If I stick my butt in the refrigerator...

jswordy · 03-11-2010, 10:51 AM

...from the freezer tonight, will it be thawed for an overnight smoke Saturday? It's a 9-pound pork butt ... 5 of them, actually...

I'm thinking 5 hours a pound, so 45 total, so by 7-8 p.m. Saturday they should be able to go on the smoker. I am so slammed I did not get them into the fridge mid-week, like I wanted to.

What you say, Yassah or Nawsah?

bigabyte · 03-11-2010, 10:54 AM

Prolly not, in my house going straight from freezer to fridge for a butt that size, it would still be frosty in the middle by Saturday. You could run some cold water over it for a half-hour to an hour first, then in the fridge, that would speed it up by quite a bit.

Smoothsmoke · 03-11-2010, 10:54 AM

I dont think so.

Divemaster · 03-11-2010, 11:23 AM

I agree with Chris. I don't think it'll be close to thawed... I would put them in the sink with cold water running over them for a couple of hours at least. You don't need the water running fast, just a dribble...

Good Luck!

thomasjurisd · 03-11-2010, 11:26 AM

Depending on how cold your fridge is....it could still be frozen for a week. I put a brisket and two frozen turkeys in my outdoor beer fridge about a week before thanksgiving last year and to my surprise, when I went to get them out to prepare them the day before.....they were still frozen solid...needless to say I ended up making a quick trip to the store.

blues_n_cues · 03-11-2010, 11:44 AM

not my fridge. it stays around 34-38 degrees. milk will freeze in the back. i'd say cold water for 6 hours or so then into the fridge.

Divemaster · 03-11-2010, 01:22 PM

The other thing you have to think about is the quantity. You said you were doing five 9 pounders... That's 45 pounds of frozen meat sitting most likely on the bottom shelf, that's a lot of frozen/near frozen mass... I would thaw them in the sink and store them once thawed in the fridge...

bigabyte · 03-11-2010, 01:32 PM

I didn't want to mention this, but this is what I do....I put them on a rack at room temp until the frost that condenses on the outside thaws (the outer meat is still frozen but is now not cold enough to freeze the condensation), and then put in the fridge. It only takes about 2-4 hours to hit this point unless it's a huge piece o meat.

I'm sure this is against the law and I will be locked up forever, but this is food safe because the meat never ever gets above 40*, hell it's still frozen. They are usually thawed out within a day or two this way.

Jay Bird · 03-11-2010, 01:38 PM

Quote:

Originally Posted by Divemaster

I agree with Chris. I don't think it'll be close to thawed... I would put them in the sink with cold water running over them for a couple of hours at least. You don't need the water running fast, just a dribble...

Good Luck!

Same here. The refer just will not get you there in time.

cardiac_cadet002 · 03-11-2010, 01:46 PM

Quote:

Originally Posted by bigabyte

I didn't want to mention this, but this is what I do....I put them on a rack at room temp until the frost that condenses on the outside thaws (the outer meat is still frozen but is now not cold enough to freeze the condensation), and then put in the fridge. It only takes about 2-4 hours to hit this point unless it's a huge piece o meat.

I'm sure this is against the law and I will be locked up forever, but this is food safe because the meat never ever gets above 40*, hell it's still frozen. They are usually thawed out within a day or two this way.

your not alone man

handz98 · 03-11-2010, 03:38 PM

In a pinch I've tossed a couple of these frozen bowling balls in the cooker and was amazed at how well they turned out. I would be interested to hear if any others have had similar experience...

Divemaster · 03-11-2010, 04:04 PM

I've done them when they were still frozen in the center but the out side 3/4" was thawed... Turned out fine I just don't know how long they took. Started them around midnight pulled them off at 165* and tossed them in a pre-heated cooler and drove for about 2 hours... Let the cooler sit in the sun for a couple more hours... When we went to pull, they were at 150* and perfect...

I don't think I want to try it again, but it did work... lol

bigabyte · 03-11-2010, 04:08 PM

I've had issues putting them on straight from the freezer. The outside gets too overdone in order to get the center done.

