frozen pork shoulder

double L

other than the obvious that it will take longer to cook what other draw backs are there putting it on? it has been thawing between 25&30 hrs but is still pretty hard. it weighs 4.85 lbs I was planning on pulled pork sammies for lunch tomorrow

Richard Fl

Why so long? I took a 11# picnic per-cooked this am and tossed into jacuzzi @100F for 1 1/2 hours. all defrosted.

double L

I don,t have a jacuzzi would s sink full of warm water work? bagged of of course.

Richard Fl

I have been using sinks full of water for turkeys and hams for years, but about a year ago someone was talking about Hot Tub steaks and now most of my meat goes into the jacuzzi or pool currently 86F.

I think RRP started me going .

How to, Hot Tub Steaks

I do this a lot, I don't check for the internal temp to be 100, I just keep the water around 100 for an hour. When you put your steak into the ziplock, leave the zip 1/4 open and pull the meat and bag below water level until the opening is just above water then finish zipping it. This will force out almost all the air and allow maximum water contact to the meat. Try to get 700 dome for your sear, I do steaks for 90 seconds a side if I have intense heat. Let them rest for at least 10 minutes under foil. -RP

Recipe Type
Help

Recipe Source
Source: BGE Forum, AZRP, 2006/08/19

double L

thanks for your response Richard I am thawing it in cold water and cook it when the time comes