Finally not feeling under the weather AND the weather itself is conducive to smoking. Its 30F , not snowing or raining and not a hint of wind. Feels like forever since I have fired up my 270 to do some food. Time to get going on the shoulder clod I bought a couple weeks ago. I am going to also cook up my keto cowboy beans, Daikon based sharp cheddar / bacon “hash brown” patties and lastly a low carb blackberry cobbler.
Started last night by getting out the whole clod and trimming it up. Started at just shy of 25 lbs. These are $2.99 a lbs. at GFS and the one I go to always has them in stock. Helps that the manager likes smoking them too.
Trimmed down and rubbed up. This one had a little more scrap than others I have done but not bad. Probably trimmed 3.5 lbs. of fat, silver skin and hard gristle type stuff. Injected them with Butcher BBQ Prime brisket injection. I swear by that stuff!! Rubbed with a basic SPOG and then dusted lightly with a 50/50 mix of fine espresso and unsweetened dark cocoa. I will hit them again with both prior to smoking. Off to the frig they went overnight.
Next up I got my keto cowboy beans started. I use black soy beans as they are super high fiber and very low carb. Only 2 net carbs in a whole cup of them. Lots of bacon and burger help reduce the carbs further per serving. These are the bomb and completely unrecognizable as a low carb food. First up are the dry ingredients. Two large chopped onions, 2 lbs. bacon, 2 lbs. ground beef and not pictured 4 ½ cups of dry black soy beans. The beans were done in the Instant Pot with about 10 cups of water to skip soaking. 38 minutes on manual , 20 minute natural release and tender as can be.
Fried up diced bacon with onions then fried up the burger spiced with some of my sweet heat sugar free rub.
Next up is the sauce. 1 cup chicken broth, 12 oz. tomato paste, one can of chipotles in adobo, two bottles of G. Hughes sugar free BBQ sauce, 1 bottle G Hughes sugar free ketchup and 2 cups of Swerve brown sugar substitute. I put the chipotles, paste and chicken broth in a bowl and hit them with an immersion blender to get the peppers broke up and liquefied.
Mix it all up and voila here they are ready to go in frig for the night and into the smoker tomorrow. They will go below the small end of the clod so that nice beef and rub drip in them.
Next up is the prep work for the Daikon sharp cheddar hash brown patties. One lb. of shredded Daikon (pressed some moisture out), 2/3 cup finely chopped bacon, 1 cup shredded Cabot Seriously Sharp cheddar, 4 eggs, ½ tsp. each of SPOG. Mixed all together and into the frig for later. Will top with additional sharp cheddar and green onion. These ended up being really hard to work with and get nice patties especially after leaving in frig overnight. I had to add some almond flour to stiffen it up. I will keep working at this. The flavor was excellent I just need to improve the integrity of the mix for cooking.
Last piece of prep is the blackberry cobbler. About 10 oz. of fresh berries mixed with a little Swerve sweetener and separated into 3 small ramekins. ½ cup of almond flour, ¼ cup coconut flour, 3 tbsp. Swerve.
Mix all the other ingredients except the butter together into a crumbly dough and top the berries with it. Add thin slices of butter and a sprinkling of Swerve brown sugar substitute to the top.
Now back to the beef. Here is a pics of the larger piece of the clod in the smoker along with the beans. I am cooking hot today around 300F coming along pretty nicely. Pan in the bottom is full of a 50/50 mix of Minors beef broth and beef au jus along with some rosemary and thyme. Priceless liquid gold that I will use for this beef and freeze the leftover. I wrapped around 170F today and pulled at probe tender around 203F, small piece finished several hours ahead of the large chunk.
Pulled the beans after about 3 hours of smoke. Looking tasty.
Here are pics of the smaller piece of clod out of the smoker and after an hour in the cooler. Went for all sliced today instead of chopped. It is very tender and juicy. Maybe the best I have done yet in that regard.
Here are some slices
Here we are all plated up. This is one of my favorite meals. The Daikon hashbrown are new and a keeper as well. Ordinarily I do scalloped with smoked Gouda but this was a nice change from that. Last pic at the bottom is dessert. Baked and ready to devour!!
