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Barbecue bone broth is an unforgettable smokey flavored stock that is delicious and rich sipped on its own or as a base for homemade soups and sauces.
A tummy bug is going around our local community at the moment, so it’s no surprise that our family is going through a lot of chicken and beef broth to shore up our resistance and/or ensure rapid recovery should it come a-knocking at our door!
To mix things up, making barbecue bone broth with its unforgettable smoky flavor, is sure to stimulate appetite exhausted from illness.
The copious amounts of natural gelatin in broth, if you recall, serve to deter gastrointestinal bugs from attaching to the gut wall and wreaking havoc in the form of vomiting and diarrhea. Homemade broth is quite simply an indispensable tool in your wellness toolbox during flu season!
This time of year, when colds, flu, and other viruses are running rampant, I must admit that my family gets rather tired of broth as it seems to be a nearly constant feature on the menu.
I do my best to make soups and sauces with my homemade stock, but when you need to consume a lot of broth in any given day, sometimes just a cup of it with a bit of sea salt is the quickest way to get the job done.
Barbecue Bone Broth
Needless to say, I was thrilled when I found a very creative recipe for Barbecue Bone Broth in my friend Stanley Fishman’s brand spanking new book Tender Grassfed Barbecue: Traditional, Primal, and Paleo!
This book, by the way, would make a great holiday gift for that barbecuing whiz in your home who likes to take charge at the grill (husbands, that would be YOU)!
Barbecue bone broth with a smoky flavor! What a great idea for mixing things up!
Barbecue Bone Broth Recipe
Recipe for barbecue bone broth, an unforgettable smokey flavored stock that is delicious and rich sipped on its own or as a base for homemade soups and sauces.720
Ingredients
- 4-6 lbs barbecue bones, meat scraps and trimmings any combination of meat and bones from grassfed animals will do
- 4 stalks celery coarsely chopped, preferably organic
- 6 green onions coarsely chopped, preferably organic
- 4 large carrots peeled and chopped, preferably organic
- 4 cloves garlic peeled and chopped, preferably organic
- 2 Tbl sea salt coarse and unrefined
- filtered water enough to cover bones by 2-3 inches
Instructions
Put the meat and bones into a large stockpot. Add the water. Add all the vegetables. Heat the pot until the water begins a strong simmer. This will take awhile due to the large volume of ingredients and water.
When the water is close to boiling, remove all the scum that rises to the top with a skimming spoon. This can also take a few minutes, but it is necessary for the best tasting broth.
Once the scum is removed from the pot of barbecue bone broth, add the sea salt.
Cover and simmer gently for 12 hours.
Using a ladle, strain into jars, cover, and refrigerate once the bottles have cooled down. The fat will rise to the top and will solidify in the refrigerator. This fat seal will help preserve the broth.
The fat should be removed before the broth is reheated. It can be used as a healthy cooking fat in all kinds of dishes.
Source: Tender Grassfed Barbecue: Traditional, Primal, Paleo, by Stanley A. Fishman, p. 52.
Baked Chips as Bad or Worse Than Fried
Barbecue Bone Broth – The Healthy Home Economist http://t.co/47HWSY0L
I don’t get it – what’s makes it ‘bbq’? I add all those things to my broth all the time. But it doesn’t have a bbq flavor?
What makes it barbecue is the use of leftover bones and trimmings from from previously barbecued meat. This gives a wonderful barbecue flavor to the broth, as the flavor of the wood and charcoal is already in the bones, but gets released into the broth.
I have the same question, what makes this BBQ?
I always like to roast my big meaty bones first, like beef and elk bones. The resulting “malliard reaction” adds A LOT of flavor to the final product.
First, I sprinkle the bones with a bit of salt, sometimes herbs, and then roast then in a roasting pan for 30-45 minutes or so on 350 til they are nicely browned. I deglaze the pan with some water to get all the flavorful bits then add this to the stock pot with the bones. I cut off all the roasted meat and fat before I put the bones in the pot. I add the roasted meat back in later after the stock is done and strained. The fat, well, I usually just eat it standing there, that and any marrow I can get out. Yummmy. This helps reduce the greasness of the stock. I boiled then simmered the bones for days and days.
Big bones from elk and beef go for 4 or 5 days, small bones from poultry or pork I simmer for 3 days. I leave mine on my woodstove, so it cools off at night but then boils up again the next morning. Im home recovery from knee surgery so this is easy to achieve. Otherwise I would just leave it on my kitchen stove but turn it off at night cause Im paranoid about the flame going out. I reboil it in the morning for 3 mintues then reduce to simmer. I cool the stock in the fridge after its “done” and skim reamaining fat, then strain. I use the skimmed fat in cooking.
One more thing I like to do, I don’t add my veggies til 2-3 hours at the end of the simmer time. Veggie and herbs give up their goodness quickly but don’t disintegrate in this short period of time. Then I strain it all through a sieve and refridgerate in 1/.2 gallon mason jars.
My favorite broth right now is chicken bone broth with toasted sushi nori.
Just wondering why you remove the fat before reheating. I thought you were supposed to leave it in. I guess I’ve been doing it wrong?
You can leave the fat in if you like but it does make the broth rather greasy. If you like it that way, that is fine. To get the full flavor of the broth or soup you are making with the broth, remove the fat.
