Originally Posted by tnjimbob
I put large frozen cuts on the counter for a couple of hours on a towel just to get the ball rolling, then put into the fridge to finish thawing. Never for chicken though, as it goes straight into the fridge from the freezer.
You should put it under running water as per the HD code for thawing meat. Please everyone take a servsafe course. Mine take 4 days in a thaw fridge set at 40° I have 4 fridges and 4 chest freezers to work with.
Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com