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oops....now I need answer

Austin  EggheadAustin Egghead Posts: 3,815
edited 1:54AM in EggHead Forum
I just got home and planning to cook pork loin 2in thick cuts...still frozen, only edges defrosted. :(
Can I cook frozen on the egg and still get moist meat?
I am thinking wrap in bacon, slow (225/250) until totally defrosted and kit up temp to 350.
Suggestions/ideas welcomed.
Large, small and mini SW Austin

Comments

  • transversaltransversal Posts: 719
    Joan, you could try putting a fan on them for 30 minutes or so....that will sometimes get'em thawed.
  • Hot tub it, that will thaw it quickly. I do that with lots of things, works well.
  • Austin  EggheadAustin Egghead Posts: 3,815
    ok I bite how do you hot tub it?
    Large, small and mini SW Austin
  • Carolina QCarolina Q Posts: 12,025
    put em in a ziplock and in a pot of cold tap water. chops thaw unbelievably quickly that way.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Austin  EggheadAustin Egghead Posts: 3,815
    is this what you mean? :laugh: :laugh: :laugh:
    http://www.youtube.com/watch?v=0WniZ1ly5Ik
    Large, small and mini SW Austin
  • Put it in a ziplock type bag fill the sink or a container with enough hot water to cover the meat open the top a little and the water will force the air out. Let it float until thawed. you may need to change the hot water if it cools too much. Also a great way to do steak, do a search.
  • loco_engrloco_engr Posts: 3,673
    Village Idiots method of hot tubing:

    VillageIdiotshottubbing.jpg

    :woohoo: :ermm: :whistle: :evil:
  • BarManBeanBarManBean Posts: 129
    You can also thaw in the hottest tap water you can get out of the faucet...they will thaw in just a few minutes.

    Someone recently posted a link to a food study that showed that as long as you are cooking the food immediately, you can thaw it pretty much any way you want as long as it is quality meat (i.e. not already tainted) and you cook it to the proper temperature. Thawing it in the fridge for two days produced no more bacteria than thawing it in hot water in just a few minutes.

    So go cook them chops!
  • Austin  EggheadAustin Egghead Posts: 3,815
    Here is what I have done: Quick defrost via CarolinaQ and FL XL Egger, center still a little frozen and I am worried it will dry out.
    Found my Rumtopf crock soaked while pork defrosting (yes I still have my rumtopf). I placed slices side by side, seasoned and rolled in bacon latice. Placed in romtopf top and tightly covered with foil. Egg temp at 325ish will check in 30 minutes.
    Thanks everyone for suggestions.
    And that hot tub pig cook look very interesting, but I would have placed a glass of wine on the side for atmosphere :laugh: :laugh:
    Large, small and mini SW Austin
  • 2Fategghead2Fategghead Posts: 9,623
    That Village Idiot is a hoot! ;)
  • Carolina QCarolina Q Posts: 12,025
    I didn't realize that. Always heard you should never thaw meat in anything but cold water. Mom, on the other hand, just leaves the meat out on the counter. :) She's been doing that all her life and just turned 95 years old the other day. So maybe that's ok. B)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Carolina QCarolina Q Posts: 12,025
    Joan, I still have my Romertopf too, though I haven't used it on the egg. Great in the oven though!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • MeatEaterMeatEater Posts: 22
    Hot tub it, as suggested. I do all steaks, porks chops, london broil and flank steaks. I have even done a beef tenderloin this way. In my opinion, this is the best. Although, I have never tried chicken! Chicken freaks me out!!!
  • Austin  EggheadAustin Egghead Posts: 3,815
    Thanks everyone!!! The cook was a comedy of errors, but in the end the loin chops turned delicious and juicy. It is late so I will post both pictures errors tomorrow.
    Large, small and mini SW Austin
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