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  1. packplantpath

    Looking for a GREAT chili recipe.

    I'll second this one. Just made a batch on presidents day myself, and ate the last of it about 1 hour ago. Not just good, but great. I don't tend to use sirloin, but find that stew beef works good enough.
  2. packplantpath

    Taste and smell gone. Having a hard time.

    I use one of those for a sinus allergy. Takes some getting used to, but it's great. Hope things clear up quick..
  3. packplantpath

    Smoker Ashes

    Good to know, and it makes sense. I haven't had that happen yet, but frankly I don't get to light the smoker nearly often enough. Maybe one day I'll be lucky enough to have time to make my compost pile stink. Around here, I don't think you can add enough lime to really make the soil too...
  4. packplantpath

    Smoker Ashes

    I dump it in the compost bin. It's pretty alkaline, so in my area that is a good thing, but you may not want to use it around acid loving plants. It has very little nitrogen value, but I'm pretty sure it has at least a decent amount of quickly available P and K.
  5. packplantpath

    Youpon Holly for cooking?

    Don't know about cooking with it, but yes, eating it will cause spontaneous, uncontrolled vomiting (high school horticulture class, teacher told us this, one guy decides to test it. results as expected). I would recommend against. EDIT:I just did a wiki search. Apparently, the vomiting is a...
  6. packplantpath

    How much do you pay for your butts?

    I've seen that too. From a safety standpoint it's true. If it was properly packaged/frozen, it is safe to eat indefinitely. But, the quality suffers over time. Our butcher always told us 6 months for pork, 12 for beef should be the guideline for texture/quality. He also used a commercial...
  7. packplantpath

    How much do you pay for your butts?

    The rule in our house growing up was pork in a non-frost-free freezer is good for minimum 6 months. Fortunately, it never made that long anyway. In a frost free freezer, maybe a bit shorter? More risk of freezer burn.
  8. packplantpath

    Bacon wrapped Rabbit

    Duck Season!!!!!!!!!!!!!!!!!!
  9. packplantpath

    emails

    Good man, thanks a bunch. I'm always forgetting which threads I'm following.
  10. packplantpath

    emails

    When I first joined, I always got them. Right before things went bust, I usually got them, now I never get them. Oh well. Smokin Dick: If you click user CP at the top of the page it will take you to your settings page. The settings are under "Edit options" on the left.
  11. packplantpath

    emails

    Anybody else not getting emails when a reply is posted on a thread you are subscribed to?
  12. packplantpath

    A Fresh Ham

    Now I'm Jealous. BTW, nice looking beef. They look a little cold though.
  13. packplantpath

    A Fresh Ham

    Ah, figured I must be missing something since it looked cured. Shouldn't a butcher be careful about labeling a cured ham as fresh?
  14. packplantpath

    A Fresh Ham

    Just curious, how was it already cured? http://www.fsis.usda.gov/fact_sheets/Ham/index.asp "Fresh ham is an uncured leg of pork."
  15. packplantpath

    curing and smoking brisket

    I'm pretty sure cured brisket is essentially what we get around here as corned beef (edit: not the canned version). Never made my own, but I say go for it and let us know.
  16. packplantpath

    Gas under $3.00

    It's true. In NC, I'm still paying over 3.50. Saw 3.61 this morning at wally world
  17. packplantpath

    How would you do your Prime Rib

    ok, so I would really recommend smoking, but I felt sorry for the deep fat frying, and it has to be good. Right?
  18. packplantpath

    Girls gone wild!

    Hoping??????
  19. packplantpath

    Smoked Hen--not too good

    I wonder if maybe it was an older laying hen. We always used them to make chicken stock. Otherwise the meat was TOUGH.
  20. packplantpath

    2 beers and a que walk into a bar. no joking with q-view

    Geeze, that's mean. Now i want an IPA, and I"m at work. Awesome!!!
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