Quote:
Originally Posted by bigabyte
I didn't want to mention this, but this is what I do....I put them on a rack at room temp until the frost that condenses on the outside thaws (the outer meat is still frozen but is now not cold enough to freeze the condensation), and then put in the fridge. It only takes about 2-4 hours to hit this point unless it's a huge piece o meat.
I'm sure this is against the law and I will be locked up forever, but this is food safe because the meat never ever gets above 40*, hell it's still frozen. They are usually thawed out within a day or two this way.
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your not alone man 
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Large BGE
22.5 WSM
14.5 WSM
Old Country BBQ Pits Smokehouse
36" Blackstone Griddle
1 U.T. Orange Thermapen
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