It has been shown that COLD running water and the convection it creates thaws meat FAR faster than placing the meat in a pot of freshly boiled water, on the counter in a 75° room or even in a 350° Oven. Not to mention while the risks are usually low of getting food poisoning with following up the Warm/Hot Defrost with a proper cooking, there is still a risk and all the things you guys are doing have potential dangers.
I realize S#!T happens and meat can not be properly defrosted but these should be few and far between and Extra precautions need to be taken in the final cook. Use only high heat cooking methods, Reverse Sear, in this situation, is Risky and Smoking Low and Slow is OUT OF THE QUESTION!
For the benefit of our many new / inexperience members, the staff of SMF only recognize and encourage Safe thawing methods...JJ
1)Thaw under Refrigeration
2)Thaw in a container of Cold Running Water. The container must be large enough to hold and keep the meat submerged. Use a weight if needed.
3)Thaw in the Microwave. This is the least preferred method because large pieces of meat will begin to cook.
PLEASE READ THE FOLLOWING.... http://www.fsis.usda.gov/wps/wcm/connect/09091ea3-84d6-4b83-a04e-5123713fe406/Big_Thaw.pdf?MOD=AJPERES
Edited by Chef JimmyJ - 1/28/14 at 7:46am