Thawing my frozen Duck

Bluesman · 02-17-2013, 11:57 AM

Thinking about what to cook today and it hits me........I got this duck in the freezer

Its 6# and right now, noon CST its a brick. I put it on the kitchen counter and am wondering, do I have ANY options for thawing this bird today............

I would like to eat at about 7 tonight, so this gives me 7 hours to thaw, prep and cook. Or am I crazy

and should just let it thaw in the fridge and heat up some Spam...........

Either today or sometime this week, I plan on taking out the backbone, splitting in half and cooking indirect, over a drip pan on my Performer. Thanks for the input...........

tish · 02-17-2013, 12:03 PM

Put it in the sink in cold water. Change the water every half hour.

MisterChrister · 02-17-2013, 12:05 PM

Put it in a stock pot in the sink unwrapped and run cool to cold water thru it constantly. If any livers neck etc. are in the cavity get them out as soon as you can. It will thaw in a couple hours.

Bludawg · 02-17-2013, 12:43 PM

Micro wave defrost cycle for 1/2 the weight then drop it in a stock pot of cold water and change the water every 40 min or so.

Bluesman · 02-17-2013, 12:59 PM

I checked and my biggest stock pot is 10" the duck is 12".....

So I'm going to nuke it which comes out a 23 minutes, per the default preset on my reactor...........

Then into the sink, changing water every 40 minutes. I can rinse and drizzle cold over it as well. Hope this works, as I'll post some PR0N later or a photo of me in the Emergency Room.............

Any suggestions on a rub, thinking S&P. How about a glaze and sides?

TheJackal · 02-17-2013, 01:17 PM

Git'r done! I want t see duck in the TD! How about SP plus a little coriander, some five spice, a little paprika, and a pinch of cayenne. Mmmmmmmmmm.

caseydog · 02-17-2013, 01:30 PM

Go with the sink or pot of water method. The more water, the better. Room temperature water. Change it periodically to keep it room temperature.

The idea is to use the water as a heat sink. The two masses will try to equalize in temperature way faster than bird to air heat exchange.

Science.

CD

Bluesman · 02-17-2013, 01:31 PM

Right now I'm rasslin' this farker in the sink..........

almost got the giblets out.......

Gimme a bit of time............I shall prevail.............

No Duck gonna beat me............I hope..............

Bluesman · 02-17-2013, 01:34 PM

Quote:

Originally Posted by caseydog

Go with the sink or pot of water method. The more water, the better. Room temperature water. Change it periodically to keep it room temperature.

The idea is to use the water as a heat sink. The two masses will try to equalize in temperature way faster than bird to air heat exchange.

Science.

CD

Right now its out of the tap about 45* as checked with my Super Fast Red Thermapen..............Ah yes Dog Heat Transfer........

MS2SB · 02-17-2013, 01:34 PM

If you've got a cooler you could dump it in there too. More, water, more better.

Sent from my SGH-i917 using Board Express

Bluesman · 02-17-2013, 03:07 PM

Duck lost...........

Cut into breast, legs and wings all resting in the fridge, cover in salt, black and white pepper. Thanks for all the help......a true Brethren effort..............

Al Czervik · 02-17-2013, 04:41 PM

Make sure to step on said duck a bunch of times while preparing it for extra aromatics!

Bluesman · 02-17-2013, 05:32 PM

Quote:

Originally Posted by Al Czervik

Make sure to step on said duck a bunch of times while preparing it for extra aromatics!

special aromatics added check.................

Bluesman · 02-17-2013, 06:05 PM

Did we all live in a past life.............

Groucho Marx- Capt Spalding shot an elephant - YouTube

caseydog · 02-17-2013, 06:16 PM

Quote:

Originally Posted by Bluesman

Right now its out of the tap about 45* as checked with my Super Fast Red Thermapen..............Ah yes Dog Heat Transfer........

It is ready when it is ready. Thawing in room temperature water is the way to go. But, you can't expect a miracle.

Using a microwave on a big hunk of meat is going to leave you disappointed. Some of your bird will start to cook, while other parts remain frozen.

Cooking, real cooking, takes time and planning.

Focus doesn't hurt either. Try a cold shower before your next cook.

CD

02-17-2013, 11:57 AM	#1
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Thawing my frozen Duck Thinking about what to cook today and it hits me........I got this duck in the freezer Its 6# and right now, noon CST its a brick. I put it on the kitchen counter and am wondering, do I have ANY options for thawing this bird today............ I would like to eat at about 7 tonight, so this gives me 7 hours to thaw, prep and cook. Or am I crazy and should just let it thaw in the fridge and heat up some Spam........... Either today or sometime this week, I plan on taking out the backbone, splitting in half and cooking indirect, over a drip pan on my Performer. Thanks for the input........... __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

02-17-2013, 12:03 PM	#2
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Put it in the sink in cold water. Change the water every half hour. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

02-17-2013, 12:05 PM	#3
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Put it in a stock pot in the sink unwrapped and run cool to cold water thru it constantly. If any livers neck etc. are in the cavity get them out as soon as you can. It will thaw in a couple hours. __________________ Kettleheads Anonymous Platinum Member

02-17-2013, 12:43 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Micro wave defrost cycle for 1/2 the weight then drop it in a stock pot of cold water and change the water every 40 min or so. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-17-2013, 12:59 PM	#5
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	I checked and my biggest stock pot is 10" the duck is 12"..... So I'm going to nuke it which comes out a 23 minutes, per the default preset on my reactor........... Then into the sink, changing water every 40 minutes. I can rinse and drizzle cold over it as well. Hope this works, as I'll post some PR0N later or a photo of me in the Emergency Room............. Any suggestions on a rub, thinking S&P. How about a glaze and sides? __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

02-17-2013, 01:17 PM	#6
TheJackal Full Fledged Farker Join Date: 09-14-09 Location: Flemington, NJ Downloads: 0 Uploads: 0	Git'r done! I want t see duck in the TD! How about SP plus a little coriander, some five spice, a little paprika, and a pinch of cayenne. Mmmmmmmmmm. __________________ Greg, Smokopolis BBQ -- http://www.facebook.com/SmokopolisBBQ Yoder YS640 BBQ Guru Onyx

02-17-2013, 01:30 PM	#7
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Go with the sink or pot of water method. The more water, the better. Room temperature water. Change it periodically to keep it room temperature. The idea is to use the water as a heat sink. The two masses will try to equalize in temperature way faster than bird to air heat exchange. Science. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

02-17-2013, 01:31 PM	#8
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Right now I'm rasslin' this farker in the sink.......... almost got the giblets out....... Gimme a bit of time............I shall prevail............. No Duck gonna beat me............I hope.............. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup.. Last edited by Bluesman; 02-17-2013 at 02:08 PM..

02-17-2013, 01:34 PM	#10
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	If you've got a cooler you could dump it in there too. More, water, more better. Sent from my SGH-i917 using Board Express __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Veteran Noobian Warlord

02-17-2013, 03:07 PM	#11
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Duck lost........... Cut into breast, legs and wings all resting in the fridge, cover in salt, black and white pepper. Thanks for all the help......a true Brethren effort.............. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

02-17-2013, 04:41 PM	#12
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Make sure to step on said duck a bunch of times while preparing it for extra aromatics! __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")