After tonight's technique based Lau Gar class, I came back and tucked in to some steak, lamb's liver and steamed veggies topped with cheese. In between cooking I nailed some deadhanging:
1) Open Handed Hang (7s x 3s x 1m10s)
2) Closed Crimp Hang (7s x 3s x 1m10s)
3) Half Crimp Hang (7s x 3s x 1m10s)
I rested about 4 minutes in between each of the three hand positions.