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-   -   Semi - Frozen Chicken Question (http://www.bbq-brethren.com/forum/showthread.php?t=34833)

chinesebob 12-14-2007 04:16 AM

Semi - Frozen Chicken Question
 
So I set out 4 chickens to thaw yesterday morning. They set out for about 14 hours - and were partially thawed. A few of them I got the insides out but a couple had the insides still in them because they were still frozen on the insides. I put them on the smoker like that.

Am I in for a weird taste? Is it going to ruin the chicken's?

SoEzzy 12-14-2007 04:51 AM

Were they still in the plasticy waxy bags?

You may get some flavor off the kidneys and liver, you'll get bad funk off lungs, heart's not bad, you don't want any other intestines in there they just make added funk, IMO.

BBQchef33 12-14-2007 07:12 AM

um

what do you mean by 'the insides' :eek: Hope that chit wasnt still attached. :)


i would have stuck them in cool water to finsih thawing, but to late for that.

Next, If not to late, I would have take all that stuff out as soon as possible.

And if thats stuff is still in that wax baggie, yup your in for some interesting taste sensations. :cool::icon_clown

Jack2u2 12-14-2007 07:50 AM

I don't know about the taste, but you might have to worry about bacteria - partially thawed chickens in a smoker will leave them in the danger zone for an awful long time.

Jack

BBQchef33 12-14-2007 07:57 AM

yup.. very good point there.. Been a few hours already, so they should be cooking now(defrosted), so git'em over 140 asap. :)

Smokin' Gnome BBQ 12-14-2007 08:17 AM

according to PA servesafe , the only food that can/should be cooked frozen is hamburger. Just an f.y.i. from the class. could be wrong though..

sal

sampson 12-14-2007 06:45 PM

Jack2u2 is definitely right here, you should never cook anything, especially poultry, from the partially frozen state. You will be in the danger zone way too long...

Rick's Tropical Delight 12-15-2007 09:53 AM

so..... how was it, bob?

bob?

hello?

ummmmmm... BOB!?

uh oh

time for emergency bbq to the rescue! :biggrin:

http://i143.photobucket.com/albums/r...un2007-006.jpg


take those birdies for a swim next time and they'll unfrost right up directly

Meat Burner 12-15-2007 05:53 PM

Quote:

Originally Posted by Rick's Tropical Delight (Post 514391)
so..... how was it, bob?

bob?

hello?

ummmmmm... BOB!?

uh oh

time for emergency bbq to the rescue! :biggrin:

http://i143.photobucket.com/albums/r...un2007-006.jpg


take those birdies for a swim next time and they'll unfrost right up directly

THAT IS FARKIN COOL!!!!!!!!!

chinesebob 12-15-2007 08:07 PM

You guys ROCK. That is the best picture.

I survived the semi frozen chicken and cooked them until a nice 175. A little more than I normally do (165) but they seemed to turn out ok. No complaints yet, but you guys are right. I'll never do that again. It's hard to tell sometimes for the thawing time as I don't like to thaw them out too far in advance but lately these things are like rocks.

I had 10 briskets and 5 chickens go on and it was freaking me out the whole time but everyone loved the food.

Funny enough the 10 briskets turned into 11 when I was done cleaning them. I should have taken a picture of these babies. They were so freaking huge I had to use both hands just to pick them up. 2 cases of briskets weighing in at 186lbs. That's about 16lbs average each.

The monster brisket was so big it nearly covered the bottom of the case. So after trimming them it was enough that it was equivalent of one of the smaller ones.

Smokin' Gnome BBQ 12-15-2007 09:29 PM

pictures are much better then health dept regs!! they just make them up so you pay for that litttle piece of paper.

sampson 12-15-2007 10:41 PM

That is one fo the freakin' coolest Q rigs I've ever seen...


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