Texas beef shoulder clod w/grilled avocado corn salsa

Wish I could take credit for this but I learned it watching bbq w/ Steven Raichlen

 

TEXAS CLOD (beef shoulder)

Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)

3/4 cup salt
1/4 cup cracked black peppercorns
2 to 3 tablespoons cayenne pepper
1 beef clod (13 to 15 pounds)
Kreuz’s Sides (see below)

You’ll also need:
15 cups wood chips or chunks (preferably oak), soaked for 1 hour in water to cover,
     then drained

1. Place the salt, peppercorns, and cayenne in a small bowl and stir to mix. (Actually, your fingers work better for mixing the rub than a spoon or whisk does.)

2. Generously sprinkle the rub over all sides of the clod, patting it onto the meat with your fingertips.

3. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place 4 cups of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1-1/2 cups of the wood chips or chunks on the coals.

4. When ready to cook, place the clod, fat side up, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the clod until darkly browned and cooked through, 8 to 9 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature should be between 190 and 195 degrees F. for well-done, which is the way clod is usually served. If the outside starts to burn, cover it loosely with aluminum foil. If using a gas grill, every 2 hours you’ll need to add 4 cups of wood chips or chunks. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and 3/4 cup of wood chips or chunks to each side.

5. Transfer the grilled clod to a cutting board and let it rest for 10 to 15 minutes, then thinly slice it across the grain with a sharp knife.

VARIATION: You can also grill a boneless rib roast this way. Use about 2 to 3 tablespoons of the rub to season a 4- to 5-pound one. It will take 1-1/2 to 2 hours for it to cook using the indirect method. The rub you have left over will keep for at least 6 months stored in an airtight container away from heat and light.

Now About Those Sides

Over the years, a series of accompaniments have come to be associated with Kreuz Market in Lockhart, Texas. If you want to be completely legitimate when preparing Texas Clod, just arrange everything that follows in bowls or on trays and serve them along with the beef:

Puffy white bread (such as ButterKrust)
Saltine crackers
Sour pickles
Sweet pickles
Pickled jalapenos
Thick slices of white onion
Slices of peeled avocado
Slices of tomato
Thin (1/4 inch) slabs of orange Wisconsin cheddar cheese or jalapeno Jack cheese

Grilled Avocado Corn Salsa

A salsa this simple lives or dies by the quality of the ingredients-ripe avocado, luscious tomato, sweet, crunchy corn. Grilling adds an extra dimension of flavor. To determine the ripeness of an avocado give it the Charmin test-the flesh should be gently yielding when the sides are squeezed.

Serves 4

  • 1 ripe avocado
  • 1 luscious ripe red tomato
  • 1 ear fresh sweet corn, husked
  • 1 scallion, trimmed and finely chopped or 3 tablespoons diced sweet onion
  • 1 to 2 jalapeno or Serrano chilies, seeded and minced (for a spicier salsa leave the seeds in)
  • 1/4 cup chopped fresh cilantro
  • 2 to 3 tablespoons fresh lime juice
  • Coarse salt (kosher or sea) and freshly ground black pepper

Set up your grill for direct grilling and preheat to high. For the best results grill over wood, or toss some unsoaked wood chips or chunks (ideally oak or hickory) on the fire.

Cut the avocado in half lengthwise to the stone. Twist the halves in opposite directions to separate them. Sink the knife into the exposed pit and twist to remove and discard the seed.

Brush and oil the grill grate. Arrange the avocado (cut side down), tomato, and corn on the grate and grill until darkly browned, 3 to 5 minutes for the avocado, 6 to 8 minutes in all for the tomato and corn. The idea is to blister and blacken the skins, while leaving the vegetable raw in the center. Transfer the vegetables to a cutting board and let cool.

Cut a crosshatch into each avocado half, through the flesh, to but not through the skin. Scoop out the avocado with a spoon into a mixing bowl-it should fall apart into a neat 1/4 inch dice. Dice the tomato into 1/4 inch dice. Cut the kernels off the corn. The easiest way to do this is to lay the cobs flat on a cutting board. Remove the kernels with lengthwise slices of a chefs knife. Add them to the avocado and tomato. The salsa can be prepared ahead several hours to this stage.

Just before serving, add the chili, cilantro and lime juice to the salsa ingredients and gently toss to mix. Add salt, pepper, and additional lime juice if needed-the salsa should be highly seasoned.

Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)

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