Jamie Thingelstad

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.

We celebrated our first Pandemic Thanksgiving today. I cooked turkey breasts in the Sous Vides and finished on the Big Green Egg. Tammy put the rest of it together including the best sweet potato dish I’ve ever had and a delicious homemade pumpkin pie!

Sliced herb-crusted turkey breast on a wooden cutting board with a grilled onion ring and unsliced turkey loin alongside Family of four smiling at a Thanksgiving dinner table with sliced grilled turkey breast on a cutting board and rolls on plates.

Made a 3 1/2 lb tenderloin special dinner tonight. Cubed the tip and fried with olive oil and garlic. Put the rest in Sous Vides for 3 hours and a finish sear in Big Green Egg. Scalloped Potatoes and homemade Peanut Butter Pie for desert. 🤤🔥

Two beef tenderloin steaks searing on a cast iron grate inside a Big Green Egg kamado grill with glowing charcoal below Sliced beef tenderloin cooked medium-rare arranged on a festive blue platter with a pile of seared garlic beef cubes in the corner