There I was, at my beach house (the one without a real oven), with about 10 pounds of beef shin and a 14-qt copper stocker. A nasty day outside, one meant for making stock. What to do?
Luckily, there was also a raincoat, a fresh bag of charcoal, and a Texas pity smoker outside, so I thought: Why not roast the bones and meat in the pit before loading the stocker? After breaking the bones and dropping a grate directly over the fire, a few minutes was all it took to get a good browning on both. Then I relocated the food to a roaster in the indirect part of the pit and worked the fire up to about 325F. After about 90 minutes, into the stocker with aromatics as usual, for a 12-hour process.
Three days later, I made French Onion Soup according to Thomas Keller's now-famous recipe. While the onions were caramelizing, I reduced the stock by half, and finished per instructions.
This was one of the best FOSs I've ever made. So I'm wondering... Does anyone else have a "trick" for using the BBQ/grill as a start for stocks? This stock was SO much better than the same stuff roasted in a conventional oven, the contrast was amazing. Someone, please explain.