family schmamily. surrounding yourself with people who care about you because they want to and not because they’re family takes time, but in the end you’re worth it.
Thaw it…first off. Put it in a large tub in a sink, then fill with cold water, let the water run over it and drain (you want a continuous flow over the meat) until it is thawed. If you want to speed up the process when it has been in for a couple hours see if you can hack it in half (cautiously). Regardless, this should take at least 6hrs. Cut into small chunks, and place on hith in the slow cooker with some stock/seasoning. 4-6hrs should be ready.
Also, as it thaws you can remove chunks so that it thaws quicker, and what you remove can go into the slow cooker. Doesn’t need to be whole to cook since you’re going to pull it anyway.
Living in a place where stores are shut sundays, ther isnt any service for my restaurant (beer/wine, or problems with keg equipment) and it’s actually quite refreshing.
If I run out, I run out. If there is no keg beer because the cooling unit stopped working then there isn’t any. No ribs on sunday night because we were busier than normal…on saturday. People understand.
it’s amazing.
*ps, if they dont, then thats their problem, not mine.