Redesigning Education from Scratch – Epi-3588

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Podcast: Play in new window | Download (Duration: 1:43:45 — 29.7MB)

Join me today to discuss a fascinating thought experiment: what if the public education system as we know it didn’t exist, and we had the chance to rebuild it from scratch using today’s technology? Imagine ditching outdated textbooks for dynamic, digital resources, replacing rigid classrooms with flexible learning spaces, and leveraging AI to create personalized education paths for every student.

We’ll dive into how education could look if we stripped away the bureaucracy and embraced innovation, explore community-based learning hubs, and even touch on ideas like a government-funded free online college. Stick around—this one’s all about rethinking how we prepare the next generation for a world that’s changing faster than ever.

Join Me Today to Discuss…

  • If we were starting with no public education system today, would we design anything like what we have?  No.
  • How we could radically rethink education today
  • Personalized Learning Paths:
    • Leverage AI to create adaptive curriculums that cater to individual learning speeds, strengths, and interests.
    • Allow students to specialize earlier in areas where they show aptitude
  • Blended Learning Models
    • Combine distance learning with in-person mentorship or practical sessions for hands-on experience.
    • Use virtual reality for immersive learning experiences in fields like history, science, and engineering.
  • Decentralized Education Resources
    • Replace traditional textbooks with open-source, updatable digital content.
    • Incorporate global knowledge repositories like Khan Academy, Acellus Academy, Coursera
  • Skill-Based Credentialing
    • Move away from grade-based systems to mastery-based progressions
    • Use digital badges or blockchain-based credentials to document skills
  • Community and Peer-Based Learning
    • Encourage peer collaboration through forums, group projects, and student centers
    • Utilize popular online platforms for community-driven knowledge sharing.
  • Emphasizing Life Skills
    • Integrate financial literacy, critical thinking & problem-solving as core subjects
    • Focus on interdisciplinary learning for more rounded eductions
  • Practical Application and Apprenticeships
    • Partner with businesses and organizations to provide real-world training and apprenticeships
    • Let students learn by solving real problems, such as creating startups or contributing to community projects
  • Parent and Community Involvement
    • Design systems where parents and local communities have a significant role in shaping the curriculum, making it more relevant to local needs
    • Provide tools for parents to track and contribute to their child’s progress in meaningful ways
  • Flexible Schedules
    • Ditch rigid school hours in favor of more flexible schedules that accommodate and allow for self-paced learning
    • Integrate learning into everyday activities, encouraging curiosity outside traditional classrooms
      `
  • Creating Community and Support with In Person Centers
    • Space and Amenities
      • Coworking Spaces for group work and individual study
      • Quiet Zones: Dedicated areas for focused work or test-taking (proctoring)
      • Conference Rooms with smart boards and video conferencing tools for group discussions or presentations
      • Relaxation Areas  with couches, bean bags, and small café-like spots for informal interaction and breaks
    • Technology and Equipment
      • High-Speed Internet & WiFi
      • Computers and Tablets: A pool of devices for students who don’t have access to their own
      • Printers and Scanners: Basic but necessary equipment for students to print assignments or scan materials
      • Smartboards and Projectors: Tools for collaborative learning or small workshops
    • Workshops and Resources
      • Maker Space Equipment: 3D printers, laser cutters, and basic tools for engineering or design students
      • Lab Areas: Spaces equipped for basic STEM experiments or hands-on activities
      • Art and Creative Supplies: Materials for students studying design, fine arts, or similar disciplines
    • Instruction and Support
      • Tutors and Coaches: On-site and/or remote tutors or peer mentors to assist with challenging subjects
      • Workshops and Seminars: Weekly or monthly sessions on topics like time management, career development, or specialized academic subjects
      • Technical Support: Staff to help troubleshoot software or hardware issues
    • Community and Networking
      • Networking Events: Monthly mixers or guest speaker sessions for students to connect with industry professionals
      • Study Groups: Facilitated groups to help students work through challenging courses together
      • Project Collaboration: Spaces for team-based projects with optional guidance from mentors
    • Affordable Self Funding Extras
      • Café Services: A simple café or vending machines offering coffee, tea, and snacks, etc.
      • Recreational Facilities: A game area or perhaps even some fitness equipment
      • Childcare Services: Basic childcare options for students who are also parents (optional depending on the community)
    • Administrative and Support Services
      • Academic Counseling: Staff to help plan course schedules or transfer credits
      • Job Placement Assistance: Help with resumes, interview prep, and job searches
      • Community Manager: Someone to organize events, maintain the facility, and foster a positive atmosphere
    • Budget Breakdown Example (Based on $30,000/month – 200 Students at 150 a month.):
      • Rent/Utilities: $10,000–$15,000
      • Staff Salaries: $8,000–$10,000 (for 2-3 staff members)
      • Equipment and Supplies: $2,000–$5,000
      • Workshops/Events: $2,000–$4,000
      • Miscellaneous: $2,000–$4,000 (maintenance, subscriptions, etc.)
        `

