Bob C Cue
Quintessential Chatty Farker
Apparently I can see posts from dead people.
Thawing meat on counter?
- Thread starter HuskerMan
- Start date
I feel great and the sausage (Bear) was awesome!
ebijack
Babbling Farker
I mostly thaw in the drying rack in the sink. (more even air flow)
Or I thaw in a cooler with a block of ice like others mention.
But I do not let the protein get room temp/warm, either.
Most recommendations are to let beef/pork to sit out till room temp before smoking.
From all the postings here. I think I'm good with what I do. I grew up in the 50's. Like many others here. Where leaving food out on the counter, or sitting out in the sun at picnic's to thaw etc was the typical practice.
Or I thaw in a cooler with a block of ice like others mention.
But I do not let the protein get room temp/warm, either.
Most recommendations are to let beef/pork to sit out till room temp before smoking.
From all the postings here. I think I'm good with what I do. I grew up in the 50's. Like many others here. Where leaving food out on the counter, or sitting out in the sun at picnic's to thaw etc was the typical practice.
jstrand
Full Fledged Farker
Ha, glad I'm not the only one. Happened with a pack of bacon years ago, I'll be damned if I'm not going to eat it! Still here. Not saying it was smart, but I smell it and make as informed a decision I can.
El Ropo
Quintessential Chatty Farker
I'll set out in the sink or on a plate any kind of frozen protein to give it a head start, then once it is over say 50-60% thawed, I'll move it to the fridge. I don't do this with ground meats though, they just go into the fridge.
93_confirmed
Take a breath!
I've been doing it for 15 years and have never had a problem. I generally will defrost for a few hours the night before a cook and throw everything in the fridge right before bed. No issues whatsoever.
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Counter, in the fridge overnight, or I speed thaw in a sink of room temp water. About 95% of what we have to thaw has been vacuum sealed. We buy large packages and separate to meal portions. Water-logging is not an issue that way. I can thaw almost anything in the sink in 30 minutes or less. Just gotta change the water back to room temp if it's a big item.
There's a good hour and half between my getting home and the wife getting home. If she has left something on the counter to thaw all day then I usually put it in the fridge when I get home.
There's a good hour and half between my getting home and the wife getting home. If she has left something on the counter to thaw all day then I usually put it in the fridge when I get home.
Capt
Full Fledged Farker
Thawed out some spare ribs in the sink just last night. I get up early and put them in the fridge.
SweetHeatBBQnSC
is One Chatty Farker
The only way I thaw is either sink left out or add cold water. Y'all must be way better planners than I am. I hardly ever know what I want to eat days in advance. If I am lucky I can figure it out hours in advance. Never bothered me once...yet haha
Demosthenes
Full Fledged Farker
Yep! But it depends on what I'm thawing out which will determine how long I leave it on the counter. Ribs, chicken and anything under 5 # I'll leave out for about 2-3 hours. If it's not thawed out by then, then it's into cold water in the sink to finish the thaw. Butts and briskets get a 3-4 day thaw in the refrigerator.
