Show Us Your Leftovers (before and after)!

[HotSun]

Well, another meal made yesterday, not quite leftovers, but not cooked today.

Before:
Original post: https://pitmaster.amazingribs.com/fo...91#post1289991

Cauliflower bits slaw (leftovers from my cauliflower ricing episode):




Chicken Salad:


After:
I baked some biscuits today using DavidNorcross ' MIL's recipe (it's not burnt, my fault it looks funny, long story, but was tasty).



The cauliflower bits slaw I will give a B. I think it needs a little more acid, but chopping up the scraps of cauliflower was a good idea. Milder than a broccoli slaw, as you can imagine. I will try this again, but go Asian style next time.

The chicken salad gets a B-. It's my own recipe, but something is missing. I poached my chicken a little bit differently, so maybe that was it.

I can't wait to try the slaw on pulled pork and a bun. Never had it that way, so it should be good I think.

[HotSun]

Thanks RonB, I will try this with grilled chicken. As-is, it is my own chicken salad recipe and usually turns out great with my poached chicken. For my part, I am really bad at grilling chicken breast. Maybe a splatchcocked, smoked/roasted chicken would work. Hmmm.... well, thanks for the suggestion, always looking to improve.

[DaveD]

Very nice.

[HotSun]

My DW took some of the chicken salad for lunch and said it was one of my best ever. Go figure. Maybe with my cold, my tastebuds broke. Or hers are broken, hahaha.

[DaveD]

Tonight was leftover pork ribs from two different cooks: one on the pellet smoker about ten days ago, some baby backs; and the other from this past Friday, some SLC spares, my first smoke on the new SnS kettle.

Babies looked like this here, on the day:


And the spares on the day:


Heated up the vac-sealed leftovers via sous vide to 165F/74C, served with steamed broccoli and corn off the cob. Extremely yummy!

[HotSun]

Looks great, DaveD. Double veggies, count me in.

[Allon]

Now there's some good eating says I.

[DaveD]

HotSun I love corn on/off the cob... hits the starch and a veggie both

[HotSun]

I don't really have before pics, but I've already posted my cauliflower 'bits' slaw. So here was lunch today:

• Pulled pork butt, cherry and maple smoked
• Cauliflower bits slaw
• Memphis style sauce
• Brioche bun, grilled

It looks better than it tasted. It was missing something. Maybe I should have skipped the sauce and just added some ACV, or maybe used a kaiser style roll, or both. It was good, but nothing to write home about. At least it was a complete meal.

[HotSun]

Before:
The bottom brisket, was cooked all the way naked, no crutch, last Friday.


My wife has been working on it, but this is the first bite I've had of this piece.


After:

Nothing but brisket, provolone, and brioche. Incredible, simple, and unlike my last sandwich, I nailed it.

[DaveD]

That looks delicious!

[Clawbear57]

That is perfection.I can smell it thru the screen.

[Allon]

Damn... I never smoked a brisket before. I guess I'll be trying soon.

[DaveD]

Creekstone Prime chuck ribs from about ten days ago as fodder for nachos, along with some recently roasted Hatch chiles and Some Cheese.

On the day:




Nacho-fied:

(yes, that tablecloth has been through the laundry between those meals!)

[HotSun]

My 14-year old son says this looks delicious (he is notoriously picky). Looks great, and I like the tablecloth, too.

[DaveD]

Which one, the original ribs, or the nachos?? Inquiring minds want to know

[Smilner]

BBQ bacon burger with onion pickle and mayo. What are you putting on your burger??

[Clawbear57]

sounds good to me.

[SheilaAnn]

Never ketchup, that’s for sure. I love mustard, mayo and shredded lettuce. Cheese varies between Muenster or Swiss. Special burgers include the green chile burger from the other day or bleu cheese, grilled red onions, shredded lettuce and bleu cheese dressing.

[HotSun]

Burger looks great Smilner . Depending on the burger, I usually put mayo, some kind of mustard (Dijon, stone ground, brown, horseradish), and lately using dill relish. Bacon usually doesn't last long enough around our house to make it on a bun, but we'll do it when we have it.

[RichieB]

Chuck Roast done on PBJ. Made some creamy garlic mashed potatoes. That's it.

[HotSun]

Wow, that looks fantastic RichieB .

[SheilaAnn]

OG Picanha roast

sandwiches with bleu cheese. The slices look like leather, but we’re still very tender.

[HotSun]

I am at a loss for words. Melting blue cheese on picanha, delicious combo SheilaAnn .

[Clawbear57]

SheilaAnn I like your style. Can I move in lol

[Ghawtho]

Rudy’s can’t touch this. This brisket was on the Yoder Wichita smoker 18 hours using Texas Post Oak. After 13 hours the backyard was getting hoops and hollers from nearby neighbors as if it was a chic in the black bikini. Takes patience and when your a retired pipe-liner that works 30 hours without sleep this becomes easy.

[ItsAllGoneToTheDogs]

I think you meant to post in the Show us what you're cooking thread, this one is for reconstructed leftovers https://pitmaster.amazingribs.com/fo...26-summer-2022

[ItsAllGoneToTheDogs]

Used the shrimp diced, shrooms cubed, and butter from this


With some diced onions leftover from a meatloaf my wife made for work, a can of green chili's, 1 egg (I wanted 2, but we only had 1 left), and the potatoes cubed from this



To make a breakfast burrito for lunch today



Only change I would make is using less of the mushroom

[Allon]

I'm going to the dogs! With food like that... Damn...

[DaveD]

That looks fantastic!

[HotSun]

Nice work on this!

[DaveD]

Simple pulled pig sammies using leftover from the "To Halve and Halve Not" experiment where I cut a butt in half and did one on the SnS kettle and the other on the vertical pellet smoker. Used some of the kettle-smoked portion for these, heated up to 160F/71C in the sous vide. Griddled the buns on the CI skillet stoveside, it was uncomfortably breezy outside. Corn on the cob to go with, a simple and super tasty Friday night meal.

[HotSun]

Looks great DaveD!

[Clawbear57]

Nice use of leftovers and I like corn on the cob.

[DesertRaider]

I've got some serious leftovers after all that ribeye!

So I decided to see how it was on an egg sandwich.

Really good!

[DaveD]

Had a redux of the tri tip meal I made on Saturday as part of my lovely bride's birthday weekend. Reheated the meat in the sous vide, baked some taters, steamed some broccoli, reheated what was left of the cabernet/port reduction in the microwave. Very easy, and bringing some schmancy as well as the fancy on a weeknight.

On the day:



And tonight:



Delicious, you would not know it was a leftover. SV leftovers FTW!

[Allon]

Nice... Everything looks just so...