4hours

 

[Belizeit]

You using an auto feeder smoker of some type ?

 

[mhinchliffe]

Meatloaf!



Is that a Jeep or Early Bronco silhouette drawn in ketchup ?

 

[Belizeit]

Meatloaf! Try a combination of catchup mustard and maple syrup on top

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