Conundrum:

I have a vessel big enough to sous vide this. My grill is also big enough.

I don’t, however, have a vacuum sealer bag big enough.

Should i sous vide as is, and season it before finishing it on the grill or is that going to yield a disappointing result?

Cutting it and throwing it into gallon ziplocks feels like a wholly disappointing way to welcome Hurricane Milton into Central Florida (but that’s the only way i can come up with for seasoning it)