O.K. all of you "it's all been frozen" folks.I'm catering a wedding this weekend,when I went to Restaurant Depot they didn't have "fresh" bone in butts only frozen.They won't be thawed by Friday night when I need to start cooking,is this a concern?
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Frozen Butts?(hey I'm sitting here)!
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Do you have the ability to thaw (still cryovacced) in cold water for a couple of hours? If so, unwrap and apply the rub and you should be golden.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
You’ll be fine. You might be surprised at how close the timing will be to one that’s thawed. Someone recently just did a frozen and thawed pork butt challenge. They both finished really close to the same time if I remember correctly.
A couple of months ago I bought a 2-pack of butts and applied rub to both. One went in the smoker, and the other got tightly wrapped and bagged and into the deep freeze for two months. So today I needed to prepare two butts and decided to do a side by side comparison: fresh vs frozen. My IR thermometer told me the exterior ofLast edited by Dadof3Illinois; July 24, 2020, 10:14 AM.
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