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Unread 01-14-2013, 07:37 PM   #5
BobM
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Join Date: 02-16-12
Location: Long Island, NY
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I agree with "cpw".

I cooked an 8 1/4 pound pork picnic this past Saturday.
It was frozen. I put it in the refrigerator the Monday morning before the cook. On the Friday morning before the cook, it was still mostly frozen. I put it in a pot, and ran it under cold water for about an hour, then put it back in the fridge.
When I set it up Saturday morning, the meat probe read 35F.

If it's a little frozen in the middle, it's not going to hurt it.
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