Look forward to see the end result on this one..
Announcement
Collapse
No announcement yet.
It's Gotta GO!!!!!
Collapse
X
-
Club Member
- Jun 2018
- 4848
- Brentwood CA
-
LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
Everything is gonna be just fine..........you got this................take a few deep breaths and go.
- Likes 2
Comment
-
Mr.Bones! you got this! I've never cooked from frozen,I don't care to freeze my meat,just never seems to cook the same.
That being said I just got a load of frozen pork and beef my daughter brought home,so I'll be trying that out soon enough.
Anyway no real advice hear,just confidence in what you will accomplish!!!
- Likes 1
Comment
-
Club Member
- Sep 2015
- 5053
- Tennessee
-
22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
You the man, Bonsey. I got no advice cept you got this. Makin me want to retire next door to wherever you end up in Texas.
- Likes 1
Comment
-
Many thanks fer them kind words, Brother!
I'd feel deeply privileged, an honoured to have yall as my neighbours!
Reckon ahm'a live out my days, somewhere southa Paris, northa Tyler, NE TX. Least, that's my plan...
Not real sure ya'll' even wanna live in th kinda neghbourhood I'll be able to afford, though lol!
Yer already Family, reckon ya know, right?
Unlike my blood family, I'll give ya a key to my front door.Last edited by Mr. Bones; April 5, 2020, 11:56 PM.
- 3 likes
-
Club Member
- Dec 2018
- 3579
- SE Texas
-
"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
I usually throw mine in the sink with some cool to warm water for a bit - thaws the very surface so the plastic comes off and if the surface thaws enough the seasoning sticks without a binder. If I need a binder I use oil. Good luck on the cook, shouldn't be hard especially with your experience.
Comment
-
Me too. It won't begin to fit into my sink, in any fashion that I could submerge it, an retain a foodsafe environment to thaw it. Don't feel much like scrubbin, an bleachin out th bathtub, an not bein able to use it fer a couple days, neither. Them options has crossed my mind, already, an done been discarded, fer obvious reasons
Appreciate yer input, be safe an well!.Last edited by Mr. Bones; April 5, 2020, 05:08 PM.
-
you could use a cooler rather than the sink.When you have ten or more briskies,then you can scrub and bleach the tub!!!
- 2 likes
-
-
Update/sitrep: 1855 cdt...
Well, last night, to start out with, I done jus like Sweaty Paul reminded me, put th MegaBrisky on a aluminium sheet pan, ol Kenji tip that has always worked well...used an improvised 'rack' to elevate it up offa th deep freezer top, to promote air circulation. Thanks Brother!
​
^^That's^^ a full sized sheet pan, fer size reference Lol
Holee Schnikeys, they's some kinda MAJOR schnitflap thang goin on out front, I'll be back, but bettin there's at least eleventeen cop cars out there, 2-3x that LEO's...​here comes th Meatwagon, as well...wtf?
Practicin my "Innocent Look", really hard, afore I step outside, wish me Luck, yall...Last edited by Mr. Bones; April 5, 2020, 06:48 PM.
- Likes 4
Comment
-
bardsleyque 'Preciate it, brother!
-
Remember, you don't know me...
- 1 like
-
Last edited by Mr. Bones; April 6, 2020, 01:26 AM.
-
Club Member
- Mar 2015
- 668
- Orange County CA
-
Lone Star Grillz 20x36 offset
Weber 26" kettle
PK Classic
Weber Genesis gas grill
Lodge Sportsman Grill
Weber Smokey Joe Silver
Smoke Hollow 44 gas smoker
Cheapo Brinkmann charcoal smoker with DIY propane conversion
Originally posted by troymeister View PostI'm going to go out on a limb here, but when I was in College I had a course in Thermodynamics. Bear with me as I have killed a lot of brain cells since then. From what I remember, it takes far fewer BTU's to warm something up rather than it does to freeze. As heat always flows from a warmer to a cooler substance. Therefore low and slow is your friend. I would say start at 180° for several hours and then increase to 225° for a while and then 250° until you need to crutch. Just my .02.
Its not like you don't have the right smoker for the job....I might even say start in that little red electric one and then transfer to one of your other bad boys to finish.
(M * C * [delta T]) + (M * [delta H])
The mass (M) is constant
The delta T is the same going up or down
The thermal coefficient (C) is constant
The only question is whether the enthalpy of formation (H) is different when going from solid to liquid than it is from liquid to solid, which as far as I know is not the case
That silliness aside, I really like your SV thawing approach, as it would get a much better heat transfer for thawing than the gaseous transfer inside the smoker.
And THAT, boys and girls, is SCIENCE!
- Likes 3
Comment
-
Appreciate yer input, but it's late, there's been a violent event out front that tied up some time talkin to our local LEOs, an plus I'm way too tired to try an google alla them big words, startin with such as M*, an C* lol!
Be safe an well, an rest easy, knowin this behemoth of a brisky is restin safely, under moderately qualified an capable oversight.
- 1 like
-
radshop, I cain't tell ya how greatly relieved I am to hear this news:
we got our best man on it!!!!
Very much lookin forward to makin his acquaintance, Brother!
