YSR
Knows what a fatty is.
- Joined
- Aug 23, 2014
- Location
- Orlando, FL
Smoked a Turkey last weekend, in water, beer, celery, onion, carrots, lemon and seasoning. The meat was good with leftover opportunities galore. Bones/Carcass into a crock pot with everything that had been in the pan or in the bird. 24 hours later strained the broth and refrigerated. Tastes smoky, like it needs salt, with a bit of bitter. Typically we make soup from our bone broth, but I've never done it with something so "stout".
Wondering if anyone has experience with a "smoked broth". Was thinking maybe a smoky tomato bisque or some kind chili. Do I have treasure? Trash? Or something in between?
Wondering if anyone has experience with a "smoked broth". Was thinking maybe a smoky tomato bisque or some kind chili. Do I have treasure? Trash? Or something in between?