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BBQ Beef Shoulder Clod

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.4042
Energy (kCal)99.879
Carbohydrates (g)20.3778
Total fats (g)3.3088
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim fat cap to 1/4” or less. Remove silver skin. | 2. Thoroughly Jaccard both sides of clod. | 3. Lightly sprinkle Worcestershire Sauce over both sides. | 4. Lightly coat with Yellow Mustard. | 5. Apply Rub. | 6. Wrap in plastic and rest for 1 hour at room temperature. | 7. Prepare smoker for cooking temperature of 225-250 with oak or hickory chunks. | 8. Foil at 160 to retain moisture. | 9. Cook til 193* internal temperature Put into a pan and rest 1 hour in cooler. | 10. Slice and/or Pull clod. | 11. Serve on Sourdough Bread with Prepared Horseradish, Onion and a Clausen Deli Slice Pickle. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 16 -20 0.0 0.0 0.0 0.0
    kosher salt 1/4 cup - - - -
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    cumin 1 tablespoon 22.5 2.6544 1.0686 1.3362
    black pepper 3 tablespoons cracked 51.957 13.2377 2.1507 0.6748
    worcestershire sauce - - - -
    yellow mustard - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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