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Some fish?
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Get a couple of huge but different steaks and reverse sear them. Cut them up and serve on a platter so people can get to taste the difference.
We recently did that when we got beef from my next door neighbour. We took a bone in rib roast, and cut it into two 1kg bone in steaks and had a couple of bits of fillet. Actually we conventionally cooked the fillet but reverse seared the rib steaks.
It has been an amazing year for beef near us. Lots of summer rain has meant grass in abundance for the fattening season. The cattle have been grazing next door to us and their meat is unbelievably sweet. Plus it's fucking amazing to have food with near zero miles of travel. Cattle went to a local abattoir and then the local butcher before meat went home and I walked to pick it up.
http://amazingribs.com/tips_and_technique/cooking_temperatures_and_reverse_sear.html
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dancing james
@CYOA
What should I cook today?
Just 3 people. Something relatively quick so won't be smoking something until 7pm. Going to pop out to the butchers at 10am, so 30 minutes if you want to influence what will be passing through my gastrointestinal tract a little later.