A few years ago discovered sous vide cooking. I need about 1200W of power so a hookup is nice. Great thing is protein like chops, chicken, steak, pork tenderloin can be prepped, seasoned, Foodsavered and frozen. You can drop in the water bath right from the freezer and finish in CI pan or on the grill as you choose.

Pork tenderloin “cooked” at 60ºC (140ºF) in the water bath for at least two hours and as long as 6 hours, you can’t overcook it, can be finished on the grill, or in a pinch rolled in hot CI pan to crust it up a bit.

Hard to beat sous vide for warming leftovers, like pulled pork for sammies. Freezer to bath friendly.

Anyone else use sous vide?

@WhittleBurner - as in the post re type of BBQ, charcoal is better than gas for steak, but a sous vide steak is Better than charcoal, IMO.