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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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01-24-2020, 02:49 PM | #1 |
Full Fledged Farker
Join Date: 08-05-12
Location: Wahoo,Ne
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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.
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01-24-2020, 02:51 PM | #2 |
Full Fledged Farker
Join Date: 11-16-18
Location: Brockton MA,
Name/Nickname : Pete
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01-24-2020, 02:53 PM | #3 | |
Full Fledged Farker
Join Date: 08-05-12
Location: Wahoo,Ne
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Quote:
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01-24-2020, 03:04 PM | #4 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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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!
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01-24-2020, 03:13 PM | #5 |
Quintessential Chatty Farker
Join Date: 04-11-16
Location: Idaho, USA
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I do it all the time.
-D |
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01-24-2020, 03:14 PM | #6 |
Full Fledged Farker
Join Date: 01-29-17
Location: Waconia, Minnesota
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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!!
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01-24-2020, 03:22 PM | #7 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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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.
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01-24-2020, 03:24 PM | #8 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Do it often, usually in the sink, easy to wash out
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01-24-2020, 03:26 PM | #9 |
Full Fledged Farker
Join Date: 02-01-19
Location: Texas
Name/Nickname : Big C
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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.
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01-24-2020, 03:26 PM | #10 |
Full Fledged Farker
Join Date: 02-13-19
Location: Innawoods
Name/Nickname : Anon
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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.
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01-24-2020, 03:35 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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.
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01-24-2020, 03:48 PM | #12 |
is One Chatty Farker
Join Date: 07-09-19
Location: Miami, Florida
Name/Nickname : George
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Do it all the time. My memory is not what it used to be though.
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01-24-2020, 03:52 PM | #13 |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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Sometimes I will start it out on the counter and then put it in the refrigerator after it thaws part way.
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01-24-2020, 04:41 PM | #14 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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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.
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01-24-2020, 05:01 PM | #15 |
is Blowin Smoke!
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Do it with whole beef/pork/lamb cuts, but not ground. I never do it with poultry.
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