Instructions: Trim the fat from the shoulder clod as needed. Poke around the meat with your finger, and if you find hard pockets of fat, remove with a knife. If the fat is think or spongy, it’s OK to ...
The conversation probably occurred sometime in the late 1960s, in a sweltering and smoky pit room attached to a former high school gymnasium, between two of the most famously stubborn men in Texas ...
Juniper’s Chef Alex Sze uses the flavorful Pat LaFrieda’s brisket mix—which is actually whole briskets, plus chuck, and the delightfully named “shoulder clod of American Black Angus beef.” Juniper’s ...
Juniper’s Chef Alex Sze uses the flavorful Pat LaFrieda’s brisket mix—which is actually whole briskets, plus chuck, and the delightfully named “shoulder clod of American Black Angus beef.” Juniper’s ...
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