What did everyone cook today?

[PapaSop]

Austin
Yep. That’s the ticket. Still can’t find a Totino’s anywhere. All over here years ago. But, keep looking.

[Tex_77]

PapaSop Totino’s are drunk college food.

[Chef]

Tex_77 Only thing to make those pork chops better would be a good plate of red beans and rice!

[Tex_77]

Chef That sounds pretty good, but we are going with baked potatoes and green beans.

[Departing Contestant]

Jonathon Austin Tex_77
wrong, wronger, wrongest my lovely wife makes an amazing pizza with pineapple on it
and a good pineapple brat is a refreshing change of pace
Neanderthals without the ability to create beyond charcoal drawings on cave walls should refrain from criticizing
(oh, and I will reserve the right to re-use the Neanderthal reference as I am certain the three of you will give me ample opportunity to play that card!

[Jonathon]

Departing Contestant I did 23 and me and I have some ridiculous amount more neanderthal in me than the normal person, it was like 65% or something. That’s not that I have more than 65% of people, it is that I have 65% more than the average person! Basically, you guys are lucky I walk upright and can speak English good

[TexLaw]

Chef Thanks. I don’t have my notes on front of me, but here’s what I recall. If I miss something, I’ll come back and amend.

-110F for 90 minutes
-125 for 90 minutes
-145 for 2 hours
-155 for about an hour (internal temp of 125F)
-170-175 for “a while” (until internal temp of 152F)

Then, I finished it in a 156F sous vide bath to an internal temp of 155F (it was getting late). All times above started when the smoker got to the desired temp. With the time to increase between setpoints, the total time was about 12 hours. After that, it all spent about 20 minutes in an ice bath before taking out to bloom for a good hour or so before packaging.

For smoking, I filled the bowl of the PK 100 with a mix of roughly equal parts oak, mesquite, and cherry sawdust. I put that in when I started raising the temperature to 145. I then added another handful of cherry twice during the rest of the time it was on, once a little while after I bumped up to 155, and again about an hour after bumping to 170.

[Joe Hell]

Austin Totino’s is the BEST!

[PapaSop]

Tex_77
And your point? If it works! Go Austin

[Tex_77]

PapaSop I’d think he could step up to Tony’s or the Red Barron.

[PapaSop]

Tex_77
Lol. Can’t change what’s been your go-to.

[PapaSop]

Austin
Ok. Got your back on this one. My plan today after grilling the last four. Simple Jack’s on the Pizzazz.

Departing Contestant
Sorry. No pineapples. Really! Tried it once and it was tasty but is that you’re go-to pizza parlor order? Hmm.
Kinda like ordering a thick crust pizza. If I wanted to eat a loaf of bread I’d buy one. Thin crust rules!

[Tex_77]

PapaSop I sense a throw down between you and Austin with Pizza

[YooperDog]

PapaSop There used to be a Jeno’s factory up in the Duluth area.I can’t say I ever had a Totino’s but have seen them. Best frozen pizza I ever had I think was called Norms, delivered mainly to bars. Called the company and they were willing to sell them to me if I was willing to meet up in a bar parking lot on one of there routes.

[YooperDog]

Tex_77 maybe a side of applesauce, probably a Midwest thing

[YooperDog]

Grilled up some burgers, made a batch burgers with the beefsteak bleu cheese seasoning, adding blue cheese crumbles to the mix and Montreal mix adding high temp cheddar. Both good flavor with plenty leftover for tomorrow

[Tex_77]

YooperDog lol it was discussed.

[Tex_77]

YooperDog Those sound like some good burgers!

[Austin]

PapaSop Jacks are really good! I’d say better than Totinos. I just usually do Totinos because they are cheaper and just the nostalgia part to it.

[Tex_77]

Chops are on!

Seasoned up with the Pork and Roast rub after a long night’s sleep in Pa’s.