- 2 likes
-
This didn't fit, afore it thawed some, (already had tried, afore my OP), but I found a solution, earlier today... bought me some time, git me more thawed out...feelin much mo bettah bout this, still gotta contend with a 19.2 lb. brisky, though
Here's hopin it ain't an ornery one!​
Here's what I done done:
Until it thawed some, in my drive in fridge, it simply wouldn' fit.
Fer sake of perspective, that there is a Coleman Xtreme 6, a 120 qt. cooler, fyi.
​
Big Brisky! Fwiw, a full size sheet pan is 20 3/4" x 12 3/4", industry standard.
Coleman Xtreme 6, a 120 qt. cooler, to reiterate:​
Ice​
​
Voy-Laahhh, as them Frenchicans say!
Foodsafe stable thawin environment acheived, regulation an vigilant oversight to follow, natch.
Side note: Later, today, neighbour Rickie was cleanin out his fridge, pantry, an brought me over a mixed Baker's dozen of Guiness Draught, an Guinness Blonde​​(wth not sure what that one's all about), but he didn't care fer it,(blonde) even fer cookin
I suwanee to be brave, an at least do a taste-testin, fer Th Pit, an in th good name of Science...but, if I immediately dislike it, open one goes not into th kitchen sink, 5 ft. from my puter, but in th toilet. Punishment, an humiliation lol! My own, carefully crafted take on a liquid Drawin an Qaurterin, basically.​
If it fails my samplin, already told my neighbour Matt he can have em. ​,(Like he needs alcohol ) but still, it helps me out, big picture, by makin him, initially, non-ambulatory, an, way, way later, blessedly silent.....​​ Peace In the Valley, however temporary...
Anyhoo, natch, mentioned previous, ain't no kinda room in my fridge. As of today, rearranged some stuff to shoehorn some others in,; literally cain't see th light bub, direckly, jus some diffused, scattered light, in to scant other open spots, where light can trickle through.
Now bein's as how alla Rickie 's beers were draussenheit, temp-wise, decided summa them might sleep better, in some coincidentally available pseudo fridge space.
Yeah, sometimes, I even amaze myself lol!
​
​Reckon that's right where I'm at, present time; it's already thawed enough that I could git some rub to stick, no prob...
Jus fer Fun, an summat to help us pass our isolation time, might jus make me uppa poll, see what knda rub yall wanna see me use; usually I'm a SPG kinda guy, but...I must confess, I have a few others, to hand, that I ain't tried, yet...
Stay Tuned, yall...thawin takes a few moments... Meanwhile some them Guineas* gittin a free ride, an a good night's sleep ,all up in my cooler! Keepin that poor ol lonely brisky some company...
*My plural fer even more than GuinessesesLast edited by Mr. Bones; April 6, 2020, 05:29 PM.
- Likes 4
Comment
-
"ain't no kinda room in my fridge. As of today, rearranged some stuff to shoehorn some others in,; literally cain't see th light bub, direckly, jus some diffused, scattered light, in to scant other open spots, where light can trickle through."
FWIW, you can take your TP out of the fridge, it just likes room temp.
-
Comment
-
Trim, yup, fer certain; this one is covered in enough fat to make some serious beef love, guessin easily 3 lb.s could be peeled offa this monster, without any danger of scalpin it...
Might even separate point/flat; been wantin to try that method.
Not injectin, least this round...Last edited by Mr. Bones; April 6, 2020, 11:36 AM.
-
-
Just caught this thread.....ARE YOU KIDDING ME??? Mr. Bones bones wondering "if I got this"......Be still my beating heart!!!
OF COURSE U GOT THIS!!!.......Now I have never cooked a monster like that from frozen, however if I was layin odds, my moneys on Bones.
Low and Slow, pour a dram, grab a strat.......maybe even a tele for this cook.......and relax....you got this.
- Likes 1
Comment
-
Many thanks fer them kind words, Brother!
Means a lot to me!
Wisdom/experience would tend to indicate accessin reliable sources/experience base/Th Hive Mind, here at Th Pit.
Bravado would indicate simply strollin out, into th street, takin th leather toggle off my shootin arn...sure, I coulda done it that way...
Fortunately, I am privileged enough to be able to study at th feet of many, many Masters,(All Yall), so I utilized th wonderful resources available to me.
>>Logic Based<< (mostly)
- 1 like
-
- Likes 1
Comment
-
Thanks fer th em kind words, Brother!
Was raised by parents who weathered Th Great Depression, WWII, an more. Was definitely taught to utilize available resources to their max, an never waste anything!Last edited by Mr. Bones; April 6, 2020, 05:38 PM.
-
Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
-
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
I’m sitting here with my earbuds in and scrolling. I read your post above and then just scrolled without reading.
then after much text and I think science and intelligence beyond me, I see Bonsey with and hunk of meat in an ice chest with beer.
LMFAO!!!
A sound plan my friend. Did you cook it? If going frozen throw it on at 300° and let her rip.
if defrosted you trim like 4lbs or so.
otherwise grind that sucker and use that grind as a base. Add land for meatballs. Add sirloin for burgers, add round and sirloin for meatloaf. also you can go Ala Jerod Broussard and grind in a pound of bacon which I can verify is really delicious.
Use it straight with binders and herbs for various things. Fatty, soft and delicious.
Was there a verdict.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment