ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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As the temperatures start rising, the days get a little bit longer, and the need for a jacket becomes a distant memory, we can focus on only one thing here at ChefSteps. Grilling. You know, that wonderful tradition of cooking that heralds the start of summer, shorts weather, and three glorious months of popsicle eating. And the only thing that makes grilling better? You guessed it—sous vide!All joking aside, finishing your sous vide meats on the grill allows for perfect temperatures and textures with all the crispy-skinned, charred glory of grilling. Take these chicken legs, for example. They spend three easy hours in Joule getting the perfect confit texture inside, and 10 minutes on the grill for some killer marks, decidedly crunchy skin, and the magical feeling that comes along with firing up the ole charcoal. Seriously, this is our favorite way to cook chicken. No more guesswork or undercooked joints. No more destroyed skin or rubbery, overcooked meat. All you get is perfectly cooked dark meat with the crispiest skin you can imagine. This might just be the greatest sous vide BBQ hack of all.