Show Us Your Leftovers (before and after)!

[Jim White]

Still enjoying the lamb I cooked Sunday:



Today for lunch on flatbread with harissa paste, lettuce, tomato and tzatziki:



Really tasty!

[Panhead John]

Great pics!…That’s gotta be from an IPhone 14? 😉

[Jim White]

Yes, and remember I didn't spend the extra bucks for the Pro model.

[Clawbear57]

Brother Jim how many ways can you do lamb?

[mnavarre]

Utterly ridiculous Iberico Coppa:



Coppa sammich:



Spicy mayo, Coppa, and queso on toasted homemade bread. I'm tempted to make more bread so I can have another.

[texastweeter]

Iberico coppa holy cow, bet that was wonderful!

[Clawbear57]

Why don't you bake some more bread and make me a sammie.

[texastweeter]

Leftover cheap bacon from a stuffed venison tenderloin, and a 30oz head off a creekstone farms tenderloin. Turned into burgers.

[Clawbear57]

I bet the burgers were delicious and the tots looks great.

[SheilaAnn]

Ok, texastweeter this is the second time you mentioned “30oz head off tenderloin” by my math, that’s almost 2#. Please explain “head of tenderloin”?

Take this to PM or a new thread, if the moderators deem it so. 🤪

[texastweeter]

SheilaAnn pm sent.

[DaveD]

Last Saturday I did a couple of mondo strip steaks SVQ style. My lovely bride and I split the larger one (which was over 1lb/0.5kg), and tonight she sliced up the other one and heated it through via a slow simmer (~1 hour) in some birrias consomme she had in the freezer. Then she fried 'em up in corn tortillas with shredded oaxaca cheese. Spectacular.

Steaks on the night:



Dos birrias:

[Clawbear57]

That was a good transformation of the steak.

[texastweeter]

Holy cow, look as good as Rubys!

[Andrrr]

Yes, yes, yes!

[mnavarre]

Ain't outta coppa yet:



Having packets of good Tonkatsu base and ramen noods around sure does make things easy.

[DaveD]

Holy crap that looks amazing. You absolutely nailed that egg! Shiitakes or creminis?

[SheilaAnn]

DaveD looks like cremini to me.

[Elton's BBQ]

Amazing!

[HawkerXP]

Here is the chuckie from last Sunday and where the leftovers went to. Well, sort of. I added chuck to my eggs all week. This was the last bite. Man was it goood.

[mnavarre]

Still not outa coppa.



Coppa, shrimps, fridge noods with a gochujang stir fry sauce.

[DaveD]

The gift that keeps on giving!

[DaveD]

Dinner last night was the last 1.5 lbs/750g of brisket flat from the Wild Fork prime brisket I did back in December, which had been vac sealed & frozen since. Absolutely splendid! Heated it up via sous vide, had it with some asparagus and a very nice creamy pasta dish my lovely bride whipped up, using shiitake mushrooms and spinach that we got from our CSA farmshare recently.

On the original day:





Last night's dinner:

[SoulHunter07]

Just curious, what temp did you go on the sous vide when reheating?

[DaveD]

SoulHunter07, I reheated at 160F/71C, I think for about 2 hours. Good and safe, and no chance to overcook since the original finishing temp was much higher. I have screwed up before though, reheated some leftover tri tip at 145F/63C that I had painstakingly kept at 131F/55C during the original cook... d'oh!!

[SoulHunter07]

Leftover bacon and cheddar venison sausage from last night went into hash this morning.
Diced potatoes and shallots, fried in duck fat, diced venison sausage, cheese, and fried eggs with mambo sauce drizzle.

[DaveD]

Wow!! That oughta hold body and soul together...

[Elton's BBQ]

Leftover pulledpork from a few days ago..
Became a very tasteful casserole..

[HawkerXP]

Yes, please!

[Clawbear57]

Well done. I definitely want a bowl of that.

[CandySueQ]

Brisket turn in from last contest. No score, but I did make final table with it!

To chili -- Served this for gathering with hot dogs last night. The pot was clean!

[Clawbear57]

Congrats on your making final tablb, and the chili taste righteous.

[CandySueQ]

It's going to be hard to go back to "regular" beef chili after this! The smoked brisket definitely adds to the flavor punch.

[jhapka]

Leftover pulled pork became DaveD beans. Leftover beans over GABA rice with hot sauce. Amazing

[DaveD]

Looks great!!

[RichieB]

Chilly and rain all day. So, on a chilly day what else, Texas style chili per Troutman recipe. I did this back around the S.B. Portioned out and frozen. So good.

[Clawbear57]

Chili on chilly date will warm you up.