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For The Cen-Tex Smoker. A monster in the making.

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Comments

  • tarheelmatttarheelmatt Posts: 6,604
    That is a huge Hunk-O-Meat!

    Your explanation of the what that is was almost doctor like... Bravo. 
    =D>
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
    ----------------------------------------------------------------------

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  • NanookNanook Posts: 846
    You da man!
    GWN
  • SkiddymarkerSkiddymarker Posts: 7,601
    Never seen a clod, but heard of a 15 pounder being done - it served over 20 people with good appetites. Can't imagine what a 34 pounder might be used for. 

    Great post, looking forward to seeing the results. Wow. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • JRWhiteeJRWhitee Posts: 3,013
    i have been looking forward to this cook, thanks @SGH
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • uheepuheep Posts: 62
    I am liking what I'm reading. What a fantastic section of meat, I look forward to seeing the end game.
    North Georgia ~ Large BGE~ Weber Performer~Charbroil Outdoor Fryer~Big Chief Smoker~All Done
    With A Touch Of Classic Rock
  • speleoeggspeleoegg Posts: 67
    Most impressive.



    1 Large BGE, 1 Keg & 1 Joe Jr

    Ajax, Ontario
  • @sgh Are you planning on updating more with some after pics?
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • SGHSGH Posts: 21,054
    edited July 2014
    @Egghead_Daron‌
    Yes sir. When I get home tonight I will complete my write up on the cook and upload the remaining pics. Had a lot i had to do today so I had to turn in early last night. Been a hectic day thus far.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGHSGH Posts: 21,054
    At 23 hours and 38 minutes into the cook the internal temp was at 157 degrees. The clod had really started to loosen up and feel free so I panned it in a full size steam tray. This will aid in the extraction from the smoker and prevent it from falling apart when the clod is fully cooked. I did not cover it. I merely sat it in a open pan for convienance. imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • ThatgrimguyThatgrimguy Posts: 3,307
    What temp are you going to? Is this becoming pulled beef?
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • LegumeLegume Posts: 4,815
    Is that a big-ass spatula or a really tiny piece of meat in a really tiny foil pan?
    Austin, TX
  • cazzycazzy Posts: 8,808
    Haha...that spatula is boss like.
    Just a hack that makes some $hitty BBQ....
  • DMWDMW Posts: 9,246
    I like what I'm seeing so far.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • SGHSGH Posts: 21,054
    @Legume‌
    That spatula is the size of a shovel. 24 hours ago that was 34 pounds of beef clod. Look at the pics at the start of this post of my DIL holding it for a size reference.
    @Thatgrimguy‌
    I'm going to take it up until it totally "let's go" if you will. I'm guessing around 197 due to the amount of adipose dispersed through out the meat.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGHSGH Posts: 21,054
    @DMW‌
    Thanks man. Hoped all would enjoy it.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGHSGH Posts: 21,054
    @cazzy‌
    Thanks man.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGHSGH Posts: 21,054
    @Thatgrimguy‌
    Really I'm not guessing. I pulled it at 197 last weekend. I was going to say that I made a good guess at the end but that would be wrong. And yes I pulled it off at 197 and made pulled beef.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • cazzycazzy Posts: 8,808
    edited July 2014
    @Legume‌ That spatula is the size of a shovel. 24 hours ago that was 34 pounds of beef clod. Look at the pics at the start of this post of my DIL holding it for a size reference. @Thatgrimguy‌ I'm going to take it up until it totally "let's go" if you will. I'm guessing around 197 due to the amount of adipose dispersed through out the meat.
    Okay on page one, you said you made this last weekend, but this reads like it's ongoing. I'm guessing you just got confused what tense you were in. I know that happens to you elderly folks. lol

    BTW...This is/was a really cool cook!
    Just a hack that makes some $hitty BBQ....
  • SGHSGH Posts: 21,054
    @cazzy‌
    Read my post right above yours.^^^^^

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • Austin  EggheadAustin Egghead Posts: 3,544
    A well cook clod is a thing of beauty and taste.
    Large, small and mini SW Austin
  • SGHSGH Posts: 21,054
    @‌Austin Egghead
    I agree 100% my friend. I love them.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • lousubcaplousubcap Posts: 9,738
    @SGH-total clod virgin here (beef-wise anyhow :) ).  Guess it's the whole package that allows pulling at around 197*F cuz when I cook a lowly chuckie for pulled beef I run it up to around 210*F to get it to behave.  Independent-an epic cook.  I'm sure the eats were worth the effort!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • SGHSGH Posts: 21,054
    edited July 2014
    @lousubcap‌
    It's not the whole chuck primal. It's the subprimal cut from the chuck primal from the deltoid main 3 heads. The Teres Major the Teres Minor and the Infraspinatus. This section contains far more adipose and can easily be cooked down to the point of pulling if you will. I shall illustrate this later my friend. It's the abundance of adipose in the deltoid region that allows the clod to be pulled with little effort. I hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGHSGH Posts: 21,054
    edited July 2014
    @lousubcap‌
    And you are correct the remaining other half of the primal does not reduce as well as the clod in my humble opinion.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGHSGH Posts: 21,054
    @lousubcap‌
    Note the massive cap head shown below.image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGH said:

    @lousubcap‌
    Note the massive cap head shown below.image

    Hello Clarise....
    Keeping it Weird in the ATX
  • SGHSGH Posts: 21,054
    @‌The Cen-Tex Smoker
    It's Seneca The Elder. Not Clarise my friend. You know this ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • I was just saying the pic of the clod looked like something Buffalo Bill from Silence of the Lambs was working on :).
    Keeping it Weird in the ATX
  • SGHSGH Posts: 21,054
    I know brother. That was my attempt at humor.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • SGH said:

    I know brother. That was my attempt at humor.

    Stick with cooking...........

    Little Rock, AR

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