Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Frozen "Cryovacked" Butt Cook Help
Last Kroger sale I bought a few packs of double butt cryovacked packs. I'd like some help on cooking them from frozen if anyone has done that. I'm big on instruction, so if you could please be descriptive if you've done this before with tips I'd sure appreciate it! I'd also like to know if it is easy or difficult to trim the fat off from frozen. I normally cut it all off from fresh. Thanks!
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.
Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
Comments
-
it's been done, you may have to google for the thread though. I can't recall if it was a turbo or L&S, but I would think L&S would be easier for a frozen butt.
I wouldn't worry about trimming any fat until after the cook - especially if you're doing L&S, lots will render off. if you pull it, you can just separate the fat then.
Love you bro! -
Thanks man. As far as the fat goes, I hate to lose the bark #1, and #2, whenever I left the fat on I always thought the meat came our greasy.Legume said:it's been done, you may have to google for the thread though. I can't recall if it was a turbo or L&S, but I would think L&S would be easier for a frozen butt.
I wouldn't worry about trimming any fat until after the cook - especially if you're doing L&S, lots will render off. if you pull it, you can just separate the fat then.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
-
I haven't tried this, but I would imagine it would be hard to apply rub to a frozen butt. I'm not sure how hard it would be to trim frozen. I have found that when cutting frozen meat a serrated blade works better so you can saw at it. This is what I would do:
-Light the egg
-Remove butts from cryo and try to trim off the fat...if it is a big pain then wait.
-When the egg is stable, put the butts on nekked (no rub)
-Cook until it has defrosted a bit on the outside (guessing about an hour).
-Remove the butts one at a time and trim fat (if needed), rub, then back on the egg and cook until finished.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I've done it many times. You can use a good knife to trim the fat as much as you can. If you can thaw a little in the fridge, the fat will trim easier.
I I went at 250-275 and it took a while to get running. Going onto the egg, internal temp taken with an iGrill mini was something like 20 degrees.
Smoked er with pecan and it was one of the best I've had. I also used olive oil instead of mustard for a binder just for an trial and it was good.LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
-
Nice tip on the olive oil. I'll give it a shot.DaveRichardson said:I've done it many times. You can use a good knife to trim the fat as much as you can. If you can thaw a little in the fridge, the fat will trim easier.
I I went at 250-275 and it took a while to get running. Going onto the egg, internal temp taken with an iGrill mini was something like 20 degrees.
Smoked er with pecan and it was one of the best I've had. I also used olive oil instead of mustard for a binder just for an trial and it was good.
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
-
I've done a few. Like them better done from frozen. Take the plastic off and let the exterior defrost a bit, just enough so it holds the seasoning, and fire away. The fat will come off when it's cooked. I've found about four extra hours than defrosted on a ten pound butt.
Steve
Caledon, ON
-
They be on......
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
-
Looking good! Did you just let them defost on the counter a little while so you could rub and trim them? After reading the other posts that seems like a much simpler approach than my previous suggestion
. Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Nah. I unwrapped them, rinsed them, cut a little fat off, grapeseed oil, rub, on. We'll see and I'll update.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
-
The good thing is that boston butts are pretty forgiving so you should have a delicious meal no matter what!LBGE 2015 - Atlanta
-
It has been 4 hours and the bbq guru has kept 230 degrees the entire time. Just stuck the food probe in without any problem to find them both at 35 degrees.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
-
Well now that they are thawed you can really start cooking. Looking forward to the results.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
-
19 hours in at 230 degrees. Butts, which were each 9.88 lbs, are sitting at 177 degrees. Forgot to say I used Hickory and Pecan chunks, about 5 of each, in the lump. I just kicked the guru up to 245 degrees. They look beautiful, don't they? Also note the fire, although I lit one on the left and one on the right, was predominantly on the right yesterday and has moved to the left. Mysteries of the egg.
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
-
Looking good! Try this sometime.... Instead of mustard as a binder, I've also used cheapo honey mustard from Walmart on ribs and the honey gave a sweet taste under the rub!
LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
-
My go to mustard has always been Kroger spicy brown. Great stuff and cheap! I'll say that these appear more wet on the exterior than cooling fresh. Oh, one more thing, I put apple cider vinegar in the drip pan.DaveRichardson said:Looking good! Try this sometime.... Instead of mustard as a binder, I've also used cheapo honey mustard from Walmart on ribs and the honey gave a sweet taste under the rub!The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
-
Frozen solid is my go to cook.
use a bit of oil not mustard to get the rub to stick - mustard freezes too quickly.
Cook as normal.
Yours yours look fantastic!
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Pulled at 192 internal @ 4:20pm. The wife invited people over so i did kick up the temp to 275 for a few hours. Total cook time 26 hours. About 1/2 the lump left. God dam I will miss OO. I digress. Gonna let them rest for an hour then it's pullin time. I'll give the final update then.
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
-
I used to fall into the pressure of running around town trying to find the right weight, color, price, etc. It's dam good to know that I can load up during a sale, freeze 'em, and cook 'em from frozen. They were amazing and i dont see why I'd ever have to cook from fresh.
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
-
Full firebox after a 26 hour cook. I filled it up to the top of the fire ring to start. The power of Ozark Oak.
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.Cumming, GA
Eggs - XL, L, Small
Gasser - Blaze 5 Burner
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum