Hi Kent & Shannon 🇺🇲 Father In Heaven ⛅ you seen how I've been wrong! Lord their is nothing like owning your home 🏡 "Paid In Full"💸 in a healthy Godly🙏📖 community. Ps meatloaf my favorite 👍
Hi Kent and Happy Easter! Would love to win the Chefs Temp 1) my eyesight isn’t that great so the larger number would be awesome. 2) my birthday is 3 weeks away and I get to choose what my hubby with smoke for me. I was thinking a bacon wrapped meatloaf! Thank you for your recipes! Lori. ✝️
I just wanted to say I have been a professional chef for over 20 years and I love your vids you put a great spin on recipes that anyone can cook outdoors. I lost my spark to cook some time back, but watching you and others have given me the spark back God bless
Kent, I thank you for your witness and inspiration on the occasion of Easter. Your faith and sincerity have been as important to me and my wife as your recipes and techniques that you have shared with us these last few years. We have been searching for a thermometer and have used several. The one you're promoting is the next that we will try on your endorsement. First thing I'll smoke up a nice rib roast. Thank you!
I would have to say this hamloaf would be the 1st thing I would try it on. Watching this made my mouth water. I would also have to agree with the ending statements. Watching little ones chase eggs sure is fun, but the reason we get together is to celebrate the day that HE had risen. God bless you and your family Kent and I look forward to more of your content.
Love your tutorials. I'm a beginning griller, smoker, cast iron in the coals cooker. I'm learning so much, but after I move the first thing I'm grilling is a big bacon wrapped pork loaf. This Chefstemp would save this newbie from a disaster. Thank you. Be as blessed as you bless me.
Your wife is the luckiest woman to have a man that can cook like that. Never seen or heard of a ham loaf but it looks so good. My son is the griller so he would enjoy the Chefstemp. He cooked a squirrel sauce piquante for Christmas that was so good.
Kent, I am a huge fan and appreciate all you have done for the youtube community, I would not be near as good as a cast iron cooker if it wasn't for all your great advice thanks again. Elk tenderloin Grilled on my Big Green EGG with asparagus and a good baked tater would be my Meal for the entry for the Chefstemp Finaltouch. As you know how easy it is to overcook Game meat I sure could use that hand held thermometer to get it cooked to the perfect temperature. :)
Just want to thank you both for all the videos and recipes you share with us. And thank you for recognizing veterans the way you do. Wishing you, Shannon and the pups a Happy and Blessed Easter!
The ham loaf looked amazing. I am pretty sure this will be served Sunday afternoon. The first thing my husband will check the temp of will be Boston butts. He's been looking for a new thermometer and he really likes the big numbers and the backlight. It is not uncommon on a long smoking day for him to finish after dark. Thank you for all you and Shannon and the culinaries do! We look forward to watching you guys every Wednesday and Sunday night. Thanks for ending tonight's segment by reminding everyone why we celebrate Easter. God bless!
Thank you for all of your great cooking videos, they are great for helping to feed a bunch of hungry people coming off the fire line after fighting the wild fires all day. I help to cook the food for these hungry folks and the ChefsTemp Finaltouch X10 Instant Read Meat Thermometer will be great in my bag of tricks to make sure the crews get a great tasting meal after working on those hot fire lines. Your videos are a very big part of my bag of tricks. To watch those hungry fire fighters make that food disappear and know they enjoyed the meal is what it is all about . And the ChefsTemp Finaltouch X10 Instant Read Meat Thermometer will help make sure the meal comes out perfect everytime. And special thank you for supporting our military personnel and all who put their lives and life on the line for this country we call home. THANK YOU!!!
I would use the Chefstemp Finaltouch X10 for everything on my smoker. I usually cook outdoors when the weather is warm to try and keep the house cool. Love to smoke pork butts, meatloaf and reverse sear a good steak every couple of weeks. Enjoy the show, I've learned so much.
Kent, I was almost in tears when you were talking about your Mom's ham loaf. For mine, it was her pork chops. My mom was a wonderful cook and baker. Her cinnamon rolls would melt in your mouth, and I was always in the kitchen by her side. But her pork chops were like the soles of shoes. No, I never did tell her, either, but both my sisters will now admit the same, so it wasn't just me. She made ham loaf as well, which was good, but honestly, I don't think it would compare to this one. I love to cook, and have followed you for years. I certainly appreciate you sharing all your knowledge with us. Thank you! And the temp probe? I live in the UP of Michigan, on the south shore of Lake Superior. In the summer, we have a fresh supply of Lake Superior Whitefish, Salmon, and Trout. The smoker + fresh fish? You know what I'd use that probe for! :-)
That chefs temp would be a great asset next time I try a brisket. Thanks Kent for the video and review. P.s. those big numbers on the chefs temp would be really helpful as my eyes get older (I'm not getting older, just my eyes)
This is definitely something new to me! I think the first thing to go on the smoker for me when the weather gets more comfortable is a nice pastrami. Been wanting to make my own for some time now so I bought a couple extra corn beef briskets for St Paddy's day just for that. Just one thing I'd like to add. For those people who might be tempted to prep the loaf the day before and leave it overnight in the fridge for cooking the next day. It's not safe to mix cooked meat like the ham and raw like the pork sausage as it creates a breeding ground for bacteria if left to sit for a long period so best to prep it no more than a few hours before cooking.
I will use the thermometer to cook everything, I’m learning how to grill from your videos so temperature is a must for me to get the correct temp for steaks or brisket ( I have not tried to cook one yet but that’s my next challenge) thank you for your videos, I’m from Houston Texas
First time smoker. My Pops always did the smoking of the meat. He passed away in 2019 in a tragic motorcycle accident. I inherited his smoker. I'm getting ready to smoke my first pork loin this coming up weekend with my brothers help. He's gonna teach me everything my Pops taught him about smoking meat. I'm so excited. I'm learning a lot from your videos. Please keep up the good content. God bless to you and you and your 👪.
I use thermometers on my briskets, roasts, even homemade bread. I have done all of these on my pellet grill smoker to include the bread. Keep up the great work Sir.
Mr. Rollins, thank you for the entertainment. There are so many recipes I would use this on, it's hard to choose. Smoked butt, grilled chicken, the possibilities are endless.
This looks yummy! My husband is the grillmaster at our house. He has made several of your recipes and will definitely try this one. That is what he would use the Chefstemp on. We enjoy all your videos. And we have watched them all. Several of the videos have been viewed more than once at our home. Thank you for sharing!!
