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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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Old 03-03-2008, 10:44 AM   #1
Knows what a fatty is.
Join Date: 02-07-08
Location: Waukee, IA
Default Frozen Meat

Smoked my 1st fatty Saturday; Jimmy Dean Hot (really good),
filled it w/ scrambled eggs, mushrooms, green pepper, onion, frozen hash browns & sharp cheddar. I had a little trouble transferring it from the cutting board to the smoker - sausage layer was to thin. I'll know better next time. Anyway. After that was done, the smoker was holding 240 & I hated to just let it burn out. So, I grabbed 4 frozen chicken breasts, put a little olive oil & a generic rub & left them. Checked the internal temp remotely for the next 3 hours until they read 160. Pulled them & they we moist, juicy & very smokey - used Royal Oak Lump & some apply scraps. Finally, the smoker was cooling - - 200 degrees. So, I took the 2nd half of the sharp cheddar hunk & left the lid on 1/2 way - smoked for 45 minutes as the cheese was just settleing into the grate. WOW! Very good. First time for all three - 1) fatty 2) frozen chicken breast 3) cheese.
Q: Anyone cooked frozen meat?
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Old 03-03-2008, 10:46 AM   #2
motor mouth
Knows what a fatty is.
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Join Date: 04-13-07
Location: Portland, OR

A few steaks that were "frosty" in the center, nothing frozen solid.

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Old 03-03-2008, 10:50 AM   #3
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.

I guess you ate them and everything was fine. I might worry about leaving chicken in temps low enough for bad things to grow for to long a time, but that didn't seem to happen to you. Glad it worked, but I think I'd defrost mine and then cook. Just my .02 worth....
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Old 03-03-2008, 12:10 PM   #4
Fatback Joe
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Join Date: 01-07-08
Location: Memphis, TN

Haven't done chicken frozen, but have done butts and briskets, seem to get a much deeper smoke ring.........texture was just a little bit different, but over all, I have no objections to throwing a frozen chunk of meat out there if I need to.

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Old 03-03-2008, 12:16 PM   #5
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Join Date: 10-20-05
Location: mn

Frozen - Smozen.
Throw the meat to that 'Ol smoker at ANY temp. It'll smoke right up. Takes a little longer but comes out pretty good!!!!
Gonna do a rock solid Chicken tomorrow!!!!
Smoke On!!!!!!
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Old 03-03-2008, 12:50 PM   #6
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.

I have made frozen fatties before... from the freezer to the butt rub, then on to the smoker.
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Old 03-03-2008, 01:01 PM   #7
somebody shut me the fark up.
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Join Date: 09-23-07
Location: North Side of Chicago Illinois

Originally Posted by kickassbbq View Post
Frozen - Smozen.
Throw the meat to that 'Ol smoker at ANY temp. It'll smoke right up. Takes a little longer but comes out pretty good!!!!
Gonna do a rock solid Chicken tomorrow!!!!
Just make sure that you take out that little bag of gravy heaven first!!!!
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