That looks fantastic, Scott. Wish I could find one of those around here. When I see nice, big chunks of beef like that, I keep thinking medium rare and sliced thin for French dip sandwiches.
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28 Pound Beef Shoulder Clod Hacked Up By Untrained Meat Smoking Clod With 10 Pictures
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Originally posted by rbranstner View PostLooks like in the end it turned out good for you. I would have no clue what to do with that huge cut of meat. I am so lost when it comes to different cuts of meat and how to identify them.
Whole............................
Nice trim job there fish!!
Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
____________________________________________
Takes allot of work and an open mind to make good sense.
Praise the Lord and pass the Cannabis.
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This has got to be one of the best pictures on here EVER!
Oops...points on the re-load!
Originally posted by Fishawn View PostThe Beast Starting Out, Full Sized F-650 On Top
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Originally posted by Kingudaroad View PostNice cuttin there clodhopper. I thought there was a flatiron in there somewhere but didn't see it.
Might be?, kinda looks like or just plain...... ?sigpic
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Originally posted by HawgHeaven View PostIs that Lang big enough for that monster Dan?
Did a couple near 30 one day. What an awesome smell they created outside. Its been awhile. I may need to do one whole one in the drum.
Might have to see about getting a 18-20 lber soon.Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
____________________________________________
Takes allot of work and an open mind to make good sense.
Praise the Lord and pass the Cannabis.
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Originally posted by Capt Dan View PostDid a couple near 30 one day. What an awesome smell they created outside. Its been awhile. I may need to do one whole one in the drum.
Might have to see about getting a 18-20 lber soon.
Interesting Note: When I was buying this, at the checkout, the guy ringing me up asked if that was the biggest one they had? ... I said no, it looked like the only one I could carry.... He said, my scales only go up to 30 pounds, next time grab the biggest one you can find.... OK ...Critterhunter, who lives in Bend, Oregon also told me the same thing works at his Cash n Carry, after he saw that I purchased one.sigpic
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Scott you did a great job disecting that hunk of beef , by the way it was not a clod butt rather a boneless blade,sometimes called boneless chuck roll , that piece is from the top of the shoulder , the clod is from the lower shoulder just above the elbow if you will on the front leg of the animal ... on pork it (the clod ) would be called a picnic ...
the flat iron is removed from the blade primal when processing the bonelss chuck roll ... however there is usually a small piece left on the end of a whole clod / not the bnlsblade ...
for the disect job , you done good
here's a couple links for a look see ,the last one is best
http://www.beefretail.org/CMDocs/Bee...stCutGuide.pdf
http://vodpod.com/watch/3214535-chuck-roll
http://video.google.com/videoplay?do...0718199196999#sigpic
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Originally posted by T-bone Tim View Postby the way it was not a clod butt rather a boneless blade,sometimes called boneless chuck rollsigpic
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Wow! What a monstrosity Yep I would surely be lost as to where to even begin with something like that Helluva of a job my man, helluva a job
We must have the same kitchen island or at least the same countertopG Spot BBQ Hittin' The Spot Since 2004
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