Hamloaf is new to me, I'd use the chefstemp for roasting and hopefully it might work for tempering chocolate. Had a cheap thermometer that quit so this would be awesome!
Love this recipe. My mother in law is doing easter this year and I just don't have the heart to butt in on her cooking. Haha. The probe looks good. Would be handy to use on some steaks as my wife and my versions of "doneness" tend to vary quite a bit haha. Look forward to all your videos.
I would use the Chefstemp when we smoke our turkey. If I bake a turkey in the oven I'm pretty good at knowing when it's done, but I have a harder time when it's in the smoker. 1st thing my wife thought of when she heard "smoker" was our hickory smoked apple pie. Never thought I would like it but it's real good.
I would use the ChefsTemp FinalTouch X 10 on my family’s 125 year old Czech Kolaches and Klobasniky that I make for my friends and family. Thank you Cowboy Kent (and Shannon) for creating my favorite TH-cam Channel!
Definitely would use on all the grilled chicken and brisket this summer. Always love your videos and appreciate the support you give our troops and first responders. As a veteran and current sheriffs deputy. It is refreshing to see that there is people that support us that serve the community. Love y’all
Howdy and Happy Easter! You’ve inspired me to start a tradition of ham loaf for Easter. Fine dining! I’d sure like to have the thermometer. I’ve long known I needed one. I’d try it first on that ham loaf. Thank you, Kent and Shannon!
The first thing I would use the chefstemp on would be a some prime rib!! Now nobody likes a over cooked prime rib!! It's a sin to kill the cow twice. That's why I need to have me a great thermometer. Because MMM hmm, would love to have me some American raised beef that tastes amazing!!!
Looks wonderful and the Oklahoma scenery makes me a little homesick for Texas. I would use my Chefstemp Final Touch on a ribeye steak for my husband. It's not quite grilling season yet up here in Michigan, so I am perfecting my cast iron skillet skills. Last time I cooked a steak it was just a little too done for his liking, but he ate it anyway. Easter blessings on y'all!
My husband and I watch you, ,Shannon, and the pups and really enjoy what you do. If we were to use the Chefstamp instant read thermometer, we would try it on a Tomahawk steak (certified Angus Beef, of course! Thank you for what you do!
That looks so good! I'd use it for everything, but specifically for chicken. I almost always overcook/grill it because I certainly don't want to be serving undercooked chicken!
i'm sure i'm not the first with this method,but it works so well. cook chicken parts on the upper level on your gas grill 375 to 400 with a pan of water on lower level. evens out the heat and no flare ups. internal temp 185 plus. falls off the bone, moist, and yum. no pink chicken for me. takes about an hour. crispy and juicy.
I’m a young 78 yr old Marine Vietnam vet who loves cooking…inside & outside! I’ve learned that cooking by temperature and by weight is the only way to become consistently good no matter what you’re grilling! You’ve got to trust the thermometer if you want to impress the people eating your protein…and to do that you just can’t do it with a cheap thermometer (that will have your HAND at a “med-rare” before you get a reading on your meat!). That’s why the Chefstemp would make a “good griller” a “great griller!” I want to be great at what I grill and will never settle for a comment like, “It sure has great flavor!”….while they continue to chew on a tough, over-cooked piece of meat! Bring on the Cheftemp! OooRah!! …and, Semper Fi!! - jerry
I am impressed with that thermometer! I would love to have one. Primarily for pork or whole chickens/turkeys. But it would definitely come in handy when smoking a meatloaf with your honey/chipotle glaze! 😋. That is one of my favorites! Thanks for what you do and the way you teach/present it! Happy Easter!🐰🐥🐣🥚
We will use the ChefsTemp Finaltouch X10 for brisket, steak, meatloaf and chicken in our cast iron skillets and dutch ovens. We are SO GRATEFUL to have learned SO MUCH from you regarding cast iron care, usage and recipes!!! Your faith and gratitude to God and our service men and women is clear and inspiring!
Hi Kent! The first thing I would use the thermometer for would be a slow smoked brisket in my smoker! I just wanted to say thank you for all of your awesome recipes we have tried so many of them with our family and they are always a hit! So easy to follow, ALWAYS delicious! Really appreciate your hard work.
Kent, first off thank you for your inspiration, commitment to good food, family values and animal loving friend. The Finaltouch 10x is the answer to my dreams. I'm new to smoking and am trying to master meatloaf. This temperature probe is what I need to perfect my loaf. I've tried the "touch" method and can't seem to get it right. I am going to keep trying to make the best loaf the family has had and I think this probe would get me past the finish line. Love the show and have made many of the recipes you've shown. Being a senior citizen the large and bright display is a godsend to smoking magic. Really appreciate your videos and look forward to seeing many more.
Love this ideal recipe, think I will give it a try real soon. Thank you, Im sure it will be yummy😁 I would use that temp gauge on a juicy garlic & herb pork loin. I always have a problem overcooking it. Have a great Easter 🐇💜💜💜
Kent I would use that chefstemp thermometer on a pulled pork. My family and friends all show up when I throw a pork butt on the smoker. That thermometer would save me some batteries and burnt knuckle hairs. Thanks for the awesome videos and for including all those green chilis in your recipes.
I would use that thermometer to make pulled pork. I used your recipe for my daughter’s first birthday party and it was an absolute hit. Even the biggest critics loved it. God bless you and your family this Easter season. He is risen!
Interesting recipe (which I know I will probably try in the future)👍😋 If I were to be so fortunate to currently own a Chefstemp FinaltouchX10 the first thing I would use it on is the Leg Of Lamb I am cooking for Easter😁but since I do not have one yet and if I am so fortunate to be selected in the give away the first item will be a Prime Rib - you cannot risk over cooking a Prime Rib.
Dear Kent and Shannon, we love your videos! As someone who is new to smoking meat, I’d love to use this thermometer to properly smoke pork butt/shoulder, which is my family’s favorite for tacos and pulled pork. Thank you for sharing the truth about Resurrection Sunday and our risen Lord! May He continue to bless you and Shannon! ❤️🙏
I would use the chefstemp for oven roasting and grilling. It would help me be more confident in the final results. Love all the great things you share on your channel.
Kent, I want to say Thank you for all you do. I am a disabled veteran and love your cooking style. I would use the ChefTemp on trying to make a brisk like my dad used to make. He never gave us the recipe but I want to try and figure it out. Again Thank you for your faith and all you do. God Bless.
