These three pork butts spent 18 hours in the Sous Vides at 165 °F and are finishing with 2 hours on the Big Green Egg at 220 °F. 🐖🔥
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.