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| 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. |
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05-03-2008, 02:30 PM
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#1 |
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somebody shut me the fark up.
  
Join Date: 06-28-07
Location: Duvall, WA
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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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Wine Country "Q" Competition BBQ |
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05-03-2008, 02:41 PM
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#2 |
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is Blowin Smoke!
 
Join Date: 01-21-08
Location: Des Moines, IA
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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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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer Last edited by pat; 05-03-2008 at 02:59 PM.. |
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05-03-2008, 03:12 PM
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#3 |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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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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05-03-2008, 04:25 PM
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#4 | |
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is One Chatty Farker
Join Date: 12-22-05
Location: St. Petersburg, Fl.
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Quote:
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05-03-2008, 07:47 PM
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#5 |
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Full Fledged Farker
Join Date: 05-02-04
Location: Racine, WI
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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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==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching |
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05-03-2008, 08:37 PM
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#6 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Awesome...thanks guys.
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Wine Country "Q" Competition BBQ |
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05-03-2008, 08:50 PM
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#7 |
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Babbling Farker
Join Date: 06-15-06
Location: Middletown, DE
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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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Ron Pigheaded BBQ Team www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer |
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