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.

  • 10+ lbs of pork shoulder rubbed for the Big Green Egg. Halloween smoke!
  • Wasn’t expecting a frozen Big Green Egg this morning. No worries. Bottom starting fire.
  • Midway for pork shoulders on the Big Green Egg. Smell is awesome.
  • The pulled pork was a huge hit at the neighborhood Halloween pot luck. Yeah!

Temp on the grill is stable at 200 °F. Nothing for me to do tonight so time to sleep and check on the brisket in the morning.

Prime Rib Rubbed for the Egg.

Grilling in the rain — no reason to not grill!

Prime Rib on the Egg. Looks delicious!

Prime Rib resting. “Let it rest for 30 minutes.”

Prime Rib Sliced. Perfect!

Large prime rib roast coated in a herb and spice rub on a wooden cutting board in a kitchen Two Big Green Egg ceramic kamado grills on a wet wooden deck and workbench, smoking in the rain, with tongs and grilling tools nearby. Large herb-crusted prime rib roast cooking on a Big Green Egg kamado grill surrounded by whole potatoes, onions, and beets. Prime rib roast with bones resting on a cutting board, dark crust and pink interior visible, tongs alongside Sliced prime rib roast on a wooden cutting board showing a pink medium-rare interior and dark seasoned crust