Defrost it in a cool water bath in the sink , slow running water will do the trick .
DON'T go from the feeezer to the grill , that will mess up a good piece of meat .

How long would it take to defrost?

I don't know , I heard that on Good eats , it is suposed to defrost faster in a water bath

The time to defrost a whole 20 lb turkey goes down to like a half-hour in an ice-water bath. The water conducts the heat better (or the cold, if you prefer).

This is usually how I defrost things (waterbath) because I never remember to put stuff in the fridge when I decide what I want to make. Plus, when I do, the meat always seems to leak all over even if I use a plate underneath. Yuck. In fact, the 1/4 chix legs in the post above were thawed in my spaghetti pot in the sink because I was too lazy to go down and get them out of the freezer the night before :). If you use warm (not hot!) water, and change it a couple times, your lambie should be done in no time. Good luck!

Betcha didn't get those at Cabelas :lol:

Good one rkzenrage,

I may have to make a few of those for Xmas gifts !!! ;)

My wifes cousin has dropped out due to illness, moving the count down to 15-20. My wife has convinced me not to make the lamb tomorrow:sniff:. Since we have 10 lbs of chicken drumsticks, 5lbs of beef smoked sausage, 12lbs of hamburgers, and 7 lbs of kosher hot dogs, I have to agree with her. The chicken has been defrosted, but everything else is frozen so we only need to make what we are using.

On the plus side, this means I will get to make the lamb for myself and the kids (my wife does not like lamb) sometime in the future.

Not when you tell someone from the South, especially old FL, Texas or any other Deep South that you are having BBQ and you serve grilled food. They won't say it, but they are disappointed.

Basically, one is one thing the other is the other... it is simple, like salad and soup.

I did brisket flats last weekend. I used Willy's #1 rub from the Smoke and Spice book, apple juice for mop, and a combination of hickory and oak. 10 hrs in the smoker. Yum.

I'm really enjoying the Weber Smokey Mountain that I bought last year. It does a great job and is very low maintenance. I had a big iron job before that. Rust was a constant issue.

I've gotta go along with rage on the name thing. Q'd and grilled are both good eating, but they're not the same thing. I don't correct people on the subject, but I do differentiate when I'm talking about it.

I agree, BBQ and grilling ARE different, and I would also be very disappointed if invited for BBQ and it wasn't. My palate may differentiate, but my stomach gets full either way...

Drunk chickens from 7/9/06. I cooked for my b-day a few days late because some were working. I made tater salad, green beans w/new taters. Anvil Mike showed up, sober around 3:30. The drunk assed welders came about 6, after drinking all day. And had to be home by 7 or turn into jail birds. They each have their little ankle things. By that time I was poed and about in the bag.
Never again for that crew!
They were fixed in a smoker I built, gas, w/waterpan.
So are they smoked, grilled. BBqed or just drunk? Anyway were good.
Photos of grills http://www.flickr.com/photos/busterb/

What temp did you use? Low and slow is BBQ. Fast and hot is grilling.

This photo shows the temp.257 wasn't preheated so might be thought of as slow.http://cellar.org/attachment.php?att...1&d=1152477906