As we've reached our desired temperature, we're going to move this back down to the hot side and take a look at it. It does smell so good, and that bacon is looking really good. We've added some Worcestershire sauce, brown sugar, honey dijon mustard, and apple cider vinegar to mix things up. We'll probably go about 10 to 20 minutes here accordingly. Next, we'll put the chef temp final touch probe in there to get to a temperature of around 160 degrees. But we need to glaze this thing - it's telling me right now that it needs a little bath with some of this glaze.

I want to feel that shine, like I'm laying out in the sunshine. A thousand-dollar tan would be perfect for me right now, and my mom would be so proud if she could see it. When you get that off there, one little tip I'm going to give you is let that thing cool a little bit before slicing. It's gonna slice that much better and you may have to use a serrated knife. But hey, this is just like any meatloaf - it's not rocket science.

Now, let me get a bite out of here and try that. I'm going to try that and right there, got a little extra sauce on there. You can see those breadcrumbs and the onion in there - they make green chili too! It is so good, made me want to do the Easter bunny dance. It's probably 93 degrees outside today, and all my pups are seeing look at Duker - it's really hot.

We've got a little treat for everyone, though, due to the request of one of our viewers asking what we could put on our little cooking set. We have treats for our good taste testers - hello! And there's Duker saying that ain't not meat, that's imitation, folks! I'm just going to tell you, I really do like this thing. It's a great probe - I like the fact that you can read it from this side or this side; it doesn't make any difference. It's easy to read and shows up well even backlit. If you're cooking at night, you can still see it very well.

We're going to give some of these away as a prize to enter our contest - we need to know what you would use your chef temp final touch on that's the first thing you'd be able to smoke. Be sure and comment down below, and tell us what it would be because I'm going to read them all and we're going to pick out some winners.

Folks, they're giving you the opportunity not only to help us promote this but also to win one of these. There's a code below where you can get ten dollars off Grilling Season - Father's Day is right around the corner, Mother's Day, and many mothers are grilling too; make sure that you check this out, enter that code, and if you don't win one, get your ten dollars off.

I've got a little story I need to tell you right quick about an Easter egg hunt that we had so many years ago when my kids were little. We had some company come by, and these kids didn't know anything about hunting Easter eggs in a cow pasture. Some eggs were green, some eggs were white, and some eggs were brown - we laughed at those little kids trying to pick up the fresh green piles that looked like eggs but weren't. And you'd see one of them pick it up; they'd be dripping off their finger, and they said, "These eggs aren't cooked enough." Folks, I'm thinking that really wasn't an egg.

But this is not a season about hunting Easter eggs - this is a season about being thankful and remembering what really happened. So many years ago, the tomb was rolled away, and there was nobody in there. As you sit around your table full today, I want you to remember the tomb was empty. You have something's empty, and you've got hope and faith and a full table around you. It's a great Easter blessing.

And finally, as always, I tip my hat to all our service men and women and all the veterans who have kept that old flag flying safe, no matter where we be. We really do appreciate it. For the rest of you, get on in here - it's time for that big old hug! It is God bless you each and every one. I hope you have a happy Easter, and I'll see you down the Smoked Ham Loaf Trail.

