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HuskerMan 01-24-2020 02:49 PM

Thawing meat on counter?
How much of a risk do you feel there is? This topic has always intrigued me due to the fact growing up my parents always thawed meat in the sink/on the counter. Heck they still do so. Never once do I remember anyone getting sick from this. I know why risk it and don’t do so myself so really just curious to hear everyone else’s thoughts.

morningwoodbbq 01-24-2020 02:51 PM

Don't do it.

Read this:

HuskerMan 01-24-2020 02:53 PM


Originally Posted by morningwoodbbq (Post 4265061)

Well aware of the danger zone and safe thaw methods. Like said just curious if other people’s thoughts on the old counter/sink thaw. Surely I wasn’t the only one who’s parents or grandparents did so.

KevinJ 01-24-2020 03:04 PM

Been doing it for 30+ years and never got sick, pulled out 3lbs hamburger at 6am and made meatloaf to smoke at 3pm yesterday, still here still kicking. :shocked:

Also thaw chicken and not saying it's right but it's never bit me in the arse.

Had food poisoning once while in Germany serving in the Army and never want to go though that again. (canned baby clams) Yikes! :twitch:

Inthewoods 01-24-2020 03:13 PM

I do it all the time.


jstrand 01-24-2020 03:14 PM

I'm guilty, do it all the time for all kinds of meat. In fact I'm going to cook a steak in a little bit that I let thaw on the counter. If you don't see me on anymore it might be why!!

WilliamKY 01-24-2020 03:22 PM

I usually thaw a day or two before I cook. I will put the stuff on the counter for several hours until it starts to condensate, then I move it to the fridge to finish the thaw. This is smaller stuff like ribs, chicken quarters, sausage, etc. I typically don't freeze large cuts of meat unless I got some awesome deal. Even then I slow thaw the big cuts.

Titch 01-24-2020 03:24 PM

Do it often, usually in the sink, easy to wash out

TxQGuy 01-24-2020 03:26 PM

I usually put it in the fridge 2 days before I plan to cook. If I need it sooner, I'll thaw in the sink with some cold water. Only beef/pork though, never chicken. I've never suffered any ill effects that I'm aware of.

JWFokker 01-24-2020 03:26 PM

It's not a concern for most things. Whole cuts of meat are pretty safe because the surface is where the bacteria is and can't travel through muscle tissue. Ground meat is a different matter because bacteria may have been mixed throughout the meat. That said, the "danger zone" is overhyped anyway since you can sterilize food below 160F if you hold it at the correct temperature for long enough.

cowgirl 01-24-2020 03:35 PM

I do it.
Sometimes I place larger cuts of frozen meat into a cooler with ice and let it thaw slowly. Just depends on what kind of meat it is and the size.

halfcocked 01-24-2020 03:48 PM

Do it all the time. My memory is not what it used to be though.

mcyork28 01-24-2020 03:52 PM

Sometimes I will start it out on the counter and then put it in the refrigerator after it thaws part way.

ssv3 01-24-2020 04:41 PM

I do it frequently also. Of course you have to use common sense but never had an issue. I won't live out overnight during summer or something.

food4thot 01-24-2020 05:01 PM

Do it with whole beef/pork/lamb cuts, but not ground. I never do it with poultry.

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