Resources for today’s show…

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Video Version of Today’s Show

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Weber Premium Charcoal Grill – Item of the Day

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bronzegrillEvery day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day the Weber Premium Charcoal Grill.  I have owned a lot of grills, both gas and charcoal and this is my all time all around favorite.  While I do appreciate the instant light and go of my gas grill if I have 30 minutes to wait for the coals to ash over I go to my Weber more times than not.

Consider the original Weber Kettle Grill was made from an old buoy in 1952 and in 1956 was redesigned to look much like today’s grill.  Since 56 it has had some changes here and there but it is still pretty much the same.  Folks that is 60 years!  When something is around 60 years, one must conclude it is because it works.

The grill I recommend is the mid level model, the Weber Premium Charcoal Grill and mainly due to the upgraded “one touch cleaning system”, which should be called the no touch system in my view.  No need to ever get covered with ash.  Just turn the vent handle back and forth and remove the catcher, dump and replace it, done.

I grill at both high and indirect temps with my Weber, I smoke with it, I have done skewers over strait coals, I have even cooked meat directly on the coals.  Honestly if I needed more space for grilling at 165 shipped free on prime, I would just buy a second Weber Premium Charcoal Grill and call it a day.

A word of advice, if you take care of a Weber Kettle it will last a very long time.  Meaning someday your grill may be coveted by something called a “Kettle Head”.  What is a Kettle Head?  A collector of these grills, they even have their own very active forum.  And when you see them find and restore older gills they always seem to crave anything besides black.

I am not saying your grill will become a collectable some day but if you want the ability to sell it you will find Kettle heads prefer colors like bronze and green.  Personally I got bronze because well, it just looks cool and I like to be different.

Grilling is my favorite way to cook and the simplicity of the Weber is a great way to go.  If you have been considering a charcoal grill I have to say nothing really stacks up to the Weber Premium Charcoal Grill from a value to cost ratio.  Best part is how easy to assemble it is, it is really just a one beer job.

Remember you can always find all of our reviews at TspAz.com

P.S. – I know many of you already have a Weber it is still like I said after almost 7 decades the most popular charcoal grill in America.  Well here are my three favorite upgrades for it…

P.S.S. – If you are reading this due to my video on making biochar in a kettle grill or just want some lower cost options here are a few alternatives.

Making Biochar in a Kettle Grill

Bryan Black on Ten Top Tactical Skills – Friday Flashbacks – Epi-55

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Podcast: Play in new window | Download (Duration: 58:01 — 16.6MB)

In this episode from 2011 I was joined by Bryan Black of ITS Tactical to discuss his personal top ten list of tactical skills that everyone should make a part of their lives, specifically for those of us in a preparedness mindset.

ITS was founded in early 2009 as a joint venture between Military Veterans and those serving in the Special Operations community, ITS Tactical quickly grew into a definitive resource for skill-set information, tactical gear reviews and DIY projects.

In addition to running an amazing website and business I had Bryan on because we go way back as friends to when both of us were starting out with nothing.  In fact to this day, 13 years after this interview, Bryan and his wife Kelly remain good friends with Dorothy and I.

Today’s episode of Friday Flashbacks was originally published on 9-27-11 and was originally Episode-750- Bryan Black on the Top 10 Tactical Skills for the Common Man.

The show notes for the original episode with all relevant resources can be found here.

Welcome to Friday Flashbacks, after 16 years and hundreds of interview shows we decided to run them as flash backs every Friday, beginning with the oldest of them going forward.  There is a tremendous library of wisdom in all the great interviews we have done over the years. 

