Need help thawing out large pieces of frozen meat (turkey, pork) how to do it right?
How do you thaw out your meat?
I always have problems when I thaw a larger pieces of meat that has been in my freezer. For example, I pulled a package of 6 center cut, pork steaks out of the freezer and left them on the kitchen counter for at least 6 hours. Then put them back in the fridge. The next day I got them out to grill them and they were still frozen. I had to defrost in them in the microwave. This seem to happen a lot. I don't want to thaw on the counter too long and have the meat spoil and make someone sick. It seems like everytime I thaw a turkey the same thing happens and I end up thawing with warm water to get the ice out of the inside. They say to put the turkey in the fridge for a few days to let it thaw slowly on it's own. It never works. If I set a block of ice on the counter it would be gone in a few hours.
Performer, UDS, 2011 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732