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Unread 11-20-2012, 09:12 PM   #3
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A lot of other variables involved there. At what temp? How far is the heat from the meat, etc.?

I've done frozen burgers direct from freeze to grill but never as good as meat between 60*F-70*F to the grill for steaks.

When you let the meat thaw and come down to room temp, the pores open and allow it to accept the seasoning better.
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