Mr. Steven Raichlen, I cannot believe I could be communicating with you. Having watched all you shows. WOW!
Of course, you may tell me that I am totally crazy for doing things this way.
Basically, for most of my BBQs, I would start out first sous vide cook the meats at low temperature, to completely cook, season, tenderize the meats, then have them go on the grill to be BBQed quickly for that BBQ finish and flavor.
I have found that doing things this way I can guarantee to have the meats cooked at the precise temperature without overcooking or undercooking, 100% perfect. I can have the meats tenderized to the degree I like, I can work with the toughest cut of meats, and I can have the flavors deeply infused into the meats.
I would love to have you comment on the few I have done, pork, lamb, beef and ribs.
Thank you for your attention. I am very excited.
Rack Of Lamb