Couple of pork butts rubbed and ready for the sous vide! After 24 hours in the water each they will finish on the Big Green Egg for the weekend. 🔥 
Jamie Thingelstad
Writer of the Weekly Thing. Blogger. Explorer of tech, the open web, AI, and a good escape room. Maybe a podcast? CTO of SPS Commerce, Board Member of MnTech, Former Board Member Minnestar. Minneapolis is home.