Over the years, many different methods of thawing meat out have been proposed. Sitting on the kitchen counter, soaking in sink full of water, resting in the fridge for a couple of days, all work well depending on the circumstances. When time allows, I prefer the rooftop technique.
Thawing out on the shingles of the garage with sun shining down, gets the job done in a reasonable amount of time. It also makes for a nice, easy, and even thaw.
Slowly, the frost rises to the top of the meat.
After a couple hours of Sunday Mass stuff, they are ready to be turned.
What I like about this method is that it thaws the meat out relatively quickly, without causing the meat to release its blood, as other methods can do. Soaking in water, for example, can turn your meat white because of the blood loss. That's how I explain it anyway.
Perfecto.
These burgers thawed out nicely for our parish picnic down in Kaycee. It's alright to think outside of the box, and even outside of the house, when coming up with thawing out ideas. The rooftop idea has worked well for me this summer. It also gives the neighbors a chance to see what I'm having for dinner. Beef, of course! Ranch on.
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