View Single Post
Unread 05-29-2012, 02:03 PM   #10
OL' Timer
On the road to being a farker
 
OL' Timer's Avatar
 
Join Date: 12-10-10
Location: Waverly, TN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by tnjimbob View Post
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
OL' Timer is offline   Reply With Quote
Thanks from: --->