In a bowl fold together cheddar cheese, cream cheese, mayonnaise, garlic powder, and pimentos to make pimento cheese spread. Reserve refrigerated for service.
Remove the clod from the cooler and let come to room temperature for an hour.
Rub shoulder clod with oil then season with salt, pepper, and BBQ rub.
Set smoker to 225°F and cook shoulder clod for 2 hours per lb. until fork tender.
When shoulder clod is finished brush all sides with BBQ sauce and allow to caramelize in smoker.
Remove from smoker and allow to rest for 30 minutes before carving.
Wrap cooked clod while resting.
Slice shoulder clod against the grain for plating. Serve about 4-6 oz. per person. ]
Prepare the cornbread muffins according to directions on the bag. Cook muffin batter in a hotel pan sprayed with pan spray.
Once muffin mix is cooked remove and cool for an hour.
Cut the cornbread into squares for plating.
Place cornbread on a tray or plate. Top with pimento cheese or place pimento cheese in a side cup/ramekin, followed by slices of shoulder clod.
Drizzle some BBQ sauce over the top and finish with green onion then serve.
Ingredients
18 lb. Braveheart® Black Angus Beef shoulder clod, cleaned
1 tbsp West Creek® sea salt kosher
1 tbsp Magellan® Black Pepper, ground
1 cup Magellan® BBQ seasoning rub
2 tbsp Brilliance® Clear Canola Oil
1 cup West Creek Moonshine BBQ sauce
1 ea. Heritage Ovens Cornbread Mix, follow bag directions to cook
1 ea. Brilliance Pan Spray
4 slices ea. West Creek® cheese cheddar, chopped
1/2 cup West Creek® Mayonnaise
1/4 cup Nature's Best Dairy® Cream Cheese
1/2 tsp Roma® garlic powder
1/4 cup pimentos, diced
1/2 cup Peak Fresh Produce® Onion(s), Green, finely chopped for garnish
Chef Mark Turner - Executive Chef, COP Specialist, Performance Foodservice - Hickory.
