The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 04-07-2013, 02:29 PM   #1
energyzer
is one Smokin' Farker
 
energyzer's Avatar
 
Join Date: 08-23-10
Location: Nebraska
Default Speed thaw chicken quarters?

What is the best way to do it? Cold water? Would you even advise doing it?
__________________
Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE
energyzer is offline   Reply With Quote


Old 04-07-2013, 02:30 PM   #2
CharredApron
Babbling Farker

 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Cold water in the sink, do it all the time. No problems check frequently
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Old 04-07-2013, 02:34 PM   #3
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

The cold water in the sink, run a trickle of water into the bowl, that works great. The other thing if you have a cast iron skillet, and just a few quarters, place them on the cast iron, it will draw cold from the chicken.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 04-07-2013, 03:02 PM   #4
WareZdaBeef
is one Smokin' Farker
 
Join Date: 02-25-12
Location: PA
Default

I always thaw meats in a bucket of cold water in the bath tub. Change it out every hour or so.
WareZdaBeef is offline   Reply With Quote


Old 04-07-2013, 03:09 PM   #5
Woody1911a1
On the road to being a farker
 
Join Date: 02-10-13
Location: Marblehead , Ma
Default

Quote:
Originally Posted by landarc View Post
The other thing if you have a cast iron skillet, and just a few quarters, place them on the cast iron, it will draw cold from the chicken.
aluminum works even quicker .
Woody1911a1 is offline   Reply With Quote


Old 04-07-2013, 03:22 PM   #6
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach, VA
Default

I always do cold water in a bowl and then have a trickle of water going into it. It defrosts pretty quickly.
__________________
~Ren~
"D-Canoe" Club Founding Member 2017
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote


Old 04-07-2013, 03:24 PM   #7
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Default

have thighs in a bowl of cool water in my sink right now - works great.
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1300 Timberline 5/26/17
1 18.5 WSM
Super Fast BLUE and REDThermopen
1 - Fantastic hubby - the original Big Al
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Old 04-07-2013, 05:06 PM   #8
energyzer
is one Smokin' Farker
 
energyzer's Avatar
 
Join Date: 08-23-10
Location: Nebraska
Default

Thanks!! I had some chicken ready to go for tonight and then had some late dinner guests invited over. Needed more chicken.
__________________
Charbroil gas, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere, Lg. BGE
energyzer is offline   Reply With Quote


Old 04-07-2013, 05:26 PM   #9
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Ya already got it in a pot of water. May as well just boil it up and put some sauce on it. Thats how Bob would probably do it anyways.
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 04-07-2013, 06:46 PM   #10
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Default

Whats wrong with a microwave?That's what I use.
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera
Yellowhair42 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:04 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts