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Show Us Your Leftovers (before and after)!

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    #16
    Grilled some pork loin on Thursday to 140 internal:

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    Wanted to use the last of the leftovers tonight. Got a package of my Hatch Charger green chiles out of the freezer and decided to do some salsa verde enchiladas.

    For the salsa verde, I oven roasted some tomatillos, onion, garlic and jalapenos (grocery store was out of poblanos, unfortunately). That went into the blender with some cilantro and the secret ingredient: spinach! We had lots from our CSA basket, so I decided it would work.

    Chopped up the pork and even more spinach and each enchilada got some salsa, some pork, some cheese and some spinach.

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    My wife doesn't care for corn tortillas, so there are some enchiladas in flour tortillas. Don't shoot me. Salsa and spinach went under the enchiladas and on top, along with more cheese and pork.

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    And then the oven did its magic.

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    This was some good eating.

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    And the good news is that there is enough left for another dinner.


    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      Wow! Great looking dish

    • hoovarmin
      hoovarmin commented
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      How in the hillbilly hell did I miss this???? My gosh, that looks like the most delicious thing I've ever seen!

    • MsTwiggy
      MsTwiggy commented
      Editing a comment
      👆YES, 🙌 👏👏👏👏👏👏 💯 brilliant!!
      Me too, ‘cept mine are red 👇 🔥🔥🐿️

    #17
    Before: Last night's ribeyes with Henrik 's Signature seasoning (my favorite steak rub), front-seared over blazing charcoal to 130.

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    After: This morning's breakfast in bed for my wife, using Meathead's dead-simple-but-amazing French Omelet recipe but applied to scrambled eggs. A little grated Bella Vittano Gold cheese from FireMan's neck of the woods, a little twist of the herb grinder, and the wise use of the very rare occurrence of leftover steak sliced very thin and heated gently in a small skillet, cheese grated on it too. Not pictured, primo bulletproof coffee and mimosas.

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    Comment


    • Attjack
      Attjack commented
      Editing a comment
      Exquisite.

    • Henrik
      Henrik commented
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      Exquisite indeed. I bet that was appreciated! Thanks for using my rub, this is what it’s made for.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Yeah that is looking great! That Henrik guy makes some great rubs too!

    #18
    Bumped for HouseHomey

    Comment


      #19
      Sunday tri-tip
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      Became Monday Chili

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      I use a cheater spice pack then add kidney beans, white or pinto beans, and a can of diced tomatoes. It's super quick and easy and tastes great everytime. The better the leftover meat the better the chili!

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      Comment


      • Attjack
        Attjack commented
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        Great idea maybe I'll try this next time I do tri tip on my Santa Maria if I can pull myself away from the Malcom Reed chili recipe.

      • HouseHomey
        HouseHomey commented
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        I’d eat that!!

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Reckon I'm in, as well...

        (Too Predictable???)

      #20
      Monday’s chicken n bratwurst

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      Became today’s egg whites and Avo for a lighter dinner. (Egg whites are from an aioli I made for a chicken salad with the breast meat for after work protein snacks as it’s kinda late to eat)

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      So there I was minding my own business feeling good about my food choices watching the Netflix and there was a knock on my door. My neighbors had a lil celebration of sorts and BAM!!!
      Carne Asada, black beans, rice, salsa, grilled spring onion, pico and grilled nopal, I think.

      Well, when in Rome. Gone in about two minutes standing at the counter. Green veggy and all.

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      Comment


        #21
        Corned beef and cabbage for St. Paddy's day...

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        Becomes Bubble and Squeak for brunch.

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        • HouseHomey
          HouseHomey commented
          Editing a comment
          Man I can eat about 6 plates of that right now.

        #22
        Made ribs yesterday and posted the picture on another post (they looked like ribs, so I won't fill up space here). Today it was my version of the McRib (much better if I do say so myself) and leftover Smoky Mac & Cheese (Sharp Cheddar and Brie).

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        • HouseHomey
          HouseHomey commented
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          I’d eat that.

        • Attjack
          Attjack commented
          Editing a comment
          I wouldn't eat a McRib but I sure would like to eat that.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Looks delicious!

