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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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02-06-2013, 12:51 PM | #1 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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Got a pork shoulder in freezer right now
Plan on sticking it on the UDS Friday night. How many days should it take to thaw out in fridge should I go ahead and put it in fridge tonight?
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Stick burner. |
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02-06-2013, 12:56 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Put it in the fridge as soon as you get home. Depending on how cold your fridge is, it may not thaw out by Fri. evening, in which case you can put under slowly running cold water in a pot (and still wrapped) to finish it thawing.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-06-2013, 12:57 PM | #3 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Yeah, if it's more than a few pounds, it needs to start thawing now (in the fridge, of course.)
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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02-06-2013, 01:34 PM | #4 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Yeah put in fridge ASAP and if you're lucky you'll be smoking on Friday night!
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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02-06-2013, 01:37 PM | #5 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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If I'm thawing on the day of, I always thaw my meats in a clean sink or dishwashing container, in COLD water. It works pretty well.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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02-06-2013, 02:01 PM | #6 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Drop it into a bucket of water and put in the fridge today. I started thawing a butt Wed last week using this method and it was thawed by Fri. morning.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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02-06-2013, 03:05 PM | #7 |
Got Wood.
Join Date: 07-19-12
Location: Texas
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What's wrong with sitting it out in the sink and letting it thaw out normally? Why put it in water and stick it in the fridge?
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02-06-2013, 03:11 PM | #8 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Basic food safety, keeping it in the sink for a long time will have it sitting in the danger zone for bacteria to grow. Keeping it in the fridge doesn't slow the thaw time much and is a lot safer.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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02-06-2013, 03:39 PM | #9 |
Got Wood.
Join Date: 07-19-12
Location: Texas
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Gotcha. I usually buy them thawed and come home and cook them the next day so I've never thawed one, but in case I do I'll try the water in the fridge.
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02-06-2013, 03:48 PM | #10 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Last pork picnic I thawed took 4 days.
If it's still frozen, put it in a large pot and run cold water over it. If it's still a bit frozen in the middle when you're ready to cook it, it's fine.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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02-06-2013, 04:13 PM | #11 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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I'll agree with everything except the thaw time. I've had stuff in the fridge for 4 or 5 days that won't have thawed, and it would thaw overnight in the sink or on the counter. I try to not do that any more than I have to, though
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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02-06-2013, 05:12 PM | #12 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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If its just in the fridge it can take quite a while, but if you submerge it in water and then put it in the fridge it will thaw much more quickly. I've thawed a 22 lb turkey which was frozen solid in 3-days using this method. The cold water will thaw things much faster than even setting it out on the counter at room temperature.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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02-06-2013, 06:11 PM | #13 |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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I've thawed meats every which way, and many of them are the "wrong" way, but I am still alive. I agree with everyone and their recommendations as far as doing it the safe way, in the fridge, or quickly under cold running water.
I am however intrigued with the submerged in water in the fridge method. I like the basic idea, but I wonder for those of you that have used this method is it possible to use a brine to submerge the meat in? Any draw backs by using brine instead of plain water? I'm really curious as I have never seen or done this, and I recently (thanks to this forum) started brining my chicken before smoking, and have seen some threads with regards to brining pork. Thanks |
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