"WEBVTTKind: captionsLanguage: enwhat's on the easter menu it ain't just easter eggs it's not deviled eggs we're talking about an old tradition but giving it a new flavor what is it ham loaf but it is a smoked ham loaf with green chilies and roasted garlic bread crumbs a special glaze over the top an easter blessing is hitting the table hey thank y'all for stopping by the barn and what are we talking about the easter special episode oh my gosh it's going to be a great one we're talking about ham loaf no not your ordinary ham loaf that maybe so you just put together in the house we're talking about a smoked ham loaf that's got so many great flavors blended into it and a glaze that go over the top oh it is so good but this video is sponsored by chef temp now i got to look around on the internet for a digital thermometer as something i might need because i use a lot of them this thing was always popping up everywhere i looked now the one we're using today is the chef temp final touch x10 and this has won the red dot design award it's sort of like the oscars of this deal i mean this thing is really great so we're going to try it out and right out of the box when i pick this thing up you know what i thought feels good in your hand that's pretty much a necessity to me whether it's a knife a thermometer whatever i'm using a rope if it feels good right off the bat i'm already excited about this deal but folks remember we're still in our 2 million subscriber giveaway i mean you got to have it you are so be sure and stick around to the end we'll show you some great prizes that you could win but let's get after that smoker as far as i can remember my mother pulled a ham loaf out of the oven every easter sunday and i mean there was people that come in after church we may be feeding 30 people people always seem to show up at the house to eat my mother's ham loaf my mother i loved her so much she was a great cook she was my greatest inspiration to learn to cook but i never really was a fan of the ham loaf i never i never let her know i didn't and mama i'm sure sorry mama but i like mine with a little more maybe taste and flavor to it and what the smoker's going to bring to it so i don't think my mother would be offended by this i think it would be all right get the family together this is a tradition that i want you all to start is bring them all in there in the kitchen or bring them outside around that smoker and let's make some smoked ham loaf now to start out with we're going we have what one cup of cow juice yes we are after that one cup of bread crumbs now we're gonna take these two little cuckleberries fresh right out of the chicken i mean i followed that chicken around all morning because i was one egg short there she goes she didn't let me have it right there in the hand i was so proud of her i give her some extra food i did two eggs beat them up just a tad before you go to put them over here in this so just give them a good mix and just sort of get things started i like to go ahead and stir the bread crumbs and the milk around just a tad pour them cackle berries right in there and do a little mixing the bread crumbs that i am using today are roasted garlic now you could use the italian you could use the original kind but i do be liking me some roasted garlic bread crumbs they go really well with this we started with one cup of bread crumbs we may have to add just a tad more to it but let's get that out of the way let it sit over here and let's work on the star of the show and that is the meat we've got about a pound and a half a ham diced up big enough that you can just get it in the grinder if you don't have a grinder you can use a food processor or you can just go to your local little meat market guy and say could you grind me up about a pound and a half a ham so we're going to go ahead and grind the ham probably about six slices of bacon and then we're going to mix that with just some regular old pork sausage what happened i got tangled up in my work now i've got to try to rewind it backwards to to know which way it went we have got the ham and the bacon ground up get you one of them yeller onions i like the yellow because it's going to add a little sweetness to this and just how do you spell yeller y-e-l-l-e-r you remember that movie on disney old yeller it was not old yellow hey old yellow nobody hollered for old yellow they hollered for old yeller that's why it's yeller get a yeller onion just dice it up there pretty fine we've got a pound of pork sausage already in this bowl let's just go ahead and get these onions over in there to that let's just go ahead and add this wonderful dab of meat here and we're going to go to incorporating it all big says maybe you could have dropped some of that it would have would have been really nice if you'd have dropped it now when you just first get it mixed up just a little we have a surprise ingredient that my mother would have never put in there that i know it needs some hatch green chili we gotta have it because folks how many of you have ever watched a video where we didn't pull out a green chili or a jalapeno ain't no sense in quitting now here comes the bread crumbs look at them they have done set up a little out here due to the hot weather so we may have to add a little broth to these shin looks like peanut butter but the cowboy loves a challenge so we'll see what happens you got to get more out of that bowl got to get more out of that bowl yeah use your hands use my hands so she says and turn the bowl where the people can see your hands in the bowl that's all i'm going to get you now let's go to working that in there and i can done tell you we're going to have to have a little more grit breadcrumb to this because we want it to be able to stay together in a loaf and you can see it ain't do that so we're going to add probably a half a cup more just to start out with we'll see what that brings along here in a minute it's like making biscuits always