Dec 8, 2005 #1 B BrooklynQ Cook Joined Nov 20, 2005 Messages 68 With snow coming this weekend, I'm thinking about making some soup. Anybody else our there use the carcass of a smoked bird to make your stock? I've done it a couple of times and haven't gotten it right. Either it's too smokey or not smokey enough.
With snow coming this weekend, I'm thinking about making some soup. Anybody else our there use the carcass of a smoked bird to make your stock? I've done it a couple of times and haven't gotten it right. Either it's too smokey or not smokey enough.
Dec 8, 2005 #2 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach yeah man! Never been too smokey so far, but some times I can't tell the difference. I loved to use smoked meats in stews, the flavor really comes out.
yeah man! Never been too smokey so far, but some times I can't tell the difference. I loved to use smoked meats in stews, the flavor really comes out.
Dec 8, 2005 #3 Bill The Grill Guy Master Chef Joined Jan 17, 2005 Messages 5,454 I save my smoked turkey wings for Hoppin Jack black eye peas. SOME kinda good.
Dec 8, 2005 #4 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. The first thing I did with left overs was make turkey soup. Ummmm Ummmm good!