QuietOne · 03-11-2010, 07:15 PM

I thaw in the laundry sink. It's bigger than my kitchen sink and I can adjust the water temp 3 or 4 times during the day. I'd thaw entirely in the sink then HOLD in the refrigerator at 4C-5C. (40F) range

But hey that's me.

BRBBQ · 03-11-2010, 09:38 PM

I agree ^^^NO

03-11-2010, 10:51 AM	#1
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN	If I stick my butt in the refrigerator... ...from the freezer tonight, will it be thawed for an overnight smoke Saturday? It's a 9-pound pork butt ... 5 of them, actually... I'm thinking 5 hours a pound, so 45 total, so by 7-8 p.m. Saturday they should be able to go on the smoker. I am so slammed I did not get them into the fridge mid-week, like I wanted to. What you say, Yassah or Nawsah? __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

03-11-2010, 10:54 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Prolly not, in my house going straight from freezer to fridge for a butt that size, it would still be frosty in the middle by Saturday. You could run some cold water over it for a half-hour to an hour first, then in the fridge, that would speed it up by quite a bit. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-11-2010, 11:23 AM	#4
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I agree with Chris. I don't think it'll be close to thawed... I would put them in the sink with cold water running over them for a couple of hours at least. You don't need the water running fast, just a dribble... Good Luck! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-11-2010, 11:26 AM	#5
thomasjurisd Full Fledged Farker Join Date: 02-28-10 Location: Houston, TX	Depending on how cold your fridge is....it could still be frozen for a week. I put a brisket and two frozen turkeys in my outdoor beer fridge about a week before thanksgiving last year and to my surprise, when I went to get them out to prepare them the day before.....they were still frozen solid...needless to say I ended up making a quick trip to the store. __________________ Bowl Bound and B-B-Q-in! Sic Em Bears!

03-11-2010, 11:44 AM	#6
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky.	not my fridge. it stays around 34-38 degrees. milk will freeze in the back. i'd say cold water for 6 hours or so then into the fridge. __________________ Blues_n_Cues BBQ Concessions & Catering

03-11-2010, 10:54 AM	#3
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	I dont think so.

03-11-2010, 01:22 PM	#7
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	The other thing you have to think about is the quantity. You said you were doing five 9 pounders... That's 45 pounds of frozen meat sitting most likely on the bottom shelf, that's a lot of frozen/near frozen mass... I would thaw them in the sink and store them once thawed in the fridge... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-11-2010, 01:32 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I didn't want to mention this, but this is what I do....I put them on a rack at room temp until the frost that condenses on the outside thaws (the outer meat is still frozen but is now not cold enough to freeze the condensation), and then put in the fridge. It only takes about 2-4 hours to hit this point unless it's a huge piece o meat. I'm sure this is against the law and I will be locked up forever, but this is food safe because the meat never ever gets above 40, hell it's still frozen. They are usually thawed out within a day or two this way. __________________ Asshattatron Farkanaut, CGCFO* Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-11-2010, 03:38 PM	#11
handz98 Got Wood. Join Date: 08-09-08 Location: Champaign, IL	In a pinch I've tossed a couple of these frozen bowling balls in the cooker and was amazed at how well they turned out. I would be interested to hear if any others have had similar experience... __________________ Peoria Custom Cookers 24" x 48" Trailer

03-11-2010, 04:04 PM	#12
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I've done them when they were still frozen in the center but the out side 3/4" was thawed... Turned out fine I just don't know how long they took. Started them around midnight pulled them off at 165* and tossed them in a pre-heated cooler and drove for about 2 hours... Let the cooler sit in the sun for a couple more hours... When we went to pull, they were at 150* and perfect... I don't think I want to try it again, but it did work... lol __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-11-2010, 04:08 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I've had issues putting them on straight from the freezer. The outside gets too overdone in order to get the center done. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-11-2010, 07:15 PM	#14
QuietOne Full Fledged Farker Join Date: 09-18-09 Location: Fort Smith, NT	I thaw in the laundry sink. It's bigger than my kitchen sink and I can adjust the water temp 3 or 4 times during the day. I'd thaw entirely in the sink then HOLD in the refrigerator at 4C-5C. (40F) range But hey that's me.

03-11-2010, 09:38 PM	#15
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	I agree ^^^NO

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