start out as wet as you can and then we'll get it to where it's drier so what are you looking for i'm looking for a consistency that will stay in a loaf form and not fall apart and say that half a cup really done us some good and what would you like to season it with you in the third row by the mesquite tree behind the house that oh he's gone shin he done left he's camera shy we would season it with what our mesquite seasoning you know where to get it kenrollins.com give it a pretty generous little bath here because i want everybody to get in that flavor we're going to mix it one more time we have preheated our grill with some good fogo hardwood lump charcoal that is oak we'll be mixing some fruit wood with that to give us a little better taste so hang on folks we nearly there culinary is hard at work well we have got it into a life a life a loaf form we do you can see that i like to go ahead and put it on this pan put a little bread crumbs down there to sprinkle it sort of like when you're flouring biscuits we want to make sure that it's molded to shape i like to go ahead and put me some bacon on it because i need that good bacon flavor to run down through there give them a good tuck and under and we'll probably have to do this again when we get it to the grill so just lay them on there then we'll try to get them tucked under that meat and get it sealed up really well about four pieces is all you need well ain't it a pretty sight bacon all wrapped up on some hog meat this is what you call let me see one two three a three hog meat combination yes they are all glad to be a part of this deal we have cleaned and oiled the hasty bake here down here is the hot end of the fire about from here down that's what we call direct heat down here i don't see nobody over here this is what we call indirect heat that's where we're going to start out so let's go ahead and see if we can get it placed over there and if i'll tell you a little tip too when you if we get this done in time stick it in the ice box and let it chill just a little bit longer it'll hold together but this one here staying pretty good so we're going to put it right there go ahead and shut that lid we're going to add some apple wood chunks to it here in just a minute try to run that temperature pretty close between 220 250 along in there we hope maybe in an hour so we'll break out that chef temp we'll probe it to 145 because that is a magic number you say no we cannot eat pork at 145 i know we can't but we're going to move it back over here do some goodness to it y'all stick around you don't want to miss all of this and the prizes well we've been on an hour and 45 minutes about that took a little longer than i thought temperature run good in there you can see i've got the little probe ready to go we're going to go in this end here check down here in the middle so we're in good shape well temps are all good where we need to be and folks the first thing remember i told you it felt good in your hand when you had this but here's another plus two you open this up it comes on you know how many times i run a battery down when i'm putting it back over here looking for the on off switch where it might be it goes off that's true this is really handy now another thing i really liked and you've seen me when i had it in here i was reading the temperature here but when i come back over here it turns it around for you you ain't got to try to read it upside down like some genius folks this thing is very handy no matter where you put it it's going to show that temperature it's easy to read it's got big numbers i ain't got to have my glasses on now another plus is when you're in there one second automatic read real quick the quickest time ever you may not think that makes a bunch of difference but when you're down here over the heat of this fire and them flames is licking on your knuckle hair one second is a plus i'm telling you for sure now folks i've really never had a nice temperature probe i haven't there's no telling how many i can't count them on all my fingers and toes the ones that i've picked up at little grocery stores supermarkets be on the road have to have one i didn't think it made that big a difference i might get one use out of them maybe two but i'm telling you this does make a difference when you can have something that's really this versatile but you can tell it's really made with quality it's going to last you a long time you're not going to have a battery every week because that was my biggest problem i left them on all the time had to look for a switch is this on or off or is this hold or what it is this is so easy to read so we have reached our temperature we're going to move this back down here to the hot side and ooh it does smell so good and that bacon is looking really good while y'all wasn't here adam took me some worcestershire sauce brown sugar some of that honey dijon mustard and some apple cider vinegar mix that up and we'll probably go about 10 to 20 minutes here accordingly we'll put the chef temp final touch x10 probe in there to get to a temperature of around 160 but we need to glaze that thing i mean that's what it needs it's telling me right now give me a little bath with some of this give me a good coating i want to feel that shine lay me out in the sunshine i got a thousand dollar tan right now i do my mother would be so proud she would now folks when you get that off there one little tip i'm going to give you right quick too is let that thing cool a little bit whoa say not yet say not yet let it cool before you slice it it's gonna slice that much better and you may have to use a serrated knife but hey this is just like any meatloaf too to mars sandwiches if you have any left cold meatloaf don't get no better than that so let me get a bite out of here and i'm going to try that and right there got a little extra sauce right on there you can see them breadcrumbs and that onion they say make green chili in there it is