It’s killing me... I could cook it now as it sits, but another 24 hours and it will be like butter. Have a rosemary, thyme ginger, garlic, salt and pepper rub that will be super crusty when finished under the broiler.... nom, nom, nom....

 Man. You are a wealth of knowledge! Might have to try this when I get a sous vide!

 @therealtylerdurden: i taught at a culinary school for 5 years. If you need help, just ask

 @bkchef2000: No shit? Man, that is cool. Thanks, Chef.