Post pandemic cook planned. feed neighbors family and friends in the front yard. Street smoking is the best. Perfume the neighborhood. Thanks Harry. Steve Part Time BBQ
Howdy Harry. I've been thinking about finally dealing with clod and i came across this. Ill get you a update on my health. It's improving but have a ways to go. Have a great day 🌤.
Soo Sifu: Wishing you a great week! Thank you for producing this great cookout on the Smokefire! I always wanted to know how to cook a clod of beef, as I have seen it being sold whole at a specialty market in Newark, CA! Your method produced an appealing cut and it was delicious, as proven by Mr. Beans! Looking forward to your next lesson and vlog! Beast wishes and much 🧧, Sifu!
Clod is an unrepresented and unknown cut that is delicious when cooked properly. Good thing it's cheaper also which is a plus in this inflationary times.
Sir Harry, Once again, ur smoke ring is so pronounced that it's almost humorous 😂... I'd give my right arm (the 1 I use to probe my meats with) to be able to produce such a ring. And though I've never heard of a smoke ring affecting the flavor in any way (good or bad), it's definitely a coveted "talent" in the bbq world. Great cook/video as always sir👍
Hey Jon, just a little technique and you can create the same championship looking results! Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html
Harry, I just love your channel. Been a fan for a couple of years. Never commented. Not sure why you don’t have 1 million subs. You are a true teacher. I have watched your videos as a student and can honestly say you have made me a better home cook. Not just at the grill but all around. Thank you Harry and Mr Beans.
Wow, thank you Mandy for your kind words and support, and for commenting the first time! Keep spreading BBQ love whenever you can and make the world a better place each and every day! I reply to ALL comments (2,000 a month) so I look forward to hearing from you again.
Another amazing cook..never heard of the clod..that is for feeding a large group..and sandwiches is definitely on order..thick slices of bread is a must..and my hero Mr.Beans is the clod expert! Thanks Mr Soo!
You are the man Harry! Thank you! I just got a beef chuck roll that weighs about 24 pounds and had no idea what to do. I figured to treat it like a brisket but wasn't sure. Thanks for the video. Keep it up sir. I hope you know how appreciated you are!
I really like the flavor of clod. You can slice some of it and pull some of it. It all tastes good! I see Mr. Beans agrees! I read somewhere that there are old timers down in Texas who smoke brisket to sell/give to others but keep the clod for themselves. Thanks for another great vid Harry! 👍
Was the choice of meat for weddings in south Texas yrs ago. Don't see them much anymore. Which reminds me, i have one in the freezer that needs to be smoked. 🤔
My grandfather would cook this and whole pork shoulders in his pit he dug in his yard. This was just a side job on top of teaching at the University of Tennessee. Ha. I’ve always wanted to cook that style with a whole hog.
I have some Adobe episodes. My late Mother in Law is Filipino and she taught me many of her secret recipes. I should start a Filipino BBQ channel to combine American Filipino BBQ.
I've never cooked a clod and don't know if I've ever seen one in the butcher's case. I may ask for one but I sure do love a flat iron steak! I can't believe I'm the first to comment too. That has to be a first.
Hey Bryan, the clod is ideal for cooking for a crowd like a church event. You cook ahead and freeze or fridge. Reheat and it will be as good as freshly cooked
Just Excellent Thank You So Much 😊 I’m gonna to cook a Beef Clod like At Philippe’s. French Dip 😇. Low & slow in the oven with My Usual Prime Rib Seasoning On Top Of Mirepoix. Holy Trinity Celery Onions Bell Peppers. In a Big Stainless Steel Restaurant Pan. All the fat juices will render out into my pan and make a Great Au Jus. For Double Dip French Dip Sandwich’s ❤️❤️. Thank you So Much PitMaster Teacher. Harry Soo 😄😎😎🥩
@@SlapYoDaddyBBQ yes Philippe’s is so good. The have outdoor Dinner ng and are Open. It’s great. I’ve been going there for over 50 years 😇😎🍔Take Care Sensei
Great Video Harry I see your not using a drip pan under clod, the Smokefire seems to be operating well. Clod really looked good I would like to try one myself, can you find these at Sam's or Costco. Now I have to hang around the Warf to acquire a Salmon head, that was a Great Video also.
