Jamie Thingelstad Profile Photo

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.

Cooking

Outdoor cooking experiments—primarily on my Big Green Egg and new Traeger grill—are documented here. Posts recount brisket attempts, sous‑vide pork butt sessions and holiday tenderloin traditions, with candid notes on smoke, temperature and results.

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    Flank steak on the Big Green Egg! 🔥 I need to grill more often.

    Seasoned flank steak with grill marks cooking over hot charcoal on a Big Green Egg kamado grill outdoors.
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    Traeger Grill

    My brother-in-law got a Traeger Grill a while back and he found he was never using it. They decided to get a Blackstone Flat Top and I volunteered to provide a good home for the Traeger they didn’t want. I got it fired up for the first time tonight.

    Why get this when I’ve got a perfectly good Big Green Egg already? Brisket. I’ve never been able to do brisket acceptably on the Big Green Egg and I’m hoping I can get a great product off of the Traeger. Sure is simple to get going!

    Black Traeger pellet grill with lid open showing grates, sitting on a brick patio outside a home at dusk.Black pellet smoker with lid open showing glowing heating element and smoke rising from empty grill grates on a patio.

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    First smash burgers of 2025! 🍔

    Eight smash burgers topped with melted cheese cooking on a flat-top griddle outdoors, with a Big Green Egg smoker in the background.
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    Two full Wagyu Tenderloins came out incredibly delicious. 3 hours in Sous Vides with a finish on Big Green Egg at 450 °F.

    Man in a Christmas shirt slicing a cooked Wagyu tenderloin on a cutting board while a woman holding a mug smiles beside him Man in a Christmas shirt proudly holds a platter of sliced medium-rare Wagyu tenderloin in a decorated kitchen.
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    Bottom starting the Big Green Egg and hoping I left enough charcoal in it to thaw the gasket so I can open it up. Finishing beef tenderloins on here for early Christmas dinner with my family today. 🤞🔥🧊

    Big Green Egg kamado grill covered in snow smoking in a winter backyard patio
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    Triple smashburgers for Tyler and I tonight! 🤤

    Two triple smashburgers with melted cheese on a white tray with pear design, held on a deck near a Big Green Egg grill.
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    I always love watching smoke billowing out of the Big Green Egg. Three pork butts in for a finish smoke after 20 hours in the Sous Vides at 165 °F.

    Big Green Egg ceramic kamado grill emitting thick white smoke from the top vent, sitting on a deck outdoors. Three seasoned pork butts smoking on a Big Green Egg charcoal grill with thick white smoke billowing upward outdoors.
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    Transferred the pork butts to the Big Green Egg after 21 hours on the Sous Vides. Time for smoke and developing bark.

    Three seasoned pork butts resting on the grill grate of a Big Green Egg kamado smoker, lid open, outdoors.
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    Record warm Christmas Eve means traditional tenderloins on the Big Green Egg in shirt sleeves!

    Four beef tenderloin filets on a cutting board beside a Big Green Egg kamado grill on a patio, with tongs, a meat thermometer, and salt nearby.
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    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. 🐖🔥

    Three smoked pork butts with dark spice bark resting on the grill grate of an open Big Green Egg kamado smoker outdoors.
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