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The truLOCAL Guide to Grilling Frozen Meats

If you want to fire up your barbecue as soon as your truLOCAL order arrives, here is what you should know about grilling frozen steak, chicken, and fish.


From the very beginning, truLOCAL’s fresh meat delivery service has been based around bringing delicious, prepacked frozen cuts straight to your door in refrigerated boxes. This has helped us to ensure that the food we deliver is never at risk of contamination.

It also means that the meat connoisseurs at truLOCAL USA get questions, from time to time, about the best way to get different cuts of frozen truLOCAL meat. This is especially true during barbecue season when there’s a big temptation to slap that frozen steak on the grill as soon as it arrives.

In this post, we’ll try to address these questions for some of our most popular barbecue products, including steak, fish, and chicken.

1. Steak

The key to grilling a frozen steak is to set up a two-zone grill, with part of the grill offering high direct heat, and one side offering lower indirect heat. Start the steaks off on direct heat and cook them until both sides have started to caramelize (around 10-15 minutes).

At this point, you can season the steaks with salt and pepper and move over to the indirect heat, where you should cook them until they reach an internal temperature of at least 120° for medium-rare. If you’re cooking truLOCAL grass fed beef you may want to brush the steak with butter or olive oil before switching to indirect heat to make sure it doesn’lt dry out.

At truLOCAL, we have a great meat selection and plenty of steaks to choose from, including:

The defrosting method above should work for all of them, though timing will depend on whether you order the 14 oz or 8 oz option.

2. Chicken

The exact defrosting method you’ll want to use with chicken depends on the chicken cut you’re cooking, but here are a couple of important rules to follow. We have plenty of grill-friendly favourites, so find the option that works for you and adjust it as needed.

Unlike beef, no type of chicken should ever be grilled from frozen, even if you can get away with it using stovetop cooking methods. You’ll either overcook the exterior while leaving the inside dangerously undercooked or dry the meat out so much it will become unappetizing.

The best way is simply to defrost chicken in the fridge, but if you are running short on time, there is a workaround. You can place your truLOCAL package (be careful not to open it first) in a bowl of cold water for two hours, changing the water every half hour. This should be enough time for wings, breasts, and thighs, though a whole chicken will take much longer.

3. Fish

Fish is one of the most difficult meats to defrost correctly, as it is significantly less firm and solid than beef, pork, or chicken. If proper care isn’t taken, you can easily end up losing part of the fish through the grill.

The best method for preparing a fish like salmon or snapper for the barbecue is to start it off by washing it under cold water to remove ice crystals before sticking it in a foil packet with some lemon slices. Place the packet on indirect heat for ten minutes. At this point, the fish should be defrosted but not cooked.

You can then return it to the packet seasoned with herbs or spices or give it a quick charring over the coals.

At truLOCAL, we’re proud of the meat we deliver, and we want to make sure you get to enjoy it properly. These four tips are the best way to get the most out of your beef, chicken, or fish.

Order your truLOCAL meat box today, and get grilling!


Posted on July 28th, 2020