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-   -   Best way to thaw a frozen butt? (http://www.bbq-brethren.com/forum/showthread.php?t=115131)

JMSetzler 08-31-2011 01:44 PM

Best way to thaw a frozen butt?
 
:)

I have two frozen butts... about 5lbs each that I intend to grind up. What's the best way to thaw them? The last time I thawed a butt in the fridge (8.1lb) it took 4 or 5 days. How long can I safely let these sit out on the counter outside the fridge?

che22879 08-31-2011 01:47 PM

Put them it a plastic bag and then in a bucket of water, works really well.

cameraman 08-31-2011 01:58 PM

What he said. NY Times had an article on warm water thawing. A few weeks ago.

ClayHill 08-31-2011 02:01 PM

I always thaw mine in a sink full of cold water, dont know why, but cold water works faster than warm

BigButzBBQ 08-31-2011 02:02 PM

Depends on how fast you want them to thaw. :heh:

Seriously though, I try to only let them set on the counter as long as the outside temp is around 36-38 degrees, once they start to go over that, then in the fridge they go. Think of it like this, if you plan on cooking them right away, you can do all sorts of things to "speed thaw" them such as the bucket of water method mentioned above, it does work quite well. But, if you plan on thawing them today and grinding them tomorrow, it would probably be a good idea to take a slightly slower approach.

BigButzBBQ 08-31-2011 02:05 PM

The cold water vs. warm water is a rather interesting thing. Do you know that if you fill your ice trays with hot water, they freeze faster than if you fill them with cold water? It's all in the speed of the electrons moving around and what not. Fascinating stuff. Same thing with the thaw, hot water will cool down faster and cause the meat not to thaw out as evenly due to drastic swings in activity but, the cold water while cold to us, is still warmer than the icy butt and therefore causes the thaw to occur at a nice even rate. :becky:
Or atleast, that's the way I understand it. :crazy:

tamadrummer 08-31-2011 02:10 PM

Personally, I would thaw them in cold water and get the grinding/processing done as quickly as possible. The longer you have the meat in an uncooked and unprocessed condition, the more time it has to grow bacteria on the surface and no matter how many ways to Sunday you wash it, when you grind it, the bacteria goes every where in the meat. (Thus why I only eat well cooked ground meat) This is one process you do not have time on your side for. IMHO anyway!

NeoTrout 08-31-2011 02:11 PM

If you keep the temp of your water below 40 degrees you should be OK. :cool:

Teleking 08-31-2011 02:12 PM

Quote:

Originally Posted by cameraman (Post 1771303)
What he said. NY Times had an article on warm water thawing. A few weeks ago.

If I remember that bit of info correctly that was for thinner cuts of meat and steaks that thaw in 10 mins +/- and well under the 4 hour danger mark.

Cheers

Smoothsmoke 08-31-2011 02:13 PM

Quote:

Originally Posted by JMSetzler (Post 1771289)
:)

I have two frozen butts... about 5lbs each that I intend to grind up. What's the best way to thaw them? The last time I thawed a butt in the fridge (8.1lb) it took 4 or 5 days. How long can I safely let these sit out on the counter outside the fridge?

You must have a kick ass freezer and fridge. I can get my butts thawed in 2-3 days max.

Smoothsmoke 08-31-2011 02:14 PM

Just to add, you want to grind any meat still a tad frozen. It makes grinding easier and helps keep the meat out of the danger zone for too long. I also freeze my grinder parts for about an hour prior to grinding.

Grillman 08-31-2011 04:06 PM

Quote:

Originally Posted by BigButzBBQ (Post 1771318)
Do you know that if you fill your ice trays with hot water, they freeze faster than if you fill them with cold water? :crazy:

That's one of those stories that's been around for a while. It sounds
really neat; but it's just a myth. Kind of like the myth that eating eggs
will raise your Cholesterol.

Always thaw large cuts of meat in cold water. You can do steaks and
other thin cuts in warm water.

basuraman 08-31-2011 04:14 PM

http://www.nytimes.com/2011/06/08/di...ious-cook.html

Midnight Smoke 08-31-2011 04:39 PM

Maybe just me, but I prefer to wait 4-5 days. Meat seems to taste better when slow thawed.

Blackened 08-31-2011 04:47 PM

Quote:

Originally Posted by {Midnight ☼ Smoke} (Post 1771508)
Maybe just me, but I prefer to wait 4-5 days. Meat seems to taste better when slow thawed.

yep, shouldn't take much more than 3 days though.. If you're in a hurry, submerging in cold water is your best bet


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