This looks delicious! I’d use the thermometer on thick pieces of chicken and beef, also thick pieces of pork. When I grill thinner cuts I do pretty good but it’s the thicker cuts of meat I don’t usually gauge right! Great recipe and great thoughts. Thank you Kent and Shannon. Sending lots of love from my family to yours!
My Dear Friend Kent.... Your Mother is smiling widely today.... She has raised a good Son who has shown humility, kindness and Christ like love.... She is so very proud of you and Shann both.... May our Heavenly Father bless you and your family during this Easter season.... Doc.
Love your videos! Me and my family watch them every single day! We all stopped what we were doing as soon as I got the notification of this one and we even hunkered around the big screen to watch it! 😅❤ and we all said we would mostly use the thermometer on brisket with bacon, tenderloins with bacon, bacon with bacon!! We love bacon 🥓! Love your stuff! Hope to see yall hopping down that bunny trail!
My friends just bought a brand new Traeger smoker. I certainly forwarded sir Cowboy Kent. Can't wait to buy the new thermometer for him last night we struggled so badly with the thermometer. We ended up using our finger to touch and it was off-the-chart amazing we smoke some chicken wings some ribs and a huge prime rib. So grateful for all our blessings. Nothing like Easter with your best friends and family. For 20 years I have been a fan of Rachael Ray and that is how I found your fabulous TH-cam Kathryn the honey girl
Love the recipe Kent, looks fantastic. Thank you for showing us the thermometer, I need to buy one, I like the BIG numbers on it. It looks quality built. I have a venison blackstrap that I need to cook up. I’m thinking that wrapping it up in bacon and putting this glaze on it should be be good. What internal temperature should I cook it at? Thinking to just put it in the grill on indirect heat - top shelf perhaps. Your thoughts? Thank you for your videos, I enjoy them very much. May you and your family have a happy and blessed Easter 🐣
I don’t cook mine any more than 135-140 they are so lean they dry out quickly. Another thing if you are going to bacon wrap it go a little further and do a bacon weave it helps to keep some of that moisture locked in and also don’t forget to trim all the silver skin.
Thanks Ken for the reminder of the reason we remember this season...you. testimony has much to do with why I love your videos and I'm thankful for faithful people like you. My Mom and my Grandmother always made hamloaf with a wonderful sauce as well, and I love grilling and smoking but never considered doing a hamloaf in my smoker until your video. So, that would be what I'll try my thermometer on first. Thanks again, God Bless you and your family!!
I'd use it on my smoked brisket as soon as I could afford getting one this year. Lol. But seriously, Happy Easter Kent and God bless. Love your recipes. I'll be using this one for easter.
Hey Kent I just bought a house in Pennsylvania. For my Christmas gift my girl bought me your cook book your apron the seasoning the mesquite tools the whole 9. I love everything you do and all the recipes and respect for the troops that you provide. I would use the temp thermometer on a home cooked meal I would male my family to show them how far I came as a cook because of you!
Congratulation on the 2 millon subs. I have followed you and your lovely young bride for years. I have to say, I have used some of your recipes but I got some of my greats tips from you is taking care of my Cast Iron most my cast iron is from my mom. If I win the ChefsTemp the 1st thing I would use it for is my smoked pork butt. I love me some pork butts low and slow 10 to 12 hours with Hickory/Apple wood!!!!!! Cowboy I love your show and you always make me laugh!!! later Big E olllllllo
I would use the Chefstemp on a brisket, chicken, your pork loaf, and meat I needed to check the temperature of. But also I woulf use it to check the temperature of the milk I use to feed my little calf bottle babies! Cant get it too.hot or it will burn their little mouths and throats. I have 7 I am feeding right?x now. I would like to say, "Thank You" to you amd Shannon for tell the true meaning of Easter. It brings me joy to hear you speak of this on your chanel, and to always Thank our service men and women.You are a great inspiration. Wish more people were like you.
We are not homeless any longer (as of 2 months ago - praise God) and we gifted our little camper and Weber grill to an army veteran who was homeless, so no smoking meat for us at the moment! However, as soon as finances permit, we're going to upgrade our outdoor cooking station to a grill/smoker and my hubby and daughter will make their "famous" pork butt for pulled pork! They have a BBQ sauce they have perfected and let me tell you - danged fine eatin'!! A new temperature probe would be ideal because it's sometimes difficult to know exactly when to take the pork off the grill! Thanks for another awesome video, Kent & Shannon and may you and yours have a blessed Easter!👍🤗❤️
I cook all the time. Every Sunday everybody comes by after church, big family gatherings, bbq's, birthdays, holidays, church eatin' meetings . I haven't found a good instant read thermometer that was reliable. This one looks like a winner. As the family chef I could use this almost daily! Love your videos and your cooking always looks fantastic! Love from Kingsport Tn!!
I have taken up doing a lot of smoking and BBQ the past year or two, and have used several of your recipes, and techniques. Even after working as a chef for 20 years I can still learn stuff I didn't know. I would use the Chefstemp to check temps on all the various meats that I will smoke, butts, briskets, tri-tip etc.
Love watching your videos, your spin on cooking brings laughter and tears of joy to my eyes, gives me plenty to experiment with and I love the fact that you are such a "down to Earth" guy, I feel like I can call you my friend even though we never met, I would love to spend time with you cooking together. You truly light up my day, thank you cowboy!
Times are hard and things may look bad, but God is still SO good. Thank you for your encouragement and sharing your faith. Warms my heart. I would use the thermometer on chicken. Every time I pull chicken off the grill it’s like a slab of leather. I over cook it every time.
Absolutely right about burning the hairs off my fingers checking the temp on meat. My current probe takes about 5-10 seconds to get a read. It's just me and my wife now at home, so we do a lot of whole chickens. So that's most likely what I'd smoke first. Love your videos and appreciate your witness. God bless!
That gives me an idea since ground beef is so overpriced. I think I will grind up a pork butt to be different. I personally have several temp probes. Some leave in and some instant read. Thermopro has one that has white numbers. It is one of their newer ones. It is hard to tell who is copying who.
I would use the thermometer for everything, chicken, turkey, pork loin, meatloaf. I'm not an experienced cook but I do love it and I can't always trust my instincts when it comes to anything other than steak. I've over cooked plenty of times and always use the little cheap thermometer I have. I would most definitely love to have a nice one like yours. If I don't win this, I will be definitely looking it up. Thank you for your recipes and techniques I've learned because of you and once again, you and your wife always make great videos. Long live The Beeg!!!
God bless you Kent and family! The first thing our family would use the probe with would be a nice slow cook pork shoulder to offer as a blessing to our church family. We love watching your videos my wife and i put your video up on our tv and watch them with our kids. We like to say feed the belly feed the soul! Happy resurrection day!
