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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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12-24-2009, 11:56 AM
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#1 |
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On the road to being a farker
Join Date: 09-22-08
Location: Paducah KY
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Thawing meat
I am in need of some advice... or at least some reassurance!
I found out yesterday that me and my buddies are doing all day cook on Xmas day since we are doing family stuff on other days, I am trying to thaw out a double pack of butts. It is about 15 pounds total. My question is, what is the best way to thaw in time for cooking tomorrow morning. And is is ok to cook even though it may still be a little frozen? I have to help a newbie drumhead learn a little about his drum, and just wanna set him up right! Thanks in advance Tuck |
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12-24-2009, 11:59 AM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Put the butts (still in the cryo) in a big bowl or roasting pan or bucket or ? and set it in the bath tub and let cold water trickle onto them. It's OK to cook when slightly frozen, but that will add to the cook time so plan on it.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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12-24-2009, 12:07 PM
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#3 |
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is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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Yep, thaw in the cryo in cold water is the safe way when you're in a hurry.
If it were me, I would keep those in the freezer for another day. Why not head out to the store and buy a couple of butts that are ready to go now?
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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12-24-2009, 12:14 PM
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#4 |
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Is lookin for wood to cook with.
Join Date: 10-01-08
Location: 111 39' 53" W 33 30' 46" N
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Heading to the store right now is near suicide...I had to throw a few elbows and knee cap some ole' ladies who were muscling in on my line.
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http://maadjurguer.blogspot.com/ |
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12-24-2009, 12:18 PM
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#5 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Put in laundry tub. Fill to cover with water. Change water every hour. Will be thawed in 5-6 hours. Enjoy!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-24-2009, 12:19 PM
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#6 |
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Knows what a fatty is.
Join Date: 05-07-09
Location: Tacoma, WA
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I hear that it is eat or be eaten today....
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Eric, WSM, Double Barrel ,Now where did I put my beer? |
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12-24-2009, 12:25 PM
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#7 | |
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is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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Quote:
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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12-24-2009, 12:48 PM
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#8 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Fridge if you have time. No time, same as everyone else said and it's the fastest way. In sink,or tub with water slowly running.
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12-24-2009, 12:59 PM
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#9 | ||
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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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Actually A.B. had this as a rerun just the other night (except it was a duck)...
Quote:
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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12-24-2009, 01:10 PM
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#10 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Yeah that's what I meant to say. If you have a week the fridge is fine. But the water works tons faster.
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12-24-2009, 01:15 PM
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#11 | |
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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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Now we just have to join up with the rabbits and take over the world! 
__________________
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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