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Thawing Pork Butts
I have two 8 lb, butts that are frozen. I want to start them Saturday evening. If I pull them out this morning and put them in the refridgerator do you think they'll be ready by Saturday? If not, any tips and speeding up the thawing process? Alternatively, I'll throw them back in the freezer and buy fresh for the this weekend and plan further in advance for next time.
Thanks!
Comments
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I've heard of people tossing them on frozen before. Supposedly just adds an hour or two to the cook. Might look into that.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I just take them out and then check tomorrow and if not place in cold water in the sink, changing out the water every few hours or so.Large BGE
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Should work fine, like Griffin said a frozen butt may only add a few hours to the cook. Don't be tempted to cook at a higher temp. Time is your friend, start early and use the cooler at the end for a little longer if it get to final temp early.
Billy
Wilson, NC
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks -
Last one I did I pulled it out of the freezer Thursday morning and let it thaw in the fridge until I put it in Friday night. It was soft on the outside but still frozen in the center when I put the maverick in. My thought was as long as it's soft on the outside so I can get some rub soaked in I'd be fine. It turned out perfectly fine, and I'd do it again just so I don't have to eat up all the space in my fridge with butt.Dunedin, FL
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I've done them from frozen a couple of times. Once when I was doing four and thought "why waste the space", and the next one cause that turned out the best of the five. That's the last butt I cooked. Ill look back in my posts but I believe it went several hours longer.
Steve
Caledon, ON
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I usually take mine out of the freezer the night before and let thaw on the counter for 12 hours or so. Is there any danger in that?
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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The exposure of the surface of the meat to warm temps (40* to 140*) is what they talk about in food safety.
Steve
Caledon, ON
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Just thawed one yesterday, I left it on the counter overnight and put it in the fridge in the morning. I do it that way all the time and never had a problem._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Check them Sat AM and if need be, place them on the counter for an hour or two, but not too long. I took one out of the freezer last night for Sat AM cook. Left on counter from 5PM till 10 PM and then put in fridge. Outside was already thawed, but could tell inside was still frozen, but I believe I'll be good to go Sat AM. That's my usual routine with anything frozen.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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JRWhitee said:Just thawed one yesterday, I left it on the counter overnight and put it in the fridge in the morning. I do it that way all the time and never had a problem.
Steve
Caledon, ON
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I was always told from childhood that as long as it is still cool to the touch, when thawing, it's OK. I have never had a problem. If it's packed in cryovac, even better. But I'm no expert. Do what you feel comfortable with.
Brighton, IL (North East of St. Louis, MO)
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