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Defrosting

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tikigriller
tikigriller Posts: 1,389
in EggHead Forum
Are there any recommendations anyone has got how they defrost their meat?  Costco obviously sells in quantity that require freezing some of it. I vacuum seal it prior to freezing. When you defrost, how many days ahead of time do you do it?  Just in the sink? Slow in the fridge?  No tricks, I'm just over thinking things that really don't make much of a difference?  Marinate prior to freezing?
Just bought an Egg?  Here is what you get to look forward to now:

Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

Livermore, California
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  • Hotch
    Hotch Posts: 3,564
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    The boys at Amazing Ribs have a bit on this.

    http://amazingribs.com/tips_and_technique/thawing_meat.html

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • tikigriller
    tikigriller Posts: 1,389
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    Perfect!  Thanks a ton!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • nolaegghead
    nolaegghead Posts: 42,102
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    My frozen meat is always vacuum packed.  I throw that in some water.  If it's not a huge roast, it'll be half thawed after not too long.  Chuck it in the fridge.  Cook when you're ready.

    I'll hot tub steaks when frozen, then sear.

    Turkeys and large slabs of meat I throw in a cooler with water.  Make sure you don't forget about them.  When they're half thawed, throw in the fridge.
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Some things seems to cook as well (reports of even "better" heard of) when frozen.  Pork butt is one of those.  Thaw enough to get your rub to stick and put it in the smoker.
    ______________________________________________
    I love lamp..
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  • Canugghead
    Canugghead Posts: 11,516
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    I don't marinated before freezing. My favourite way to defrost is cooler with ice water and aquarium pump...
    http://eggheadforum.com/discussion/1189388/defrosting-frozen-meat-with-aquarium-pump

    canuckland
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    I have an extra fridge so I usually toss it in the bottom level of that fridge as I need it. I had never heard of the 4lb per 24 hours, that's great to know. 

    If I need it faster I do the water in a cheap cooler. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Skiddymarker
    Skiddymarker Posts: 8,522
    edited September 2016
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    I defrost in the fridge given enough time to let my vac packed stuff thaw. I figure if I've been paying to keep it frozen, maybe I can get a bit of that back by letting the fridge work a little less as the stuff thaws. If in a hurry, a bowl/sink of water depending on the size to hurry things along.  
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • tikigriller
    tikigriller Posts: 1,389
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    What does the pump do?  Just keeping the water moving around the meat?   I actually have one of those laying around in the garage!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • hondabbq
    hondabbq Posts: 1,980
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    I FS all my meats. I just pull from the freezer just before I leave and put it on a plate on the counter and cook it when I get home.
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  • Little Steven
    Little Steven Posts: 28,817
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    Frozen meat cooks fine, maybe better than thawed. I've done chicken, turkey, rib roast and butts frozen. Have not tried steaks or chops. 

    Steve 

    Caledon, ON

     

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  • kl8ton
    kl8ton Posts: 5,429
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    What I do:

    Move turkey from freezer to fridge on the Saturday before thanksgiving.  When thanksgiving comes I realize turkey is still frozen solid.  Then it goes in water bath while everyone except me stresses about the finish time.  .   Maybe it will be Friday. 

    On the egg it goes still frozen in the middle.  Victory and success are mine hours later. 
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
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  • tikigriller
    tikigriller Posts: 1,389
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    Little Steven said:
    Frozen meat cooks fine, maybe better than thawed. I've done chicken, turkey, rib roast and butts frozen. Have not tried steaks or chops. 

    This is a very interesting statement to me.  How much more time do you tend to allow for this...and I assume, this would apply to indirect cooking methods.....
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Little Steven
    Little Steven Posts: 28,817
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    Tiki,

    The first time I did it was when I had three butts on. There was space for one more so I stuck a frozen one on. Took about four hours longer than the others( all around ten pounds). One Thanksgiving I was worrying I didn't have enough turkey so I put a frozen one on (14 pounds frozen ant 20 pounds fresh). They both took the same time. Other than that I've done frozen alone so I can't really comment on times. Definitely longer on low and slows but not so much at higher temps. Crap, Crenshaw is gonna kill me on that last sentence. 

    Steve 

    Caledon, ON

     

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  • tikigriller
    tikigriller Posts: 1,389
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    I'm going ot have to experiment with that.......we never know what we want for dinner tonight, much less tomorrow night in my household!!!!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Canugghead
    Canugghead Posts: 11,516
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    tikigriller said:
    What does the pump do?  Just keeping the water moving around the meat?   I actually have one of those laying around in the garage!
    IMO @Toxarch explained it best in my link above...

    ToxarchToxarch
    Toxarch Posts: 1,011
    td66snrf said:
    I agree with Bud. What was the purpose of the pump?
    Most heat transfer is from the surface of the water. By circulating the water, you are exposing more water to the surface. Without the pump, it would still thaw, but at a slower rate because the colder water will want to settle to the bottom of the cooler and the transfer of heat will be very slow.
    Fort Worth, Texas
    Large BGE


    canuckland
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  • Canugghead
    Canugghead Posts: 11,516
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    Little Steven said:
    Frozen meat cooks fine, maybe better than thawed. I've done chicken, turkey, rib roast and butts frozen. Have not tried steaks or chops. 
    Steven, agree, but it's not fun trying to remove membrane from frozen racks of ribs  =)
    canuckland
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  • Hans61
    Hans61 Posts: 3,901
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    second @Hotch post re: amazing ribs info
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • GrateEggspectations
    GrateEggspectations Posts: 9,269
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    Hotch said:
    The boys at Amazing Ribs have a bit on this.

    http://amazingribs.com/tips_and_technique/thawing_meat.html

    I have never once been steered wrong by Meathead. Mileage may vary for others, but in my books, he's the real deal.
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  • Canugghead
    Canugghead Posts: 11,516
    edited September 2016
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    Hotch said:
    The boys at Amazing Ribs have a bit on this.

    http://amazingribs.com/tips_and_technique/thawing_meat.html

    I kind of copied Amazing Ribs' #2 + #3, ice cubes to keep water cold, pump to circulate so no need to stir manually, remote thermometer to sound alarm when water temp exceeds 40-42F.
    canuckland
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