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
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.
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!
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!
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.
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!
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. :)
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! :-)
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!!!
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.
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.
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
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.
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.
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!!
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 👪.
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!
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!!
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 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.
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 RUclips Kathryn the honey girl
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!
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.
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 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!
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 RUclips Channel!
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.
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 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!
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.
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, 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.
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!🐰🐥🐣🥚
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 🐇💜💜💜
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.
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 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.
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!
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!
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 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.
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!
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.
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.
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!
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 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.
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!
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
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!
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!👍🤗❤️
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.
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!
I would love to try this upon my smoker when I smoke my Pork Shoulder at my camp. I have nothing like this tool. Can't wait to try this after watching you here. Love your RUclips channel and seeing how much you enjoying cooking outside with your dog's and of course Shannon. You always make me smile when you do your happy dance! What a hoot!
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.
Hello Kent and Shannon. I have to be honest. I would use the Chefstemp thermometer on everything! I live in New Hampshire but my brother Allan lives n Wimberley Texas. I love the Hill Country and the food! My favorite place is the Salt Lick in Driftwood. Watching them cook over the open spit is heaven to me. I own a few of your products and cookbooks and all are my favorites. I never miss a video. My brother and I are veterans and I so appreciate your appreciation for the people that serve this country. Mike
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.
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!!!
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!
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
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!
What a great recipe! Will have to try this one. Would love to have one of the temp thermometers to use when I go camping to temp my steaks over the fire along with my stuffed pork loins when I smoke them on my grill them (indirect plus a pellet smoke tube) So glad you’ve made it to 2M, remember when you were coming close to 1M - Keep on doing what you’re doing..God has Blessed ya’ll with many great gifts!!!! Wife and I enjoy watching your videos weekly as we eat to get new ideas.
Hello Mr Rollins, First off I hope you and your wife had a blessed Easter. I really do enjoy your videos, and one of these days I'm going to order one of your books. I'm 71 years young and hope to continue cooking for many more years. Right now I'm in the middle of a move. We sold our house so my little lady can help take care of her mother down here in Mississippi. So we're staying in her sister's camper. Well, that said, when I'm able to set up a grill, or stove, I'll most likely cook or grill a flat iron steak. I like to do a reverse sear when I cook it on a grill. I start with indirect heat till it reaches about 130 degrees since it is beef. Then I'll transfer it to a cast iron skillet over direct heat and sear it for about 2 minutes per side. I like my steak about medium rare so for me it's done. Then I'll slice it into thin slices for a sandwich. Well, I've already talked too much so I'll end this comment. I hope to visit one of your events someday so I can meet you and your wife. Since I use to work with Fred Rogers ( Mister Rogers Neighborhood), I'll say, I hope you have a beautiful day in your neighborhood!! And a blessed day also. Your Video neighbor, Dennis Williams.
Great video Kent as always, just love watching. My wife for Christmas gave me a treasured gift...your cookbook! How wonderful! Enjoyed the few dishes I made so far. Shared a few recipes with family. I would use the thermometer first, I believe on my last venison loin. Mouthwatering on the smoker. The kids fight over who will be getting first slice. You and Sharon are truely a blessing to us all. Happy Easter to you both.
What a sweet story about your Momma and a great tribute to her! Thanks for sharing another great looking recipe! I love ham and anything that looks like a meatloaf. The thermometer would help me give my hubby a run for his money using HIS smoker! :) Thanks again!
Have several thermometers that always seem to take forever to reach the temp. I use thermometers on smoked pork, beef , and poultry. My grandparents were great cooks and taught me to always be sure meats are in the safety range before serving. Have a joyous and happy Easter to you and your family.
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.
First and foremost, I love every video you, Shannon and taste testers do, I am learning a lot of great recipes. My family enjoys pork roasts, so that would be my first test. Definitely going to try the ham loaf soon. Thank you for all you do.
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
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.
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.
Hi Kent. I just want to say that ALL your recipes inspire me so much. Thank you! I volunteer at a 4H food stand that raises money for a variety of activities. We use a variety of thermometers that either dont work because the batter is dead or they are just to small to see. We use the thermometers for brats, hot dogs, hamburgers and taco meat. Im looking into buying some to donate to the food stand. Thanks and have a blessed day!
