Here’s a show for beef lovers featuring fantastic cuts of beef, new to most grillmeisters. Leading off is a clod (whole smoked beef shoulder), much beloved in central Texas and virtually unknown everywhere else on the planet. It's 18 pounds of pure beef pleasure cooked low and slow to fork-tender perfection. Then, meet the new steak on the block — flame-seared flat iron, which Steven prepares in the south of the border style with chilies and mucha cerveza.
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Ready to Watch Barbecue University, Season 4, Episode 2?