"Surprise Carla chicken. We'll just. I mean, I can understand why it would be kind of scary because I guess it's big, but I, they're a few other reasons why I would add to why I think doing a whole spatchcock chicken is a great beginner project. One thing chicken is cheap, right? So there's not this like additional fear anxiety that you're going to ruin some expensive steak so and also everybody knows. And there's sort of like no wrong way to check ins done, whereas a steak you have this fear, the overcooked it or undercooked a chicken. You know, you have to go until it's cooked all the way through, and you know, with all the way through when the, you know the fire the. Yeah, like part of this. Hitting one temperature and that temperature is I'm, I think to me, it's a great. It's a great idea. And also the other thing is, I think, because of television commercials and sort of just the idea of that we have in our minds humans when we think of fire and cooking over fire, we imagine it to be this thing where we're going over flame or going over very high heat. It's nice to challenge and broaden that idea by by offering a dish that really requires a much more gentle heat, throw a chicken over a high heat or or over flame. You know, the skins going to burn in two minutes or less. You're going to have wrought chick, and everybody knows you know that you don't want the chicken to be raw. So it's a nice. It's just a really, I think, an intuitive way to learn how to and the thing about it too. Also, I will say, if you burn the skin, you can take it. Off and still eat delicious chicken meat. And if you burn the opposite side, it's just the bones. Something does go wrong. It's not your you still have something to eat for dinner point when the when and if the breast skin is kind of where you want it to be, but the chickens underdone just turn it on to the bone side and let it go the rest of the way. Right. That will just sort of stay stay down there. Okay. But but spatchcock chicken was claimed. So what is your. To another. Oh, no, it was not prepared for this. Okay. The other. Another thing that I think would be quite simple like really, really simple is well either burger kebabs I think. Brown meat kebabs are also another really simple thing said ground. Yeah, like on like Kufa style kebabs you know, like the kinds that we beating mega Runyon food so that it's, oh, because I have a whole other tangent. I'm just going to briefly go down, which is like one of my number one pet peeves in the whole world is like Sheesh kebabs or clubs where you have many different things on the. Okay. Like a piece of paper and a piece of onion and piece of chicken and a piece of mushroom, just sort of skewer all this stuff and jam it all on their together and then ruined on the fire together, and things are going to cook at different rates. And so like by the time you're meat is done, your onion is totally burnt or vice versa. The onion is wrong, like who wants to rock Reggie onion. But this is really kebabs are like have a terrible name because every. Suggested serving, you know, photo is like, got a button mushroom and a hunk of green bell pepper and shrimp, and it's like terrible, terrible idea. How do you get the ground me on the? How do you make ground ground meat so that it will go on the kebab. Sort of Middle Eastern Mediterranean ways to use get like. So you see isn't up your meat with whatever seasonings you want. Like I, I like lamb with a little bit of sufferin and salt and maybe even a little tumor in there. It's can be super simple, and I always cook off a little piece and taste it to make sure the seasoning is right, and."