Frist thing? rib-eye cooked on my Yoder Smoker. Only way my daughter will eat them now. Not spoiled at all. Have loved every video I've watched. First found you while trying to learn care for cast iron.
Kent, Thanks for always remembering God & Country & Family. Enjoy all your videos. The first thing I will use the Chefstemp Finaltouch X10 is my wife's favorite meat, BBQ Chicken & something I never turn down. Most of all I am looking forward to sharing your Best Bacon Wrapped Meatloaf this August with our camping group. Last August we enjoyed the Smoked Bologna with about 30 people in out group. Thanks again, May God Always Bless, y'all have a great day, Gary
Will definitely use the thermometer when roasting a leg of venison. I cut slits in the leg and stuff the slits with garlic cloves, some black pepper balls and rolled up bacon strip. Good seasoning on outside. About 4 hour roast. Stay blessed!
Kent ever since I have found your channel I have been blessed. The way you share your faith and hold to the old ways is inspiring. I would use that probe on a passover lamb and next week's moo cow. Shoot can't forget those yard birds that give us those beautiful cackel berries. God Bless and keep the faith
My husband would use this thermometer for a grilled chuck roast. We love your videos and can’t wait to see the next one. Thank you for being you and god bless you and your family.
This is Bill again using my wife's phone. I love to smoke, pork shoulder, brisket, ribs. If it holds still I will smoke it. Love that thermometer, looks great. Love your videos and Shan does a great job videoing. Thank you for all of your help.
I love watching you cook and in joy the hugs at the end I would give the chef temp final touch x 10 to my husband for Father's day to use when he is cooking out on the grill/ smoker
Kent, thank you for the great videos. Very inspiring. If my Dad were alive he would enjoy watching you. He was born in Texas, grew up around Sherman. Rode horses and was in the Air Force for 23 years. Turkey, burgers, chicken are the meats I will use the thermometer on. Keep up the good work!
Thank you for mentioning the real reason we celebrate Easter! That's one of the many things that I love about your channel! I smoked a couple chickens using your recipe last week and the probe that came with my electric smoker said they were done, but when I sliced into one of them it was obvious it wasn't done so we had to delay supper while the chicken finished. I would use my Chefstemp with my smoker when smoking chicken, pulled pork, or maybe even this delicious-looking ham loaf!
My Wife ,Daughter and I watch you all the time . My Daughter is always trying your tips and tricks. We like to grill and smoke year round here in South Dakota. I think the first thing we’ll be trying the thermometer on is a brisket we’re waiting to break out for the family.
This video tugged on the old heart when you were saying this was your mom's ham loaf. My mom cooked the best cornbread dressing & pound cake. Thanks for the recipe. Will try it out soon. God bless.
My husband hates cooking but absolutely loves to watch your channel. He asked me what i would use a thermometer for and I jokingly told him I would roast him and take his temp. All jokes aside, I would love to learn how to use a smoker so I could makes some of your wonderful recipes for my sweet husband to enjoy.
Mr.Rollins not only are you an amazing cook but a darn good salesman as well !! You've got me sold. on that meat thermometer and definitely purchasing one! You've kept my memories alive !! Mr.&Mrs. Rollins Have a great Easter and a safe one !!! God Bless you both!! 🙏🙏🙏🙏
I would use the Thermometer on a 20-pound Bone-in Ham stuffed with Garlic and Green Onions and dry rubbed with lots of Mesquite Seasoning plus Cayenne Pepper placed in a foil pan, add water and place a few sweet potatoes then wrap with foil, remove foil about 3/4 of the way done, finishing it off with a few slices thru the top with some Grandma's Molasses poured on around 30 minutes before done, all while cooking on a wood fire for 10 hours [Cajun Style]. ----- Just wanted to say love the show and thank you for being our cookie on net and thanks to Shannon too. P.S. any way to request Shannon to be on more as a sous chef because she is a great cook as well. love yall from Grandma Betty
Bless You, Shan and the Doggies, and everyone else around you or involved with your production over the time, I really appreciate the time you spend sharing with us, Happy Easter!
Brother Kent, I have never made a ham loaf, but you have inspired me. I think a new temp probe would be just handy. If you are going to fire the smoker up, I might as well put on a brisket as well. As a veteran, I appreciate deeply your faith and the respect you have for your fellow man. May God bless you and yours.
Thank you for finding a thermometer that reads so quickly!! I get roasted fingers waiting for mine to finally read the temp.! I would use it to test my steaks so I can have a perfect medium rare ribeye! I LOVE steak! And I love it even more when it’s perfectly grilled! My husband and I watch your latest video every Sunday morning and we really enjoy you and Shan and the pups! God bless!
My wife and I love your videos and recipes. Thanks for the great videos. My wife would love to smoke a prime rib. I will have to try the meat thermometer with that for sure. Love also how you always bring the Lord and armed services in your videos. God Bless and be safe.
Thank you guys! This brought back fond memories of my momma fixing those special Easter Sunday meals. I’d sure be proud to use that thermometer for checking temp on my briskets I smoke with pecan wood. Thank You for passing along the real meaning of Easter to folks.
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$10 OFF with Coupon code: Cowboy Kent
product page: www.chefstemp.com/product/finaltouchx10-meat-thermometer/
Looks wonderful Mr. Rollins hope yall have a wonderful Easter
I will be smoking a basket on my pit
Hi Kent & Shannon 🇺🇲
Father In Heaven ⛅
you seen how I've
been wrong! Lord
their is nothing like
owning your home 🏡
"Paid In Full"💸 in a healthy Godly🙏📖 community.
Ps meatloaf
my favorite 👍
Hi Kent and Happy Easter! Would love to win the Chefs Temp 1) my eyesight isn’t that great so the larger number would be awesome. 2) my birthday is 3 weeks away and I get to choose what my hubby with smoke for me. I was thinking a bacon wrapped meatloaf! Thank you for your recipes! Lori. ✝️
Awesome video looks like a great tool to have when you're cooking
I just wanted to say I have been a professional chef for over 20 years and I love your vids you put a great spin on recipes that anyone can cook outdoors. I lost my spark to cook some time back, but watching you and others have given me the spark back God bless
I’d use that on my deepfried venison rump roast at our family reunion this summer
Kent, I thank you for your witness and inspiration on the occasion of Easter. Your faith and sincerity have been as important to me and my wife as your recipes and techniques that you have shared with us these last few years. We have been searching for a thermometer and have used several. The one you're promoting is the next that we will try on your endorsement. First thing I'll smoke up a nice rib roast. Thank you!
