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.

Three racks of ribs rubbed and chips soaking getting ready for Big Green Egg and Mike Rock!

Didn’t have my vertical rib racks so had to improvise. Beer can ribs?

Big Green Egg smoking.

Another perspective. 😀

Three racks of ribs falling off the bone! Big Green Egg!

Three racks of pork ribs coated in dry rub on a sheet pan beside a red bowl of soaking wood chips on a kitchen counter. Three racks of spice-rubbed ribs on a Big Green Egg grill, propped upright using two beer cans, with thick smoke billowing up Big Green Egg ceramic kamado grill billowing smoke from the top vent, with a temperature gauge visible on the dome. Three racks of spice-rubbed ribs propped upright on a Big Green Egg grill using two beer cans, lid open, outdoors. Smoked pork ribs cut into individual pieces piled on a sheet pan on a colorful tablecloth