Hey John, I got my clod from Restaurant Depot. They are not found at Costco or Sams and they are usually broken down into the NAMP retail cuts and sold as individual muscles. Give this a go. I think you will like the beefy taste as this was the "brisket" before briskets became popular
@@SlapYoDaddyBBQ You bet! I try to digest all your content! I saw your two part starter series, and your most recent comparison, but those are all I can find that are tagged "summit"
Hi Harry! Been unable to access TH-cam for a while, but I am bank. Love this video! So, just for information, how does this cut compare to brisket (my favorite)?
Hey love your videos. I just got a 22 inch WSM for free, but it’s missing water pan . Is there alternative for it. Money’s tight do to COVID right now thanks
Yes, cook in wrapped foil until it falls apart for pulled beef. You can test for tenderness using a bamboo skewer through the foil. The clod has many muscles so be sure to probe in several spots before you remove
Curious... why didn’t you put the whole thing in a big foil tin and cover with foil at the 13 hour mark? I think it would of came out more fork tender that way no?
Hey Mike, once the bark or crust sets, cooking it in the smoker will dry the meat out and make it too smoky. Best to wrap in foil or butcher paper and apply BTU until it is bamboo skewer probe-tender
@@SlapYoDaddyBBQ That was what I said, you cooked the whole way with no wrapping? Why? I’m just curious. Seems to me wrapping would of produced a more tender and moist meat
Same. See my NAMP meat chart shown in my video for how the shoulder primal muscle is reduced into retail muscle cuts Search NAMP for butcher specs if you want to know what a butcher needs to learn 😁
Cook until the clod is tender when probed with a bamboo skewer in multiple places. It should be between 200 to 215F depending on the muscle and the tenderness you desire for shredding, chip beef, slices, or pulled. Spray once you see the crust drying out and keep spraying every 30 mins or when the meat is dry, whichever is sooner
Being Asian I still don’t think I have a big enough family to feed all that too. Harry I hope there is more than just 1 firehouse by your neighborhood. 😂
Love Harry Soo and Fam! Spreading BBQ love, like you say! Cheers, Harry!
Cheers!
Harry not for nothing you are the master ( black belt ) on BBQ 🍗
God bless you and your family
Post pandemic cook planned. feed neighbors family and friends in the front yard. Street smoking is the best. Perfume the neighborhood. Thanks Harry. Steve Part Time BBQ
Great plan Steve. Keep spreading BBQ love!
Thank you always
Always welcome
Ok. The puppy got me. I do the same thing with my cat! He’s my sampler.
Mr. Beans sends loves and hugs!
Howdy Harry. I've been thinking about finally dealing with clod and i came across this. Ill get you a update on my health. It's improving but have a ways to go. Have a great day 🌤.
Howdy Victor! Good to hear from you and wish you all the best on your health.
Soo Sifu: Wishing you a great week! Thank you for producing this great cookout on the Smokefire! I always wanted to know how to cook a clod of beef, as I have seen it being sold whole at a specialty market in Newark, CA! Your method produced an appealing cut and it was delicious, as proven by Mr. Beans! Looking forward to your next lesson and vlog! Beast wishes and much 🧧, Sifu!
Hey Bill, it is great eating and fun to cook that 20-lb hunk of beef! Will have lots for leftovers!
This looks absolutely amazing, Harrry!
Clod is an unrepresented and unknown cut that is delicious when cooked properly. Good thing it's cheaper also which is a plus in this inflationary times.
Never attempted a Beef Clog before, definitely gonna have to give it a try! Awesome cook Harry!
Thanks Travis!
Hi Harry, that is my first video of bbq beef clod. Amazing junk of meat. Thank you for the share, Im going to try it some day.
Give it a go David. Great eating especially for beef sandwiches!
Looks really tasty. Go beans go!! Thanks for all you do Harry
Thanks for watching Scott!
Sir Harry,
Once again, ur smoke ring is so pronounced that it's almost humorous 😂... I'd give my right arm (the 1 I use to probe my meats with) to be able to produce such a ring.
And though I've never heard of a smoke ring affecting the flavor in any way (good or bad), it's definitely a coveted "talent" in the bbq world.
Great cook/video as always sir👍
Hey Jon, just a little technique and you can create the same championship looking results!
Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html
Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html
Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html
Ur too kind sir. I believe I've seen at least 1 of those videos already but watching them again wouldn't hurt, that's for sure.
