Shoulder Clods: Round 2

I’m working on a wet rub for the shoulder clods.  I’m testing this today on a small sirloin cap roast:

  • 1 reconstituted Ancho chile (seeds removed)
  • 1 reconstituted dried chipotle  (seeds removed)
  • 1/4 cup smoked paprika
  • 6 mashed garlic cloves
  • 1 tbs ground comino
  • 1 oz Mexican oregano (find this at La Milpa)
  • 1 tsp thyme
  • 1 tbs kosher salt
  • 1 tbs achiote/annato extract
  • the juice of a lime
  • beer (as needed to add fluid)

I ground this up in my small food processor into a paste.  Fairly pungent stuff.  Will add photos..

Here’s something from one of my homies.  Seguro que hell yes!  Time to crank up the smoker,  compas!

Here’s the smoker in action:

smoker..

Sunday afternoon with the smoker going

The sirloin cap just out of the smoker after 4 hours.

wet rub test..

The finished product.

A taste test..

taste test

The first slice...

I think I’ll do this as a dry rub.. I have ancho & chipotle in powdered form. May need to hit Penzeys for granulated garlic..

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6 responses to “Shoulder Clods: Round 2

  1. Sure smells good from here!

  2. sounds like a lot of paprika and not enought salt isn’t a shoulder clod like 20lb, is that right?

  3. almost sounds like it’s worth driving to Richmond for.

  4. Are you sharing anything other than recipes??? Sheeeesh. I better see some sirloin cap, if not the final shoulder clod this Sunday!!!

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