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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-17-2013, 11:57 AM   #1
Bluesman
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Default 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...........
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Unread 02-17-2013, 12:03 PM   #2
tish
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Put it in the sink in cold water. Change the water every half hour.
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Unread 02-17-2013, 12:05 PM   #3
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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.
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Unread 02-17-2013, 12:43 PM   #4
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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.
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Unread 02-17-2013, 12:59 PM   #5
Bluesman
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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?
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Unread 02-17-2013, 01:17 PM   #6
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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.
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Unread 02-17-2013, 01:30 PM   #7
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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.

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Unread 02-17-2013, 01:31 PM   #8
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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..............
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Last edited by Bluesman; 02-17-2013 at 02:08 PM..
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Unread 02-17-2013, 01:34 PM   #9
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Quote:
Originally Posted by caseydog View Post
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........
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Unread 02-17-2013, 01:34 PM   #10
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If you've got a cooler you could dump it in there too. More, water, more better.

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Unread 02-17-2013, 03:07 PM   #11
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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..............
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Unread 02-17-2013, 04:41 PM   #12
Al Czervik
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Make sure to step on said duck a bunch of times while preparing it for extra aromatics!
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Unread 02-17-2013, 05:32 PM   #13
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Quote:
Originally Posted by Al Czervik View Post
Make sure to step on said duck a bunch of times while preparing it for extra aromatics!
special aromatics added check.................
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Unread 02-17-2013, 06:05 PM   #14
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Did we all live in a past life.............
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Unread 02-17-2013, 06:16 PM   #15
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Quote:
Originally Posted by Bluesman View Post
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
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