Show Us Your Leftovers (before and after)!

[DesertRaider]

So, my comment above about having "serious left overs"? This piece of meat is going to have it's own series at this rate.

Because it was my first smoked rib eye, and I was really satisfied with how it came out, I hadn't really thought of the possibilities. But, after cutting off the bones to serve, I thought "well, they're not really done enough to eat like this, and I sure as heck ain't going to throw it out." Then I thought "I know, I'll smoke the ribs some more!"

So it started as this:

and was used in the above for a couple of breakfast sandwich's, and then my brilliant idea!

It was really good. Nicely smoked back ribs.
OK, the salad was an effort to keep my cardiologist happy. I'm just not telling her about the parmesan or blue cheese dressing.
OK, I'm sure that just about all of you, well, except for Panhead John, have done this yourselves. But hey, great minds think alike, right

[HotSun]

Hey, looks good to me DesertRaider .

[Clawbear57]

I'm not telling unless you don't share lol.

[HotSun]

Before:
Yesterday's hickory smoked back ribs....


After:
...become today's lunch. Two bones worth, slathered with some Memphis style sauce. I couldn't tell you a Memphis sauce from a KC sauce, but one flavor that jumped out and was unexpected was tamarind, which is not something I come across in my everyday eating. Checked the label and sure enough, there it was. Leftover diced potatoes and my own pickled hot cauliflower (my August batch):

Washed down with Bundaberg sugar-free ginger beer. Parts of the rib were dry, but the meat pulled away from the bone easily and it was juicy near the bone. The sauce was good and worked very well with this rib. All-in-all a very nice little lunch.

[Allon]

Looks good, real good...

[Clawbear57]

Meal looks good but how about ginger beer. I had it in Jamaica but can't find it in Winston Salem.

[HotSun]

Before:
The pork belly on the right, my standard homemade pork rub from last Thursday's smoking session (original SUWYC post here: https://pitmaster.amazingribs.com/fo...09#post1301509) ....


After:
Finally got around to eating this one. Sliced and heated in a skillet until crispy (and rendered a little more):


Each person at our table ate it differently, and I put it on a brioche bun with some Memphis-style sauce:


It was just a little chewy, but not unpleasantly so. The fat crisped nicely. The entire section of pork belly was devoured, again.

[Allon]

Nicely done. Nice plate as well...

[Clawbear57]

Rightfully so, good job!

[Skip]

Sunday we had a few friends over for Iowa Chops, Delicata Squash, and Potatoes. There was one left for us to have last night. Rewarming in oven got the Chop a little over done but it still tasted good.

[Allon]

Looks good too...

[Neris]

Wednesday nights mash Potatoes are Saturday mornings breakfast with a bacon omelette

[HotSun]

Wow, I would eat the heck out of that!

[Allon]

Outstanding

[HotSun]

Friday nights can be a little rushed, so I had to whip up a quick sandwich for myself while slinging hash for the rest of the family.

Before:
Roast chicken with Montreal chicken seasoning, from this cook: https://pitmaster.amazingribs.com/fo...35#post1302235


After:
Pulled chicken, lathered with Memphis-style BBQ sauce, topped with Mexican cheese shreds, on a griddled brioche bun:



No, I did not have a vegetable, unfortunately. I ate this while still making other's dinners, as I had one kid returning from swim, while another kid needed a free ride to the football game.

It was very good, the chicken was still amazingly moist, almost too moist. For leftovers, it was very nice.

[FireMan]

Tomato is a fruit, not that there is anything wrong with a fruit. 😎

[Panhead John]

" I had one kid returning from swim, while another kid needed a free ride to the football game."

HotSun Why? Do you normally charge your kids for a ride? 😳

[HotSun]

FireMan , haha, good one...you got me.

Panhead John , I should charge them, school is almost a 30 minute drive.

[Attjack]

I had some leftover tri-tip.



Later it became some quick tacos.

[DaveD]

Used up some leftover pulled pig for some simple nachos. Served with salsa, lite sour cream, guacamole. Yum!

[Attjack]

I don't know if nachos with every chip individually stuffed is simple but they sure do look good.

[Andrrr]

Nachos is such a great use for leftover PP. Nice work

[RichieB]

This is purge leftover week. Lunch was a pork country style rib on a plate pulled with Sriracha drizzled on and Dortios. Tonight was tri tip. I had it on a baked today burger bun with Stubbs Hickory Sauce.

[Clawbear57]

I like the buns.

[Attjack]

Yeah, nice work on the buns.

[HotSun]

What Clawbear57 said...nice

[RichieB]

Staying with the purge, pulled chuck roast that was done on the PBJ a couple of weeks ago. Drizzled Meathead's KC Sauce. Note: I ordered my 3rd bottle today. Side was crispy bacon and cheese potato. I'll rummage some more for tomorrow's meal.

[Clawbear57]

Crispy bacon and cheese makes everything better 😋.

[HotSun]

Wow, that looks delicious RichieB , thanks for sharing! I will have to give the sauce a try.

[Sid P]

Yesterdays pulled pork with onion, bread and butter pickles, and Carolina mustard sauce. One of my very favorite meals.

[CHNeal]

Last night polish and potato’s is todays polish and potato’s! Most days my lunch is last nights supper. I never stopped cooking for 3-5 even though there is only 2 left ( although as often as my favorite daughter is here I often wonder if she really moved out or just hides in the basement…) so the Mrs and I eat as well at noon as we do at 6.

[HotSun]

Looks just as good the next day.

[HotSun]

Before:
STCG's Peruvian chicken the other night (https://pitmaster.amazingribs.com/fo...#post1306880):


Smoked Pepitas:

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1240113-show-us-what-you-re-cooking-suwyc-volume-26-summer-2022?p=1296136#post1296136

After:
Romaine, chopped chicken, Italian cheese shreds, bacon crumbles, smoked pepitas, ranch dressing (not shown):


This was my lunch, and yes, I eat from ginormous bowls. Since the chicken came out kind of plain, it works as a nice canvas for something like this. There was just enough smokiness to the chicken to make me know where it came from. Delicious, considering I am not the biggest fan of ranch dressing. I think this will be lunch tomorrow, too.

Note: The smoked pepitas have some smoke, but not a lot, probably because I was roasting/smoking and the oil interfered. I plan to do a batch cold smoked within the next week, to see how they turn out.

[DaveD]

Simple pulled pig sandwiches from some of the leftovers of my "halve and halve not" pork butt experiment. Highly effective. Frozen onion rings from McCain, touted as "craft pale ale battered." They're really good.