You won't be cooking them tonight. The fastest method (and may be frowned upon in some circles) is to leave the out on a rack at room temp where they will immediately cover themselves up with frost, then the frost thaws but the meat is still hard and frozen and very cool, until the outer part of the meat hits 40* (infrared thermo is nice here) at which point you continue thawing in the fridge or in cold water. This takes about 12 to 18 hours still, but about the best you can do unless you want cold running water over them for hours upon hours (lots of water usage and it still won't be ready tonight).
Or, you can cook them frozen. Not the best results, but it is an option, and no food ninnies will complain.