The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Thawing my frozen Duck (http://www.bbq-brethren.com/forum/showthread.php?t=154076)

Bluesman 02-17-2013 11:57 AM

Thawing my frozen Duck
 
Thinking about what to cook today and it hits me........I got this duck in the freezer:twitch: Its 6# and right now, noon CST its a brick. I put it on the kitchen counter and am wondering, do I have ANY options for thawing this bird today............:becky: I would like to eat at about 7 tonight, so this gives me 7 hours to thaw, prep and cook. Or am I crazy :crazy: and should just let it thaw in the fridge and heat up some Spam...........:tsk: Either today or sometime this week, I plan on taking out the backbone, splitting in half and cooking indirect, over a drip pan on my Performer. Thanks for the input...........:becky:

tish 02-17-2013 12:03 PM

Put it in the sink in cold water. Change the water every half hour.

MisterChrister 02-17-2013 12:05 PM

Put it in a stock pot in the sink unwrapped and run cool to cold water thru it constantly. If any livers neck etc. are in the cavity get them out as soon as you can. It will thaw in a couple hours.

Bludawg 02-17-2013 12:43 PM

Micro wave defrost cycle for 1/2 the weight then drop it in a stock pot of cold water and change the water every 40 min or so.

Bluesman 02-17-2013 12:59 PM

I checked and my biggest stock pot is 10" the duck is 12".....:mmph: So I'm going to nuke it which comes out a 23 minutes, per the default preset on my reactor...........:twitch: Then into the sink, changing water every 40 minutes. I can rinse and drizzle cold over it as well. Hope this works, as I'll post some PR0N later or a photo of me in the Emergency Room.............:tsk: Any suggestions on a rub, thinking S&P. How about a glaze and sides?

TheJackal 02-17-2013 01:17 PM

Git'r done! I want t see duck in the TD! How about SP plus a little coriander, some five spice, a little paprika, and a pinch of cayenne. Mmmmmmmmmm.

caseydog 02-17-2013 01:30 PM

Go with the sink or pot of water method. The more water, the better. Room temperature water. Change it periodically to keep it room temperature.

The idea is to use the water as a heat sink. The two masses will try to equalize in temperature way faster than bird to air heat exchange.

Science. :becky:

CD

Bluesman 02-17-2013 01:31 PM

Right now I'm rasslin' this farker in the sink..........:boxing: almost got the giblets out.......:-D Gimme a bit of time............I shall prevail.............:mrgreen: No Duck gonna beat me............I hope..............:icon_smile_tongue:

Bluesman 02-17-2013 01:34 PM

Quote:

Originally Posted by caseydog (Post 2371777)
Go with the sink or pot of water method. The more water, the better. Room temperature water. Change it periodically to keep it room temperature.

The idea is to use the water as a heat sink. The two masses will try to equalize in temperature way faster than bird to air heat exchange.

Science. :becky:

CD

Right now its out of the tap about 45* as checked with my Super Fast Red Thermapen..............Ah yes Dog Heat Transfer........:clap:

MS2SB 02-17-2013 01:34 PM

If you've got a cooler you could dump it in there too. More, water, more better.

Sent from my SGH-i917 using Board Express

Bluesman 02-17-2013 03:07 PM

Duck lost...........:heh::heh: Cut into breast, legs and wings all resting in the fridge, cover in salt, black and white pepper. Thanks for all the help......a true Brethren effort..............:grouphug:

Al Czervik 02-17-2013 04:41 PM

Make sure to step on said duck a bunch of times while preparing it for extra aromatics! :loco:

Bluesman 02-17-2013 05:32 PM

Quote:

Originally Posted by Al Czervik (Post 2372066)
Make sure to step on said duck a bunch of times while preparing it for extra aromatics! :loco:

special aromatics added check.................:twitch:

Bluesman 02-17-2013 06:05 PM

Did we all live in a past life.............:twitch:

caseydog 02-17-2013 06:16 PM

Quote:

Originally Posted by Bluesman (Post 2371782)
Right now its out of the tap about 45* as checked with my Super Fast Red Thermapen..............Ah yes Dog Heat Transfer........:clap:

It is ready when it is ready. Thawing in room temperature water is the way to go. But, you can't expect a miracle.

Using a microwave on a big hunk of meat is going to leave you disappointed. Some of your bird will start to cook, while other parts remain frozen.

Cooking, real cooking, takes time and planning.

Focus doesn't hurt either. Try a cold shower before your next cook. :becky:

CD


All times are GMT -5. The time now is 05:37 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.