Thanks for the comments, everyone.
Thank you to Jaxon - because of his encouragement I am a solid SV convert. One of the things I've found, because of the long swim times, I don't have to marinate or let rubs sit so long in the fridge, the SV process seems to do a nice job of getting the flavor into the meat. Just need a way to finish it to get the sear or crust or whatever you are looking for. I have not gotten into torching as I find my CI pan or grill do a fine job of finishing the protein.
When I am roasting vegetables (which I really enjoy), it is perfect - as they come close to finishing, I can add the meat and get a great crust while they finish.