        #23
        Pastrami ..... made some a week ago, made scrambled eggs with pastrami today.
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        Comment


        • Attjack
          Attjack commented
          Editing a comment
          For most of my life I didn't want any salsa or hot sauce on my eggs. Recently that changed and I can't get enough of habanero hot sauce on them.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          ecowper that's a Great Sauce, Amigo!

          Might wanna try ya some Mrs. Renfro's out, an see what ya think...

        • RolfTaylor
          RolfTaylor commented
          Editing a comment
          I find Pastrami disappears very fast. I want to try making hash with it.

        #24
        I think it’s self explanatory (strip loin).
        Attached Files

        Comment


        • HouseHomey
          HouseHomey commented
          Editing a comment
          glitchy I apologize for the offense. I now see the bread/sandwich is from the original cook. I didn’t catch that as it looked like just a fine cook.

        • glitchy
          glitchy commented
          Editing a comment
          HouseHomey No offense taken, That first pic and the way I laid them out is deceiving, the plated slices were about 5/8 to 3/4 inch thick. Carved that leftover hunk into 1/16th to 1/8 for the sammies, not super creative, but was delicious. Super juicy and tender, almost every but as good as prime rib.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Juicy no doubt, but jus zackly where, pray tell, is it appropriate to tuck my dollar bills???

        #25
        Easter rotisserie prime rib and Monday leftovers
        Attached Files

        Comment


        • HouseHomey
          HouseHomey commented
          Editing a comment
          Dang!!

        #26
        Last night's Yakisoba becomes this morning's breakfast.

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        A fried egg turns just about anything into breakfast.

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        Comment


        • ofelles
          ofelles commented
          Editing a comment
          A fine Japanese breakfast.

        • HouseHomey
          HouseHomey commented
          Editing a comment
          Wow living large. How much is dragon fruit by you?

        • Attjack
          Attjack commented
          Editing a comment
          I think they were $2.99 each. I tried the hot sauce on the dragon fruit on a recommendation by another member but I probably won't be doing that again.

        #27
        From smoked chicken to chicken salad sandwich.
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        And yes, it was really good

        Comment


        • JCBBQ
          JCBBQ commented
          Editing a comment
          One of my favorite things to use leftover chicken on. 💪💪💪

        • HouseHomey
          HouseHomey commented
          Editing a comment
          Oh hell yes!!!

        • Attjack
          Attjack commented
          Editing a comment
          This one inspired me. See below.
          Last edited by Attjack; May 17, 2021, 08:13 AM.

        #28
        Through Th Magick of Time...
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        • bbqLuv
          bbqLuv commented
          Editing a comment
          name your food? tell me it is not so, poor 'Ol Moe'
          that is the way it seems to go for poor 'Ol Moe'
          He will fill you up from head to toe

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          bbqLuv usedta rub Ol' Moe right square between his ears, an let him lick all up on my face...

          Then, one day, he met with an unfortunate (fer Him) acky, an was dry-hung fer 28 days at an Amish Butcher, bit south of me...

          Did some deeply introspective ruminatin on th whole debacle, an felt like th best way I could preserve his memory was to store him in my Deep Freeze, an bust out a piece, whenever I started missin him, Powerful Bad, like...
          Last edited by Mr. Bones; May 10, 2021, 09:34 AM.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          "MOE!!!"

          "It's What's Fer Dinner!!!!"

          Y'all, this, right here, is Life, in my little, rather careworn, an tattered corner of Th World...

          Farm To Table, Indeed...
          Last edited by Mr. Bones; May 10, 2021, 11:04 AM.

        #29
        Brisket…. leftover. It’s what’s for dnner tonight.
        a quick Pico too.

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        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Okay, that's Quite Enough, Erik!

          Ah'ma haveta call 911, if'n ya keeps on, Brotheman!

          An, old as I is, I cain't danged sure almost remember their telephone number!!!!

          Reckon I'm "Situation SOL, huh, yall???
          Last edited by Mr. Bones; May 17, 2021, 01:50 AM.

        #30
        Smoked chicken and aji verde...

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        Becomes aji verde pulled chicken sandwich with spicy fennel slaw.

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        Last edited by Attjack; May 16, 2021, 11:54 PM.

        Comment

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