making stock

[rober]

I tried something different this year. i'm sure most of you know that you'll get a lot more flavor from the carcass if you roast it in the oven 1st. this is true of any kind of bones. I usually roast them at 350* for 45-60 minutes. yesterday I slowed my fire way down while I let the bird rest & then deboned it. I put a few more briquettes & some chunks of cherry on the weber & open the dampers to full throttle. then I put the carcass inside my Cajun bandit ring & left it on the grill for an hour. the average temperature was 375*.  the flavor of the stock was unbelievably good!! made for an interesting gravy & the rest will be used for a turkey & smoked sausage gumbo.

[GillingNoob757]

Nice!

Speaking of gumbo, I made some with left over turkey. Made stock with the bones as well.

Got everything in the pot and ready to simmer for the day.


After simmering on low heat all day. Its ready to go!

I'm going to skim the fat off tomorrow.