This Saturday I am cooking a huge feast for the last chapter of my book. (Yes, I’m up to the last chapter! Woohoo!) The feast involves cooking a certain cut of meat (I don’t want to give it away) for 7 hours at 150 degrees. It occurred to me today that the temperature outside is only 45 degrees lower than the temperature at which I’m cooking my meat. Does that mean that if I leave the meat out on my roof instead of putting it in the oven it will get cooked? Goodbye Sous Vide, hello Roof Top Roasting!