Got Jeff's newsletter about smoking chicken in a pie pan to skip the brining step, and immediately bought two chickens from the Amishman at my local farmer's market, and did them up for company last night. They were great (I used pecan wood instead of apple, no big deal), but then our company -- my bro-in-law, a former chef -- said, you aren't gonna throw those away, are you? So we put the carcasses in a pot with an onion, some carrots, a couple tomatillos I had, and some salt, let them stew for about eight hours. Today I sliced off corn from some fresh ears, added a little salt and pepper, and cut up the leftover chicken in it. It's smelling so good I'm about to pee myself waiting to eat it.
Mentioned this on Facebook, and a friend -- who I didn't know had a smoker! -- said he uses pork leftovers for bean soup: you don't need as much salt, he said. What other leftover stuff do you do?