Smokedawg86
Full Fledged Farker
- Joined
- Jun 12, 2015
- Location
- Dallas...
Hey brethren, this might be a rookie question and I apologize in advance if I should know this. I'm normally a purchase the day before I prepare kind of guy, but I miss out on many sales I randomly run into. Can someone give me their input of suggested thawing times and/or methods for the traditional bbq meats and steaks? I know size impacts everything, but maybe some general guidelines that you all follow could be helpful. I feel that I could save a lot of money by stocking my freezer rather than purchasing at the last minute all the time. I freeze and thaw basic stuff, but I want to make sure I properly handle some of the larger cuts without compromising the integrity of such good product.