August 26, 2012
Smokin' the Bones: Never Let a Good Carcass Go to Waste
So at first glance, you probably see a pile of bones from some poultry. At first glance, you're abosolutly right. Specifically, this is a turkey (center). So I don't leave anyone out in the cold, to the top left is a ham bone and top right are italian sausages. So some of you might have no idea of what this is all about and others know exactly where I'm going with this.
Now the meat of the matter. The spices. This will probably cut down the amount of seasoning I use (depending on what I'm making). What did I use and why? Well, I'll put this as simple as I can:
- Oil. I used Canola Oil since that was what I had, but consider using Olive Oil as well. Use enough to coat the bones to your liking. Again, I won't give exact measurements but make sure enough oil is used to cover the bones.
- Paprika (your choice, I used Spanish because it was what I had. I prefer hot Hungarian)
- Black Pepper (pretty obvious)