You can get away with good Ziploc freezer bags if you seal it using the water technique.I don't have a flamethrower, but if I sous vide in the pot, I assume, I can just sear it in the cast iron really quickly after I pull it out the bag and pat it dry.
the other thing I don't have is the vacuum seal bags, but I do have the vacuum seal machine, so I need to just order that and I'm good to go.
and she said if you saw how meat and poultry was handled at the factory you'd wash them every time. I use lemon and vinegar myself, if I took meat out the package and started to season it my pops would put me in a headlock on the spot, take a knife right to my face " the f*ck you doing? You need to wash that with a lemon first, no way that's touching my grill without a wash "



it hits different