I made my first batch of beef broth last weekend. I used the pasture raised beef bones for stock and beef back ribs (bones and meat after I browned first). I used apple cider vinegar and let sit for an hour prior to boiling, then cooked for 24 hours. After cooling in the fridge, the stock did not gel the way my chicken and turkey stock does. Do I need to cook the beef stock longer?
Some beef bones and cuts have a lot of gelatin, and some have very little. Beef knuckle and beef shank have a lot of gelatin. I cook my beef broths for about twelve hours, but I always use some shank or knuckle, and the broth gels very nicely. It is also important to use enough bones, scraps and meat so there is not too much water.
If you can get calf’s feet, that really makes it gel up! I love beef stock 🙂
Did this last week with a smoked turkey carcass from Thanksgiving. Delicious!
Does anyone on here use goat bones for stock? We butcher several goats a year (and usually a beef or two, as well). I didn’t think to keep the goat bones until recently and I’ve been chunking some in with the beef bones. I’m going to try doing some goat bones by themselves and see if they will gel at all. This is mainly leg bones. We are also looking at having a young goat smoked (the whole thing) at a place that does this and just take the meat off of the bones and save the bones for stock. Has anyone tried this?
Lynne,
If you hear any more on this, please let me know. I’m actually more curious about pork bones, but bones-other-than-beef in general.
And, in general, for any broth-making, you just save back your bones and freeze them until there’s enough for broth?
Lynne & Karin, I make goat broth regularly as we put 3 or 4 of our goats in the freezer every year. It works great. I have also made pork broth & like it very much. I’m a few days late in reading/answering this so I hope you get this message.
Does cooking with the broth (aside from soups) carry the same illness prevention benefits, or do we really need to drink it straight or in soup form?
Kathryn, I think any which way you ingest it imparts the same benefits. Like using it as the cooking liquid for rice instead of water. Using it for gravy and sauces. Using it in mashed potatoes or mashed cauliflower or root veggie mash. If some bug is going around, or for general prevention and wellness, you probably want to have it in as many forms as you can.
I skim off and save the fat for cooking. It makes a great fat to sautee veggies.
#Barbecue Bone Broth – The Healthy Home Economist http://t.co/LFsliaaz
I save the fat too – really yummy for cooking up just about anything. Plus, you’re getting even more bang for your buck by saving it and using it for cooking! I typically use a mixture of roasted and non roasted bones in my stocks, just from various meals and saving the bones until I have enough for stock. Sometimes it gels, sometimes not. I think I use too much water a lot of the time. But just because it doesn’t gel, doesn’t mean the gelatin isn’t there, so don’t fret 🙂
After I have made broth from pastured bones (six boilings), I pound the bones with a mallet and place them in a blender. I add enough broth to make a smooth creamy paste and then put into ice trays. These frozen treats can be added to soups or one per each cup of broth. This is very delicious and is better than feeding to the dogs.
In the blender?? What kind of blender have you got? I can only imagine splinters of bone breaking the blender…I like this idea, though, so am curious to learn more…
I start with bones from steaks and roasts we save from meals over time. I take about a one gallon freezer bag of these bones, add 2 T of vinegar and simmer for 12-16 hours. I drain off the broth and add another gallon of water and 2 T of vinegar. I repeat this process five or six times. This final simmering leaves the bones very soft. I combine all of the broth so that it is of equal strength and freeze it in quart sizes. At this point the bones and meat pieces and remaining chunks of fat can be easily mashed with a mallet. I mash them and place in a KitchenAid blender, but the bones are so soft, any blender will do it. There are no fragments at all. Adding just enough broth to make a paste results in a very smooth creamy texture with no chunks or tiny pieces. I hope this helps.
Bob, thanks for these great tips!
When calf feet were mentioned it reminded me of chicken feet(remove claws before stewing) and chicken heads. I learned this from the latin market Vallarta when I didn’t want to waste these parts on a whole chicken sold there. It makes almost all gelatin and tastes good. I’ve also put chicken and beef bones in together for a great stock.
I WAS THINKING, WOULDN’T IT BE SIMPLER AND ENERGY CONSERVATIVE TO USE A CROCKPOT INSTEAD OF THE STOVE BURNER TO MAKE SOUP BROTH? AND I WAS TOLD TO COOL THE BROTH IN ICE WATER BEFORE REFRIGORATING IT. DOES THIS RULE STILL APPLY????
Sarah, I love reading your blog and getting updates on Facebook! Thank you for all of the helpful info! I wanted to ask you – do you feel it’s better to make your own bone broth from non-organic, non-pastured meats or buying the organic stock in the box from a grocery store? I have a hard time getting really healthy meats around my area (and finding affordable ones), but also want to avoid pesticides as much as possible. Just trying to do the best I can…Thank you!
I noticed there wasn’t any vinegar added to this stock and wondered why? Thanks!
Do you have the bbq recipe for the chicken?
@Kristi yes, I used this barbecue marinade: https://www.thehealthyhomeeconomist.com/barbecue-chicken-wing-marinade/
YAY! Thank you so much! I have been looking for a recipe!!!!!!!!
I always make broth out of our leftover chicken bones just because it’s yummy and saves money, but the health benefits of the gelatin are news to me. Thanks for sharing. 🙂