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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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05-06-2011, 08:51 AM
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#1 |
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On the road to being a farker
  Join Date: 05-29-10
Location: Midlothian, VA
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Help! Speeding up butt thaw?
So I have an 8 lb bone in butt that I moved from the freezer to my refrigerator Wednesday morning. It has thawed to some degree, but is still pretty solid and I'm planning on throwing it on the WSM around 5am tomorrow. This is the first time I've had to thaw one, and i'm starting to get really worried it's not going to be thawed in time. Is there anyway to speed up the process without spoiling the meat? Not sure if I could rotate it from the counter to fridge throughout the day or not? I'd really appreciate any help you guys could throw my way.
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05-06-2011, 08:54 AM
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#2 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Float it in a sink of cold water. Change the water hourly and will be thawed in about 5-6 hrs.
Never thaw meat on a counter.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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| Thanks from: ---> |
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05-06-2011, 09:03 AM
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#3 | |
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On the road to being a farker
Join Date: 05-29-10
Location: Midlothian, VA
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Quote:
 Thanks Bbq Bubba! |
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05-06-2011, 09:09 AM
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#4 |
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Got Wood.
Join Date: 11-28-10
Location: Venice FL
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The fastest way I've found to thaw a frozen butt is to throw it on the smoker and cook it
 I'm not kidding! I recieved the advice a while ago, did some research on it and went with it. Even found a pictoral of a guy who had to drill a hole in a frozen SOLID butt to insert his thermo probe! Comes out just fine  |
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05-06-2011, 09:10 AM
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#5 |
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Got Wood.
Join Date: 11-28-10
Location: Venice FL
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Oh yeah, it does take a bit longer to cook that way!
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05-06-2011, 09:41 AM
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#7 |
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somebody shut me the fark up.
  
Join Date: 01-10-11
Location: Lawrenceville, GA
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I have done the the water thawing and that works great for me. Just start cooking it as soon as it is done thawing. Not a good idea to put it back in the fridge. I have also heard about smoking something that is only partially thawed. I remember seeing a show on the food network where a guy at a bbq joint actually smoked his briskets or something when they were partially frozen because it actually helped him better with the timing of smoking overnight and they came out looking like anything else smoked.
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05-06-2011, 09:48 AM
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#8 |
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On the road to being a farker
Join Date: 07-16-09
Location: Anniston, AL
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fnbish, it was a turkey breast and it was Smokin Guns BBQ
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05-06-2011, 09:56 AM
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#9 | |
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Full Fledged Farker
Join Date: 03-22-11
Location: Frisco, TX
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Quote:
Now that made me laugh. 
__________________
[B]Full Draw BBQ[/B] [B]Frisco, TX[/B] Lang 60D trailer [COLOR=darkorange][B]Orange[/B][/COLOR] Thermapen 22.5 Weber Kettle - retired Gateway 55 gallon Clone X2 |
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05-06-2011, 10:27 AM
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#10 |
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Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Another option if you don't want your sink out of action for several hours is to use a water-tight cooler and put the water over the butt. This has the added benefit of allowing you to use warm water, as the water will cool as the meat thaws and still keep it at a safe temperature. I find this works a bit faster than the sink method as long as you have a tight-fitting lid for the cooler.
__________________
[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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06-21-2011, 08:54 AM
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#11 | |
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On the road to being a farker
Join Date: 04-17-08
Location: Middletown, Ohio
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Quote:
__________________
UDS, '86 Weber Kettle, BBQ Pro Smoker, BBQ Pro Cold Smoke Conversion, Meat House |
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06-21-2011, 09:11 AM
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#12 |
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Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Got a five gallon bucket of water?
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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06-21-2011, 09:27 AM
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#13 |
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Got Wood.
Join Date: 08-26-10
Location: Franklin, TN
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Another option is you can put it in a brine of cold water (completely covered of course). This is a safe way to expedite it quickly and add some flavor from your brine. I just "thawed" 2 butts in 12 hours last week. As others have said just make sure you cook it once thawed vs. putting it back in the fridge.
__________________
DeepSouth GC28 "Lucille", Stumps Elite7, WSMs, Grilla, Kamado,180's:Brisket,Ribs&Pork |
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| Best way to thaw a frozen butt? | JMSetzler | Q-talk | 18 | 09-01-2011 07:38 PM |
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