Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.

I took the ribs out of the sous vide after 18 hours at 155°F and then chilled them in a sink of cold water so the juices could reabsorb. Then let dry, coated with homemade barbecue sauce and into the smoker. One hour at 160°F with hickory wood.

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Turkey and cabbage stir-fry with rice.

Dinner: Sesame tofu with broccoli in spicy garlic sauce .

And 2 glasses of Alta Vista malbec.

Weight at beginning of the day: 121.4 lbs. Weight at the beginning of the next day: 121.8 lbs.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling from Wednesday in a freshly heated tortilla.

I took the ribs out of the sous vide after 18 hours at 155°F and then chilled them in a sink of cold water so the juices could reabsorb. Then let dry, coated with homemade barbecue sauce and into the smoker. One hour at 160°F with hickory wood.

Snack: 1.0 oz. Sriracha chex mix .