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They Wouldn't Take Cash, So I Went To Cash & Carry Today - Help & Ideas Needed Please

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  • They Wouldn't Take Cash, So I Went To Cash & Carry Today - Help & Ideas Needed Please

    My FIL & his brother helped me over the weekend finish installing about 600 square feet of hardwood flooring. They would not take any cash for helping & only drank 2 beers, so I told them I would pay em back in a week or so..... I hit Cash & Carry for 2 Butts, Pork Loin, 28 lb Shoulder Clod ($74!!), Brisket, Hot Links & Cheese....

    I have more ground butt in the freezer to add & will vac pack up a bunch of stuff for me boys & was thinking: bulk breakfast sausage, cheese fatties sliced, brats, pork loin jerky, some loin steaks, pulled brisket, pulled pork, Hot Links (already made) & smoked cheese. Anything else I should be thinking about? .... Open to all ideas

    I Always Wanted To Buy One Of Those Shoulder Clods, Now WHAT?..... THING IS HUGE!!!

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  • #2
    Sounds like you're setting them up just fine!!

    Shoulder clod...another cut I never see around here.
    Becky
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    • #3
      Dang man, you've got your work cut out! I've never heard of the clod. Can't wait to see whatcha gonna do....

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      • #4
        Originally posted by Fishawn View Post
        I Always Wanted To Buy One Of Those Shoulder Clods, Now WHAT?..... THING IS HUGE!!!
        Hunky that baby up and light a fire under it...MH 'll make it all good! OK, something that big I would inject it too.
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        • #5
          Originally posted by BBQ Engineer View Post
          Hunky that baby up and light a fire under it...MH 'll make it all good! OK, something that big I would inject it too.
          That's what I was thinking also Dana, just gonna have to chop that SOB in 1/4's to get it to fit on one of my smokers
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          • #6
            Originally posted by Fishawn View Post
            That's what I was thinking also Dana, just gonna have to chop that SOB in 1/4's to get it to fit on one of my smokers
            hea bud, if you thinking of chopping it up.... watch for the top blade section of the clod which you can get some real tasty tender steaks from at clod price... AKA Flatirons... here a link, best one i seen on how to trim them up...

            http://ilovefood.fronza.net/?p=844

            i also like to do the center portion for slicing and the ends which have more connective tissue and such take up to pull temps... great cut man... steaks,sliced sammy meat, and pulled, all from the same chunk. have also thought about doing something like burnt ends from the clod ends but havent gone there yet...
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            • #7
              Originally posted by Fishawn View Post
              They would not take any cash for helping & only drank 2 beers, so I told them I would pay em back in a week or so.....
              Me thinks they knew the alternate payoff would be better??

              Hell, knowing what you can do with a grill, smoker, and grinder, I wouldn't take cash from you either.

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              • #8
                Didn't Capt. Dan post something not too long ago on cooking one of these monsters up?


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                • #9
                  Oh man I bet he likes that better than taking money.
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                  • #10
                    Originally posted by HawgHeaven View Post
                    Didn't Capt. Dan post something not too long ago on cooking one of these monsters up?

                    http://www.smoked-meat.com/forum/sho...45&postcount=1

                    Here's one Erain did

                    http://www.smoked-meat.com/forum/sho...21&postcount=1
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                    • #11
                      Originally posted by erain View Post
                      .... watch for the top blade section of the clod which you can get some real tasty tender steaks from at clod price... AKA Flatirons...
                      I love the flatiron steaks...didn't know where they came from though. Thanks for the education, E!

                      Originally posted by DDave View Post
                      Me thinks they knew the alternate payoff would be better??
                      Becky
                      *****

                      https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

                      Weber 22.5" One Touch Gold Kettle - Black
                      Weber 22.5" One Touch Gold Kettle - Copper
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                      Weber 18.5" One Touch Silver Kettle - Budweiser
                      Weber Smokey Joe
                      Multiple Dutch Ovens and other Cast Iron
                      Pink Thermapen
                      Purple Thermapen

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                      • #12
                        Niiice... maybe cure a leaner hunk of the beef, thin slice for some awesome F.D. fodder.

                        Maybe should have got some lean beef for a long term gift. Jerky? Ah well..you did 'em good, buddy. Hey...need any more work done??
                        In God I trust- All others pay cash...
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                        • #13
                          Originally posted by Richtee View Post
                          Niiice... maybe cure a leaner hunk of the beef, thin slice for some awesome F.D. fodder.

                          Maybe should have got some lean beef for a long term gift. Jerky? Ah well..you did 'em good, buddy. Hey...need any more work done??
                          Sure Rich, I got 15 recessed cans I gotta install next..... ZZZZZZZZZZAP!.... Scott falls off ladder again...

                          I had a big bag of Flank Steak that was gonna be for jerky for em, but I put it back..... I only had $200 in me wallet .... I will probably see if I can Wrestle some lean beef cuts outta that shoulder clod, as soon as I get a 1/2 day freed up to start hackin on that pig!
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                          • #14
                            First off I am not a butcher so with that be'n said I bought a 26# top round roast that looked very close to your pic. This is what the butcher gave me when I asked to London Broil in the bag...They were on sale at the time. Any Meat cutters out there? Same cuts different names I do know there are only so many parts on the hoof

                            Ooops didn't mean to hitch hike

                            You're paying your help off in a very fine way

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                            • #15
                              Originally posted by Checkered Past View Post
                              First off I am not a butcher so with that be'n said I bought a 26# top round roast that looked very close to your pic. This is what the butcher gave me when I asked to London Broil in the bag...They were on sale at the time. Any Meat cutters out there? Same cuts different names I do know there are only so many parts on the hoof

                              Ooops didn't mean to hitch hike

                              You're paying your help off in a very fine way
                              I just did a google search for top round roast pictures & it appears to me, based on my limited experience that they are different cuts ..... It looks like the top round is more of a single muscle cut & the shoulder clod is multi-muscle? .... Just my observation (probably wrong ) .... Interesting to see what some of our butchers have to say.
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