Lamb sous vide 4h @ 132F seared over natural lump charcoal in the bottom of a chimney starter. (Start a small chimney of charcoal and put it in the base of big chimney, seared on a cooling rack 1 min 20 sec each side). Served against a mixed green salad with some cherry tomatoes.

A great turnout, except for the part where I stepped on a loose piece of charcoal and melted my sock to my foot... Learned a lesson and said some bad words.