I have a friend who swears you can cook from frozen. Is this really safe? I have used mine but always thawed the meet. And will pan sear or use a blow torch. On that note do you use a food one or home depot one?
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I cook chicken from frozen frequently Madsmoke . 275 for 90-120 min and then raise the heat to as high as the Traeger will go to finish to my liking for another 30 min or so. Meat gets a dunk in Italian salad dressing before the cook, and every 30 min until done. I love this method but can understand why many may not approve.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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I almost always run SV from frozen. Since I can cook through while guaranteeing the outside won’t over cook.
You can cook from frozen other ways if it is thin, but if thick, you’ll overcook the outer layers to get the inside done.
You MUST use a thermometer to ensure the inside is done and for food safety.
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Founding Member
- Jul 2014
- 3247
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Thermoworks has a good article about cooking frozen steaks. I have tried it, and it works well. Probably not as good as a thawed one, but for a quick weeknight dinner, it was great! I also agree with SV from frozen. Nothing wrong with that.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Sous vide and frozen is a cinch and worth doing. Adds half an hour or an hour to most things. Package everything for SV before freezing, then it's as easy as heat, dump, shock, sear.
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