Would be interesting to see sous vide and torches incorporated into this.

I usually "sous vide" at a lower temp and then finish with a weed burning torch (aka flame thrower). I find using a large and very hot flame is necessary to get that crisp outside without overcooking it. The handheld chef torches don't get enough searing to cooking ratio.

Fat and connective tissue is another factor that makes things interesting. What's the best technique to soften up the fat and connective tissue without denaturing the protein?