I’d love to put the chefstemp up against my thermapen for a brisket. Thank You, I love your content.
I would have to say this hamloaf would be the 1st thing I would try it on. Watching this made my mouth water. I would also have to agree with the ending statements. Watching little ones chase eggs sure is fun, but the reason we get together is to celebrate the day that HE had risen. God bless you and your family Kent and I look forward to more of your content.
I would use the chefstemp on ribs that I plan on cooking on my cowboy grill this Easter.
I have never had a ham loaf, but now I will try making one. The ChefsTemp could be used on just about anything: Chicken, pork, beef and now hamloaf!
Love your tutorials. I'm a beginning griller, smoker, cast iron in the coals cooker. I'm learning so much, but after I move the first thing I'm grilling is a big bacon wrapped pork loaf. This Chefstemp would save this newbie from a disaster. Thank you. Be as blessed as you bless me.
I've been making this for a while, BUT I also add strips of green chili on top per your other meatloaf recipe. Best meatloaf ever.
Your wife is the luckiest woman to have a man that can cook like that. Never seen or heard of a ham loaf but it looks so good. My son is the griller so he would enjoy the Chefstemp. He cooked a squirrel sauce piquante for Christmas that was so good.
Kent, I am a huge fan and appreciate all you have done for the youtube community, I would not be near as good as a cast iron cooker if it wasn't for all your great advice thanks again. Elk tenderloin Grilled on my Big Green EGG with asparagus and a good baked tater would be my Meal for the entry for the Chefstemp Finaltouch. As you know how easy it is to overcook Game meat I sure could use that hand held thermometer to get it cooked to the perfect temperature. :)
Just want to thank you both for all the videos and recipes you share with us. And thank you for recognizing veterans the way you do. Wishing you, Shannon and the pups a Happy and Blessed Easter!
The ham loaf looked amazing. I am pretty sure this will be served Sunday afternoon. The first thing my husband will check the temp of will be Boston butts. He's been looking for a new thermometer and he really likes the big numbers and the backlight. It is not uncommon on a long smoking day for him to finish after dark. Thank you for all you and Shannon and the culinaries do! We look forward to watching you guys every Wednesday and Sunday night. Thanks for ending tonight's segment by reminding everyone why we celebrate Easter. God bless!
Thank you for all of your great cooking videos, they are great for helping to feed a bunch of hungry people coming off the fire line after fighting the wild fires all day. I help to cook the food for these hungry folks and the ChefsTemp Finaltouch X10 Instant Read Meat Thermometer will be great in my bag of tricks to make sure the crews get a great tasting meal after working on those hot fire lines. Your videos are a very big part of my bag of tricks. To watch those hungry fire fighters make that food disappear and know they enjoyed the meal is what it is all about . And the ChefsTemp Finaltouch X10 Instant Read Meat Thermometer will help make sure the meal comes out perfect everytime. And special thank you for supporting our military personnel and all who put their lives and life on the line for this country we call home. THANK YOU!!!
hello Mr. Kent Rollins hope all is going well for you. God bless you and your family sir.
I would use the Chefstemp Finaltouch X10 for everything on my smoker. I usually cook outdoors when the weather is warm to try and keep the house cool. Love to smoke pork butts, meatloaf and reverse sear a good steak every couple of weeks. Enjoy the show, I've learned so much.
Kent, I was almost in tears when you were talking about your Mom's ham loaf. For mine, it was her pork chops. My mom was a wonderful cook and baker. Her cinnamon rolls would melt in your mouth, and I was always in the kitchen by her side. But her pork chops were like the soles of shoes. No, I never did tell her, either, but both my sisters will now admit the same, so it wasn't just me. She made ham loaf as well, which was good, but honestly, I don't think it would compare to this one. I love to cook, and have followed you for years. I certainly appreciate you sharing all your knowledge with us. Thank you!
And the temp probe? I live in the UP of Michigan, on the south shore of Lake Superior. In the summer, we have a fresh supply of Lake Superior Whitefish, Salmon, and Trout. The smoker + fresh fish? You know what I'd use that probe for! :-)
That chefs temp would be a great asset next time I try a brisket. Thanks Kent for the video and review. P.s. those big numbers on the chefs temp would be really helpful as my eyes get older (I'm not getting older, just my eyes)
This is definitely something new to me!
I think the first thing to go on the smoker for me when the weather gets more comfortable is a nice pastrami. Been wanting to make my own for some time now so I bought a couple extra corn beef briskets for St Paddy's day just for that.
Just one thing I'd like to add. For those people who might be tempted to prep the loaf the day before and leave it overnight in the fridge for cooking the next day. It's not safe to mix cooked meat like the ham and raw like the pork sausage as it creates a breeding ground for bacteria if left to sit for a long period so best to prep it no more than a few hours before cooking.
I would use the Chefstemp probe while smoking brisket.
I will use the thermometer to cook everything, I’m learning how to grill from your videos so temperature is a must for me to get the correct temp for steaks or brisket ( I have not tried to cook one yet but that’s my next challenge) thank you for your videos, I’m from Houston Texas
First time smoker. My Pops always did the smoking of the meat. He passed away in 2019 in a tragic motorcycle accident. I inherited his smoker. I'm getting ready to smoke my first pork loin this coming up weekend with my brothers help. He's gonna teach me everything my Pops taught him about smoking meat. I'm so excited. I'm learning a lot from your videos. Please keep up the good content. God bless to you and you and your 👪.
I use thermometers on my briskets, roasts, even homemade bread. I have done all of these on my pellet grill smoker to include the bread.
Keep up the great work Sir.
I would use chefstemp for grilling
Mr. Rollins, thank you for the entertainment. There are so many recipes I would use this on, it's hard to choose. Smoked butt, grilled chicken, the possibilities are endless.
This looks yummy! My husband is the grillmaster at our house. He has made several of your recipes and will definitely try this one. That is what he would use the Chefstemp on. We enjoy all your videos. And we have watched them all. Several of the videos have been viewed more than once at our home. Thank you for sharing!!
Hamloaf is new to me, I'd use the chefstemp for roasting and hopefully it might work for tempering chocolate. Had a cheap thermometer that quit so this would be awesome!
I would use my Finaltouch X10 first on some slow grilled BBQ chicken or maybe a meatloaf.
