Alton Brown did a bit on a show about the fastest way to thaw something. He used frozen 'rubber duck' shapes to prove the point, and the most even, quickest thaw was done via cold, running water. I try not to use this method as I'm on a cistern, and I only have 2500 gallons at a time... running water for a couple of hours cuts into that a bit! I generally do the refrigerator thing, but I will sometimes jump start it by laying the food on anodized aluminum to start.
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)