Harry, I just love your channel. Been a fan for a couple of years. Never commented. Not sure why you don’t have 1 million subs.
You are a true teacher. I have watched your videos as a student and can honestly say you have made me a better home cook. Not just at the grill but all around. Thank you Harry and Mr Beans.
Wow, thank you Mandy for your kind words and support, and for commenting the first time! Keep spreading BBQ love whenever you can and make the world a better place each and every day! I reply to ALL comments (2,000 a month) so I look forward to hearing from you again.
Love your taste tester!
Yay, thank you!
Another amazing cook..never heard of the clod..that is for feeding a large group..and sandwiches is definitely on order..thick slices of bread is a must..and my hero Mr.Beans is the clod expert!
Thanks Mr Soo!
Our pleasure Big Rig Slots! Mr. Beans sends love and hugs
Never heard of clod. Thank you sir!
This was "brisket" before brisket took over clod for popularity
I'm here because of Mikey Chen, and. I love BBQ. 💜 grilled meat, yum!
Thanks so much Aya for checking out my channel. Feel free to browse my 300+ videos and 35 playlists!
Makes me wish I was Mr. Beans! Thanks for sharing Harry beautiful!
salavalos Mr. Beans= Luckiest Brisket Dog in The World!! 😊👍👍
Our pleasure!
Looks very delicious. I will hb to try. Again Harry thank you for ur content.
You're very welcome Gerry!
Thx For the video, new to this cut of meat. Thx again for expertise!!!✌🏽
Rock on!
You are the man Harry! Thank you! I just got a beef chuck roll that weighs about 24 pounds and had no idea what to do. I figured to treat it like a brisket but wasn't sure. Thanks for the video. Keep it up sir. I hope you know how appreciated you are!
Rock on Chuck! Try this method on your beef chuck!
I really like the flavor of clod. You can slice some of it and pull some of it. It all tastes good! I see Mr. Beans agrees! I read somewhere that there are old timers down in Texas who smoke brisket to sell/give to others but keep the clod for themselves. Thanks for another great vid Harry! 👍
Have clod will travel! 😋😋😋
Was the choice of meat for weddings in south Texas yrs ago. Don't see them much anymore. Which reminds me, i have one in the freezer that needs to be smoked. 🤔
Thanks Harry! Awesome tips big bro!
You're very welcome Rob!
My grandfather would cook this and whole pork shoulders in his pit he dug in his yard. This was just a side job on top of teaching at the University of Tennessee. Ha. I’ve always wanted to cook that style with a whole hog.
Pig in a pit is a time honored method. Like Kalua Pig in Imu Pit in Hawaii and New Zealand
Wow that looks so good harry 👍🏾 Good job...... i’ve been wanting to make one myself for the first time I can’t wait
Go for it Jeremy and let me know how it came out!
Pare, show us how u can improve filipino bbq pork,smoked first 😀
I have some Adobe episodes. My late Mother in Law is Filipino and she taught me many of her secret recipes. I should start a Filipino BBQ channel to combine American Filipino BBQ.
I've never cooked a clod and don't know if I've ever seen one in the butcher's case. I may ask for one but I sure do love a flat iron steak! I can't believe I'm the first to comment too. That has to be a first.
Yes Russell, it's usually broken down into smaller retail cuts by the butcher. All parts are good eating.
I will have to try and slice one i make them and pull them all the time for parties
Hey Bryan, the clod is ideal for cooking for a crowd like a church event. You cook ahead and freeze or fridge. Reheat and it will be as good as freshly cooked
That smoke ring is beautiful and very pronounc!
Thanks. See my smoke science videos to learn more
Beautiful! Sure wish I had taste-a-vision!
You and me both Harry! Thanks for watching and taking time to leave a comment
Just Excellent Thank You So Much 😊 I’m gonna to cook a Beef Clod like At Philippe’s. French Dip 😇. Low & slow in the oven with My Usual Prime Rib Seasoning On Top Of Mirepoix. Holy Trinity Celery Onions Bell Peppers. In a Big Stainless Steel Restaurant Pan. All the fat juices will render out into my pan and make a Great Au Jus. For Double Dip French Dip Sandwich’s ❤️❤️. Thank you So Much PitMaster Teacher. Harry Soo 😄😎😎🥩
Sounds delish. I need to head to Philippe. I work at Union Station before COVID forced all of us to telework
@@SlapYoDaddyBBQ yes Philippe’s is so good. The have outdoor Dinner ng and are Open. It’s great. I’ve been going there for over 50 years 😇😎🍔Take Care Sensei
Good looking out
Thanks Kem!
