We started with a first cut chuck shoulder that we rubbed liberally with Red Boat Fish Sauce. Then we vacuum sealed it. We cooked the shoulder for 24 hours at 55°C in the CVap. When the shoulder was done we grilled it on the Big Green Egg. We let the grilled meat rest on a platter and assembled the topping. We sliced a bunch of scallions and a jalapeno. We zested a lime and mixed everything together. We dressed the mixture with olive oil and spooned it over the hot meat. We squeezed lime juice over the top and finished the dish with a sprinkling of Maldon salt. When we carved the meat we cut the topping into the slices forces the juices to blend and seasonings to mingle. Each bite was fresh. This topping style is wonderful for adding flavors and textures to dishes.