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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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04-27-2008, 10:57 AM
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#1 |
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Knows what a fatty is.
Join Date: 06-06-07
Location: Saint Louis, Missouri
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Thawing Butts
Question about thawing butts. I bought a couple of 7.5 lb butts this weekend because they were on sale for .99 a lb. I won't have time to smoke them until either next weekend or the weekend after. I usually smoke butts right away after buying them. I am going to freeze them but don't know how long they will take to thaw out. How many days in advance should I take them out of the freezer so they will thaw in time for a Friday night to Saturday smoke?
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Natural Gasser (For convenience) 22 1/2" Weber Kettle (For taste) 18" WSM w/ Guru Eyelets, Mid Section Handle Mod, Casters Mod and Tel-Tru BQ300. (For Heaven) |
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04-27-2008, 11:02 AM
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#2 |
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is One Chatty Farker
  
Join Date: 08-29-06
Location: Arlington, Nebraska
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I have had a double bag of 8#'s take one day and then I have had them take 3 days. To be safe, take them out Wednesday, and leave them in the fridge until you are ready to use, if still frozen, use the cold water bath method to bring them the rest of the way.
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
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04-27-2008, 11:09 AM
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#3 | |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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04-27-2008, 04:16 PM
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#4 |
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Full Fledged Farker
 Join Date: 01-02-08
Location: Cozad, NE
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How come everybody gets their meat so cheap?
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Resident Cozad Drum King (According to Norco) -------------------------- [URL="http://www.youtube.com/watch?v=KZNL5l7EgNU"]MY BRISKET VIDEO[/URL] [B]Pit Master: Team Boy-B-Que[/B] [I][FONT=Franklin Gothic Medium]Grandpa's Griller[/FONT][/I] [I][FONT=Franklin Gothic Medium]1 new UDS (Big Tex)[/FONT][/I] [FONT=Franklin Gothic Medium][I]ECB (Smokin' Fox)[/I] Soon to be Modified.[/FONT] Also is only a 13 year old:bow: |
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04-27-2008, 05:32 PM
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#5 |
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Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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Three days to thaw.
Cheap meat = searching for sales, and LUCK in the stores.
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Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
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04-27-2008, 07:37 PM
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#6 |
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is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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Pull dates and sales Wyatt. If you see that the store has a bunch of some good looking meat look at the sell by date, they pull it and put it in clearance on that day. I picked up two nice butts on Friday for 30% off.
Some times Safeway will go 50% or better off on meat. Last weekend I picked up a $20 something Angus chuck for $8, weekend sale.
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[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
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04-27-2008, 07:40 PM
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#7 |
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Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Freezer to fridge on Wednesday. It's a ritual here.
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Kevin |
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04-27-2008, 07:43 PM
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#8 |
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On the road to being a farker
Join Date: 03-22-08
Location: Mauston, Wi
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Fresh pork butt here is 1.39/lb its right up the road from me. But good to know how long it will need to thaw, just in case I by some in advance.
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04-28-2008, 09:43 AM
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#9 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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I did 5 of those myself yesterday and 4 the weekend before.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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04-28-2008, 04:17 PM
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#10 | ||
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somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
I did have to do a couple of doubles in a rush... Put them in the microwave for 15 minute shots at 60% and then into water while the other one was in the microwave... Back and forth it took close to an hour and a half for all four butts... Quote:
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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