That's what we call a shoulder clod in the States. I've bought one and had to cut it in thirds to fit my 22 inch Weber; smoked each one in separate occasions. Injected first with beef broth (leftover Arbys auju is awesome) and did a snake method briquette smoke chain for 6 hours. Wrapped in foil with liquid for another 2 hours. Greatest meat I've ever smoked; great beefy flavor.
FYI arbys auju is just powdered beef stock and water. Make your own and you dont have to poop weird for two days after eating their sandwiches to get your injection :)
we use beef neck for shoulder steak for making steak pies or for shoulder steak mince in Scotland ... Steak Pie is a very popular dish in Scotland as it also contains beef links (linked sausage) ..every butcher shop has their own shop made steak and sausage pies of varying sizes
Just want to know who eats all that amazing food. A lot of parties or food prep. Hope you give the pup lots of treats can’t wait for the weather to beak around here so I can get my smoke on. Great job going try that ASAP.
I think in the States, its referred to as Beef Clod or Shoulder Clod. I have seen it at Restaurant Depot. Now that I've seen it cooked, I think I'm going to pick one up sometime! :-D
The stall is a temperature where a certain chemical reaction happens in the proteins and fats... so the heat instead of "warming" the food is instead being converted into chemical links
You should try beef cheeks on the bbq. They wont be as monstrous as the beef neck but beef cheeks are melt in the mouth tender when done in a slowcooker but id love to see how they are in a bbq!!
Excellent!!! I have done a beef neck twice. First time I used the BBQ-nl (Noskos) recipe and it was great!!!! But last summer I did the second try and I couldn't get the beef neck to become tender. Smoked it on my UDS for almost 12 hours (at 110C) and the internal temperature was about 94-95C and still I couldn't slice it. It was tough and even after putting it a big kettle with jus/gravy and waiting 90 minutes extra it was not edible. Worst experience ever (besides putting my heat deflector / sidewalk tile on my artificial grass lawn.......)
lol i didnt see it before, but it really does look like one. Had one as a "pet" when i was a kid. Those things are vicious. Literally never didnt try to bite me. Shoulda ate the bastard, but i ended up letting him loose in the local swimming hole. I didn't like my neighbors very much
Great video, here's a few thing's I'd say I think you could have done differently to improve the overall result: - Firstly you should try injecting the beef with even a simple beef stock (you can buy special injection powder which would improve it even more), injecting it keeps it moist and enhances the overall flavour. -Secondly in my experience wrapping it in Tin foil rather than butchers paper gives a much better result - the reason being it retains the moisture / juices a lot better than paper (Makje sure to double wrap it so if you puncture it you don't lose the juices) when wrapping also add about a cup of beef stock (or injection) over the meat to add moisture. - Thirdly I would recommend binning the temperature probe - it's a waste of money and gives you the wrong result...it's not about the temperature but more about the texture of the meat, go for a time of 4/5 hours before wrapping then 1/2 hours wrapped and then start using a probe to test the texture,, if it's got resistance it's not ready, if it goes in like butter...you're good to go! - Lastly when the meats done resting, keep it in the foil, or at least cut it up and put it back in the foil...why? because in the foil should be all of the juices from the cook and I guarantee it adds flavour and not only that but it stops the meat from drying out (beef is especially prone to drying out really quickly). Cheers and keep up the good work - happy smoking!
I have watched hundreds of hours of bbq videos, I have cooked a lot over direct heat (charcoal mostly) and had gas bbqs. The big question is what bbq should I buy? Gut feeling is a komado Joe, but can you do a bbq system video comparing pros and cons of all the systems you use and which covers most bases for a guy who doesn't want 12 bbqs. I am an Aussie living in England with a Dutch passport (both parents Dutch) I would love to pop over for a snack with you Morris on and the team.
Wow Roel Brother, this is something I must do as well. That Beef Neck, wow 10 Kilogramms of all that goodness. Plenty of juicy Pulled Beef with a fantastic bark. Have a great weekend Bro. Greetings 👍🔥🔥🍺🍺
Did you invite the complete local soccer club? Holy... cow. I bet the outside would taste great. But the inside must have the taste without the rub/herbs taste. Is it?
For all the ppl asking where Dinise is, dont wonder further. no one will tell you here what happened to her. it is an internal matter in the family after the whole thing came out between roel and dinise, and after her being chased off the property and dying in a car crash on her way home that day. RIP the rockin taster.
"It looks like the Starship Enterprise" 8:42
Roel: Numming "The Imperial March" from Star Wars
I noticed too hahaha
Awesome
Argh was going to post the same thing lol
Me: CTRL-F "Enterprise". Thank god someone else noticed that. :)
That's what we call a shoulder clod in the States. I've bought one and had to cut it in thirds to fit my 22 inch Weber; smoked each one in separate occasions. Injected first with beef broth (leftover Arbys auju is awesome) and did a snake method briquette smoke chain for 6 hours. Wrapped in foil with liquid for another 2 hours. Greatest meat I've ever smoked; great beefy flavor.
