Last night.
Chicken deboned, salted and brined overnight, then dried under a fan, dryrub, and grilled on a bed of rosemary.
Ahi tuna (frozen), cured and thawed overnight in salt and sugar, then rinsed off, rebagged with salt, sugar, sake, mirin, sage, lemon zest, sous vide 1 hr at 110F, serve with a kind of spicy rice seasoning and a homemade teriyaki sauce.
Swordfish (frozen), marinated and thawed overnight in lime juice, then coated with olive oil and grilled.