So sit back and enjoy, whether this is your first or second time around with today’s episode I am sure you will enjoy today’s episode and learn a lot from it.

TspAz Items of the Week

Resources for TSP Listeners

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

Join the MSB Today

Join the MSB Today

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Remember in addition to discounts to over 80 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Expert Council Q&A – Epi-3587

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Podcast: Play in new window | Download (Duration: 1:23:04 — 23.8MB)

Today on The Survival Podcast the expert council answers your questions on endless wars, American made shotguns, Bitcoin, rabbits, H5N1 bird flu, holiday beverages, venison sausage and more.

Make sure if you submit content for an expert council show you do the following….

  1. Email it to me at jack @ thesurvivalpodcast.com
  2. Put TSPC Expert in the subject line
  3. Ask you question and state the expert you have the question for in one coherent sentence
  4. Hit the return key a few times and then give all the details you think are necessary
    `

Following that procedure makes it about 100X more likely your question will get though screening and sent on to one of our experts.  All expert council members can be found on the Meet the Expert Council Page.

Join Me Today to Discuss…

  • Endless wars and empires must be put to an end – Chris Rossini and Ron Paul
  • Thoughts on American made shot gun options – Mike Milito
  • Thoughts on Bitcoin and IRAs – Jesse Markowitz
  • Feeding rabbits with out under/over feeding them – Nick Ferguson
  • A look at generators that get gummed up carburetors – Shawn Mills
  • A pragmatic and level headed look at “H5N1” bird flu – Doc Bones
  • Two bad ass warm bev recipes for the Holidays – Ken Daniels – Wassail & Champurrado Recipe PDF
  • Using ground venison for sausage when it was prepped by a processor – Jack
    `

Resources for today’s show…

Sponsors of the Day

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

Join the MSB Today

Join the MSB Today

Want all the Early TSP Episodes?

Remember in addition to discounts to over 80 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Backyard Sheep with Nicole Sauce – Epi-3586

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Podcast: Play in new window | Download (Duration: 1:33:50 — 26.8MB)

Nicole Sauce of Living Free in Tennessee joins us today to discuss what it takes to “just raise backyard sheep”. We talk the good the bad, the easy and the hard. The things you really should have done before you bring any sheep onto your property and what happens when you don’t. Tune in to learn a LOT with this one.

It only takes one step to foment a peaceful revolution: Start. Nicole Sauce serves as a catalyst for rapid community creation, business growth, and homesteading as a lifestyle through her podcast Living Free in Tennessee. She also keeps the network awake with the freshest, mail-ordered coffee available from small farms at Holler Roast Coffee.

Join Us Today to Discuss…

  • How & why Nicole got started With sheep
  • What were Nicoles initial expectations with sheep
  • How it actually went the first summer and what it taught her
  • What are the biggest problems Nicole ran into and how they were solved
  • The breed of sheep Nicole chose and what she was looking for in a flock
  • What, besides pasture, is needed to keep sheep
  • What has the yield been and how does the money work out
  • What are some of Nicole’s favorite lamb recipes
    `

Resources for today’s show…

Sponsors of the Day

Nicole’s Links 

Video Version of Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

Join the MSB Today

Join the MSB Today

Want all the Early TSP Episodes?

Remember in addition to discounts to over 80 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

AI for Everyone: Jack Spirko Interviews ChatGPT Live – Epi-3585

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Podcast: Play in new window | Download (Duration: 1:24:55 — 24.3MB)

I learned a cool voice hack with ChatGPT from Expert Council Member Shawn Mills at the fall workshop. This led to today’s interview with well, ChatGPT itself. Tune in to actually hear ChatGPT respond to my questions about using it in real time in a live stream. No editing, raw responses from ChatGPT.

We will talk all about how GPT can help anyone, homeschool parents, solopreneurs, small business consultants, farmers writing grant applications and more. Don’t miss this, I don’t think anything quite like it has been done in real time before.