Hello, we love your shows and the seasoning that we have ordered. My wife made a mean potato salad using the original seasoning and Dukes mayo. We also love to grill and smoke BBQ. We will use the thermometer to read the temperature on pork butt or ribs and chicken. Thank you for all your good tips and great cooking!
I love watching your videos and always learn something. It nice to hear your stories and learning the history behind the food. Now, I barbecue 2 to 3 times a week, year round and just started using a temp probe which has improved what I grill. With that said, I would first use it on some ribeyes. Now, y'all have a safe Easter.
Kent, thank you for sharing your Easter tradition. I would love to use the temp probe on my Dad’s meatloaf. It’s actually a family recipe that was handed down to me. The probe looks classy and definitely the ease of use. Thank you to Shannon, pups and you for being a part of my family. ❤
Hey Kent Happy Easter. Thank you for all the fun cooking and entertainment. I'm from Florida and am living in British Columbia now and sure do appreciate you bringing a little Americana into my life every morning. The first thing I would use that thermometer on is a sourdough loaf. I have been meaning to try baking it on my bbq with a pizza stone but you have to get the internal temp just right. It's just real hard to time in a bbq. Have a great day!
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!
Kent thanks for another amazing recipe. I am definitely gonna try this for Easter. Of which, I would use the chef stamp instant read thermometer on. From a military and law enforcement veteran thank you for the shout out. Have a blessed Easter to everyone.
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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
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.
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!
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!
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.
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!
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!
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. :)
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! :-)
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!!!
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.
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.
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.
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
hello Mr. Kent Rollins hope all is going well for you. God bless you and your family sir.
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.
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.
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!!
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 👪.
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!
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!!
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’d love to put the chefstemp up against my thermapen for a brisket. Thank You, I love your content.
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.
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 RUclips Kathryn the honey girl
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!
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.
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 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!
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 RUclips Channel!
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.
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 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!
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.
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
I would use the ChefsTemp Finaltouch X10 Thermometer on a beef roast in my smoker!
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.
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!🐰🐥🐣🥚
I’d use that on my deepfried venison rump roast at our family reunion this summer
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!
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
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 🐇💜💜💜
I tip my hat to a man with a great heart and soul like you!!! Happy Easter!!
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.
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 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.
I would use the chefstemp on ribs that I plan on cooking on my cowboy grill this Easter.
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!
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!
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 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.
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!
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.
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.
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!
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)
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.
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.
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!
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
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!
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!👍🤗❤️
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.
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!
I would love to try this upon my smoker when I smoke my Pork Shoulder at my camp. I have nothing like this tool. Can't wait to try this after watching you here. Love your RUclips channel and seeing how much you enjoying cooking outside with your dog's and of course Shannon. You always make me smile when you do your happy dance! What a hoot!
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.
Hello Kent and Shannon. I have to be honest. I would use the Chefstemp thermometer on everything! I live in New Hampshire but my brother Allan lives n Wimberley Texas. I love the Hill Country and the food! My favorite place is the Salt Lick in Driftwood. Watching them cook over the open spit is heaven to me. I own a few of your products and cookbooks and all are my favorites. I never miss a video. My brother and I are veterans and I so appreciate your appreciation for the people that serve this country. Mike
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.
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!!!
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!
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
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!
Happy Easter, Kent and Shannon and pups. He is risen indeed!
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.
He is risen! Happy Easter to you, Shan and your loved ones.
What a great recipe! Will have to try this one.
Would love to have one of the temp thermometers to use when I go camping to temp my steaks over the fire along with my stuffed pork loins when I smoke them on my grill them (indirect plus a pellet smoke tube)
So glad you’ve made it to 2M, remember when you were coming close to 1M - Keep on doing what you’re doing..God has Blessed ya’ll with many great gifts!!!!
Wife and I enjoy watching your videos weekly as we eat to get new ideas.
