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In case you think I'm not eating, think again, I've just been slack on posting. Double pattie cheeseburger. Made the rolls the day before.

Goaded on by recent steak cooks on here, @C6Bill you know who you are, I got out this thick veal steak to see what it would be like, cooked from frozen. Partway through the cook I realised that @Syzygies was probably right and that, in order to get the close to edge to edge very rare steak that I would like, I really should have defrosted it and gone with the sous vide pre-cook and then hot and fast sear. All that became irrelevant though when I forgot to get the steak out of the KK soon enough. It was already at 40C when I took it off the grill. After a bit of resting it was much more cooked than I would have wanted it but…it was very juicy and delicious. In fact it was cooked perfectly for my husband, who was away on business. I ate it all by myself and thoroughly enjoyed my gluttony. I will try for the perfect steak again soon but this was a good substitute. I’ll aim to take some prettier pictures next time too! .

I will say @tekobo that you are right about the quantity of the marinade it’s a lot. I bought a small 7lb pork butt not really paying attention to the size at the store. After I froze it (per recipe) and trimmed the fat cap and sliced it for cuts that could be used on the stand it felt a little bit small for my gathering. There was probably 1/2-3/4 lb of meat still on the home that I couldn’t chop and I probably chopped 1/2 lb of fat from fat cap so I maybe had 4-5 lbs of meat and all that marinade. I went to the store the next day and picked up another pork but that was around 8 lbs, repeated the process and threw all of it in a larger bag with the original marinade. It was still plenty of marinade and I reckon I had about 9-10 lbs of meat in there I was able to pack the trompo king down and really stuff it full of meat and still had probably 1-2 lbs of meat in the bag. so takeaway is that you could likely halve the marinade recipe or you could store extra marinade like @tekobosaid or double the meat quantity like I did