SHOULDER CLOD RECIPES RECIPES

Steps:

• Trim fat cap to 1/4” or less. Remove silver skin.
• Thoroughly Jaccard both sides of clod.
• Lightly sprinkle Worcestershire Sauce over both sides.
• Lightly coat with Yellow Mustard.
• Apply Rub.
• Wrap in plastic and rest for 1 hour at room temperature.
• Prepare smoker for cooking temperature of 225-250 with oak or hickory chunks.
• Foil at 160 to retain moisture.
• Cook til 193* internal temperature Put into a pan and rest 1 hour in cooler.
• Slice and/or Pull clod.
• Serve on Sourdough Bread with Prepared Horseradish, Onion and a Clausen Deli Slice Pickle.

Steps:

• Preheat oven to 450 degrees F.
• Put the meat in a 12 in x 16 in pan. Pour the liquid from the package it came in into the pan.
• Pour the balsamic vinegar on the meat.
• Mix the minced garlic, fresh thyme, fresh rosemary, fresh oregano, salt, pepper, 3 Tbs olive oil, and paprika together in a small bowl to make a paste. Apply this fresh herb paste to the top of the roast. Try to cover the whole surface of the roast.
• Put the meat into the pan and cook at 450 degrees F for 10 minutes. Reduce the oven heat to 375 degrees.
• Put the mushrooms, carrots and potatoes in a bowl and cover with 4 Tbs olive oil. Mix well.
• Then add the carrots, mushrooms, and potatoes to the pan surrounding the meat and cook for 60 minutes. Half way through ( at the 30 minute mark ), mix the potatoes with the juices in the pan and flip the pan.
• After the meat has cooked for one hour, mix the potatoes, loosely cover the meat with aluminum foil and cook for another 20 minutes at 375 degrees F, until internal temperature reaches 110 F.
• Turn off the oven and let the meat stand in the heated oven ( while covered in foil ) for 15- 20 minutes.
• Serves 8