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Show Us Your Leftovers (before and after)!

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    Before: Pulled pork (from the freezer not pictured) and leftover slaw from this fish tacos meal.

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    After: I pickled the slaw, formed the pork into balls, and gave them the smash burger treatment. A little gochujang special sauce on the toasted bottom bun, spicy sweet pickles, the pulled pork, cheese, the slaw, and the top to the brioche bun makes for a fast and tasty leftovers meal.

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    Comment


    • Allon
      Allon commented
      Editing a comment
      Agreed.

    • CHNeal
      CHNeal commented
      Editing a comment
      OMG!!!!!

    • Clawbear57
      Clawbear57 commented
      Editing a comment
      The pulled pork, with the melted cheese, and the bark showing makes me hungry 😍.

    Stromboli before

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    stromboli after toasted in the breville and drizzled with my delis sandwich “juice”

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    • fzxdoc
      fzxdoc commented
      Editing a comment
      Glad to see that you didn't waste even a molecule of that stromboli. While I prefer calzones, you've made me want to make up a stromboli soon. I'll use pre-made pizza dough, though, since easy is best at the moment.

      Kathryn

    • texastweeter
      texastweeter commented
      Editing a comment
      What is sandwich juice?

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      texastweeter note that “sandwich juice” is a made-up name by me. It’s basically a vinaigrette for splashing on a sandwich (hoagie, grinder, sub, etc). Olive oil, vinegar, spices, herbs. My local deli bottles theirs. We always have a bottle on hand.

    Made some yummy pulled pork and had a boatload leftover. Click image for larger version

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ID:	1372441What came next was a variation on a recent Kenji post- took the separated fat from the jus and used it to sweat half an onion.
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    Then threw in some frozen hatch chilis from two summers ago, the pork, a can of beans, the rest of the jus, and some Mexican oregano. Let it simmer until delicious and then added a chopped green onion from our garden off heat. Threw it in some Sonoran style tortillas and holy moly was it good.
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    • barelfly
      barelfly commented
      Editing a comment
      Hatch Chile! Green chile, red chile! Mixed in that pork and delivered via a tortilla is good eats! yum!!!!

      And….no, they never ever want to be a jalapeno…ever texastweeter

    • barelfly
      barelfly commented
      Editing a comment
      Clawbear57 here’s a link to some history and info on Green Chile, specific to Hatch, New Mexico -

      Hatch chiles are the most delicious peppers you have ever tasted from the Hatch Valley in southern New Mexico. Check here for more information about New Mexico chile history and the chile varieties.

    • Clawbear57
      Clawbear57 commented
      Editing a comment
      Thanks all. I can always count on learning when I come here.

    As threatened…

    OG Dish
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    and channeling my brother Pitmaster Michael_in_TX tacos made with homemade hatch chile salsa that I have stashed. There has been recent conversations about the salsa, so I thought it was time to break it out barelfly Homemade guacamole not shown. Also, my first homemade flour tortilla. BF loves flour tortillas. I clearly need more practice.

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      texastweeter I did some of the rendered fat from the trimmed fat cap on the picanha. And a splash of peanut oil for good measure. I hand rolled these. I tried to use a tortilla press with parchment. Epic fail.

    • texastweeter
      texastweeter commented
      Editing a comment
      The rendered fat is a great idea. Yeah give up on using a press for flour, I always hand roll them.

    • JuergenQ
      JuergenQ commented
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      I'm craving for these tortillas even more for the picanha.

    August
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    February

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    • Skip
      Skip commented
      Editing a comment
      We think the same CHNeal. Thank's to my Vacuum Sealer. Your nachos look Great!

    • Clawbear57
      Clawbear57 commented
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      Bark,Bark,Bark.

    The 4# picanha roast is the gift that keeps on giving..https://pitmaster.amazingribs.com/fo...68#post1373068

    I sliced off some of the fat cap and rendered it to sauté the mushrooms that have been dusted with MH Beef Rub. Here’s the slices when they just hit the pan.

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    served on a toasted ciabatta with Muenster cheese. Not shown, homemade slaw.

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    i seriuosuly think this was my favorite of the three meals! And we still have some left.

    Comment


    • mnavarre
      mnavarre commented
      Editing a comment
      SheilaAnn "you lost me at horseradish" I'm sorry,,, I'm not sure we can still be friends. Roast Beast, Muenster, and horseradish on a good roll is magic.

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      mnavarre if it’s any consolation, I like wasabi. I think it was one of those things where (not knowing what I was trying) took a big bite and I was forever scarred. I worked at a restaurant where prime rib was the thing. We served it with fresh grated horseradish. My eyes burned from across the dining room when they prepped it.

    • MarkN
      MarkN commented
      Editing a comment
      My hands-down favorite hamburger (and I love all kinds) is the Mushroom & Swiss. This looks like a step up. Horseradish? I'm in!

    Good looking sandwich and the mushrooms make it sexy.

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Clawbear57 full disclosure! I had to add twice as many mushrooms as you see in that picture because I kept snacking on them before it it was time to put the sandwich together.

