 So a reverse seared technique, just like you would do a steak. We're going to smoke them 225, 250, whatever your preference is. We're going to get them just undercooked, take them off, take your grill up to six, 700 degrees or a griddle. And we actually in the book, one of the cool things about it is we actually do kitchen conversions to what we try to help people do barbecue in their kitchen.