Grilling frozen meat is something that some people enjoy. It takes a lot of time out of your day when you do it at home, but the results can be worth the effort. One of the biggest benefits of grilling meat in this way is that you will be able to take a burger or steak that is sitting in the freezer and bring it right out to your kitchen. Believe it or not, cooking meat in this way is not difficult. You can easily learn how to do it, so if you ever find yourself in this situation, you will learn how to do it quickly and effortlessly.
When To Prepare Grill Frozen Meat?
So what are the best times to grill frozen meat? The best times for this process tend to be the nights before you have to leave for work and right after you come home from the hospital. When the temperature drops into the single digits Fahrenheit during these hours, and the air outside is cool, there is little need for any cooking procedure to be undertaken. This means that you can make any grilled steak or burger that you would like.
The first step to making sure that you have the best results with grilling frozen meat is to make sure that it will have the best chance to come to you at the right temperature. The best way to judge whether a steak is ready or not is to press it firmly against the inside of the refrigerator. If it comes out warm, then the meat is ready. The temperature will drop suddenly as the juices inside the meat mix with the cooler air. For this to happen, it is best to start checking to see if the temperature is dropping around eight minutes before you plan on starting your grilling. This will give you enough time to dress the steaks appropriately.
Have A Clean Cutting Surface
To make sure that you grill frozen meat with the best results possible, you should ensure that you have a clean cutting surface. When you clean the cutting surface, you will want to make certain that you are cutting all of the fat away from the meat. If you do not do this, the meat will end up puffy and soft. Because you want the meat to be juicy and delicious, you will want to do this as quickly as possible.
To help with the defrosting process, you should begin by thawing your steak in the refrigerator. After defrosting the meat, you should place it directly onto the clean cutting surface. You should let the steak sit for approximately ten minutes so that the juice from inside the meat mixes with the cooler air. After ten minutes, you should remove the steak from the refrigerator and set it directly on the cold grill. You must keep in mind that frozen meat should be defrosted as quickly as possible after removing it from the freezer.
Monitor The Burn Time
In addition to ensuring that the meat is well done, you will also want to monitor its burn time. The burn time is the amount of time it takes for the meat to become rare or cooked in its entirety. You can monitor this time with a special digital thermometer called a burn timer. Once the burn timer clicks off, you should remove the steak from the grill and immediately place it in a pan filled with cold water to begin the cooking process. During this time, you will want to check the meat to ensure that it is not becoming rare.
As the thaw cycle begins, you will begin to watch carefully to monitor the meat’s internal temperature. You will begin by turning the temperature up until the juices begin to appear. Once they begin to appear, you should turn the temperature down immediately. After the initial thaw cycle has finished, you should allow the frozen meat to thaw for approximately five to ten minutes. You should not open the fridge during the entire time that the meat is thawing.
After the meat has finished thawing, you can remove it from the grill and place it on a pan filled with cold water. This will help thaw out the meat. If you are using a cooking spray, you will want to apply the cooking spray to all grills, sides, and drip pans to prevent the meat from sticking to the grill. Once the meat has cooled down, it will be ready to serve. Or, if you are grilling steaks or chops, you can refrigerate them for up to two days before preparing them for cooking.