Just Some of the Questions I will ask ChatGPT in Real Time Today…

  • How can I present AI tools like ChatGPT and DALL-E to beginners and skeptics?
  • What’s the difference between artificial intelligence and synthetic intelligence?
  • How can ChatGPT help agricultural professionals with grant writing?
  • How can ChatGPT assist students and parents in applying for tuition assistance?
  • How can bloggers and writers maintain their unique voice using ChatGPT?
  • How can I find more companies for product reviews in my niche using ChatGPT?
  • How can ChatGPT help me get demo products for my biochar course?
  • How can homeschool parents use ChatGPT to enhance their children’s learning?
  • How can ChatGPT help aspiring entrepreneurs create a pragmatic business plan?
  • How can solopreneurs develop a concise, action-oriented plan using ChatGPT?
  • How can entrepreneurs use email lists effectively, and how can ChatGPT help create an email autoresponder series?
  • How can consultants use ChatGPT to assist small business startups?
  • Is there a way to automate formatting video transcripts into readable PDFs with paragraph breaks?
  • Audience Questions in Real Time
    ‘

Resources for today’s show…

Sponsors of the Day

Video Version of Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

Join the MSB Today

Join the MSB Today

Want all the Early TSP Episodes?

Remember in addition to discounts to over 80 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Vevor Commercial 10 Inch Meat Slicer – Item of the Day

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Special Notice – The Vevor 10 inch meat slicer can be ordered directly from Vevor today for only 239.99 and you can get 5% off additionally with my special discount code, VEV5OFF at check out.  Knocking the price down another 5%.

Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the Vevor Commercial 10 Inch Meat Slicer. This powerhouse of a slicer is the perfect addition to any homestead kitchen.  Imagine the convenience of slicing through your favorite meats with the precision of a professional deli, right in your own home. The adjustable thickness control allows you to customize each slice from paper-thin to 0.6 inches thick, ensuring that your sandwiches, charcuterie boards, and meal preps are elevated to a new standard of excellence.

But it’s not just about the convenience or the professional results; it’s also about the savings. By purchasing larger, unprocessed cuts of meat and slicing them yourself, you’re cutting out the middleman and the extra costs associated with pre-sliced products. Over time, the Vevor meat slicer doesn’t just pay for itself; it turns into an investment that keeps on giving. You’ll notice the difference in your wallet as well as your palate.

Moreover, the ease of cleaning and maintenance means that you won’t be spending your valuable time trying to keep this slicer in top condition. It’s designed with simplicity in mind, featuring removable parts for a quick wash, and a built-in sharpener to keep the blade razor-sharp for smooth slicing every time.

There are two things I want to make you aware of on this subject of cleaning and maintenance. One really great one, and the other not bad, but it was unexpected and honestly, while a simple fix, it is something you should be aware of.

First, the really great one, the one that made me buy it in the first place. All slicers must be broken down and cleaned, which means removing the blade. Now think about this: you have a 10-inch round, very sharp blade that is sharp everywhere. And I mean 360 degrees all around. Well, duh, right? Right up until you need to remove it, clean it, and put it back on. Okay, where are you going to grab it? Most people suggest a cut-resistant glove set. These are okay for prep work, but when handling equipment, starting screws, they make the job harder.

Well, the Vevor has two holes with tapped threads about halfway between the center and the edge. There is also a small adjustment knob on the back; you can simply remove that knob, screw it into either hole, and you have a handle. What a great, functional, and simple idea. All of the companies making these things should totally rip off that idea. The ER docs doing stitches will endorse this idea, I am sure.

Next, the not-so-good one, and really, it is just more of an irritating fact. In the lead-up to the workshop, I had three pieces of Basturma I had made. It is a hard-cured beef made traditionally in Turkey and surrounding countries, also called Pastrama at times. Here’s a short video of how it is made. I grabbed one and tried the first use of the slicer. It bluntly sucked; the blade was dull as crap. This bugs me, QA much, Vevor?!

However, I flipped around the sharpening cover on the top, pinched the buttons, and ran it for about 30 seconds. Flipped it back around, and it turned three half eye of round hunks of Basturma into super thin, buttery deliciousness in a matter of minutes. Hence, if you order one, it MIGHT arrive dull, but you will need to learn to sharpen it anyway, and it literally takes less than a minute and no skill to do.

So even shipped with the dull blade, I am full-on endorsing this one. I looked at a few others that were in this level of performance. The least expensive was over 100 dollars more, some were 200-300 dollars more, and none had the tapped hole in the blade.