so good made me want to do the easter bunny it is probably 93 degrees here today and all my pups see look at duker there it's really hot i have y'all a treat now you know you can't be having this because it has onion in it so we've got a little treat for everybody due to the request of one of the viewers asking what we could put on our little cooking set we have treats for our good taste testers say hello and there is duker says that ain't not meat that's imitation folks i'm just going to tell you i really do like this thing it is a great probe i like the fact that you can read it from this side or this side don't make no difference it's easy to read shows up well even back lit if you've got your cooking at night you can still see this very well i like it so well and they like it so well that what we're going to give some of these away we are as a price to enter in this contest i need to know what would you use your chef temp final touch on that's the first thing that you would be able to smoke be sure and comment down there below and tell me what it would be because i'm going to read them all and we're going to pick out some winners and folks they're giving you the opportunity to not only help us promote this and you can win one of these but there is a code down there below two to where you can get ten dollars off grilling season's coming up father's day is right around the corner mother's day they have a lot of mothers that be grilling too so make sure that you check this out enter that code and if you don't win one get your ten dollars off and have you several of them but i got a little story i need to tell you right quick about an easter egg hunt that we had so many years ago when my kids were little and we had some company that come by and these kids do not know anything about hunting easter eggs in a cow pasture some eggs were green some eggs were white some eggs were brown we laughed at them little kids that was trying to pick up them fresh green piles that looked like maybe like eggs but they wasn't and you'd see one of them pick it up he'd be dripping off their finger and they said these eggs aren't cooked enough well folks i'm thinking that really wasn't an egg but folks this is not a season about hunting easter eggs this is not this is a season about being thankful and remembering what really happened so many years ago they rolled away the stone there was nobody in there as you sit around your table that is full today i want you to remember the tomb was empty so you have something's empty and you've got hope and you've got faith and you've got a full table around you hey it's a great easter blessing it is but as always i tip my hat to all our service men and women and all the veterans who have kept that old flag flying safe no matter where we be we really do appreciate it for the rest of you get on in here it's time for that big old hug it is god bless you each and every one i hope you have a happy easter and i'll see you down the smoked ham loaf trailwhat's on the easter menu it ain't just easter eggs it's not deviled eggs we're talking about an old tradition but giving it a new flavor what is it ham loaf but it is a smoked ham loaf with green chilies and roasted garlic bread crumbs a special glaze over the top an easter blessing is hitting the table hey thank y'all for stopping by the barn and what are we talking about the easter special episode oh my gosh it's going to be a great one we're talking about ham loaf no not your ordinary ham loaf that maybe so you just put together in the house we're talking about a smoked ham loaf that's got so many great flavors blended into it and a glaze that go over the top oh it is so good but this video is sponsored by chef temp now i got to look around on the internet for a digital thermometer as something i might need because i use a lot of them this thing was always popping up everywhere i looked now the one we're using today is the chef temp final touch x10 and this has won the red dot design award it's sort of like the oscars of this deal i mean this thing is really great so we're going to try it out and right out of the box when i pick this thing up you know what i thought feels good in your hand that's pretty much a necessity to me whether it's a knife a thermometer whatever i'm using a rope if it feels good right off the bat i'm already excited about this deal but folks remember we're still in our 2 million subscriber giveaway i mean you got to have it you are so be sure and stick around to the end we'll show you some great prizes that you could win but let's get after that smoker as far as i can remember my mother pulled a ham loaf out of the oven every easter sunday and i mean there was people that come in after church we may be feeding 30 people people always seem to show up at the house to eat my mother's ham loaf my mother i loved her so much she was a great cook she was my greatest inspiration to learn to cook but i never really was a fan of the ham loaf i never i never let her know i didn't and mama i'm sure sorry mama but i like mine with a little more maybe taste and flavor to it and what the smoker's going to bring to it so i don't think my mother would be offended by this i think it would be all right get the family together this is a tradition that i want you all to start is bring them all in there in the kitchen or bring them outside around that smoker and let's make some smoked ham loaf now to start out with we're going we have what one cup of cow juice yes we are after that one cup of bread crumbs now we're gonna take these two little cuckleberries fresh right out of the chicken i mean i followed that chicken around all morning because i was one egg short there she goes she didn't let me have it right there in the hand i was so proud of her i give her some extra food i did two eggs beat them up just a tad before you go to put them over here in this so just give them a good mix and just sort of get things started i like