Two full Wagyu Tenderloins came out incredibly delicious. 3 hours in Sous Vides with a finish on Big Green Egg at 450 °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.