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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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12-14-2007, 04:16 AM | #1 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Semi - Frozen Chicken Question
So I set out 4 chickens to thaw yesterday morning. They set out for about 14 hours - and were partially thawed. A few of them I got the insides out but a couple had the insides still in them because they were still frozen on the insides. I put them on the smoker like that.
Am I in for a weird taste? Is it going to ruin the chicken's?
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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12-14-2007, 04:51 AM | #2 |
Full Fledged Farker
Join Date: 12-02-06
Location: SLC, UT
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Were they still in the plasticy waxy bags?
You may get some flavor off the kidneys and liver, you'll get bad funk off lungs, heart's not bad, you don't want any other intestines in there they just make added funk, IMO.
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"There is no such thing as a little garlic." A.Baer |
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12-14-2007, 07:12 AM | #3 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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um
what do you mean by 'the insides' Hope that chit wasnt still attached. :) i would have stuck them in cool water to finsih thawing, but to late for that. Next, If not to late, I would have take all that stuff out as soon as possible. And if thats stuff is still in that wax baggie, yup your in for some interesting taste sensations.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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12-14-2007, 07:50 AM | #4 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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I don't know about the taste, but you might have to worry about bacteria - partially thawed chickens in a smoker will leave them in the danger zone for an awful long time.
Jack |
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12-14-2007, 07:57 AM | #5 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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yup.. very good point there.. Been a few hours already, so they should be cooking now(defrosted), so git'em over 140 asap. :)
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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12-14-2007, 08:17 AM | #6 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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according to PA servesafe , the only food that can/should be cooked frozen is hamburger. Just an f.y.i. from the class. could be wrong though..
sal |
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12-14-2007, 06:45 PM | #7 |
is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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Jack2u2 is definitely right here, you should never cook anything, especially poultry, from the partially frozen state. You will be in the danger zone way too long...
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[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
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12-15-2007, 09:53 AM | #8 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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so..... how was it, bob?
bob? hello? ummmmmm... BOB!? uh oh time for emergency bbq to the rescue! take those birdies for a swim next time and they'll unfrost right up directly |
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12-15-2007, 05:53 PM | #9 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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THAT IS FARKIN COOL!!!!!!!!!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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12-15-2007, 08:07 PM | #10 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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You guys ROCK. That is the best picture.
I survived the semi frozen chicken and cooked them until a nice 175. A little more than I normally do (165) but they seemed to turn out ok. No complaints yet, but you guys are right. I'll never do that again. It's hard to tell sometimes for the thawing time as I don't like to thaw them out too far in advance but lately these things are like rocks. I had 10 briskets and 5 chickens go on and it was freaking me out the whole time but everyone loved the food. Funny enough the 10 briskets turned into 11 when I was done cleaning them. I should have taken a picture of these babies. They were so freaking huge I had to use both hands just to pick them up. 2 cases of briskets weighing in at 186lbs. That's about 16lbs average each. The monster brisket was so big it nearly covered the bottom of the case. So after trimming them it was enough that it was equivalent of one of the smaller ones.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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12-15-2007, 09:29 PM | #11 |
is Blowin Smoke!
Join Date: 05-31-07
Location: Shippensburg PA
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pictures are much better then health dept regs!! they just make them up so you pay for that litttle piece of paper.
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12-15-2007, 10:41 PM | #12 |
is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
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That is one fo the freakin' coolest Q rigs I've ever seen...
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[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
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