So, whether you’re a culinary enthusiast looking to add that professional touch to your dishes, or a savvy shopper keen on maximizing value and taste, the Vevor Commercial 10 inch meat slicer is your kitchen’s new best friend. Make the smart choice and invest in one today; your taste buds, and your budget, will thank you.

 * Remember you can always find all of our reviews at TspAz.com

See These Videos for Info on the Blade Removal and the Sharpening & to See it in Action!

~~~~~~~~~~~~~~~~~~~~~

 

The Art of Sausage Making – Epi-3584

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Podcast: Play in new window | Download (Duration: 1:33:29 — 26.7MB)

Making your own sausage is a skill that saves money, delivers better flavor, and gives you total control over your food. Today, I’ll show you how to get started or take your skills to the next level.

Sausage making is about more than food; it’s about self-sufficiency, saving money, and creating something you’ll be proud to share with family and friends. Once you start, you’ll never go back to store-bought again.

Join Me Today to Discuss…

  • A Brief History
    • What is sausage
    • Has been made at least for 5500 years likely longer
    • Sausage is mixed until protein and fat emulsify
    • There are no real rules, but there are common practices
  • Ratios and Guidelines
    • Meat to fat 80/20 to 70/30
    • Salt at 1-2% of weight
    • Pink Salt when curing at .25% or when cold smoking is advised
    • Binders
      • Milk Powder at 2-4%
      • C-Bind from Carrot – .5%
    • Liquid 10% by weight
    • Seasonings – Numbers are for Dry Herbs, etc.
      • Primary .5%
      • Secondary .25%
      • Tertiary .15%
    • Fresh Ingredients (apple, peppers, etc)  – more intuition, make a pound and fry loose to test
  • Essential and Nice to have Equipment
    • Good Knives and Sharpening tools, essential.
      • Semi Stiff Boning Knife I Use – link
      • Sharpening Steel I Use – link
    • A Good Grinder – The One I Currently Use – link
    • A good scale that measures in grams/kilos and ounces/pounds – link
    • A stuffer – I recommend a manual large capacity for cost efficiency – some options
    • A mixer – I recommend a manual large capacity for cost efficiency – some options
    • A spice grinder like this or a food processor (check Amazon Renewed) can also work well for lager batches
    • Meat tub for mixing – I recommend a heavy duty one like this for batches over 10 lbs – like this
    • Nitrile Gloves – I was a hold out, now I love them, these are great quality and cheap – link
  • My Process – This is personal alter to your own needs
    • Develop a recipe or find one – tips include
      • Make a pound lose and just pan fry to text ideas (it won’t be the same though)
      • Trust your instincts if a food combo is good a sausage of it will be good if practical
      • Be careful with hot peppers, they don’t cook out like they do in say a pan fry
    • Dice meat and weigh it for accurate calculations
    • Season meat and let it sit in chunks overnight in the fridge
    • Par freeze the next day and grind – add other ingredients at this time if needed (apples, peppers, etc.)
    • Let sit another night in the fridge
    • The next day mix
    • Stuff – Some times this is the next day
    • Let sit at least 24 hours in the fridge stuffed
    • Smoke and package or just package if not smoking
  • Things I do that are totally specific to my personal wants
    • I use collagen casings – like these
    • I make my links 3X + 3 inch desired length
    • Once smoked I cut to length
    • My sweet spot for batch size is 10-15 lbs
    • Sous Vide to temp after smoking = Brown and Sever no temp worries
    • Space out steps
    • Formulate everything but the meat in grams (Americans THINK in pounds not Kilos)
  • New Recipe Tool in the MSB and the first 4 Sausages in It
    • Pork, Apple, Sage and Garlic
    • Brisket & Jalapeno
    • Jamaican Jerk Chicken (would be just as good with pork)
    • Pork and Sage Breakfast
  • Final thoughts – This may not be a “pepper skill” but it is a homesteader and life style design skill
    `

Resources for today’s show…

 

Sponsors of the Day

Video Version of Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.

Join the MSB Today

Join the MSB Today

Want all the Early TSP Episodes?

Remember in addition to discounts to over 80 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

R-Soil 2024 Begins Tuesday!!

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I’m excited to be a part of *R-Soil 2024*, and I’d love for you to join us for this incredible five-day online event starting Tuesday, November 19th! This free conference is all about one of the most important foundations of life: soil.

