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G's BBQ
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Joined: 13 Sep 2006
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Location: NV
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 Posted: Apr 21 2007 Post subject: Beef Shoulder... |
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Just got done doing a test run on beef shoulder that I will be using my restaurant gig on Mondays and Tuesday. Man did it turn out great. 16 lb uncooked left near 10 lbs cooked. Added the juices and some of my Beef Rib rub and dammmm good chit baby...Anyone else use beef shoulder?
I should add this is for BBQ beef sammies... |
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Apr 21 2007 Post subject: |
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Beef shoulder, hmmm. Never dealt with that yet.
But I have done some things with the teris Major muscle for a mock roast tenderloin. and I thought that was ot of the shoulder area.
Exactly what cut woud a guy ask for to get shoulder? just ask for a shoulder roast? is this like an english blade roast possibly?
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chef_hog
BBQ Fan
Joined: 07 Sep 2006
Posts: 263
Location: Middletown, DE
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| Posted: Apr 21 2007 Post subject: |
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Beef Shoulder is also know as chuck shoulder here is some other info
Purchasing Information
The #114 Shoulder Clod weighs 13 to 21 pounds and contains two major muscle groups.
The #114E Should Clod, Arm Roast consists of the large muscle system of the thick end of the clod including the Triceps Brachii muscles. This cut weighs from 8 to 12 pounds. The #114E can be menued as pot roast or a mock brisket and is often referred to as the Short Clod or Clod Heart.
Other Shoulder roasts with various trim levels include:
• Beef Chuck, Shoulder Clod Roast, IMPS/NAMP 114A
• Beef Chuck, Shoulder Clod Roast, Tied, IMPS/NAMP 114B
• Beef Chuck, Shoulder Clod, Trimmed, IMPS/NAMP 114C
This is from the Beef for Food Service web site
http://www.beeffoodservice.com |
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Apr 21 2007 Post subject: |
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| Harry Nutczak wrote: | Beef shoulder, hmmm. Never dealt with that yet.
But I have done some things with the teris Major muscle for a mock roast tenderloin. and I thought that was ot of the shoulder area.
Exactly what cut woud a guy ask for to get shoulder? just ask for a shoulder roast? is this like an english blade roast possibly? |
To be honest it just said Beef Shoulder on the label..IBP brand. I like it better for beef sammies as the shrinkage is alot less. And the meat seems less tempermental than brisket... |
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Apr 21 2007 Post subject: |
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| chef_hog wrote: | Beef Shoulder is also know as chuck shoulder here is some other info
Purchasing Information
The #114 Shoulder Clod weighs 13 to 21 pounds and contains two major muscle groups.
The #114E Should Clod, Arm Roast consists of the large muscle system of the thick end of the clod including the Triceps Brachii muscles. This cut weighs from 8 to 12 pounds. The #114E can be menued as pot roast or a mock brisket and is often referred to as the Short Clod or Clod Heart.
Other Shoulder roasts with various trim levels include:
• Beef Chuck, Shoulder Clod Roast, IMPS/NAMP 114A
• Beef Chuck, Shoulder Clod Roast, Tied, IMPS/NAMP 114B
• Beef Chuck, Shoulder Clod, Trimmed, IMPS/NAMP 114C
This is from the Beef for Food Service web site
http://www.beeffoodservice.com |
Thanks for the info... |
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3pigsbbq
BBQ Fan
Joined: 07 Sep 2006
Posts: 160
Location: Newnan, Georgia
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| Posted: Apr 21 2007 Post subject: |
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We've been talking about trying a clod ourselves but not yet. Last weekend my TiVo caught that BBQU guy Steven R doing a clod. If I remember right he just rubbed it with salt, black and red pepper; said plan for about 50% loss and from the video that'd be about right...he started out with a mountain of beef and ended up with a nice pile. Next trip to the supply house we're gonna put one on and see what it does.
Thanks,
Dave
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Apr 21 2007 Post subject: |
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| 3pigsbbq wrote: | We've been talking about trying a clod ourselves but not yet. Last weekend my TiVo caught that BBQU guy Steven R doing a clod. If I remember right he just rubbed it with salt, black and red pepper; said plan for about 50% loss and from the video that'd be about right...he started out with a mountain of beef and ended up with a nice pile. Next trip to the supply house we're gonna put one on and see what it does.
Thanks,
Dave |
Yeah I just had salt, pepper, onion & garlic powder. Since its a thick piece of meat there wasnt much penatration. I have just under 40 % loss including trimming...had a couple major fat deposits... |
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sseige
BBQ Fan
Joined: 27 Dec 2006
Posts: 372
Location: Bay City MI
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| Posted: Apr 22 2007 Post subject: |
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Gordon you did that on your Southern Pride right? What was you temp and time and pull temp if you don't mind?
Steve
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Apr 23 2007 Post subject: |
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| sseige wrote: | Gordon you did that on your Southern Pride right? What was you temp and time and pull temp if you don't mind?
Steve |
yes, on the SP.....225 till it hit about 165 then wrapped in foil pan until it hit 200
5 hours in it hit about 165 wrapped and cooked another 6 to 7 hours...then let it rest for about 2 to 3 hours.... |
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sseige
BBQ Fan
Joined: 27 Dec 2006
Posts: 372
Location: Bay City MI
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| Posted: Apr 23 2007 Post subject: |
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Sounds good to me G I'm gona give it a spin 
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G's BBQ
BBQ Super Pro
Joined: 13 Sep 2006
Posts: 1641
Location: NV
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| Posted: Apr 23 2007 Post subject: |
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| sseige wrote: | | Sounds good to me G I'm gona give it a spin |
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