FYI arbys auju is just powdered beef stock and water. Make your own and you dont have to poop weird for two days after eating their sandwiches to get your injection :)
Gonna start my education as a cook in september, I can't wait. You actually had a big influence on me and helped me to find my passion
Had lamb neck last sunday, interesting to see how huge a beef neck is in comparison :) Good to see some charcoal again, not a fan of the gas.
Gas = For the money, Charcoal is for the fans ;)
10kg is really light for beef it’s more in veal territory
Try putting tin foil in your water pan for easier clean up. Works for me on my WSM22.
"It looks like the Starship Enterprise" - Hums The Imperial March*
just thinking whahaha
His channel is blowing up with subs. Well deserved!
we use beef neck for shoulder steak for making steak pies or for shoulder steak mince in Scotland ... Steak Pie is a very popular dish in Scotland as it also contains beef links (linked sausage) ..every butcher shop has their own shop made steak and sausage pies of varying sizes
15:00 That quick loud YEAH from Morrison LMAO, you could tell the poor dudes been waiting awhile
Love the shots of the charcoal, and the meat, and the BBQ, and the slices, and... well I love everything about this video.
The fact that I dont have to struggle converting Fahrenheit to celsius incessantly when I watch other steak vids makes the experience even better 😂
You, Guga, & Cowboy Kent Rollins are the best chefs hands down. Anyone that may disagree, please lmk why not
BEEF SHOULDER CLOD, sits above the CHUCK.
If I buy a whole Chuck I split it into the upper and lower parts removing the Flat Iron Steak when doing so.
Great one! Would be interesting to know if 2h more (94-96°) would make it even better and easier to pull.
Thanks Roel a big cook this time. Thanks Again!
Just want to know who eats all that amazing food. A lot of parties or food prep. Hope you give the pup lots of treats can’t wait for the weather to beak around here so I can get my smoke on. Great job going try that ASAP.
Pitmaster where's. 🤔Denise why did you leave her out of this video🤐😢😢😢
I think in the States, its referred to as Beef Clod or Shoulder Clod. I have seen it at Restaurant Depot. Now that I've seen it cooked, I think I'm going to pick one up sometime! :-D
Yes, looks like Shoulder Clod to me, which I prefer over brisket. Steven Raichlen refers to is at "The beef that Texans keep for themselves"
"We elected a pope!!" made me lol
"Eating meat will make you strong. So that's why we need to BBQ." #pitmasterxgold
Je ligt helemaal gevouwen met jullie! Pitmasters most funniest home smoking videos ever!
Fantastic. Did you have to add some charcoal and wood chunks?
Kijk das noch es ne stukje vlees!😋😋😋😋top video Pitmaster X💯
Gotta try doing what Harry Soo does with his moisturizing sprays! Build that bark and keep it moist!
Finally a nice Napoleon smoker session 👍loved it
It's the best cut
You won't be disappointed
I get Bison all the time, so I will have to try this with Bison neck. I can't wait!!!! My mouth is watering just thinking about it!!! LOL
The stall is a temperature where a certain chemical reaction happens in the proteins and fats... so the heat instead of "warming" the food is instead being converted into chemical links
Great job guys we cook beef neck and make a Mexican Barbacoa
God bless you guys and your family
With such big chunk of meat wouldn't it be better to cut it in 2 or 3 to have more bark? What is the best size of meat chunk to cook?
Brand is the best beer out there Not gonna lie
I had a bud light to cheers w y’all 🥩🍁🤍
You Dutch guys rock! Great stuff.
What is the red poweder you added after pepper and salt? I couldnt understand the word and couldnt find it on your recipe-list either
You should try beef cheeks on the bbq. They wont be as monstrous as the beef neck but beef cheeks are melt in the mouth tender when done in a slowcooker but id love to see how they are in a bbq!!
We use that to make ground beef. I am also a butcher
Best Burger meat ever 👍
Then you would know that’s not a beef neck. It’s a knuckle. Aka sirloin tip
"You can sleep over. Don't worry about it." I'd be like: What do you mean? With this food being cooked, I'm never leaving.
What was the texture and flavor compared to a brisket?
❤👍Pitmaster has a sense of humour. Oh lala❤👍
I just made vegetable salad and white meat on top when this video pops out. now I don't wanna eat it.
Excellent!!! I have done a beef neck twice. First time I used the BBQ-nl (Noskos) recipe and it was great!!!! But last summer I did the second try and I couldn't get the beef neck to become tender. Smoked it on my UDS for almost 12 hours (at 110C) and the internal temperature was about 94-95C and still I couldn't slice it. It was tough and even after putting it a big kettle with jus/gravy and waiting 90 minutes extra it was not edible. Worst experience ever (besides putting my heat deflector / sidewalk tile on my artificial grass lawn.......)
You can use pineapple to tenderise your beef first
Best not to invite friends over if you’re cooking beef neck!! Haha... they will not wait that long 😂😂😂
Nice smoke process. Like that.
Can you use banana leaves to wrap instead of paper
Gonna do 1 for my next big cookout...thx👍😊
What is the added value of paper wrap in comparison to aluminium foil?
6:27 😂 That was funny.
Jesus, cooking that thing in an offset would take a week!
Need more videos like this one
Denise!!! Where are you???
finally a new episode!!!
