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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    Getting ready for Big Green Egg steak time.

    Five raw ribeye steaks with visible marbling resting on a wooden cutting board on a kitchen counter

    Big Green Egg smoke.

    Big Green Egg cast iron ash tool resting on top of a smoky ceramic grill lid outdoors at dusk.
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    Blank Big Green Egg canvas. Awaiting its subject.

    Big Green Egg kamado grill open with flames visible through the cast iron grate, sitting on a wood deck

    Whole tenderloin ready for Big Green Egg.

    Raw whole beef tenderloin seasoned with salt and pepper on a wooden cutting board on a kitchen counter

    Today’s PSA: always burp your Big Green Egg

    Hairy forearm covered in fiberglass insulation strands held near a ladder on a wooden deck

    Tenderloin meet Big Green Egg.

    Seasoned whole beef tenderloin tied with twine cooking on a Big Green Egg kamado grill over glowing charcoal flames.

    Big Green Egg progress.

    Whole beef tenderloin with crosshatch grill marks cooking over open flames inside a Big Green Egg ceramic grill

    Time to eat! Big Green Egg

    Sliced grilled beef tenderloin piled on a white plate with colorful dots, showing a charred crust and pink medium-rare interior

    Homemade apple pie from Tammy for dessert.

    Homemade apple pie with a golden double crust cut open on a kitchen counter revealing thick sliced apple filling
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    Whole tenderloin (4 lbs) came off the Big Green Egg great!

    Sliced beef tenderloin with a dark crust and pink medium-rare center on a white plate with a fork, on a colorful table.
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    Not my Big Green Egg. Still awesome.

    Large green Big Green Egg ceramic charcoal grill on a wooden table outdoors, with a bottle of Southern Tier Unearthly IPA beside it.
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    Mothers Day BBQ Ribs

    Made dry rubs for 5 full racks of ribs and pork shoulder. Firing up Big Green Egg today for Mothers Day BBQ.

    Ready for dry rub.

    Five raw racks of pork ribs laid out on baking sheets across a black granite kitchen counter near the sink, ready for seasoning.

    Rubbed. Time to get Big Green Egg smoking.

    Five racks of pork ribs coated in red dry rub on baking sheets, resting on a stovetop before smoking.

    Even the little Big Green Egg is working today.

    Dry-rubbed pork shoulder on the grate of a small Big Green Egg kamado grill, lid open, light smoke visible, red BBQ gloves beside it.

    Channeling Mike Rock “Fat cap up.”

    They fit! Five racks on Big Green Egg! See ya in a couple hours.

    Five racks of dry-rubbed pork ribs standing upright in a rib rack inside an open Big Green Egg ceramic smoker on a wood deck.

    Double Big Green Egg style.

    Two Big Green Egg ceramic grills set into a large wooden table on a deck, one smoking, with a tray of raw meat and tools between them.

    The temperature shock introduced by a cold plate setter entering the Big Green Egg takes patience to manage.

    A short break from all the pork. ☕️

    Espresso streaming from a portafilter spout into a white illy collection cup on a stainless steel espresso machine drip tray

    Pulled. Wrapped in foil for rest.

    Five dry-rubbed pork rib racks standing upright in a rib rack inside an open Big Green Egg kamado smoker, deeply caramelized.

    Finished ribs. Lets eat!

    Large pile of smoked dry-rub pork ribs cut into sections and heaped in a round metal pan on a dark granite kitchen counter.

    Sauce reheated from Mike Rock!

    Large pile of smoked pork ribs in a round pan on a gas stovetop next to a pot of simmering red barbecue sauce with tongs resting nearby.

    For those keeping track of my grilling today, the pork shoulder is still on the Big Green Egg. Currently 165 temp.

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    A Big Green Egg blank canvas awaits the artists brush.

    Big Green Egg ceramic kamado grill open with cast iron grate and glowing charcoal coals inside
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    I can’t wait to fire up both Big Green Eggs soon. I need to get some grilling going!

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    Two porterhouses going on Big Green Egg for Christmas Eve dinner.

    Two raw porterhouse steaks with heavy marbling resting on an orange cutting board on a kitchen counter.

    The magic of Christmas, via Big Green Egg.

    Two grilled porterhouse steaks resting on a wooden cutting board, showing grill marks and a pink medium-rare interior.
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    Three racks of St. Louis ribs on the Big Green Egg.

    Three racks of St. Louis ribs standing upright in a rib rack inside a Big Green Egg ceramic smoker, coated in dry rub.

    Smoke.

    Big Green Egg kamado grill with smoke rising from the cast iron top vent, thermometer reads approximately 250 degrees F.

    Sauce.

    Large pot of simmering barbecue sauce stirred with a wooden spoon on a Max Burton induction cooktop set to 250 degrees.

    Surly Sÿx! Thanks Kurt!

    Hand holding a dark bottle of Surly Brewing Co Syx Ale with an ornate skull label, outdoors on a patio

    Ribs done. Delicious.

    Plate of smoked St. Louis ribs on a red plate at an outdoor picnic table beside a bottle of Surly Syx beer, dog visible in background.
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    Now that is a Big Green Egg!

    Giant inflatable Big Green Egg mascot character outside Kitchen Window store, green egg-shaped body with yellow arms and red shoes.
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