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Unread 11-26-2012, 10:27 AM   #12
On the road to being a farker
Join Date: 01-18-10
Location: Tustin, CA
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We've been doing the smoked gravy thing for a few years now. I've had times when it's been a little too smokey, however. This year, I made two batches of stock- one for under the turkey, and one that I did on the stove top. I then mixed the two batches together. This ensured that there was just a hint of smoke in the gravy, but not too much.
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