Anyone ever
- Thread starter Tom T
- Start date
K Kruger
TVWBB 1-Star Olympian
There are a couple major potential problems (and a few minor ones as well) by going directly from freezer to cooker. Though the exterior of the meat will heat and thaw in short order, the near-exterior will take some time, the interior longer still. As the interior portions thaw the liquid produced, agitated by the heat, will need somewhere to go. Not being able to move toward the interior (because it's still frozen) as they normally would, these juices will end up draining from the roast. The cooler temp of some of the juices could allow portions of the exterior of the roast to hover in the unsafe zone for too long (this would depend on a number of variables including the temp of the cooker and the size of the roast). Also important, as you can see, much juice not normally lost would be.
In 'normal' roasting (and grilling and pan-frying) juices agitated by the heat are driven into the interior sections of the meat which is why a rest after cooking is important. The rest time allows these juices to redistribute toward the exterior portions of the meat resulting in a more evenly juicy finish. Cut a grilled steak or a Q'd brisket too soon and you'll lose juices that normally you wouldn't.
In 'normal' roasting (and grilling and pan-frying) juices agitated by the heat are driven into the interior sections of the meat which is why a rest after cooking is important. The rest time allows these juices to redistribute toward the exterior portions of the meat resulting in a more evenly juicy finish. Cut a grilled steak or a Q'd brisket too soon and you'll lose juices that normally you wouldn't.