    And… drumroll please…. The picanha is now completely consumed. No waste!
    Nachos. Super close-up. Shredded cheddar and pepper jack, pico, shredded lettuce, sour cream, avocado and the remaining hatch chili salsa (on the side).

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      Pork belly redux. Reheated the vac-sealed remnant in the sous vide to 150F/65C for a couple of hours. Damn near almost as good as on the day.

      Original cook, several weeks ago:
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      Tonight, plated with steamed asparagus and the Jess Pryles roasted potato recipe that we use so often that we just refer to them as "Them Taters."
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      Pork belly is the "where have you been all my life" cut of meat... this was our first one, and holy guacamole. Won't be our last!

      Comment


      • Panhead John
        Panhead John commented
        Editing a comment
        Damn man! I’ve got to do me a pork belly one day…🙌

      • DaveD
        DaveD commented
        Editing a comment
        Doooo eeeeeeeet!

      • Clawbear57
        Clawbear57 commented
        Editing a comment
        Looking good.

      Well, this is meta... I'm back with another leftover meal, using the leftover pork belly from the leftover cook I posted last week, above, to make PBLT sammiches. Leftover leftovers!

      Chunked up what was left and heated it through on the stovetop in some butter, and got some browning on there. Simple and delicious!

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      Comment


        Well sure, I'll post three times in a row. After having built up a fair bit of leftover smoked meat, we've been eating on those mostly for BBQ style meals the past couple weeks. Still have half a Prime brisket flat, several portions of pulled pork butt, two picanha steaks, and a slab of pork belly (shown on the left in the first two pics in my 16 Feb 23 post) vac sealed in the freezer.

        Tonight it was what was left of the Duroc pork loin that was part of my Secret Santa Gift Of Pork from Skip. I'd injected it with a mixture of chicken broth and melted butter prior to a couple of hours at ~225F/ 107C to bring the IT to the low 130sF/mid-50sC and let it carry over to target. It topped out at 143F/62C. For tonight, I heated it in the Meat Jacuzzi to 142F/61C for two hours after thawing, and it was delicious, nice and tender with a lot of juice in the bag that we poured over our slices. Still all the smoky goodness of the original day.

        On the day:
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        Tonight's plate with corn on the cob and steamed green beans.
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        • DaveD
          DaveD commented
          Editing a comment
          fzxdoc Kathryn, I also use them as a poor man's carne adovada. I'll heat up a portion with some New Mexico red chile sauce and use that as enchilada filling. I started making them flat after our years in the Land of Enchantment, and it's so much easier than rolling them! Layer of corn tortillas, filling, cheese, sauce, chopped green onions, repeat with another layer, top with more sauce & cheese, bake 350F/175C about an hour, 30 covered 30 uncovered until bubbly. Yummmmm!

        • DaveD
          DaveD commented
          Editing a comment
          (cont'd) You'll be seeing some of those enchis right here in this thread in a few days in fact.

          You can also make a great breakfast scramble with eggs, pulled pork, and whatever else you have to hand. Wrap the scramble in a flour tortilla for breakfast burritos...

          Finally, we use it in our still-evolving-but-almost-there house black bean charro, along with a bit of smoked bacon, and that comes out fantastic. Haven't tried it in chili yet but that's on the radar.

        • fzxdoc
          fzxdoc commented
          Editing a comment
          Thanks, Dave. PBs are so much fun to smoke. I like them best with Dreamland BBQ sauce for the few days after the cook. Once PP goes to the freezer, though, it sits for a while, used mostly for quick meals like BBQ sauce+PP for BBQ buns (sammies).

          Your flat adovada sounds great, and barelfly posted, as I recall, a delicious recipe for adovada sauce here.

          I'll keep my peepers peeled for your black bean charro post. Not a fan of pork in Texas chili but it rocks in chili verde for us.
          K.

        Even better, the second time around. Last night:

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        lunch today:

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        Comment


        • DaveD
          DaveD commented
          Editing a comment
          We find that the pizzas my lovely bride makes are typically better the next day as well... looks great both times!

        • Allon
          Allon commented
          Editing a comment
          Damn...
          Someone already claimed the middle piece!

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Allon see that upper right corner with a bite taken out? I took a bite then remembered to take a picture 😉😉😉

        Had a little bit of pork tenderloin left over from the other night. Diced it up with some shishito peppers, and fried it up in some butter. Served up with cheesy scrambled eggs with hot sauce.
        Quick, easy, protein rich breakfast...

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        • Clawbear57
          Clawbear57 commented
          Editing a comment
          Nice turnover.

        Sourdough starter discard saved up and turned into sourdough waffles.
        Attached Files

        Comment


        • Clawbear57
          Clawbear57 commented
          Editing a comment
          Great golden brown waffle, makes hungry and I just finished dinner.

        Left over fillets from a steak cook and hotdogs buns from yesterday's dirty water dogs turned into quasi cheesesteak sammiches.
        Attached Files

        Comment


        • DaveD
          DaveD commented
          Editing a comment
          Yeah! Looking great.

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