I just did an all grain BIAB today, and granted it’s a small 2 gallon batch to the fermenter, but I’m looking at maybe 2 quarts of trub. it was chilled very quickly 0with an ice bath (I have a great small batch system for chilling) and left alone. It was kept in place and racked into the fermenter. It’s about 1 quart of slop left in the brew kettle. I’m 3 hours out and I know it’ll compact a bit more but wow! I have brewed before, not a complete noob but willing to be mentored. Old dog, new tricks…
I brew 3 gallon batches with BIAB method. I pour everything from kettle into the fermenter. It compacts during and after fermentation. I fill one 2.5 gallon keg leaving behind about 0.5 gallons of trub, spent hops, and yeast.
The beer tastes great. I harvest the yeast and reuse it.
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I’m doing a bit of web scouring and your method, although it does go against all things holy, seems to make sense! I’m reminded of Bill Murray in Meatballs “It just doesn’t matter, it just doesn’t matter”. I brew for myself and unsuspecting guests who come to visit. Thx Tommy
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Maybe I’ll try that next time, too. I expect it to feel weirdly uncomfortable, but especially on smaller batches (and I brew 1.25-gal batches often enough) it’s really hard to separate the trub without losing a lot of volume.
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This is my main issue with BIAB. If you have a spigot on your kettle, try and vorlauf through the grain bag to get clearer wort at the start of boil. I also use a hop spider to reduce hops in the trub.
This is my approach, too. I brew 1¼ and 2½ gallon batches.
I do use a hop spider for any boil additions which contains most of the vegetal matter. But for the most part, I don’t fret the kettle trub — I just pour gently into the fermenter until I have my expected volume.
The Brulosophy guys have done a few experiments regarding the effects of excess trub in the fermenter. Google “brulosophy trub” to see some of them. Based on their results, I no longer fear the trub 
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