Love this recipe. My mother in law is doing easter this year and I just don't have the heart to butt in on her cooking. Haha. The probe looks good. Would be handy to use on some steaks as my wife and my versions of "doneness" tend to vary quite a bit haha. Look forward to all your videos.
I would use the Chefstemp when we smoke our turkey. If I bake a turkey in the oven I'm pretty good at knowing when it's done, but I have a harder time when it's in the smoker.
1st thing my wife thought of when she heard "smoker" was our hickory smoked apple pie. Never thought I would like it but it's real good.
I would use the ChefsTemp FinalTouch X 10 on my family’s 125 year old Czech Kolaches and Klobasniky that I make for my friends and family. Thank you Cowboy Kent (and Shannon) for creating my favorite TH-cam Channel!
Definitely would use on all the grilled chicken and brisket this summer. Always love your videos and appreciate the support you give our troops and first responders. As a veteran and current sheriffs deputy. It is refreshing to see that there is people that support us that serve the community. Love y’all
Howdy and Happy Easter! You’ve inspired me to start a tradition of ham loaf for Easter. Fine dining! I’d sure like to have the thermometer. I’ve long known I needed one. I’d try it first on that ham loaf. Thank you, Kent and Shannon!
The first thing I would use the chefstemp on would be a some prime rib!! Now nobody likes a over cooked prime rib!! It's a sin to kill the cow twice. That's why I need to have me a great thermometer. Because MMM hmm, would love to have me some American raised beef that tastes amazing!!!
I would use the ChefsTemp Finaltouch X10 Thermometer on a beef roast in my smoker!
Looks wonderful and the Oklahoma scenery makes me a little homesick for Texas. I would use my Chefstemp Final Touch on a ribeye steak for my husband. It's not quite grilling season yet up here in Michigan, so I am perfecting my cast iron skillet skills. Last time I cooked a steak it was just a little too done for his liking, but he ate it anyway. Easter blessings on y'all!
My husband and I watch you, ,Shannon, and the pups and really enjoy what you do. If we were to use the Chefstamp instant read thermometer, we would try it on a Tomahawk steak (certified Angus Beef, of course! Thank you for what you do!
I want to use the probe on my first try at the Spatchcock Chicken with mesquite wood smoke, I think the probe would really help me out
That looks so good! I'd use it for everything, but specifically for chicken. I almost always overcook/grill it because I certainly don't want to be serving undercooked chicken!
i'm sure i'm not the first with this method,but it works so well. cook chicken parts on the upper level on your gas grill 375 to 400 with a pan of water on lower level. evens out the heat and no flare ups. internal temp 185 plus. falls off the bone, moist, and yum. no pink chicken for me. takes about an hour. crispy and juicy.
I’m a young 78 yr old Marine Vietnam vet who loves cooking…inside & outside! I’ve learned that cooking by temperature and by weight is the only way to become consistently good no matter what you’re grilling! You’ve got to trust the thermometer if you want to impress the people eating your protein…and to do that you just can’t do it with a cheap thermometer (that will have your HAND at a “med-rare” before you get a reading on your meat!). That’s why the Chefstemp would make a “good griller” a “great griller!” I want to be great at what I grill and will never settle for a comment like, “It sure has great flavor!”….while they continue to chew on a tough, over-cooked piece of meat! Bring on the Cheftemp!
OooRah!! …and, Semper Fi!! - jerry
I am impressed with that thermometer! I would love to have one. Primarily for pork or whole chickens/turkeys. But it would definitely come in handy when smoking a meatloaf with your honey/chipotle glaze! 😋. That is one of my favorites! Thanks for what you do and the way you teach/present it! Happy Easter!🐰🐥🐣🥚
We will use the ChefsTemp Finaltouch X10 for brisket, steak, meatloaf and chicken in our cast iron skillets and dutch ovens. We are SO GRATEFUL to have learned SO MUCH from you regarding cast iron care, usage and recipes!!! Your faith and gratitude to God and our service men and women is clear and inspiring!
Hi Kent! The first thing I would use the thermometer for would be a slow smoked brisket in my smoker! I just wanted to say thank you for all of your awesome recipes we have tried so many of them with our family and they are always a hit! So easy to follow, ALWAYS delicious! Really appreciate your hard work.
Kent, first off thank you for your inspiration, commitment to good food, family values and animal loving friend. The Finaltouch 10x is the answer to my dreams. I'm new to smoking and am trying to master meatloaf. This temperature probe is what I need to perfect my loaf. I've tried the "touch" method and can't seem to get it right. I am going to keep trying to make the best loaf the family has had and I think this probe would get me past the finish line. Love the show and have made many of the recipes you've shown. Being a senior citizen the large and bright display is a godsend to smoking magic. Really appreciate your videos and look forward to seeing many more.
Love this ideal recipe, think I will give it a try real soon. Thank you, Im sure it will be yummy😁
I would use that temp gauge on a juicy garlic & herb pork loin. I always have a problem overcooking it.
Have a great Easter 🐇💜💜💜
Kent I would use that chefstemp thermometer on a pulled pork. My family and friends all show up when I throw a pork butt on the smoker. That thermometer would save me some batteries and burnt knuckle hairs. Thanks for the awesome videos and for including all those green chilis in your recipes.
Oh let me tell you! Any meatloaf from
The gentlemen is to die for!
I did his poblano meatloaf and not one person didn’t like it!
I would use that thermometer to make pulled pork. I used your recipe for my daughter’s first birthday party and it was an absolute hit. Even the biggest critics loved it. God bless you and your family this Easter season. He is risen!
Interesting recipe (which I know I will probably try in the future)👍😋 If I were to be so fortunate to currently own a Chefstemp FinaltouchX10 the first thing I would use it on is the Leg Of Lamb I am cooking for Easter😁but since I do not have one yet and if I am so fortunate to be selected in the give away the first item will be a Prime Rib - you cannot risk over cooking a Prime Rib.
Dear Kent and Shannon, we love your videos! As someone who is new to smoking meat, I’d love to use this thermometer to properly smoke pork butt/shoulder, which is my family’s favorite for tacos and pulled pork. Thank you for sharing the truth about Resurrection Sunday and our risen Lord! May He continue to bless you and Shannon! ❤️🙏
I would use the chefstemp for oven roasting and grilling. It would help me be more confident in the final results. Love all the great things you share on your channel.
Kent, I want to say Thank you for all you do. I am a disabled veteran and love your cooking style. I would use the ChefTemp on trying to make a brisk like my dad used to make. He never gave us the recipe but I want to try and figure it out. Again Thank you for your faith and all you do. God Bless.
