cooking a Steamship round ? ? ?

Brisket, back ribs, rib roast, chuck roll, shoulder clod, tri-tip, sirloin, meatloaf etc.

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HONCHO GREGORY
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cooking a Steamship round ? ? ?

Post by HONCHO GREGORY » Fri Jul 24, 2009 1:54 am

You know when you get a sponsor for your event, some time the barder system works the best. This one is a little tricky.

So we got the use of golf carts for the event http://www.sebbq.com
But in return I gotta cook a clod, or I quess the other term is a steamship round. Now I never even heard of this cut of beef.
I'm thinking if I lo-n-slo cook it. This may be a week of cooking so we were thinking a spit at maybe 350 temp
I was told it weights in at 50-70 lbs Just not sure


Man I got no clues,,,,Anybody intrested in answering this ? ? ?
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Adrienne
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Re: cooking a Steamship round ? ? ?

Post by Adrienne » Fri Jul 24, 2009 6:58 am

Check with Witt. I'm pretty sure he's had experience with cooking clods.
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Re: cooking a Steamship round ? ? ?

Post by Peter » Fri Jul 24, 2009 8:57 am

I believe a clod is also known as a shoulder clod, kind of the beef version of a New York shoulder of pork. If it is then low & slow would be the way to go to break down all the connective tissue. I think I would stay below 300º for this cut. A beer/butter/onion mop will help keep it moist, too.
Place a pan of water with an onion cut in half at the hot spot in the pit to help with the moisture like you would do with a brisket.
I always wanted to do one of those -- can't wait to see the pics.
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Rob R
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Re: cooking a Steamship round ? ? ?

Post by Rob R » Fri Jul 24, 2009 10:52 am

A clod is definitely shoulder, and weighs nowhere close to 50-70 lbs. A steamship round could weight that much, I believe it's more or less the upper thigh of the cow. it consists of the inside/top round and the outside / bottom round, plus the bone in the middle. A huge piece of beef. And it's lean and tough enough that you have to make sure to slice it thinly against the grain.

I've never cooked one, but I'm sure you have to cook it slow or the middle will be raw while the outside is well done.

I think the only reason this cut exists is just its impressive size. There's no way for rub flavour or smoke to penetrate more than the typical 1/4 inch, so it going to be a pretty flavourless roast for most people (unless you inject some flavour in there).
I would see if another cut can be supplied! b2

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Re: cooking a Steamship round ? ? ?

Post by HONCHO GREGORY » Fri Jul 24, 2009 5:48 pm

Crazy I reach out around the world, and the answer is in my backyard. ! ! !

Thanks Adienne
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Re: cooking a Steamship round ? ? ?

Post by 5aces » Sun Jul 26, 2009 8:30 pm

http://bigironbarbecue.wordpress.com/bi ... beef-clod/

These videos are still up showing a beef clod and an arm roast done in the smoker.

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Re: cooking a Steamship round ? ? ?

Post by HONCHO GREGORY » Sun Jul 26, 2009 8:40 pm

Thanks to all who read and helped,,,,,This will be fun
Thats why I call this home,
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Re: cooking a Steamship round ? ? ?

Post by doogster » Mon Jul 27, 2009 9:37 am

There are a couple of vids here, not the best, but they are helpful to a degree:
http://www.youtube.com/results?search_q ... type=&aq=f
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