With over 30 speakers, live panels, Q&A sessions, giveaways, raffles, and replays, there’s going to be so much to learn and experience. Whether you’re a farmer, gardener, or just someone who cares about the future of our planet, this event is packed with actionable insights and inspiration.

On Day 4, (Friday, Nov. 22nd) I’ll be giving a talk on cover crops—one of the most effective tools in regenerative agriculture. We’ll dig into how cover crops can improve soil health, manage weeds, and even increase yields while working in harmony with nature.

Then, on Day 5 (Saturday, Nov. 23rd) at 1 PM Central, I’ll be part of a live panel discussion on *Homesteading, Gardening, and Permaculture Solutions*. It’s a fantastic opportunity to dive into practical strategies with a group of knowledgeable experts.

This year’s lineup of speakers is phenomenal. You’ll hear from leaders like Ray Archuleta, Dr. James White, David Montgomery & Anne Biklé, Chris Trump, Kelpie Wilson, William Padilla-Brown, and so many more. Each of them brings unique perspectives and expertise to the table.

Whether you’re a seasoned grower, just getting started, or even if you don’t grow at all but want to better understand how soil impacts your life, this is the perfect chance to learn, connect, and grow.

Best of all? It’s completely free to join. Sign up here: https://matt-powers.mykajabi.com/r-soil

I hope to see you there—let’s celebrate and regenerate the foundation of life together!

MEATER Block Wireless Smart Meat Thermometer – Item of the Day

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Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.

Today’s TSP Amazon Item of the day is the MEATER Block Premium Wireless Smart Meat Thermometer with Four Probes.

This is the ultimate tool for grilling, smoking, or roasting perfection. With four wireless probes, you can monitor multiple items at once—whether it’s different cuts of meat or even a whole chicken and a brisket side by side. Plus, it’s on sale today for 21% off, so it’s a great time to grab this versatile tool and upgrade your cooking game.

Why the MEATER Block Stands Out

First, let’s talk about the four wireless probes. Each one has dual sensors that measure the internal meat temperature (up to 212°F) and the ambient cooking temperature (up to 527°F). Whether you’re grilling steaks to order or smoking a rack of ribs, you’ll get perfect results every time.

The smart app takes out all the guesswork, guiding you step by step. It even estimates how long your cook will take, so you know when dinner will be ready. No more stressing over whether your meat is done—you’ll know exactly when to pull it off the heat.

One of the best features is the freedom it gives you. The MEATER Block has a 165-foot range via Bluetooth or unlimited range using Wi-Fi. That means you can prep sides in the kitchen, mingle with guests, or just sit back and relax while keeping tabs on your cook right from your phone.

Perfect for Cooking Multiple Items at Once

This isn’t just for the occasional burger night. The four probes let you monitor multiple items at the same time. Imagine cooking a brisket, some chicken thighs, and grilled veggies all at once—each perfectly cooked and ready to serve together.

The block itself is more than just a storage unit. It’s a charging station for the probes and features a built-in OLED display. If you don’t want to use the app, you can check temps directly on the block.

Who Needs This?

If you enjoy grilling, smoking, or roasting, the MEATER Block is a game-changer. For backyard barbecues, family dinners, or holiday feasts, it helps you deliver incredible results with minimal effort.

And did I mention? It’s on sale for 21% off today! If you’ve been on the fence about getting one, now is the perfect time to take the plunge.

Are there Any Weaknesses?

Actually, yes, and I’m glad you asked. In this case, I can give you two. First, while it works very well for thick steaks and chops (say 3/4″ and up) and is the best tool I’ve ever used for roasts, it doesn’t perform as well with thin cuts. For those, I recommend an instant-read thermometer like this one.

Second, if you’re using a very high-temperature broiler, like my Schwank Grills Salamander, I wouldn’t trust placing these probes an inch under a 1500-degree broiler. That said, this is easily managed with an instant-read thermometer, if you even need one, as this is a completely different kind of cooking altogether.

I just wanted to be fully clear as to the few limitations this item has.

  *  Remember you can always find all of our reviews at TspAz.com.

P.S. – I should point out that this item is absolutely exceptional for things like Turkey, Whole Hams and Roast Beef and that Thanksgiving is only a couple weeks away.  And what comes next?  Christmas of course and anyone you know that loves cooking meat is going to go bonkers if you get them one of these.