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I built my own sous-vide setup (modeled on the $75 DIY one) and I bring the steaks to 120 internal. Salt and pepper before they go in the vacuum bag. I find it easier to work with frozen steaks.

Then, in my Weber, I get some lump charcoal ("Wicked Good Charcoal") going in a chimney til it's white-hot, then drop it on the lower grate and throw down about 20 half-inch-diameter sticks from my pecan tree. When the sticks catch fire and we've got good flame, the steaks go on. One minute per side in a roaring pecan fire gives us the right char and right taste. Let it rest and then dig in.

I bought a 1/8 share of a cow from Hearst Farms. It's the best meat I've ever worked with, and over the whole share, it works out to $8-$9 a pound. I'm getting to where I buy this package of beef once per year and with a few (eating out) exceptions, it's the only beef we eat.

And as with all cooking methods that use fire, it is important to liberally sauce the chef. Drink up.

I've been to several hundred barbecue joints all over the nation and there is one place that tops them all. A converted two-car garage behind a house in Northport, Alabama, "Archibald's BBQ" is the best there is. The sauce is wonderful, the ribs are done just perfectly with only smoke as a seasoning, and you're lucky if you get one of the five seats in the place.

I once ordered ribs and was told it was a two hour wait. I waited. I'm glad I did, it was worth every second of the wait.

Matter of fact, I would drive all the way from Atlanta to Northport (~3 hours) and back just to grab a couple slabs of ribs and a gallon of sauce.

er English sauce in this German dish.

For ribs, Archibald's in Northport, AL.
For brisket, The Salt Lick, Driftwood, TX.
For shoulder, Open Air BBQ, Jackson, GA.

Grand champion, Archibald's. Sweet Mary Jesus and Joseph that's the good stuff right there.