Show Us Your Leftovers (before and after)!

[hoovarmin]

Last night's meal



Turned into a noodle bowl with spring roll and shredded leftover chicken for lunch today

[HotSun]

That looks delicious, great plating!

[CHNeal]

Last pork cook in August. All my Pulled Pork is destined to be left overs as I cook it for the freezer. The only fresh off the cooker we eat around here is what we scarf down while pulling it!
Heres the progression…



all the way to last nights quesadilla…

[hoovarmin]

Heck yes

[Allon]

1, 2, 3... Simple... If only...

[HotSun]

Looking good, CHNeal . I do the same, cook for the freezer, since I need to be able to pull from the freezer to feed my gang.

[CHNeal]

And to go a step further, here’s the left over leftover pork from last nights quesadilla turned into this mornings 2 minute down and dirty microwave huevos rancheros w/ pork!
Everything a workin man needs to stay warm and get to lunch!

[HotSun]

Oh man, you're killing here. This looks sooooo good.

[CHNeal]

HotSun It was! I eat this a lot with brisket from my freezer but this may have been even better! And who doesn’t have 2 mins in the am!

[mnavarre]

Some days you just need to see what the fridge coughs up. Yakisoba noodles? check. Chicken broth? Yup. A bit of hondashi, shoyu, and garlic oil? Leftover chicken tinga. Ummm, sure? One of the ugliest 6-minute eggs I've made in quite some time? yeah.



It was pretty good, though.

[HotSun]

Looks good mnavarre ! Don't sweat the ugly egg, my last batch of 6-minute eggs look just like that. :P

[Clawbear57]

amazing what you can with letfovers.

[HotSun]

Lunch was a chicken thigh on a ciabatta roll with marinara and Italian cheese shreds.
Before:
Chicken thighs, marinated for 24 hours in an Italian dressing, grilled indirect, then direct to char a little:


After:


I had a chicken thigh, rolls from Aldi, some mystery marinara, and shredded Italian cheeses. Toasted the roll, warmed the marinara and chicken, topped with cheese and stuck in the air fryer to broil for a few minutes. Had it with some romaine on the side. It was really good and quite simple.

[DesertRaider]

LOL!

[FireMan]

Well, there was fresh Anaheim & garlic everthang else was a leftover from the camp cook.

[HotSun]

What JCBBQ said.

[DaveD]

Would eat!

[Allon]

Nice job!

[DaveD]

Used some leftover pulled pig as fodder for a poor lifeform's carne adovada enchiladas. Heated the pork with New Mexico red chile sauce, then built a pan of flat enchiladas, layered with white corn tortillas and the pork, generously doused with shredded cheese and more red chile sauce. Meanwhile, my lovely bride did an experiment, trying a variation on our ever-evolving black bean charro recipe, using the slow cooker instead of on the stovetop. Extremely promising - there was a bit more liquid than we'd like, despite having reduced it a fair bit. But we'll see how it is in a couple days, of course many bean dishes are different as they age...

[HotSun]

Looks delicious DaveD , and thanks for the inspiration on another use for pulled pork.

[DesertRaider]

Now I'm back to the tri-tip from early September.

Which became a pretty good sandwich last week.

[Neris]

Left over mash and cabbage turned into pancakes.

[Allon]

Well done…

[Clawbear57]

I tried with plain potatoes didn't hold together good. I will have to try with cabbage thanks.

[HotSun]

My DW would probably call that frittata. I call it good!

[HotSun]

Before (the chicken is ugly, I know):
Chicken breast brined in pickled hot cauliflower juice, then grilled way too hot (lots of char):

Original cook: https://pitmaster.amazingribs.com/fo...11#post1312111

Pepitas from about a month ago or so, roasted/smoked with EVOO and salt:

Original cook: https://pitmaster.amazingribs.com/fo...36#post1296136

After:

Grilled chicken, pepitas, ranch dressing, and romaine. Simple and delicious. The chicken actually turned out great, despite me trying to burn it to kingdom come. I will have to make more chicken brined like this. My wife loved it and so did I, and it wasn't even my best effort. Great leftovers for dinner, for me.
Note: the picture is not reversed; one of my kids set the table backwards. But hey, he did it without asking, so life's little victories, right?

[HotSun]

Keeping this thread alive, one leftover meal at a time....

Before:
Turkey taco meat stuff, from this thread: https://pitmaster.amazingribs.com/fo...46#post1311346


After:
Turkey taco meat over jasmine rice, Mexican cheese shreds, and Nando's Hot Peri-Peri sauce:


It was really good, nice and spicy. I had some boring coleslaw as my veggie, not worth sharing and wasting your bandwidth. I love my little five minute lunches.

A couple notes: I picked up a couple bottles of Nando's peri-peri sauce last year when visiting my sister in Orlando. I had brought some peri-peri sauce and oil from Portugal back in 2019, but the security folks at Heathrow confiscated it (long story). The Nando's mild sauce is okay, but nothing to write home about in my book, but the hot is a lot better. I prefer the Portuguese stuff, but...oh well.

The other thing is that this taco meat is incredible. I use the same spice blend as I have always made and used, though I subbed in half smoked paprika due to a paprika shortage in my pantry, and cooked the meat with a little bacon fat. Whatever, this was outstanding. I disappointed the DW, who is working from home today and was looking forward to it. That's okay, she ate it for the last three days before I even had any. I have a couple containers in the freezer for tacos, bowls, salads, and quesadillas, so more to come.

[CHNeal]

Kid bailed on the planned “Texas Chicken Spaghetti “ she was to cook tonight so it turned into a fend for yourselves leftover night.
I went with the Italian Chicken breasts covered in Cardinis’s Caesar Dressing!!!
If you like Caesar then you must try this stuff!!

[DaveD]

Tonight had the leftovers of one of the two wagyu chucks I did in a comparison cook, one in the SnS kettle, other in the Pit Boss vertical pellet smoker. We had what was left of the kettle-smoked piece, reheated via sous vide set at 160F/70C for 90 minutes. Absolutely splendid, just as juicy and smoky as the day I cooked it.

On the day:



Simple leftover plate with half a honkin' tater and a green salad.

[HotSun]

Just yum.

[HotSun]

Well, DaveD is a tough act to follow, but here goes today's lunch leftovers:

Before:
Whole chicken (a/k/a Bird #1) wet-brined in hot pickled cauliflower brine (48 hours), smoked/roasted. Not the prettiest sight, but really good:

The skin was paper thin, with all the fat rendering to the foil below. Original post: https://pitmaster.amazingribs.com/fo...25#post1315325

After:

White rice with leftover Buffalo wing sauce melted in (a personal favorite), chicken thigh (skin was damaged when I got it), romaine with blue cheese dressing and blue cheese crumbles on top. The chicken so flavorful, just amazing. It was a little over-roasted (I should have pulled at 155-160F, instead of 165F), but it is incredible. I'll keep making this chicken over and over again.

[DaveD]

Aw, thanks for the shout-out! But I have to disagree: I think that bird looks AMAZING. Love the way the light plays on the skin, brings out all that texture... I was really struck!

[Clawbear57]

HotSun what is the hot cauliflower brin? I've heard you mentioned it a time or two.

[HotSun]

DaveD , you're welcome. We ate this at dinner tonight, and I had breast on a roll with just the drippings as my sauce and nothing else. Wow, it was good.

Clawbear57 , it is just the juice from my pickled cauliflower, here you go: https://pitmaster.amazingribs.com/fo...97#post1274697

[CHNeal]

Pork loin and potato’s make a great lunch!