 We can do that with all those things. So, Leslie, I guess the key is start with a product that you're comfortable with, that you know what you're starting with. Choose flavors that are going to complement it, and then cook it at a slow enough temperature that you can control the end product and finish it. And have great fire management. Yeah, and have great fire management. And if that's chicken, take it to like a nice 150, 155 if it's a breast.