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 Butt
Options
MDHog
Posts: 43
I've got a frozen butt in the freezer, and the question is how to go about thawing.
Has anyone just put the rub on and put a frozen butt right on the egg? Probably would only add about 1-2 hours to cooking time I would guess, and easier than letting it sit out and thaw for hours on the counter. There would probably be a lot more moisture but that's what drip pans are for?
Would this work?
Comments
-
Someone did it on the other forum without any problems. It may have been Little Steven but I'm not sure. I say go for it.
-
toss it right in, no need to thaw.
there's virtually no difference in cooktime. i mean, there IS, but you won't notice it, because two perfectly thawed butts can vary an hour or more anyway.
ed egli avea del cul fatto trombetta -Dante -
As Hungry Joe mentions-been done before-not me-with no issues except as you note an extended cook time. Give it a shot and let us know how it goes.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
was littlesteven. i don't think he ever noticed any extended cool time, since two thawed 8 pound butts can finish hours apart anyway
ed egli avea del cul fatto trombetta -Dante -
Maybe not the same thing but(t) many of the chicken cooks I do the bird is still somewhat frozen. The outer layer is not and the rub stick to it just fine. I didn't a turkey on thanks giving that way also. No problems at all.
-
toss it right in, no need to thaw.
+1
there's virtually no difference in cooktime. i mean, there IS, but you won't notice it, because two perfectly thawed butts can vary an hour or more anyway.
Totally agree, get it on. -
I did one a few weeks ago only let the outside thaw enough to remove the fat cap, score the outside, and apply rub. It turned out great. It cooked for 16 hours so I'm not sure if it took extra time. It didn't matter so I didn't worry about it. Only issue was that I couldn't get a probe in it for the first few hours so it was one extra trip to the Egg. No big deal.XL,L,SWinston-Salem, NC
-
I've never cooked a Frozen Butt. I think I dated her sister! ;D
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum