I’ve been using this “grilling glaze” with all of my proteins and it’s been working great, you should too!

Found this from Helen Rennie, she demonstrates how well this works on sous vide cooked proteins in her video here:

And here is the actual recipe video for the glaze here:

So far I have used in on chicken, pork, and beef and all have been amazing. There is no one single flavor that is detectable, it all helps create that desirable “roasted” Maillard flavor that can be lacking with some sous vide cooks. If you are in the US and pomegranate molasses or Za’atar are hard to find for you (like me), I highly recommend buying them online or wherever you need to.