The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-16-2011, 06:18 PM   #1
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Downloads: 0
Uploads: 0
Default Need help thawing out large pieces of frozen meat (turkey, pork) how to do it right?

How do you thaw out your meat?

I always have problems when I thaw a larger pieces of meat that has been in my freezer. For example, I pulled a package of 6 center cut, pork steaks out of the freezer and left them on the kitchen counter for at least 6 hours. Then put them back in the fridge. The next day I got them out to grill them and they were still frozen. I had to defrost in them in the microwave. This seem to happen a lot. I don't want to thaw on the counter too long and have the meat spoil and make someone sick. It seems like everytime I thaw a turkey the same thing happens and I end up thawing with warm water to get the ice out of the inside. They say to put the turkey in the fridge for a few days to let it thaw slowly on it's own. It never works. If I set a block of ice on the counter it would be gone in a few hours.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Unread 10-16-2011, 06:44 PM   #2
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

In a cooler filled with water.
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids
NorthwestBBQ is offline   Reply With Quote


Unread 10-16-2011, 06:47 PM   #3
RevZiLLa
is One Chatty Farker
 
RevZiLLa's Avatar
 
Join Date: 07-02-07
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

3 days in the fridge ought to get it close
__________________

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote


Unread 10-16-2011, 06:58 PM   #4
Grillman
is One Chatty Farker

 
Grillman's Avatar
 
Join Date: 07-05-09
Location: Aurora, Colo.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pappy View Post
How do you thaw out your meat?

They say to put the turkey in the fridge for a few days to let it thaw slowly on it's own. It never works.
This always works, for more than 30 years of doing this.
Depending on how big the Turkey is, it could take 3-6 days.

You don't want to thaw any large piece of meat in warm water as this
could put it in the danger zone for safety.
Grillman is online now   Reply With Quote


Unread 10-16-2011, 06:59 PM   #5
danparker77
On the road to being a farker
 
Join Date: 10-06-11
Location: Olney, IL
Downloads: 0
Uploads: 0
Default

You should thaw meat in the fridge. Turkeys are somewhere around 6 hours a pound IIRC. If you thaw anything in water, whether sink or cooler, you should change the water every hour (whoops, 30 min guess they changed some stuff). The last bit about water is from the USDA website.

http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/
__________________
Dan Parker (22.5 OTG, Silver Smokey Joe, 18.5 WSM)
danparker77 is offline   Reply With Quote


Unread 10-17-2011, 09:18 AM   #6
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

I did read the FDA report. They are correct about cold water thawing but the rest of the report goes down hill rapidly.
Change the water every 30 minutes? BULL The water in the sink will be colder than the replacement water from the tap. Don't thaw on the counter basement car etc. etc. This is just plain STUPID. Where do they think you're supposed to thaw?
captndan is offline   Reply With Quote


Unread 10-17-2011, 09:21 AM   #7
Johnny_Crunch
Babbling Farker

 
Johnny_Crunch's Avatar
 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

Put it in the fridge for 3-5 days and will work just fine.
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 10-17-2011, 02:06 PM   #8
Kings over Queens
Knows what a fatty is.
 
Join Date: 09-27-11
Location: Middletown, NJ
Downloads: 0
Uploads: 0
Default

In a pot, bucket or bowl, filled with water and have some water dripping (drip....drip....drip) every so slightly. The convection caused by the dripping is key. Do this in a sink or even the bath tub.

I take just about everything that the USDA says/writes/prints with a grain of salt. Danger zone my ass. Your gonna cook the damn thing, right?

Use some common sense and you are fine.
Kings over Queens is offline   Reply With Quote


Unread 10-18-2011, 12:32 AM   #9
jbcain
On the road to being a farker
 
Join Date: 10-14-11
Location: las Vegas, nevada
Downloads: 0
Uploads: 0
Default

Cold water is the best to thaw meat, draining and refilling as needed. I'm not gunna bull**** anyone, if I know it's an air tight seal, I'm tossing it in the pool.
__________________
BellFab 3ksq" horizontal w/ mods
jbcain is offline   Reply With Quote


Unread 10-22-2011, 04:33 PM   #10
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by danparker77 View Post
You should thaw meat in the fridge. Turkeys are somewhere around 6 hours a pound IIRC. If you thaw anything in water, whether sink or cooler, you should change the water every hour (whoops, 30 min guess they changed some stuff). The last bit about water is from the USDA website.

http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/
I'm going to thaw a 10.25 pound turkey. I want to smoke it 1 week from today
Today is Saturday so, I thought I would take it out Tuesday morning. That would be 4 days in the fridge, out of the freezer.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Reply

Tags
thaw meat, thaw turkey

Similar Threads
Thread Thread Starter Forum Replies Last Post
Thawing frozen meat. bbqjoe Food Handling Lesson Polls 27 06-30-2013 05:25 PM
Need Suggestions On Separating Frozen Twinpack Butts Without Thawing!!!!! Q-Dat Q-talk 9 12-25-2011 05:54 AM
MOINK (part II) pr0n (and a few turkey pieces) ala Little Dick LittleDick'sBBQ Q-talk 3 11-27-2011 02:52 PM
Thawing meat frozen on the "use or freeze by" date colonel00 Q-talk 6 11-22-2011 11:48 PM
Thawing meat? Gerrit_Boys Catering, Food Handling and Awareness 4 01-17-2011 05:58 PM

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

Loading



All times are GMT -5. The time now is 03:04 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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