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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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Unread 03-11-2010, 10:51 AM   #1
jswordy
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Default If I stick my butt in the refrigerator...

...from the freezer tonight, will it be thawed for an overnight smoke Saturday? It's a 9-pound pork butt ... 5 of them, actually...

I'm thinking 5 hours a pound, so 45 total, so by 7-8 p.m. Saturday they should be able to go on the smoker. I am so slammed I did not get them into the fridge mid-week, like I wanted to.

What you say, Yassah or Nawsah?
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Unread 03-11-2010, 10:54 AM   #2
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Prolly not, in my house going straight from freezer to fridge for a butt that size, it would still be frosty in the middle by Saturday. You could run some cold water over it for a half-hour to an hour first, then in the fridge, that would speed it up by quite a bit.
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Unread 03-11-2010, 10:54 AM   #3
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I dont think so.
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Unread 03-11-2010, 11:23 AM   #4
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I agree with Chris. I don't think it'll be close to thawed... I would put them in the sink with cold water running over them for a couple of hours at least. You don't need the water running fast, just a dribble...

Good Luck!
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Unread 03-11-2010, 11:26 AM   #5
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Depending on how cold your fridge is....it could still be frozen for a week. I put a brisket and two frozen turkeys in my outdoor beer fridge about a week before thanksgiving last year and to my surprise, when I went to get them out to prepare them the day before.....they were still frozen solid...needless to say I ended up making a quick trip to the store.
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Unread 03-11-2010, 11:44 AM   #6
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not my fridge. it stays around 34-38 degrees. milk will freeze in the back. i'd say cold water for 6 hours or so then into the fridge.
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Unread 03-11-2010, 01:22 PM   #7
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The other thing you have to think about is the quantity. You said you were doing five 9 pounders... That's 45 pounds of frozen meat sitting most likely on the bottom shelf, that's a lot of frozen/near frozen mass... I would thaw them in the sink and store them once thawed in the fridge...
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Unread 03-11-2010, 01:32 PM   #8
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I didn't want to mention this, but this is what I do....I put them on a rack at room temp until the frost that condenses on the outside thaws (the outer meat is still frozen but is now not cold enough to freeze the condensation), and then put in the fridge. It only takes about 2-4 hours to hit this point unless it's a huge piece o meat.

I'm sure this is against the law and I will be locked up forever, but this is food safe because the meat never ever gets above 40*, hell it's still frozen. They are usually thawed out within a day or two this way.
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Unread 03-11-2010, 01:38 PM   #9
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Quote:
Originally Posted by Divemaster View Post
I agree with Chris. I don't think it'll be close to thawed... I would put them in the sink with cold water running over them for a couple of hours at least. You don't need the water running fast, just a dribble...

Good Luck!
Same here. The refer just will not get you there in time.
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Unread 03-11-2010, 01:46 PM   #10
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Quote:
Originally Posted by bigabyte View Post
I didn't want to mention this, but this is what I do....I put them on a rack at room temp until the frost that condenses on the outside thaws (the outer meat is still frozen but is now not cold enough to freeze the condensation), and then put in the fridge. It only takes about 2-4 hours to hit this point unless it's a huge piece o meat.

I'm sure this is against the law and I will be locked up forever, but this is food safe because the meat never ever gets above 40*, hell it's still frozen. They are usually thawed out within a day or two this way.

your not alone man
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Unread 03-11-2010, 03:38 PM   #11
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In a pinch I've tossed a couple of these frozen bowling balls in the cooker and was amazed at how well they turned out. I would be interested to hear if any others have had similar experience...
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Unread 03-11-2010, 04:04 PM   #12
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I've done them when they were still frozen in the center but the out side 3/4" was thawed... Turned out fine I just don't know how long they took. Started them around midnight pulled them off at 165* and tossed them in a pre-heated cooler and drove for about 2 hours... Let the cooler sit in the sun for a couple more hours... When we went to pull, they were at 150* and perfect...

I don't think I want to try it again, but it did work... lol
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Unread 03-11-2010, 04:08 PM   #13
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I've had issues putting them on straight from the freezer. The outside gets too overdone in order to get the center done.
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Unread 03-11-2010, 07:15 PM   #14
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I thaw in the laundry sink. It's bigger than my kitchen sink and I can adjust the water temp 3 or 4 times during the day. I'd thaw entirely in the sink then HOLD in the refrigerator at 4C-5C. (40F) range

But hey that's me.
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Unread 03-11-2010, 09:38 PM   #15
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I agree ^^^NO
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