MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 12-17-2017, 12:24 PM   #1
Traveler32
Is lookin for wood to cook with.
 
Join Date: 01-23-10
Location: Uniontown, PA
Default Defrosting 13# Whole NY Strip

Howdy gents (and others),
Where else would I go to mine the collective wisdom of BBQ prep?

Will be cooking a 13# whole NY strip Monday next and wondering about defrost time? I would also like to have a least 2 days for a dry brine (if that's still possible). Any help is greatly appreciated.

This beauty (Iowa Premium family farm raised Black Angus) was purchased in late August - along with its brother - at my local butcher who parted with the pair at $5.99#! Usually, these will run $11 plus, but an overstock led to my good fortune. Its companion became a goodly number of (up to 2" thick) steaks. Exceptional!

So. . .
Can I have this bad boy defrosted and ready for a 225 - 240 stay in the smoker before reverse searing? What say you brethren?

May your smoke always be wispy blue
and your bark crunchy
Traveler32 is offline   Reply With Quote




Old 12-17-2017, 01:00 PM   #2
Joshw
Babbling Farker
 
Join Date: 09-25-17
Location: Oklahoma
Default

Hard to say for sure, depends on thickness of the meat, How frozen it is, and how cold your fridge is. I would say set it out, and if you need to hurry thaw you can always put it in the sink, cover with water, and it will be thawed in no time. Leave your water dripping, to speed up the process. If it doesn't fit in your sink, just put it in something, fill it with water, and change out the water about every hour.
Joshw is offline   Reply With Quote


Old 12-17-2017, 01:32 PM   #3
Traveler32
Is lookin for wood to cook with.
 
Join Date: 01-23-10
Location: Uniontown, PA
Default

Thanks Josh
I was hoping that it was early enough to let it defrost in the frig. Frig temp runs consistently 36 - 38, and I'm putting it in directly from a chest freezer.

A cold water bath (still in cryovac) is my fall back option. I was just thinking that a slow(er) defrost would keep it from bleeding out as much.

Oh, and its about 4" plus at its thickest.
Traveler32 is offline   Reply With Quote


Old 12-17-2017, 01:37 PM   #4
JDM46
is one Smokin' Farker

 
Join Date: 01-07-14
Location: Cavalier, ND
Default

I took mine out of the freezer last night and into the frig to thaw.
It is just shy of 15 lbs. I am confident that I will be able to get a 2-3 day dry brine in by Christmas Day.
__________________
22.5 WSM, MINI WSM, 22.5 WEBER KETTLES, CB ROTI,Restored New Brunsfels Black Diamond
JDM46 is offline   Reply With Quote


Old 12-17-2017, 01:40 PM   #5
Joshw
Babbling Farker
 
Join Date: 09-25-17
Location: Oklahoma
Default

A slow thaw is always best, but sometimes you do what you have to. Actually the speed in which meat is frozen, affects the moisture loss, more than the thaw. At only 4" thick, there is a good chance it will be thawed in the fridge in a few days.
Joshw is offline   Reply With Quote


Old 12-17-2017, 01:44 PM   #6
Traveler32
Is lookin for wood to cook with.
 
Join Date: 01-23-10
Location: Uniontown, PA
Default

Well, that settles it - into the fridge forthwith!
Rock 'n Roll
Traveler32 is offline   Reply With Quote


Old 12-19-2017, 08:45 AM   #7
worktogthr
Full Fledged Farker
 
Join Date: 04-23-15
Location: Massapequa, NY
Default

Worst case scenario, if it is partially thawed, you can still rub it and smoke it. Especially with big hunks of beef at lower temps, you can start with a partially frozen product because lower temps promote edge to edge even cooking!
worktogthr is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:00 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts