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Unread 02-06-2013, 04:13 PM   #11
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Join Date: 05-08-12
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Originally Posted by MS2SB View Post
Basic food safety, keeping it in the sink for a long time will have it sitting in the danger zone for bacteria to grow. Keeping it in the fridge doesn't slow the thaw time much and is a lot safer.
I'll agree with everything except the thaw time. I've had stuff in the fridge for 4 or 5 days that won't have thawed, and it would thaw overnight in the sink or on the counter. I try to not do that any more than I have to, though
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
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