" BOB" > wrote in message
. ..
> Default User wrote:
> :: We'd talked about this beef shoulder clod some time back. Today the
> :: local PBS station was marathoning episodes of Barbecue U. and one
> :: episode featured this big cut. Raichlen cooked it at a fairly high
> :: temperature, 325F or so. He said it took about 12 hours at that temp.
> ::
> :: It looked mighty good when he was done. I might have to investigate
> :: where to get one of those and give it a try.
> ::
>
> Shoulder clod is on my "must try" list, too.
>
> Here's Danny Gaulden's take on shoulder clod:
> http://www.dannysbbq.com/recipes.asp?rid=79
>
> BOB
>
>
> --
> Raw Meat Should NOT Have An Ingredients List
>
You can cut down on the cooking time of the shoulder clod by separating
it. It consists of three (I think, it's been awhile. I cooked them at the
store a few years ago)joined sections. Just separate at the seams and cook
separate.
--
James A. "Big Jim" Whitten

www.lazyq.com