Oh man dunking frozen meat into hot oil is a GREAT way to burn yourself if any ice turns into steam and splashes! All that vacuum sealed sou vide stuff is waaaay too much work for the benefit, if any.
Thawing stuff in the fridge is just good prep, especially if it's thick and the outside would burn before the inside thaws on the grill. Not overcooking is probably a larger contributor to juicy meat than all that fancy boiling while frozen nonsense. Getting properly flash frozen meat is another better choice, the slow freeze is worse than a slow thaw. Or even better, get stuff thats NEVER been frozen!