Looks amazing!
Thanks High on the Hog BBQ! Great BBQ team name!
@@SlapYoDaddyBBQ thank you! It's my food truck name and im entering my first local contest in a few weeks so I've been watching your contest videos
Great Video Harry I see your not using a drip pan under clod, the Smokefire seems to be operating well. Clod really looked good I would like to try one myself, can you find these at Sam's or Costco. Now I have to hang around the Warf to acquire a Salmon head, that was a Great Video also.
Hey John, I got my clod from Restaurant Depot. They are not found at Costco or Sams and they are usually broken down into the NAMP retail cuts and sold as individual muscles. Give this a go. I think you will like the beefy taste as this was the "brisket" before briskets became popular
Great video Harry. Could you do some more on the Weber Summit if you still have it? I just bought one and can't find too many good videos with them.
Did you watch my Summit videos already?
@@SlapYoDaddyBBQ You bet! I try to digest all your content! I saw your two part starter series, and your most recent comparison, but those are all I can find that are tagged "summit"
Hi Harry! Been unable to access TH-cam for a while, but I am bank. Love this video! So, just for information, how does this cut compare to brisket (my favorite)?
Nick, clod was "brisket" before brisket became fashionable! Try it!
Hey love your videos. I just got a 22 inch WSM for free, but it’s missing water pan . Is there alternative for it. Money’s tight do to COVID right now thanks
Order from Weber or look on lava lock website for a diffuser
Could you cook this long enough to be able to pull the whole thing for pulled beef? If so what would be the cooking instruction for that?
Yes, cook in wrapped foil until it falls apart for pulled beef. You can test for tenderness using a bamboo skewer through the foil. The clod has many muscles so be sure to probe in several spots before you remove
Curious... why didn’t you put the whole thing in a big foil tin and cover with foil at the 13 hour mark? I think it would of came out more fork tender that way no?
Hey Mike, once the bark or crust sets, cooking it in the smoker will dry the meat out and make it too smoky. Best to wrap in foil or butcher paper and apply BTU until it is bamboo skewer probe-tender
@@SlapYoDaddyBBQ That was what I said, you cooked the whole way with no wrapping? Why? I’m just curious.
Seems to me wrapping would of produced a more tender and moist meat
Good morning Harry...
Morning Crazy Man! You are up early!
@@SlapYoDaddyBBQ hazzard of being a retired fireman lol
Delicious. If I could only find a whole beef clod…
Hey Daniel, I find them at Restaurant Depot
@@SlapYoDaddyBBQ thanks Harry. Gonna do this next time I need to feed an army
How does beef clod compare to chuck roast, which also comes from the shoulder?
Same. See my NAMP meat chart shown in my video for how the shoulder primal muscle is reduced into retail muscle cuts Search NAMP for butcher specs if you want to know what a butcher needs to learn 😁
harry can u cook a bombaclot next?
Send it to me!
@@SlapYoDaddyBBQ it was a joke... ask ur son if he knows what a bombclaat is 😂😂
@@Eske. ok. I just Googled the term. I'm not a linguist so Tuakee back at you!
👏👏👏👏👏👏👏👏👏👏👏👏👏👏🍺
Thanks for stopping by Dennis
What temp is finished for clod also how often did you spray the clod?
Cook until the clod is tender when probed with a bamboo skewer in multiple places. It should be between 200 to 215F depending on the muscle and the tenderness you desire for shredding, chip beef, slices, or pulled. Spray once you see the crust drying out and keep spraying every 30 mins or when the meat is dry, whichever is sooner
I have never heard of this meat. Where did you purchase?
Larry, found them at Restaurant Depot. Commonly used for beef sandwiches. Was very popular BBQ meat of choice until briskets showed up
So when building an injection we should shoot for saltiness most of the time? 🤔
Yes, 100% of the time (Black Belt Tip)
Being Asian I still don’t think I have a big enough family to feed all that too. Harry I hope there is more than just 1 firehouse by your neighborhood. 😂
LOL! There was a LOT of meat. I have three fire stations in Diamond Bar so there is plenty of hungry fire fighters to share BBQ love with!
LOL yeah you Acting like the Dog CHewed