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Sous Vide existed before Taco Bell and Chipotle started cooking meat in boiling water. I have kitchen gadgets galore from smokers to air fryers, and SV was something all my friends insisted I try. Yes, you can get great results, no you don't have to worry about flipping the meats, yes things stay juicy. If you are willing to double or triple your normal cooking times, you can get great results, and if you want that crust, the smoke, or those grill marks, fear not. Just like many restaurants, you can toss the meat on a hot grill or sear in an oven. I love doing ribs in my smoker for 8 hours with a lot of labor, I just cant't do run of the mill stuff in SV, so I roll it out for guests when I will be distracted and need consistent results, it is not practical for every day.
Since you can pack the food in advance and dump the frozen meat in the water bath, sous vide could really help with meal prep during the week. Pack various meats, each with their own seasonings, then just toss them in the water bath while you go take a bath or something.