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You can also reverse sear, take it to desired temp then remove and let sit to dissipate heat before searing or even refrigerate until the next day and sear hard with the precooked meat cold, when you get the crust you want, put it indirect with a probe and heat to just above 120º and eat.. The cold will prevent you from overcooking the meat when searing long and hard.. Just an idea.. I've done this with Tri Tips.. Cooked them to 130 and finished the next day cold.

Both methods are great and I experiment with both often just to change up routine. I’ve also found that using the Sous Vide on thick steaks before a good sear is my favorite method; especially when everyone wants their steaks cooked to different temps. Sent from my iPhone using Tapatalk

This wife has discovered the jet washer and is loving it. Clears all in its way and leaves everything moss/slime free without chemicals. I agree about planting a BBQ garden - paving and kit much lower maintenance than lawns!

Stay safe. don't stay and defend get out whilst you can .life is more important .this is a pic of Australia burning.. Sent from my SM-T835 using Tapatalk

Well it's that time of year to put the left over ham bone in the freezer for winter stock .And get another one for bugger all what it cost 5 days ago lol . Smoked over jam wood. Sent from my SM-T835 using Tapatalk