Hello Mr Rollins,
First off I hope you and your wife had a blessed Easter. I really do enjoy your videos, and one of these days I'm going to order one of your books. I'm 71 years young and hope to continue cooking for many more years. Right now I'm in the middle of a move. We sold our house so my little lady can help take care of her mother down here in Mississippi. So we're staying in her sister's camper. Well, that said, when I'm able to set up a grill, or stove, I'll most likely cook or grill a flat iron steak. I like to do a reverse sear when I cook it on a grill. I start with indirect heat till it reaches about 130 degrees since it is beef. Then I'll transfer it to a cast iron skillet over direct heat and sear it for about 2 minutes per side. I like my steak about medium rare so for me it's done. Then I'll slice it into thin slices for a sandwich. Well, I've already talked too much so I'll end this comment. I hope to visit one of your events someday so I can meet you and your wife. Since I use to work with Fred Rogers ( Mister Rogers Neighborhood), I'll say, I hope you have a beautiful day in your neighborhood!! And a blessed day also.
Your Video neighbor,
Dennis Williams.
Great video Kent as always, just love watching. My wife for Christmas gave me a treasured gift...your cookbook! How wonderful! Enjoyed the few dishes I made so far. Shared a few recipes with family. I would use the thermometer first, I believe on my last venison loin. Mouthwatering on the smoker. The kids fight over who will be getting first slice. You and Sharon are truely a blessing to us all. Happy Easter to you both.
God bless you and Shannon as well Kent. Happy Easter! He is truly risen!
What a sweet story about your Momma and a great tribute to her! Thanks for sharing another great looking recipe! I love ham and anything that looks like a meatloaf. The thermometer would help me give my hubby a run for his money using HIS smoker! :) Thanks again!
Have several thermometers that always seem to take forever to reach the temp. I use thermometers on smoked pork, beef , and poultry. My grandparents were great cooks and taught me to always be sure meats are in the safety range before serving. Have a joyous and happy Easter to you and your family.
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.
First and foremost, I love every video you, Shannon and taste testers do, I am learning a lot of great recipes. My family enjoys pork roasts, so that would be my first test. Definitely going to try the ham loaf soon. Thank you for all you do.
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
You're so real man.
Bless you and your family
It’s Boston Butt on the grill season in VA. Thanks Kent. My wife and I love the cooking education.
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.
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.
Hi Kent. I just want to say that ALL your recipes inspire me so much. Thank you! I volunteer at a 4H food stand that raises money for a variety of activities. We use a variety of thermometers that either dont work because the batter is dead or they are just to small to see. We use the thermometers for brats, hot dogs, hamburgers and taco meat. Im looking into buying some to donate to the food stand. Thanks and have a blessed day!
Hello, we love your shows and the seasoning that we have ordered. My wife made a mean potato salad using the original seasoning and Dukes mayo. We also love to grill and smoke BBQ. We will use the thermometer to read the temperature on pork butt or ribs and chicken. Thank you for all your good tips and great cooking!
I love watching your videos and always learn something. It nice to hear your stories and learning the history behind the food. Now, I barbecue 2 to 3 times a week, year round and just started using a temp probe which has improved what I grill. With that said, I would first use it on some ribeyes. Now, y'all have a safe Easter.
Kent, thank you for sharing your Easter tradition. I would love to use the temp probe on my Dad’s meatloaf. It’s actually a family recipe that was handed down to me. The probe looks classy and definitely the ease of use. Thank you to Shannon, pups and you for being a part of my family. ❤
Hey Kent Happy Easter. Thank you for all the fun cooking and entertainment. I'm from Florida and am living in British Columbia now and sure do appreciate you bringing a little Americana into my life every morning. The first thing I would use that thermometer on is a sourdough loaf. I have been meaning to try baking it on my bbq with a pizza stone but you have to get the internal temp just right. It's just real hard to time in a bbq. Have a great day!
I’d use it on my Tri-tip and my Briskets, been watching you for years. Congrats on the 2 million keep up the great work you guys.
Pork chops, smothered in onions and Italian seasoning. That probe would be excellent. Thank you Kent and Shannon for all your hard work.
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!
Kent thanks for another amazing recipe. I am definitely gonna try this for Easter. Of which, I would use the chef stamp instant read thermometer on. From a military and law enforcement veteran thank you for the shout out. Have a blessed Easter to everyone.
Thanks for the recipe Kent. That recipe would be handy when I smoke my brisket. Thanks for all you do.