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


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.

Thread Tools
Old 01-24-2020, 03:49 PM   #1
Full Fledged Farker
Join Date: 08-05-12
Location: Wahoo,Ne
Default Thawing meat on counter?

How much of a risk do you feel there is? This topic has always intrigued me due to the fact growing up my parents always thawed meat in the sink/on the counter. Heck they still do so. Never once do I remember anyone getting sick from this. I know why risk it and don’t do so myself so really just curious to hear everyone else’s thoughts.
HuskerMan is offline   Reply With Quote

Old 01-24-2020, 03:51 PM   #2
Full Fledged Farker
Join Date: 11-16-18
Location: Brockton MA,
Name/Nickname : Pete

Don't do it.

Read this:
MMS G20 --- 18" WSM --- Oklahoma Joe Highland Reverse Flow
morningwoodbbq is offline   Reply With Quote

Old 01-24-2020, 03:53 PM   #3
Full Fledged Farker
Join Date: 08-05-12
Location: Wahoo,Ne

Originally Posted by morningwoodbbq View Post
Well aware of the danger zone and safe thaw methods. Like said just curious if other people’s thoughts on the old counter/sink thaw. Surely I wasn’t the only one who’s parents or grandparents did so.
HuskerMan is offline   Reply With Quote

Old 01-24-2020, 04:04 PM   #4
somebody shut me the fark up.

KevinJ's Avatar
Join Date: 07-09-15
Location: Pensacola, FL

Been doing it for 30+ years and never got sick, pulled out 3lbs hamburger at 6am and made meatloaf to smoke at 3pm yesterday, still here still kicking.

Also thaw chicken and not saying it's right but it's never bit me in the arse.

Had food poisoning once while in Germany serving in the Army and never want to go though that again. (canned baby clams) Yikes!
All American Moinkballer
KevinJ is offline   Reply With Quote

Thanks from: --->
Old 01-24-2020, 04:13 PM   #5
Babbling Farker
Join Date: 04-11-16
Location: Idaho, USA

I do it all the time.

Inthewoods is online now   Reply With Quote

Old 01-24-2020, 04:14 PM   #6
Full Fledged Farker
Join Date: 01-29-17
Location: Waconia, Minnesota

I'm guilty, do it all the time for all kinds of meat. In fact I'm going to cook a steak in a little bit that I let thaw on the counter. If you don't see me on anymore it might be why!!
jstrand is offline   Reply With Quote

Old 01-24-2020, 04:22 PM   #7
is One Chatty Farker

WilliamKY's Avatar
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William

I usually thaw a day or two before I cook. I will put the stuff on the counter for several hours until it starts to condensate, then I move it to the fridge to finish the thaw. This is smaller stuff like ribs, chicken quarters, sausage, etc. I typically don't freeze large cuts of meat unless I got some awesome deal. Even then I slow thaw the big cuts.
Shirley Fabrication 24 x 48.
Weber 22 & 26.
Old Smokey Electric.
Blackstone 22.
Go Cards!
WilliamKY is online now   Reply With Quote

Thanks from:--->
Old 01-24-2020, 04:24 PM   #8
somebody shut me the fark up.

Titch's Avatar
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)

Do it often, usually in the sink, easy to wash out

Dear optimists and pessimists.
While you were all arguing over the glass being half full or half empty, I drank it.
Sincerely yours,
An opportunist
Titch is online now   Reply With Quote

Old 01-24-2020, 04:26 PM   #9
Full Fledged Farker

Join Date: 02-01-19
Location: Texas
Name/Nickname : Big C

I usually put it in the fridge 2 days before I plan to cook. If I need it sooner, I'll thaw in the sink with some cold water. Only beef/pork though, never chicken. I've never suffered any ill effects that I'm aware of.
3/8" Pipe Custom Offset Smoker - "Ol' Reliable"
#22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"

Red Oak is still Oak
TxQGuy is offline   Reply With Quote

Old 01-24-2020, 04:26 PM   #10
Full Fledged Farker
Join Date: 02-13-19
Location: Innawoods
Name/Nickname : Anon

It's not a concern for most things. Whole cuts of meat are pretty safe because the surface is where the bacteria is and can't travel through muscle tissue. Ground meat is a different matter because bacteria may have been mixed throughout the meat. That said, the "danger zone" is overhyped anyway since you can sterilize food below 160F if you hold it at the correct temperature for long enough.
JWFokker is offline   Reply With Quote

Old 01-24-2020, 04:35 PM   #11
somebody shut me the fark up.

Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

I do it.
Sometimes I place larger cuts of frozen meat into a cooler with ice and let it thaw slowly. Just depends on what kind of meat it is and the size.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
cowgirl is offline   Reply With Quote

Thanks from: --->
Old 01-24-2020, 04:48 PM   #12
is one Smokin' Farker

halfcocked's Avatar
Join Date: 07-09-19
Location: Miami, Florida
Name/Nickname : George

Do it all the time. My memory is not what it used to be though.
halfcocked is online now   Reply With Quote

Old 01-24-2020, 04:52 PM   #13
is Blowin Smoke!

mcyork28's Avatar
Join Date: 11-15-13
Location: West Linn, OR

Sometimes I will start it out on the counter and then put it in the refrigerator after it thaws part way.
LSG 20x42
BPS Drum
Blackstone 24
Weber Kettle
Weber Genesis
Weber Smokey Joe

Passed on to a new home
Tejas 2040 Deluxe
Humphrey's Long Weekender
mcyork28 is offline   Reply With Quote

Old 01-24-2020, 05:41 PM   #14
somebody shut me the fark up.

ssv3's Avatar
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako

I do it frequently also. Of course you have to use common sense but never had an issue. I won't live out overnight during summer or something.
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
Hunsaker Drum & Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is offline   Reply With Quote

Old 01-24-2020, 06:01 PM   #15
is One Chatty Farker

food4thot's Avatar
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E

Do it with whole beef/pork/lamb cuts, but not ground. I never do it with poultry.
Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Brinkmann vertical--Jumbo Joe--Blackstone 17--TW8060--Michigan State Green Thermapen
food4thot is online now   Reply With Quote


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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 09:01 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, 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