We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I like my convection toaster oven... but have you tried a Sous Vide immersion column? It makes the toughest meats tender and allows serving meats rarer since cooking meats at lower temperature for a longer time pasteurizes them.
Yesterday, I trimmed and soaked some St Louis ribs and put them in a zip-lock with sauce at 160F. After a little over a day in the water bath, I will pour off the juice, reduce it, coat the ribs with it and broil them for about 5 minutes a side. The meat is very juicy and falls off the bones. My daughter complains that the meat is too rich for her taste so we cook half of the ribs on Dessication Row.
I first tested the method with a pot on the stove and a thermometer. I then bought an Anova Sous Vide Immersion Circulator for $200 at Amazon last December. I mainly use it with a large pot. I later bought a larger polycarbonate bath unit for bigger meals but usually end up using the pot. I have yet to get a vacuum machine and rarely use my flame thrower..
I am satisfied with my unit:.
Here is one of many comparison reviews.
There are many recipes using the Sous Vide method at YouTube. The main thing is to experiment with times and temps to find out which suits you and yours.