G
Guest
Guest
Greets!,
I've been a long time lurker and I can say that what I've learned from this forum and of course from TVWB has been invaluable. Matter of fact, I'm doing my 3rd Pork Butt for tomorrow night (these no water, yellow mustard recipe from TVWB)
Here's the problem: While I'm prepping them for my morning cook, I discovered after removing the cryovac that they're still pretty frozen. (never mind I ordered them on tuesday and told my meat supplier I was cooking on Saturday).
I did a forum search already (I used "thaw" as my search parameter and read em all) and from what I've read it's going to take a day per pound in the refridgerator. I've got two 9 pounders here! (with bone) and I'm doing the food for a birthday party.
I know I can't leave them out and the microwave is worse than letting the dog lick it thaw. Do I get some monster Ziplock bags and soak in water or running water? for how long?
Does anyone have any advice?!? or am I doomed to serving sausages? /infopop/emoticons/icon_frown.gif
Thanks,
Bryan Mannos
I've been a long time lurker and I can say that what I've learned from this forum and of course from TVWB has been invaluable. Matter of fact, I'm doing my 3rd Pork Butt for tomorrow night (these no water, yellow mustard recipe from TVWB)
Here's the problem: While I'm prepping them for my morning cook, I discovered after removing the cryovac that they're still pretty frozen. (never mind I ordered them on tuesday and told my meat supplier I was cooking on Saturday).
I did a forum search already (I used "thaw" as my search parameter and read em all) and from what I've read it's going to take a day per pound in the refridgerator. I've got two 9 pounders here! (with bone) and I'm doing the food for a birthday party.
I know I can't leave them out and the microwave is worse than letting the dog lick it thaw. Do I get some monster Ziplock bags and soak in water or running water? for how long?
Does anyone have any advice?!? or am I doomed to serving sausages? /infopop/emoticons/icon_frown.gif
Thanks,
Bryan Mannos