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Cooking from Frozen

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    Cooking from Frozen

    A couple logistical things changed for me this week and I was hoping to pick the Pit's brain on cooking something in the oven from frozen. It's an eye of the round that I usually sous vide for 24 hours, but it's frozen and I need it on the table in 5-7 hours.

    So I have a lot of time, so I could reverse sear it from frozen or I could just crank it up and cook it like an old school roast.

    If anyone has had success or massive failures reverse searing a roast type cut from frozen, please let me know. Its my gut instinct to reverse sear, but would love to hear from your experience.


    #2
    I cook, grill rather, frozen burgers on my pellet grill. Just put them on at 350df and use grill grates for those dreaded but good looking grill marks, and sear.

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      #3
      I would not alter how you'd cook them in the oven. That is, I'd add maybe 30 mins to cooking time but otherwise use the same oven temp. About 1-2 hours in the entire thing should easily be thawed and I'd then insert a temp probe and take to medium rare, medium or whatever you prefer.

      it's odd, you'd think being frozen would alter things more, but aside from a little extra time, it doesn't.

      PS: Obviously rub etc won't stick to the frozen exterior so when you insert the temp prob, add the rub. Or even earlier as long as the outside is thawed.

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        #4
        thanks for the tips, ended up confidently putting the frozen roast in the oven reverse seared it, and it came out a b+ which is all I was looking for in a scrambling situation thanks everyone!

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