Sous-Vide Brussels Sprouts with Bacon & Garlic

1 kg brussels sprouts
3 cloves garlic, chopped
3 strips bacon
bacon fat (get it from cooking the bacon)
SIDS SALT & PEPPER to taste

Heat the sous vide bath to 84°C.
Wash the brussels sprouts, pat them dry with paper towels and set aside.
Heat a frying pan and cook the bacon strips until they are crispy. Keep the bacon fat.
Take the chopped garlic and fry it to golden brown in the bacon fat, about 1 min. Be careful not to burn the garlic.
Pour the bacon fat and garlic into a bowl or container. (I prefer dumping straight into a pyrex measuring cup since it makes it easier to pour into your vacuum seal bag later.)
Put the brussels sprouts into the bag you're using for vacuum sealing, or a ziploc bag if you're using the water displacement method.
Pour the bacon fat and garlic mixture into the bag with the brussels sprouts and mix up the bag a bit to spread the goodness around.
Using a measuring spoon, put ¼ tsp of SIDS SALT & PEPPER into the bag then seal.
If you're using a vacuum sealer, take care to make sure the brussels sprouts are in a single layer and you put them as close together as possible. This will minimize air pockets which will be a total pain in the butt later when you're trying to keep it submerged under water.
Drop the bag into the sous-vide bath for 50 minutes. Due to the air pockets, I had to use a few different plates to keep all parts of the bag completely submerged.
15 minutes before the sous-vide time is done, preheat your oven to 200°C.
Cut open the bag of brussels sprouts and spread in a single layer on a large cookie sheet.
Put the tray of sprouts in the oven and cook for 5-7 minutes, until they are very slightly blackened.
Remove from oven and serve immediately for best results, or put it covered under foil for up to an hour without reheating.