This looks delicious! I’d use the thermometer on thick pieces of chicken and beef, also thick pieces of pork. When I grill thinner cuts I do pretty good but it’s the thicker cuts of meat I don’t usually gauge right! Great recipe and great thoughts. Thank you Kent and Shannon. Sending lots of love from my family to yours!
My Dear Friend Kent.... Your Mother is smiling widely today.... She has raised a good Son who has shown humility, kindness and Christ like love.... She is so very proud of you and Shann both.... May our Heavenly Father bless you and your family during this Easter season.... Doc.
Love your videos! Me and my family watch them every single day! We all stopped what we were doing as soon as I got the notification of this one and we even hunkered around the big screen to watch it! 😅❤ and we all said we would mostly use the thermometer on brisket with bacon, tenderloins with bacon, bacon with bacon!! We love bacon 🥓! Love your stuff! Hope to see yall hopping down that bunny trail!
My friends just bought a brand new Traeger smoker. I certainly forwarded sir Cowboy Kent. Can't wait to buy the new thermometer for him last night we struggled so badly with the thermometer. We ended up using our finger to touch and it was off-the-chart amazing we smoke some chicken wings some ribs and a huge prime rib. So grateful for all our blessings. Nothing like Easter with your best friends and family. For 20 years I have been a fan of Rachael Ray and that is how I found your fabulous TH-cam Kathryn the honey girl
Love the recipe Kent, looks fantastic. Thank you for showing us the thermometer, I need to buy one, I like the BIG numbers on it. It looks quality built. I have a venison blackstrap that I need to cook up. I’m thinking that wrapping it up in bacon and putting this glaze on it should be be good. What internal temperature should I cook it at? Thinking to just put it in the grill on indirect heat - top shelf perhaps. Your thoughts? Thank you for your videos, I enjoy them very much. May you and your family have a happy and blessed Easter 🐣
my buddy swears by his digital thermometer...i might need to get that one.
I don’t cook mine any more than 135-140 they are so lean they dry out quickly. Another thing if you are going to bacon wrap it go a little further and do a bacon weave it helps to keep some of that moisture locked in and also don’t forget to trim all the silver skin.
Thanks Ken for the reminder of the reason we remember this season...you. testimony has much to do with why I love your videos and I'm thankful for faithful people like you. My Mom and my Grandmother always made hamloaf with a wonderful sauce as well, and I love grilling and smoking but never considered doing a hamloaf in my smoker until your video. So, that would be what I'll try my thermometer on first. Thanks again, God Bless you and your family!!
I'd use it on my smoked brisket as soon as I could afford getting one this year. Lol. But seriously, Happy Easter Kent and God bless. Love your recipes. I'll be using this one for easter.
Hey Kent I just bought a house in Pennsylvania. For my Christmas gift my girl bought me your cook book your apron the seasoning the mesquite tools the whole 9. I love everything you do and all the recipes and respect for the troops that you provide. I would use the temp thermometer on a home cooked meal I would male my family to show them how far I came as a cook because of you!
Congratulation on the 2 millon subs. I have followed you and your lovely young bride for years. I have to say, I have used some of your recipes but I got some of my greats tips from you is taking care of my Cast Iron most my cast iron is from my mom. If I win the ChefsTemp the 1st thing I would use it for is my smoked pork butt. I love me some pork butts low and slow 10 to 12 hours with Hickory/Apple wood!!!!!! Cowboy I love your show and you always make me laugh!!! later Big E olllllllo
I would use the Chefstemp on a brisket, chicken, your pork loaf, and meat I needed to check the temperature of. But also I woulf use it to check the temperature of the milk I use to feed my little calf bottle babies! Cant get it too.hot or it will burn their little mouths and throats. I have 7 I am feeding right?x now.
I would like to say, "Thank You" to you amd Shannon for tell the true meaning of Easter. It brings me joy to hear you speak of this on your chanel, and to always Thank our service men and women.You are a great inspiration. Wish more people were like you.
We are not homeless any longer (as of 2 months ago - praise God) and we gifted our little camper and Weber grill to an army veteran who was homeless, so no smoking meat for us at the moment! However, as soon as finances permit, we're going to upgrade our outdoor cooking station to a grill/smoker and my hubby and daughter will make their "famous" pork butt for pulled pork! They have a BBQ sauce they have perfected and let me tell you - danged fine eatin'!! A new temperature probe would be ideal because it's sometimes difficult to know exactly when to take the pork off the grill! Thanks for another awesome video, Kent & Shannon and may you and yours have a blessed Easter!👍🤗❤️
I cook all the time. Every Sunday everybody comes by after church, big family gatherings, bbq's, birthdays, holidays, church eatin' meetings . I haven't found a good instant read thermometer that was reliable. This one looks like a winner. As the family chef I could use this almost daily! Love your videos and your cooking always looks fantastic! Love from Kingsport Tn!!
If I won the chefstemp I'd like to give it to my Dad for Father's day as he is a true blue smoker and smokes a killer prime rib
That was the best way to clean dishes. Why didn't you tie it up with string?
I would use the Chefstemp on chicken breast, pork, and roast.
I have taken up doing a lot of smoking and BBQ the past year or two, and have used several of your recipes, and techniques. Even after working as a chef for 20 years I can still learn stuff I didn't know. I would use the Chefstemp to check temps on all the various meats that I will smoke, butts, briskets, tri-tip etc.
Love watching your videos, your spin on cooking brings laughter and tears of joy to my eyes, gives me plenty to experiment with and I love the fact that you are such a "down to Earth" guy, I feel like I can call you my friend even though we never met, I would love to spend time with you cooking together. You truly light up my day, thank you cowboy!
Times are hard and things may look bad, but God is still SO good. Thank you for your encouragement and sharing your faith. Warms my heart.
I would use the thermometer on chicken. Every time I pull chicken off the grill it’s like a slab of leather. I over cook it every time.
Absolutely right about burning the hairs off my fingers checking the temp on meat. My current probe takes about 5-10 seconds to get a read. It's just me and my wife now at home, so we do a lot of whole chickens. So that's most likely what I'd smoke first. Love your videos and appreciate your witness. God bless!
Thank you for talking about our Savior!! And always for that hug!! Have a blessed Easter!
That gives me an idea since ground beef is so overpriced. I think I will grind up a pork butt to be different. I personally have several temp probes. Some leave in and some instant read. Thermopro has one that has white numbers. It is one of their newer ones. It is hard to tell who is copying who.
