The other day I took a sirloin out of the freezer and threw it in the chicken fryer and left it on all day - it ended up being a cacciatore and excellent - an Italian Swiss steak. It needed mushroom, though and they were done on the side. I've got some leftover for dinner tonight.
I used to do this with elk steaks - have done it with other game besides chicken.
one of my dear bartenders is making something yummy-- could be beef gyros-- i'm her taste-tester, or, we may well head to another pal's-- or another's-- you make scads of pals here, in pgh, when you place an effort, dammit-
Bone-In smoked pork chop (fresh not cryovaced), baby spinach (sautéed, with smoked olive oil, all purpose seasonings, in the pan fond, drippings from the chops added back at the end) and mashed potatoes.