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| 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. |
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02-17-2013, 11:57 AM
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#1 |
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Babbling Farker
  
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-17-2013, 12:03 PM
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#2 |
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Quintessential Chatty Farker
 
Join Date: 11-13-11
Location: york, pa
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Put it in the sink in cold water. Change the water every half hour.
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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  Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! 
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02-17-2013, 12:05 PM
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#3 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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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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Kettleheads Anonymous Charter Member |
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02-17-2013, 12:43 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-17-2013, 12:59 PM
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#5 |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-17-2013, 01:17 PM
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#6 |
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Full Fledged Farker
Join Date: 09-14-09
Location: Flemington, NJ
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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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Greg, Smokopolis BBQ -- [URL="http://www.facebook.com/SmokopolisBBQ"]http://www.facebook.com/SmokopolisBBQ[/URL] Yoder YS640 BBQ Guru Onyx |
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02-17-2013, 01:30 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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. CD |
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02-17-2013, 01:31 PM
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#8 |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove Last edited by Bluesman; 02-17-2013 at 02:08 PM.. |
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02-17-2013, 01:34 PM
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#9 | |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Quote:
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-17-2013, 01:34 PM
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#10 |
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is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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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
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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02-17-2013, 03:07 PM
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#11 |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-17-2013, 04:41 PM
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#12 |
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somebody shut me the fark up.
 
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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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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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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02-17-2013, 05:32 PM
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#13 | |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Quote:
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-17-2013, 06:05 PM
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#14 |
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Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Did we all live in a past life.............
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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02-17-2013, 06:16 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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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