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What are you guys cooking!?

I wonder what the odds are for duck eggs. I have seen that before. I’ve had a lot of duck eggs with double yolks and only once in a while with chicken eggs. And they are a bright orange. Was it from the store eggs or straight from someone’s farm eggs ? I believe that also has maybe something to do with it.
 
Belizeit said:
I wonder what the odds are for duck eggs. I have seen that before. I’ve had a lot of duck eggs with double yolks and only once in a while with chicken eggs. And they are a bright orange. Was it from the store eggs or straight from someone’s farm eggs ? I believe that also has maybe something to do with it.
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Store egg. We see double yoke often in Jumbos. Never a triple in 100+ years combined between my wife and me.
 
Last week a local store had a big one day Prime beef sale. Been many years since I did a brisket, and they were $3.99 a lb. Problem was I was a day late, but they didn’t mark those up the next day so I got an almost 11 pound one. I stuck it i the freezer. 5A5AD376-EFB0-4C6D-9838-7C466930AA46.jpeg
 
So on Friday I put it in the refrigerator to defrost. Yesterday I got a recipe from my brother and tried it out. It has a seasoning paste for the rub to stick to. After I applied the paste and rub it sat covered in the refrigerator for 6 hours. I then started yesterday evening and placed it in the Weber with just enough charcoal and pecan and oak for about 200 degrees for 4 hours. After that I brought it inside and wrapped it tightly in tinfoil and at 200 degrees for 12 hours. I forgot to mention that the 12 hours at 200 degrees was in the oven with it in the tinfoil. 8C7588AE-6A47-4DE0-93F7-269DBD25B078.jpeg7EC37EA2-140E-48F1-BB24-D06D586CE8F1.jpegBC980E5B-CCE2-4273-BF31-8663BB61F30D.jpeg4B400EC0-B6C8-41DA-8ABA-D5C48AEF7C33.jpeg22208267-64C4-433C-9646-A3CC47DFF0CD.jpeg
 
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I was wondering if that is one of those depression era things. Getting a whole Bologna back then would have been a real score.
 
Maybe not “cooking” but making some venison jerky. In the marinade now. I will dehydrate tomorrow. First time making jerky. Wish me luck. My wife was not enthused by my seasoning choices, but heck, she won’t be eating it anyway.
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And we are done. Not bad. Will try a dry rub next time though. A bit much soy.
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