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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 05-03-2008, 02:30 PM   #1
JD McGee
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Default Thawing Pork Butt Question...

I'm in the mood for pulled pork sammies and have some leftovers in the freezer from the Paul Kirk class a couple of weeks ago. Is there a way to thaw it out in time for sammies tonight? This chunk is not pulled yet...

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Old 05-03-2008, 02:41 PM   #2
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That is usually how I freeze my pork. I just foil it and throw it in the oven anywhere between 225-275* depending on how quick I need it. Just probe it and play the waiting game. Pull after it rests.
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Old 05-03-2008, 03:12 PM   #3
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I bring a big pot of water to boil, lower the flame and drop the bag in. Thawed and warmed in no time.
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Old 05-03-2008, 04:25 PM   #4
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Quote:
Originally Posted by trp1fox View Post
I bring a big pot of water to boil, lower the flame and drop the bag in. Thawed and warmed in no time.
That's how I do mine. They don't seem to dry out as much as they can in the oven.
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Old 05-03-2008, 07:47 PM   #5
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Same here, I usually foodsaver it in meal size chunks, put a pot of water on the stove, throw the sealed bag in, bring to a boil, simmer about 20 min and it's ready to go.
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Old 05-03-2008, 08:37 PM   #6
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Awesome...thanks guys.
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Old 05-03-2008, 08:50 PM   #7
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I also vacuum seal and boil. I would place that in another zip lock bag just in case. Nothing worse than a bag of pork full of water.
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