to go ahead and stir the bread crumbs and the milk around just a tad pour them cackle berries right in there and do a little mixing the bread crumbs that i am using today are roasted garlic now you could use the italian you could use the original kind but i do be liking me some roasted garlic bread crumbs they go really well with this we started with one cup of bread crumbs we may have to add just a tad more to it but let's get that out of the way let it sit over here and let's work on the star of the show and that is the meat we've got about a pound and a half a ham diced up big enough that you can just get it in the grinder if you don't have a grinder you can use a food processor or you can just go to your local little meat market guy and say could you grind me up about a pound and a half a ham so we're going to go ahead and grind the ham probably about six slices of bacon and then we're going to mix that with just some regular old pork sausage what happened i got tangled up in my work now i've got to try to rewind it backwards to to know which way it went we have got the ham and the bacon ground up get you one of them yeller onions i like the yellow because it's going to add a little sweetness to this and just how do you spell yeller y-e-l-l-e-r you remember that movie on disney old yeller it was not old yellow hey old yellow nobody hollered for old yellow they hollered for old yeller that's why it's yeller get a yeller onion just dice it up there pretty fine we've got a pound of pork sausage already in this bowl let's just go ahead and get these onions over in there to that let's just go ahead and add this wonderful dab of meat here and we're going to go to incorporating it all big says maybe you could have dropped some of that it would have would have been really nice if you'd have dropped it now when you just first get it mixed up just a little we have a surprise ingredient that my mother would have never put in there that i know it needs some hatch green chili we gotta have it because folks how many of you have ever watched a video where we didn't pull out a green chili or a jalapeno ain't no sense in quitting now here comes the bread crumbs look at them they have done set up a little out here due to the hot weather so we may have to add a little broth to these shin looks like peanut butter but the cowboy loves a challenge so we'll see what happens you got to get more out of that bowl got to get more out of that bowl yeah use your hands use my hands so she says and turn the bowl where the people can see your hands in the bowl that's all i'm going to get you now let's go to working that in there and i can done tell you we're going to have to have a little more grit breadcrumb to this because we want it to be able to stay together in a loaf and you can see it ain't do that so we're going to add probably a half a cup more just to start out with we'll see what that brings along here in a minute it's like making biscuits always start out as wet as you can and then we'll get it to where it's drier so what are you looking for i'm looking for a consistency that will stay in a loaf form and not fall apart and say that half a cup really done us some good and what would you like to season it with you in the third row by the mesquite tree behind the house that oh he's gone shin he done left he's camera shy we would season it with what our mesquite seasoning you know where to get it kenrollins.com give it a pretty generous little bath here because i want everybody to get in that flavor we're going to mix it one more time we have preheated our grill with some good fogo hardwood lump charcoal that is oak we'll be mixing some fruit wood with that to give us a little better taste so hang on folks we nearly there culinary is hard at work well we have got it into a life a life a loaf form we do you can see that i like to go ahead and put it on this pan put a little bread crumbs down there to sprinkle it sort of like when you're flouring biscuits we want to make sure that it's molded to shape i like to go ahead and put me some bacon on it because i need that good bacon flavor to run down through there give them a good tuck and under and we'll probably have to do this again when we get it to the grill so just lay them on there then we'll try to get them tucked under that meat and get it sealed up really well about four pieces is all you need well ain't it a pretty sight bacon all wrapped up on some hog meat this is what you call let me see one two three a three hog meat combination yes they are all glad to be a part of this deal we have cleaned and oiled the hasty bake here down here is the hot end of the fire about from here down that's what we call direct heat down here i don't see nobody over here this is what we call indirect heat that's where we're going to start out so let's go ahead and see if we can get it placed over there and if i'll tell you a little tip too when you if we get this done in time stick it in the ice box and let it chill just a little bit longer it'll hold together but this one here staying pretty good so we're going to put it right there go ahead and shut that lid we're going to add some apple wood chunks to it here in just a minute try to run that temperature pretty close between 220 250 along in there we hope maybe in an hour so we'll break out that chef temp we'll probe it to 145 because that is a magic number you say no we cannot eat pork at 145 i know we can't but we're going to move it back over here do some goodness to it y'all stick around you don't want to miss all of this and the prizes well we've been on an hour and 45 minutes about that took a little longer than i thought temperature run good in there you can see i've got the little probe ready to go we're going to go in this end here check down here in the middle so we're in good shape well temps are all good where we need to be and folks the first thing remember i told you it felt good in your hand when you had this