Haha, sounds like the same reasons as you.
I was using it pretty often, specifically for steak, but I started using my Slow n Sear on the kettle grill with the cold grate method. Found I was getting better crust and still cooked perfectly. I also do a lot more reverse sear with bigger cuts on the gas grill for good results, especially when I've got the infrared burner on the side to do the final seer.
I just found sometimes with different cuts of steaks that at least to me, it's sometimes changes the texture of the meat depending upon how long you leave it in there. Plus the wife mentioned the same thing versus when I just cook it normally. I still think it's convenient, but reverse hearing has just been so much easier once I got it down and I'm just probing accordingly to watch my temps. I just like the results better.
I will use it on occasions if we're doing a get together. I think the last time I used it was to cook to tri tips for my annual get together with my high school and college buddies. Those both turned out perfect, and I guess with that particular cut, it seems that sous vide really does a good job. So I completely agree with you guys on that.
Still I like the reverse sear method, especially if I'm going to impart a little bit of smoke flavor or something with some wood chips or pellets. Sous vide is definitely convenient, I just don't use it very often anymore.
I forget which channel it was on YouTube, but it's the hipsters that made the Jule machine, and when I was getting into it, I tried some of their methods, like pre-sering, and putting butter with aromatics in the bag, and all of their things were disgusting. They did however have a pretty good idea for fried chicken were you sous vide first and then dry and Fr to make it easy. It's still not like frying chicken is hard though.
Sorry to kind of ramble on, I just really hadn't thought about it in a while, sometimes forget that I even have that device.
