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Scott, thank you for being open minded! The hot tubbing is merely a poor man’s sous vide using a pot and hot tap water vs your fancy, expensive sous vide cooker. I’ve never implied hot tubbing alters the taste except that the center is already 90 to 95° before it goes on the grill for searing. That is opposed to cutting into a rare steak only to find that sometimes cold or at least cool dark blueish-red undercooked center.
Furthermore I’m not sure what you mean of the “hot-tub” method vs. the BGE method. As an avid egghead for 12 years and a very active BGE forum member I’ve never heard of the Big Green Egg method unless what you mean is the results of the ceramic egg which retains moisture in the meat unlike other cookers which dry out the meat.