Everyone I know loves meatloaf sandwiches, and I do too, but one of my favorite leftovers is simply sliced meatloaf with melted cheese ( swiss in this case)... 
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The Brats were left over, the eggs are fresh!
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Reprise of the pork belly I made a few weeks ago, smoked low & slow on the SnS kettle with B&B and hickory wood. On the day:
Today I heated up the ~18oz/ g of vac-sealed frozen leftovers in the sous vide to 175F/80C for a couple of hours and plated it with corn on the cob and broccoli. My lovely bride proclaims this cut of pork belly to be The Best Thing I Have Ever Made (So Far). Just incredibly tender and juicy and smoky. The way the fat had rendered, it made it fairly easy to pull away what was left of the fat layers, making for a slightly less cholesterol-intensive experience...!
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From yesterday's post regarding my brisket cook it seem the pictures didn't come through. Tonight I made burnt ends with the remaining brisket. So pictures of both. I hope that you get to see them. I believe it is post #423 in the show what cooking thread where's the details of the brisket cook is.
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This was pretty perfect leftovers. It was the last of the carnitas, a piece of red pepper, some Hatch chiles, a half a small onion from the fridge, a teaspoon of adobo and a teaspoon of Tajín, and about a tablespoon full of ghost pepper sauce. I sautéed it all together, added a half cup of rice and about a cup of water, covered and waited 20 minutes. Not in the picture: served with a big slug of shredded cheese!
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Hard to tell if I like picking the pork right off the grill before you pull it or pulled pork, pimento cheese Sammies on a toasted English better- that Sammie is so good.Attached FilesComment
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Turkey and Butter mayonnaise
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The leftover Turkey Soup recipe in the NYT is pretty awesome. I didn't have any leftover Turkey so I used chicken from a rotisserie cook a couple of nights ago.
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After
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Had some leftovers from these Thanksgiving turkey breasts.
I wanted to do something different. Somewhere in the last few days, I saw reference to someone using leftover turkey in a birria. I couldn't remember where the reference was, so I loosely followed this recipe. I'm pretty sure there is an error in it. It called for 2 tablespoons of ground ginger. I opted to use about a tablespoon of ginger paste from the tube. My ratios were a bit off and it was pretty soupy, so it got a lot of extra uncovered simmering time. I didn't want to griddle up individual tacos, so I went in a pan, almost like enchiladas. Sadly, I went with flour tortillas, since Lisa is less fond of corn tortillas. Even more sadly, a surprise entry showed up on Lisa's calendar this morning and she wasn't able to come home for dinner.
Anyway, here's the pan with some of the broth in the bottom and the first taco being assembled.
The tacos got assembled leaning on one another and topped with a bit of cheese and more filling. They baked up to look pretty nice.
Plating was not so easy or artistic, but this tasted really good. I hadn't made birria before. Now I can't wait to do it the right way with beef and corn tortillas on the griddle.
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Had ANOTHER Thanksgiving dinner that couldn't be beat...
We had my eldest sister & husband visiting for the holiday, and on their last day yesterday I heated up a bunch of vac-sealed leftover smoked meat for a feed. Baby back & St. Louis pork ribs, pulled pork, and half the meat from a plate of beef short ribs. My lovely bride put together a couple of pans of sliced/chopped & roasted veggies to go with, and we also put out some slider buns as pulled pork delivery vehicles. No plated photos, it all vanished pretty quickly. Yum!
Last edited by DaveD; November 27, 2023, 06:59 PM.Comment
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So I turned this https://pitmaster.amazingribs.com/fo...47#post1511347 into a kind of biryani.
Didn't have all the spices so messed around and grabbed similar stuff from around the house. So it's kinda got some Mexican and American substitutions.
Caramelized some onion with cloves and bayleaf, then removed cloves so they wouldn't get lost added garlic, then the spices and the leftover rough cubed lamb and finally tomatoes. Tried to get a crust on the rice, but I mixed like 6 different recipes and most weren't with leftovers. Instead of 400 for 40 minutes in the oven I went 350 for 45 minutes. Ended up doing a quick run up on the stove top to crunch things up a bit more.
Bonus shot of the quick additional crisp up step
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Very traditional turkey, but not much left after everyone got into it. I cheated and used the Char Broil Big Easy oil-less fryer. The easiset turkey I have ever cooked!Attached FilesComment
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I do miss my BESRG this time of year, it was a fantastic bird cooker
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