Show Us Your Leftovers (before and after)!

[SammyJ]

Leftover Beef patties, 3 scrambled eggs, and a haevy dose of Tabasco Jalapeno

[Finster]

Had some leftovers from yesterday's "trisket" cook..
turned it into some hash for lunch for a couple of days this week.
tritip, taters, onions, and some diced roasted pablano pepper..

[hoovarmin]

I bet that makes some great hash

[DaveD]

The big pulse of very hot conditions that has been spreading east is reaching us today, and we'll have unseasonably high temps and humidity (more like August conditions) for the next ~10 days at least. Not the most fun to be out cooking, but fortunately this is what's in the freezer as vac sealed (except the chili) for us to mine in the coming days:

2x pulled pork enchiladas, 1.5lb
3x pulled pork, 12oz
2x pulled pork, 11oz
1x WF chorizo, 5.5oz
1x WF SLC spares, 12oz
1x double bone pork chop, 8oz
1x Belly Buttin' Chili (pork butt & belly)
1x tri tip, 12 oz
1x chateaubriand, 8oz
1x smoked choice chuck, 1lb
3x beef shoulder chili, 4 scoops
1x beef shoulder chili, 2 scoops
1x wet brined chicken, 1.5lb

I think we'll live!

[DaveD]

Not the complete inventory, just things that can serve as either an entire meal (enchiladas, chili) or the centerpiece of one (all the proteins)... And we have two fridges indoors that are what used to be called "normal" size but are nowadays decidedly small, one in the kitchen proper and the other in the laundry room. Plus a chestie out in the garage. Still lots of room!

[RonB]

Ya have to look on the positive side. If you have a black cooker, all you have to do is set it in the sun and whatever yur cooking will cook without lightin' a fire.

[DaveD]

RonB Yeah, but I still have to go out there! Reheating the leftovers in the SV I can stay in comfort

[RichieB]

Too hot outside and didn't want the stove competing with the A/C. So, leftover burnt ends it is, the last portion. Heated up in a small pot and added a bit more sauce. Toasted ciabatta and dang good sandwich. Minimal effort and heat.

[DaveD]

And again with the leftover chilibeans. This is from the beef shoulder I smoked a few weeks back, with some Rancho Gordo pinto beans. Some of my best yet. No reason to change up the delivery system - it ain't broke, so I ain't fixin it.

[hoovarmin]

DaveD it's for the Bean Club

[hoovarmin]

fzxdoc I just want to be included in the club 😂

[fzxdoc]

hoovarmin , I'd sneak you in through the club's back door if I could.

[BFlynn]

Did an amateur version of Troutman adobo be chicken, with thighs. Yesterday . This will definitely be my go to, chicken recipe going forward.
today - it is tacos

[hoovarmin]

Beautiful tacos!

[BFlynn]

fzxdoc it was this one

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/poultry-chicken-turkey-and-duck-recipes/964383-asado-de-pollo-ahumado

I guess it's hard to find, when I use the wrong word.

I'm sure mine isn't as good. But I used this marinade for a 3 lb package of skinless chicken thighs. .I'm sure it's not nearly as good as Steve's, but it's still better than anything else I was doing.

[fzxdoc]

Thanks a bunch, BFlynn , for the link.

K.

[Michael_in_TX]

This is perhaps my most made dish with leftovers. It is perfect for a weeknight....start-to-finish is about 10-15 minutes.

Pre-heat your oven or pellet grill to 350 F.

Season some thick-cut pork chops (I use Meat Church Holy Cow, a Texas-style pepper-forward, salt, and garlic rub). Get two tbl of oil (I like EVOO for this) and 2 tbl of unsalted butter (European-style is best as we want to brown it) going in a very hot pan.

Put the chops in and sear for about 2-3 minutes a side. You'll notice the butter already starting to brown.



Finish in the oven until the chops hit 140 F. If you notice, in the photo above there is a strategically-placed TempSpike in one of the chops. This will take perhaps just ten minutes more. It goes fast.

I like to serve these with mac and cheese (Stouffer's, not that awful Kraft stuff). Be sure to spoon some of the browned butter on top of the chop!



The next day, I'll mix up some pre-cooked brown rice and frozen peas and carrots, seasoned with EVOO and more Meat Church. (There is something about brown rice and EVOO that I just love.) I slice the leftover chop thinly so it cooks well in the microwave. The rice/vegetables get a 30 second head start and an additional minute or so with the chop added on top.



It is so good.

[HotSun]

It's been a little while since I had both before and after pics for my leftovers, so here you go:

Before: Pork loin chops seasoned with Jamaican Blue Mountain Country Adobo

Posted in SUWYC

After: Dinner last night was a warmed up chop, blistered green beans topped with some farofa (for fun and crunch), and a salami/mozzarella pinwheel


Yum. Chop was still juicy, and the whole thing went together nicely.

[DaveD]

Straight repeat of the birrias my lovely bride made us earlier in the week...

And with some of our first (cherry) tomatoes of the season as part of the garnish - yum!!

[Jim White]

Earlier this week, I made these stuffed peppers.



Over at SUWYC, I described the Middle Eastern ingredients that went into the stuffing. It turned out that I didn't have as many peppers on hand as needed for all the filling, so I put the rest into the fridge to wait for ideas.

Tonight, I heated up the stuffing and put it into pitas with lettuce, fresh tomato and some grocery store tatziki sauce. Wow, that worked well.



Hard to see in the pic, but there's plenty of the stuffing in there.

[SammyJ]

Yesterday


Today

[DaveD]

Several weeks ago I cooked us a chateaubriand via sous vide que, and we had 8oz/225g left vac sealed in the freezer. I'm off work this week, so for lunch I made us deluxe chateaubriand sammies. Reheated the meat in the SV at 130/55 for a few hours (so plenty safe), sliced as thin as I could with a knife, and loaded up some excellent rolls from our local grocery's bakery department that I'd toasted and schmeared with some aioli I whipped up (1/2c mayo, 1 tbsp EVOO, 1/2 tsp each kosher salt & coarse black pepper, 2-3 garlic cloves, juice of half of a small lime). Topped with Vermont cheddar, homegrown tomatoes, and iceberg lettuce. Incredibly good!

On the day:



Today's lunch:




And hey - this here is my 4000th post on the forum...!

[RonB]

Great lookin' sammies, and congrats on 4K posts.

[BFlynn]

Wilted salad with chimichurri, avocado, pico, and leftover picahna

[hoovarmin]

That's one helluva photo

[BFlynn]

The cow did the hard work.

I just try to not screw is up

[Mosca]

We got leftover bbq’d grilled chicken sandwich with lettuce, tomato, and pickle; leftover home made potato salad; and left over bbq’d beans.



Oh, and our friend Joanne brought some Chessman banana pudding that simply kills!

[Mosca]

Leftover rib meat tacos! I couldn’t decide how to make them, so I did one “Tex-Mex”: salsa, avocado, crema, and queso fresco; and one “pulled pork sandwich” style: bbq sauce, red onion, sweet pickle, and shredded Monterey Jack. Soft corn tortillas, I don’t have any wheat tortillas at the moment.

[Mosca]

DaveD Exactly. I’d probably do exactly the same thing, if I did it again. But I have some grilled bbq’d chicken, too, and I’m thinking of making a chicken and rib mixed taco next.

[hoovarmin]

Awesome. I will definitely do this next time I have leftover ribs.

[Mosca]

hoovarmin It’s like all bark pieces, but still pretty soft because 5 hours instead of 10.