Thanks for looking at my long windy post lol. Hope you enjoyed and maybe even got an idea or two from it. I sure enjoyed the cook and posting it!!
Started last night by getting out the whole clod and trimming it up. Started at just shy of 25 lbs. These are $2.99 a lbs. at GFS and the one I go to always has them in stock. Helps that the manager likes smoking them too.
Trimmed down and rubbed up. This one had a little more scrap than others I have done but not bad. Probably trimmed 3.5 lbs. of fat, silver skin and hard gristle type stuff. Injected them with Butcher BBQ Prime brisket injection. I swear by that stuff!! Rubbed with a basic SPOG and then dusted lightly with a 50/50 mix of fine espresso and unsweetened dark cocoa. I will hit them again with both prior to smoking. Off to the frig they went overnight.
Next up I got my keto cowboy beans started. I use black soy beans as they are super high fiber and very low carb. Only 2 net carbs in a whole cup of them. Lots of bacon and burger help reduce the carbs further per serving. These are the bomb and completely unrecognizable as a low carb food. First up are the dry ingredients. Two large chopped onions, 2 lbs. bacon, 2 lbs. ground beef and not pictured 4 ½ cups of dry black soy beans. The beans were done in the Instant Pot with about 10 cups of water to skip soaking. 38 minutes on manual , 20 minute natural release and tender as can be.
Fried up diced bacon with onions then fried up the burger spiced with some of my sweet heat sugar free rub.
Next up is the sauce. 1 cup chicken broth, 12 oz. tomato paste, one can of chipotles in adobo, two bottles of G. Hughes sugar free BBQ sauce, 1 bottle G Hughes sugar free ketchup and 2 cups of Swerve brown sugar substitute. I put the chipotles, paste and chicken broth in a bowl and hit them with an immersion blender to get the peppers broke up and liquefied.
Mix it all up and voila here they are ready to go in frig for the night and into the smoker tomorrow. They will go below the small end of the clod so that nice beef and rub drip in them.
Next up is the prep work for the Daikon sharp cheddar hash brown patties. One lb. of shredded Daikon (pressed some moisture out), 2/3 cup finely chopped bacon, 1 cup shredded Cabot Seriously Sharp cheddar, 4 eggs, ½ tsp. each of SPOG. Mixed all together and into the frig for later. Will top with additional sharp cheddar and green onion. These ended up being really hard to work with and get nice patties especially after leaving in frig overnight. I had to add some almond flour to stiffen it up. I will keep working at this. The flavor was excellent I just need to improve the integrity of the mix for cooking.
Last piece of prep is the blackberry cobbler. About 10 oz. of fresh berries mixed with a little Swerve sweetener and separated into 3 small ramekins. ½ cup of almond flour, ¼ cup coconut flour, 3 tbsp. Swerve.
Mix all the other ingredients except the butter together into a crumbly dough and top the berries with it. Add thin slices of butter and a sprinkling of Swerve brown sugar substitute to the top.
Now back to the beef. Here is a pics of the larger piece of the clod in the smoker along with the beans. I am cooking hot today around 300F coming along pretty nicely. Pan in the bottom is full of a 50/50 mix of Minors beef broth and beef au jus along with some rosemary and thyme. Priceless liquid gold that I will use for this beef and freeze the leftover. I wrapped around 170F today and pulled at probe tender around 203F, small piece finished several hours ahead of the large chunk.
Pulled the beans after about 3 hours of smoke. Looking tasty.
Here are pics of the smaller piece of clod out of the smoker and after an hour in the cooler. Went for all sliced today instead of chopped. It is very tender and juicy. Maybe the best I have done yet in that regard.
Here are some slices
Here we are all plated up. This is one of my favorite meals. The Daikon hashbrown are new and a keeper as well. Ordinarily I do scalloped with smoked Gouda but this was a nice change from that. Last pic at the bottom is dessert. Baked and ready to devour!!
Thanks for looking at my long windy post lol. Hope you enjoyed and maybe even got an idea or two from it. I sure enjoyed the cook and posting it!!
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