Had a large 10 1/2 pound rib roast that had to be cut into two pieces to fit into a Foodsaver bags for the Sous Vide machine. Placed the rib roasts into the SV for 7 1/2 hours at 130º. Had the large BGE running 350º and set up to cook indirect with a small Vortex for our lobster tails that were seasoned with Seafood Splash, midway through the cook put a spoonful of melted butter over each lobster tail. ----- On the XL BGE we had the large Vortex with brussels sprouts cooking indirect in a cast iron pan with some roasted garlic and butter. Took the sous vide rib roasts, seasoned them with Tatonka Dust and placed directly over the Vortex to get a good sear on all sides. ----- Delicious meal with family doesn’t get any better... and no one walked away hungry! ----- Thanks for looking!