BuRied
MemberGot rid of the matchlight.
I just used up my last bag of homemade stock in the freezer and with spring here now I figured instead of roasting the bones in the oven I can do a Q tomorrow and use the carcass for my stock. What are results you have had with making a stock this way if you have done so?
Also I was wondering for pulled chicken what everyones preferred cuts are, thighs/quarters/whole bird? I am going to do 1 whole bird spatchcocked because i want at least that for my stock and then add a bit more meat to the grill based on suggestions.
Lastly, has anyone ever used a smokey stock to enhance/make a bbq?
Also I was wondering for pulled chicken what everyones preferred cuts are, thighs/quarters/whole bird? I am going to do 1 whole bird spatchcocked because i want at least that for my stock and then add a bit more meat to the grill based on suggestions.
Lastly, has anyone ever used a smokey stock to enhance/make a bbq?