First was some skinless, boneless chicken thighs and I made some kind of lemon reduction sauce with the deglaze from searing. Was delicious, but next time (tonight!) I'll use skin-on, bone-in and turn it up to "falling off the bone".
Second was two Dutch "riblap" steaks, both of which looked beautiful, but were exceedingly chewy. That's a pretty cheap cut of meat (lots of opinions on what it's equivalent to, but likely from the top and middle-front of the cow), so it could have just needed a minimum of 24h, but who knows. I even threw the second one back in for another 6h and it was still super chewy.
Next up, after the chicken, Dutch Sukade steaks (flat iron steak) for minimum 24h.