I would use the thermometer for everything, chicken, turkey, pork loin, meatloaf. I'm not an experienced cook but I do love it and I can't always trust my instincts when it comes to anything other than steak. I've over cooked plenty of times and always use the little cheap thermometer I have. I would most definitely love to have a nice one like yours. If I don't win this, I will be definitely looking it up. Thank you for your recipes and techniques I've learned because of you and once again, you and your wife always make great videos. Long live The Beeg!!!
My hubby would use it to make sure all my foods are safe for me to eat ever since my kidney transplant 🥰😍😘💗‼️ We love your show💗‼️
God bless you Kent and family! The first thing our family would use the probe with would be a nice slow cook pork shoulder to offer as a blessing to our church family. We love watching your videos my wife and i put your video up on our tv and watch them with our kids. We like to say feed the belly feed the soul! Happy resurrection day!
I absolutely love you Cowboy Kent! You're the best chef there is and I have seen them all. You are the Bob Ross of cooking.
Frist thing? rib-eye cooked on my Yoder Smoker. Only way my daughter will eat them now. Not spoiled at all. Have loved every video I've watched. First found you while trying to learn care for cast iron.
Thanks email us at info@kentrollins.com please
Kent, Thanks for always remembering God & Country & Family. Enjoy all your videos. The first thing I will use the Chefstemp Finaltouch X10 is my wife's favorite meat, BBQ Chicken & something I never turn down. Most of all I am looking forward to sharing your Best Bacon Wrapped Meatloaf this August with our camping group. Last August we enjoyed the Smoked Bologna with about 30 people in out group. Thanks again, May God Always Bless, y'all have a great day, Gary
The first thing I would cook with this thermometer would be a nicely smoked & perfectly seasoned prime rib from Snake River Farms.
Will definitely use the thermometer when roasting a leg of venison. I cut slits in the leg and stuff the slits with garlic cloves, some black pepper balls and rolled up bacon strip. Good seasoning on outside. About 4 hour roast. Stay blessed!
Kent ever since I have found your channel I have been blessed. The way you share your faith and hold to the old ways is inspiring. I would use that probe on a passover lamb and next week's moo cow. Shoot can't forget those yard birds that give us those beautiful cackel berries. God Bless and keep the faith
My husband would use this thermometer for a grilled chuck roast. We love your videos and can’t wait to see the next one. Thank you for being you and god bless you and your family.
This is Bill again using my wife's phone. I love to smoke, pork shoulder, brisket, ribs. If it holds still I will smoke it. Love that thermometer, looks great.
Love your videos and Shan does a great job videoing.
Thank you for all of your help.
Well Kent, my wife has a pork tenderloin just waiting to be smoked. God bless and Happy Easter to you and yours. He has risen indeed. Thank you, Kent.
I love watching you cook and in joy the hugs at the end I would give the chef temp final touch x 10 to my husband for Father's day to use when he is cooking out on the grill/ smoker
Kent, thank you for the great videos. Very inspiring. If my Dad were alive he would enjoy watching you. He was born in Texas, grew up around Sherman. Rode horses and was in the Air Force for 23 years. Turkey, burgers, chicken are the meats I will use the thermometer on. Keep up the good work!
Thank you for mentioning the real reason we celebrate Easter! That's one of the many things that I love about your channel! I smoked a couple chickens using your recipe last week and the probe that came with my electric smoker said they were done, but when I sliced into one of them it was obvious it wasn't done so we had to delay supper while the chicken finished. I would use my Chefstemp with my smoker when smoking chicken, pulled pork, or maybe even this delicious-looking ham loaf!
My Wife ,Daughter and I watch you all the time . My Daughter is always trying your tips and tricks. We like to grill and smoke year round here in South Dakota. I think the first thing we’ll be trying the thermometer on is a brisket we’re waiting to break out for the family.
This video tugged on the old heart when you were saying this was your mom's ham loaf. My mom cooked the best cornbread dressing & pound cake. Thanks for the recipe. Will try it out soon. God bless.
I tip my hat to a man with a great heart and soul like you!!! Happy Easter!!
Kent your thr first to tell the people the true meaning of Easter that I know of on this media. Thank you and Happy Easter
God is Great!! Thank you for all you and Shannon share with us... inspirational.
My husband hates cooking but absolutely loves to watch your channel. He asked me what i would use a thermometer for and I jokingly told him I would roast him and take his temp. All jokes aside, I would love to learn how to use a smoker so I could makes some of your wonderful recipes for my sweet husband to enjoy.
Mr.Rollins not only are you an amazing cook but a darn good salesman as well !! You've got me sold. on that meat thermometer and definitely purchasing one! You've kept my memories alive !! Mr.&Mrs. Rollins Have a great Easter and a safe one !!! God Bless you both!! 🙏🙏🙏🙏
I would use the Thermometer on a 20-pound Bone-in Ham stuffed with Garlic and Green Onions and dry rubbed with lots of Mesquite Seasoning plus Cayenne Pepper placed in a foil pan, add water and place a few sweet potatoes then wrap with foil, remove foil about 3/4 of the way done, finishing it off with a few slices thru the top with some Grandma's Molasses poured on around 30 minutes before done, all while cooking on a wood fire for 10 hours [Cajun Style].
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Just wanted to say love the show and thank you for being our cookie on net and thanks to Shannon too.
P.S. any way to request Shannon to be on more as a sous chef because she is a great cook as well.
love yall from Grandma Betty
Bless You, Shan and the Doggies, and everyone else around you or involved with your production over the time, I really appreciate the time you spend sharing with us, Happy Easter!
Brother Kent, I have never made a ham loaf, but you have inspired me. I think a new temp probe would be just handy. If you are going to fire the smoker up, I might as well put on a brisket as well. As a veteran, I appreciate deeply your faith and the respect you have for your fellow man. May God bless you and yours.
Thank you for finding a thermometer that reads so quickly!! I get roasted fingers waiting for mine to finally read the temp.! I would use it to test my steaks so I can have a perfect medium rare ribeye! I LOVE steak! And I love it even more when it’s perfectly grilled! My husband and I watch your latest video every Sunday morning and we really enjoy you and Shan and the pups! God bless!
My wife and I love your videos and recipes. Thanks for the great videos. My wife would love to smoke a prime rib. I will have to try the meat thermometer with that for sure. Love also how you always bring the Lord and armed services in your videos. God Bless and be safe.
Thank you guys! This brought back fond memories of my momma fixing those special Easter Sunday meals. I’d sure be proud to use that thermometer for checking temp on my briskets I smoke with pecan wood.
Thank You for passing along the real meaning of Easter to folks.