Before: Pulled pork (from the freezer not pictured) and leftover slaw from this fish tacos meal.
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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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.
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. What 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.
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.
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.
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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.
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.
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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.
served on a toasted ciabatta with Muenster cheese. Not shown, homemade slaw.
i seriuosuly think this was my favorite of the three meals! And we still have some left.
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.
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.
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.
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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).
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!
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:
Tonight's plate with corn on the cob and steamed green beans.
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!
(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.
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.
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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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