{"ai_pass_count":4,"analysis_step_count":9,"confidence":0.9313462843419984,"created_at":"2026-08-16T14:01:59.773633+00:00","id":233045,"node_number":"683211","processing_time":2.88020658493042,"recent_steps":["net.store_session","net.llm_structured_analysis","net.rules_detect","net.context_window","callsign.qrz_verify"],"recording_id":245117,"text":"older ones would just have a temperature thing. But I like to do the little one. Maybe for beef, probably 100 or chicken, maybe 165, I think was what they recommend. But it works out pretty good. And it's nice and tender, cooking slow like that. KB7, PBW. Back and up. Thank you, Seth, and Mel. It's nice to hear you out there. Thank you for hanging around for all of the rounds so far. Round number five. And now let's go to the bottom of the barrel. The bottom of the barrel again tonight, the day. It's KB0, MAI, George. George, you still with us? What do you got for our... I'm not sure this is going to be fun. No, we'll do one more round after this. I'm going to give you the one in my breakfast. KB0, MAI. What do you got for us? Round number five. Well, you're here."}