Challenge No. 1: Peanut-Butter-and-Jelly Sandwich
Judge Gabrielle: This does not taste very smoked. If it didn't have jelly on it and it were on a whole-grain bread and had really nice peanut butter and was super-smoked, I could get addicted.
Judge Ben: I would integrate some smoked sea salt. Definitely crank up the smoke.
Chef Josh: [Seeing the list of challenges] I was like, "I'm gonna get killed." I was surprised that the smoked PB&J turned out okay. We try to do everything with a light smoke so it doesn't overpower.
Judge Gabrielle: This just tastes deep-fried, like at the state fair. I can't even find the peanut butter and jelly. I want to keep eating it even though I'm sitting here saying I would never order this again. My brain stem is like, "Gorge on the fat while you can."
Judge Ben: It's pretty good. I agree the treatment dominates too much. It's not greasy enough to pass the schnitzel test you can't put it on your pant leg and see the impression.
Chef Chris: I knew that a deep-fried PB&J sandwich would be good, because it's hot bread. The batter is steaming the stuff inside.
Challenge No. 2: Ribs
Judge Gabrielle: I love the fattiness of it, but I'm not like, "Wow, this is really smoky."
Judge Ben: It tastes savory and primal. The dominant flavor is salt and fat, more so even than the meat.
Chef Josh: We smoke our ribs with hickory and applewood five hours at 185 to 210 degrees.
Judge Gabrielle: I'm just eating batter. I would take the batter off.
Judge Ben: "Batter" up! The meat's more tender a little tough. I'm less excited about this I could take one bite.
Chef Chris: I cooked them in a smoker for four hours without seasoning, smoke, or rub, so it's just very plain. But the batter is very salty, and to me it works great.
Tomorrow: The battle continues as the chefs gear up their smokers and fryers for — sushi?