Show Us Your Leftovers (before and after)!

[DaveD]

We've had one, yes... but what about SECOND leftovers??



Leftover SLC and baby back ribs from Sunday's leftover BBQ feed that I pulled together for visiting family and friends. Used the sous vide to reheat the vac-sealed leftovers each time, running at 165F/74C.

Day the ribs were cooked:






Sunday, when they were part of the BBQ feed, which also featured pulled pig and sliced up beef plate short ribs.


Finally tonight's dinner, with zucchini and McCain's craft beer battered onion rings, and our de rigeur Rudy's sauce. Had just a bit of the pulled pork left too. Definitely got our money's worth from those cuts!

[kevinoakes]

The Big Easy worked too well. The leftovers disappeared too quickly.

[DaveD]

Did a dual picanha cook back in September, and this is leftovers from one of those two pieces. They were originally done sous vide que, 131F/55C for 18 hours, patted dry, doused with Uncle Chris's Steak Seasoning (it's Extra Fancy), and seared over ripping hot coals. Used the sous vide to reheat the vac sealed leftovers at 131/55, sliced it up and served with some broccoli and McCain's beer battered french fries. Simple but effective (use only as directed).

The 18 hour SV resulted in buttery, tender meat, and as always the SV reheat of vac-sealed leftovers were super close to how it was originally, aside from those seconds-long sear qualities that can't be repeated.

On the day:




Leftover style (yes we have more than one tablecloth!):

[DennyWoo]

I had leftover meatloaf made using the recipe fromfzxdoc
and went with a hash tonight using up some stuff already on hand.

Sweet potato, onion, red and orange bell peppers, fresh garlic, red pepper flakes and of course, the leftover meatloaf. Seasoned up with salt, black pepper, thyme and parsley flakes.

[fzxdoc]

Nice use of the leftovers, DennyWoo . Since my recipe makes 3 meatloaves, usually I smoke all 3 and freeze 2 and the two of us work on the one that's left. Husband loves the leftovers or a meatloaf sandwich for lunch, but that hash looks tempting.

I was even thinking about stuffing peppers with the leftover meatloaf for a second meal, or using some of the original recipe for stuffed peppers.

Your meatloaf is gorgeous, BTW!

Kathryn

[DennyWoo]

I halved the recipe and made one larger loaf, and I actually wondered if I was committing sacrilege by doing the hash with the leftover loaf, but it turned out great. I even had it for breakfast this morning with a couple of sunny side up eggs on top. I'd love to have a meatloaf sandwich, but I've been low-carbing since July to get my A1C under control.

[DennyWoo]

Oh, and the stuffed pepper idea sounds like money!

[hoovarmin]

Ordering an Instacart delivery now that you have put this idea of peppers stuffed with meatloaf fzxdoc

[Richard Chrz]

I had left over chuck roast, and small amount of the sauce I had made for the first serving, made some paperdelle noodles..

[Spinaker]

Okay, now you are changing the game when it comes to "left overs"

[DaveD]

That looks so good!

[DaveD]

A second round of second leftovers: using the remnants of the leftover picanha from the other night that I posted about above, my lovely bride made her signature Romanelli sandwich, with slices of the beef on a toasted hoagie roll given the garlic bread treatment, with melted cheddar cheese and beef gravy on top. Super delicious, and with this SVQ picanha, just fabulous beefy flavor. Plated with McCain's craft beer battered onion rings - really good, pretty much the best frozen o-rings I've had.

[Clawbear57]

Sammie looks good, but the onion rings yeah.

[Richard Chrz]

I had some left over roasted potatoes and carrots, bone broth I had seasoned up, some cooked italian sausage, added some fresh herbs.

[RichieB]

I resurrected the Italian side of our Thanksgiving weekend feast. Braciole and sweet sausage in Thanksgiving sauce. I broke out a manicotti (fresh/frozen). Not the prettiest picture but I'll tell ya, delicious!

[hoovarmin]

I've been wanting to try Braciole for a long time.

[RichieB]

Hey all, to follow on with what Baltimorelger, my very generous and creative SS gifted me, here is a sample from tonight. I pulled leftover pork tenderloin and some Bush Country Beans. I used the Smokey Mountain Smokers Chipotle BBQ Sauce. A great balance of Sweet and Spicy.

[RonB]

The brisket I cooked for our early Christmas became brisket sammies for lunch one day





and brisket tacos the next day.

[RichieB]

From last night's petite sirloin tonights leftover. I prepared some pasta. Then added cut up beef with SPG and Meatheads KC Sauce. Rather comforting.

[Clawbear57]

Looks very comforting.

[Mosca]

I took the leftover meat and carrots and mushrooms from the jus I made last weekend

And used it to make four individual pasties for dinner tonight. Added some cornstarch to the left over jus to make it into gravy. The pasty crust is Pillsbury Grand biscuits, rolled thin and one over the other.

[glitchy]

Leftover Prime Rib from Monday was today’s french dip sandwiches.

[Panhead John]

Still no pics glitchy

[SheilaAnn]

I’m staring at a fantastic sandwich!

[HotSun]

What a beautiful sandwich!

[RichieB]

I'll pass on the before as I posted that. The leftover was the rest of the meatloaf. I did wipe off the sauce as I noted I mis calculated proportion for my scaled version. It made a difference as it had the taste but it was in the background as it should be.
So meatloaf, McCain Crinkle Fries and my wife had made carrots in butter and T.J'S Maple and Agave blend. I placed my portion in a CI pan. On high, let the liquid reduce and what you see is the result.