Sehr schön! 😍 🥩🔥❤️
7:53 And for today's cook we're doing an alligator snapping turtle :-)
lol i didnt see it before, but it really does look like one. Had one as a "pet" when i was a kid. Those things are vicious. Literally never didnt try to bite me. Shoulda ate the bastard, but i ended up letting him loose in the local swimming hole. I didn't like my neighbors very much
Brand beer! Enjoyed many in my time in limburg!
300th like. I have to say that as a Catholic who is observing the lent season, the temptation is becoming more and more.
Looking good! Just wondering where you buy these kind of beef parts in NL
Great video, here's a few thing's I'd say I think you could have done differently to improve the overall result:
- Firstly you should try injecting the beef with even a simple beef stock (you can buy special injection powder which would improve it even more), injecting it keeps it moist and enhances the overall flavour.
-Secondly in my experience wrapping it in Tin foil rather than butchers paper gives a much better result - the reason being it retains the moisture / juices a lot better than paper (Makje sure to double wrap it so if you puncture it you don't lose the juices) when wrapping also add about a cup of beef stock (or injection) over the meat to add moisture.
- Thirdly I would recommend binning the temperature probe - it's a waste of money and gives you the wrong result...it's not about the temperature but more about the texture of the meat, go for a time of 4/5 hours before wrapping then 1/2 hours wrapped and then start using a probe to test the texture,, if it's got resistance it's not ready, if it goes in like butter...you're good to go!
- Lastly when the meats done resting, keep it in the foil, or at least cut it up and put it back in the foil...why? because in the foil should be all of the juices from the cook and I guarantee it adds flavour and not only that but it stops the meat from drying out (beef is especially prone to drying out really quickly).
Cheers and keep up the good work - happy smoking!
@pitmasters, wanneer valt die wel uit elkaar dan? Waar haal je zo'n groot stuk vlees? Leuk kanaal!!
Well I’ll be doin this one soon!
I have watched hundreds of hours of bbq videos, I have cooked a lot over direct heat (charcoal mostly) and had gas bbqs. The big question is what bbq should I buy? Gut feeling is a komado Joe, but can you do a bbq system video comparing pros and cons of all the systems you use and which covers most bases for a guy who doesn't want 12 bbqs. I am an Aussie living in England with a Dutch passport (both parents Dutch) I would love to pop over for a snack with you Morris on and the team.
My friend I see that you never worry about dirty smoke, how is that?
Dit lyk so lekker. Nee man. Ek kan nie voorbly om als te moet maak nie. Well done. Lekker braai.😎
ja tjom lyk great
Hey putting a fan on the side of the air flow can speed up the process
You can always tell after they have had a few bottles of beer 🍺.
Morrison seems like a good lad keep him around great video work an production value
Lad Donald. Lad.
@@mortimergladbreath thx
What gloves do you use?
How are you cooking inside a room?
Come for the food, stay for the music.................
Ik krijg nu echt trek... Ga zo door!
push it in make sure that it fits" i know the feeling bro
Is Beef neck same as Shoulder Clod?
What type of gloves are you using ??
i really want to know aswell
is that brand blond beer ? i love that beer .greets from belgium !
Love the videos man but was wondering are you dutch?
what is Proficio powder??? couldn´t find it in internet
The smoker is a gigant Weber rib-of
Stable as a swiss clock !!!
Let's raid this guy's place.
That is one massive crowd pleaser! Any vacant houses around there?
Damn it Man that's what I'm talking about.
Your making me hungry great video
Looks nice. I might just try this!
Wow Roel Brother, this is something I must do as well. That Beef Neck, wow 10 Kilogramms of all that goodness. Plenty of juicy Pulled Beef with a fantastic bark. Have a great weekend Bro. Greetings 👍🔥🔥🍺🍺
Good Irish beef Chuckrolls, the Premium Butcher brand of Dawn Meats!!
Hey pitmaster who eat‘s the hole things u cook???
Did you invite the complete local soccer club? Holy... cow.
I bet the outside would taste great. But the inside must have the taste without the rub/herbs taste. Is it?
That looks amazing! Can I come over for some leftovers?
Where's our expertise bbq tester denise?? 🥺🥺
She is banned for life after those nasty looks on the Queen of all beef (Picanna), when asked if she liked chicken better!!!
Excellent !!!
I love that you always try to find a cheaper option 🍻
Looks like the starship enterprise
Does the theme for star wars lol
Try Bison, we love Bison in Canada!!! LOL
I feel that beef this large would benefit from flavored broth injection so it kinda braises from the inside out.
Pitmaster u always look so damn drunk always 😂😂 thats my dream. Get drunk and barbecue ❤❤
Does it go by another name I can find only beef neck bones
it"s smells good
🔥🔥🔥 nice!
For all the ppl asking where Dinise is, dont wonder further. no one will tell you here what happened to her. it is an internal matter in the family after the whole thing came out between roel and dinise, and after her being chased off the property and dying in a car crash on her way home that day. RIP the rockin taster.
C'mon... Give the pretty puppy a piece... Lol
is there another name for beef neck? I can't find it anywhere.