but here's another plus two you open this up it comes on you know how many times i run a battery down when i'm putting it back over here looking for the on off switch where it might be it goes off that's true this is really handy now another thing i really liked and you've seen me when i had it in here i was reading the temperature here but when i come back over here it turns it around for you you ain't got to try to read it upside down like some genius folks this thing is very handy no matter where you put it it's going to show that temperature it's easy to read it's got big numbers i ain't got to have my glasses on now another plus is when you're in there one second automatic read real quick the quickest time ever you may not think that makes a bunch of difference but when you're down here over the heat of this fire and them flames is licking on your knuckle hair one second is a plus i'm telling you for sure now folks i've really never had a nice temperature probe i haven't there's no telling how many i can't count them on all my fingers and toes the ones that i've picked up at little grocery stores supermarkets be on the road have to have one i didn't think it made that big a difference i might get one use out of them maybe two but i'm telling you this does make a difference when you can have something that's really this versatile but you can tell it's really made with quality it's going to last you a long time you're not going to have a battery every week because that was my biggest problem i left them on all the time had to look for a switch is this on or off or is this hold or what it is this is so easy to read so we have reached our temperature we're going to move this back down here to the hot side and ooh it does smell so good and that bacon is looking really good while y'all wasn't here adam took me some worcestershire sauce brown sugar some of that honey dijon mustard and some apple cider vinegar mix that up and we'll probably go about 10 to 20 minutes here accordingly we'll put the chef temp final touch x10 probe in there to get to a temperature of around 160 but we need to glaze that thing i mean that's what it needs it's telling me right now give me a little bath with some of this give me a good coating i want to feel that shine lay me out in the sunshine i got a thousand dollar tan right now i do my mother would be so proud she would now folks when you get that off there one little tip i'm going to give you right quick too is let that thing cool a little bit whoa say not yet say not yet let it cool before you slice it it's gonna slice that much better and you may have to use a serrated knife but hey this is just like any meatloaf too to mars sandwiches if you have any left cold meatloaf don't get no better than that so let me get a bite out of here and i'm going to try that and right there got a little extra sauce right on there you can see them breadcrumbs and that onion they say make green chili in there it is so good made me want to do the easter bunny it is probably 93 degrees here today and all my pups see look at duker there it's really hot i have y'all a treat now you know you can't be having this because it has onion in it so we've got a little treat for everybody due to the request of one of the viewers asking what we could put on our little cooking set we have treats for our good taste testers say hello and there is duker says that ain't not meat that's imitation folks i'm just going to tell you i really do like this thing it is a great probe i like the fact that you can read it from this side or this side don't make no difference it's easy to read shows up well even back lit if you've got your cooking at night you can still see this very well i like it so well and they like it so well that what we're going to give some of these away we are as a price to enter in this contest i need to know what would you use your chef temp final touch on that's the first thing that you would be able to smoke be sure and comment down there below and tell me what it would be because i'm going to read them all and we're going to pick out some winners and folks they're giving you the opportunity to not only help us promote this and you can win one of these but there is a code down there below two to where you can get ten dollars off grilling season's coming up father's day is right around the corner mother's day they have a lot of mothers that be grilling too so make sure that you check this out enter that code and if you don't win one get your ten dollars off and have you several of them but i got a little story i need to tell you right quick about an easter egg hunt that we had so many years ago when my kids were little and we had some company that come by and these kids do not know anything about hunting easter eggs in a cow pasture some eggs were green some eggs were white some eggs were brown we laughed at them little kids that was trying to pick up them fresh green piles that looked like maybe like eggs but they wasn't and you'd see one of them pick it up he'd be dripping off their finger and they said these eggs aren't cooked enough well folks i'm thinking that really wasn't an egg but folks this is not a season about hunting easter eggs this is not this is a season about being thankful and remembering what really happened so many years ago they rolled away the stone there was nobody in there as you sit around your table that is full today i want you to remember the tomb was empty so you have something's empty and you've got hope and you've got faith and you've got a full table around you hey it's a great easter blessing it is but as always i tip my hat to all our service men and women and all the veterans who have kept that old flag flying safe no matter where we be we really do appreciate it for the rest of you get on in here it's time for that big old hug it is god bless you each and every one i hope you have a happy easter and i'll see you down the smoked ham loaf trail\n"