I understand and agree. Nothing beats the flavor of meat grilled over charcoal for me.

But I don't always have the desire to put forth the effort when it's 95 degrees outside or raining or whatever. Wife was out of town Saturday night and I wanted something good without spending half my night cooking. Bought a center cut pork chop and seasoned with some Tony's (okay...I got two and skipped any other sides). Dropped it in the water bath and watched half a movie while drinking some wine. Pulled the chops after about an hour and tossed in a cast iron pan with a pat of butter. About a minute per side for a crust. Finished the movie with dinner and the wine. Total cook and prep time with cleanup was maybe 10 minutes and I didn't have to pay attention to the cooking process.

Did it taste better than the grill? In some ways it did and others it didn't. It was cooked perfectly and not the least bit dried out which can easily happen on the grill. Very moist. Flavor was good, but it does miss the smoke flavor. Fair trade for me that night.

Last night I had a pack of thick chicken breasts. Took 5 minutes to season and seal. Threw them in the bath to cook for an hour or so before pulling them out. Tossed them in tupperware and now I have perfectly baked chicken to take for lunch this week. Paired with a baked potato or bag of frozen/steamed broccoli and I'm eating healthy with minimal effort and above average taste.

Sous Vide has it's place for me. It's a way to cook something perfectly without any real effort. I also like that it makes it easy to time things...or not. A steak can cook for 30 minutes or stay in for 3 hours with no difference. I can pop it in at 5pm and eat any time between 6 and 8 and that works for me.