We saw a clod roast on sale this week. Never having done one, we wanted to give it a try. It is a lean cut of meat a little on the tough side. Low and slow is the way to go here. We did a garlic pepper crust and injected it with a 50/50 mix of Country Bob’s Sauce and cranberry juice. It smoked for 8 hours at 275 degrees. It came out sweet and tender and we used the leftovers in our garlic soup, thinking this would be a great week for soup because of the storms.

Prep Time: 15 minutes
Cook Time: 8 hours
Grill: Pellet Grill
Pellets: Oak

Ingredients:

• Clod roast (this one was 8 lbs.)
• Coarse ground black pepper
• Dry crushed garlic
• Country Bob’s Seasoning Salt
• Country Bob’s All Purpose Sauce
• Cranberry juice

Directions:

Mix a 50/50 of Country Bob’s Sauce and cranberry juice. Brush the roast with the sauce and sprinkle the Seasoning Salt, pepper and garlic onto it, working it into the meat with your fingers. We like to make a thick crust as a lot will fall off during the cooking process. Using a marinade injector put as much of the marinade into the meat as it will hold. You will be able to see the meat swell up as you are doing this. This really adds an incredible amount of flavor into the meat. Now, you are ready for the grill.

Garlic Pepper Crust

Cooking Directions: Pellet Grill

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place the roast directly onto the grill fat side up and just let it hang out in the smoke and get happy for 30 minutes or so.

After 30 minutes, turn the digital control up to 275 degrees for 4 hours. You should have a temperature around 310 at the stack or dome thermometer

After 4 hours, take the injector and put as much of the marinade into the meat again. Brush the outside with it, too. We did mashed potatoes and a garlic skillet tonight, too. So, if you are going to do a garlic skillet, it’s time to add it to the grill. (You can find these recipes here).

Give it another 2 hours and/or a temperature of 190 degrees and it is ready. Let it rest for about 10 minutes before cutting.

Directions: Gas Grill
Prep Time: 15 minutes
Cook Time: 8 hours
Grill: Gas

Preparing Grill: Low Indirect Heat

Preheat your grill to low heat (180 - 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Charcoal Smoker

Get the smoker ready, you will want your temperature of around 180-225 degrees. Remember, you are going low and slow here. This will take all day (8 hours).

About our Recipes

We do our recipes on our patio where we have a lineup of grills. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good grill.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot. But, then you lose all the flavor you get from cooking outdoors. But, sometimes it does rain.

Remember, that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti
For more great recipes visit http://www.datenightdoins.com.