Couple of leftover cooks to share. First up, a redux of the Choice chuck roast I did a few weeks ago, best chuckie I've ever made. On the day:
Leftover style, with Them Taters and salad. Reheated the vac-sealed meat in the sous vide at 175/80.
Next: Same As It Ever Was, leftover chilibeans. This version used turkey and chicken as the protein, with Rancho Gordo ayocote negro beans (I like big beans, and I cannot lie).
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
We had some of my Wife's Family yesterday. Tonight's dinner was (sliced) pork chops, broccoli tortellini salad, sweet potato salad, watermelon, and toast. The boneless chops were much more tender yesterday.
Another leftover chilibeans meal. This version used a beef shoulder roast that I smoked on the SnS until stall at about 150/65, where it sat for about two hours before I pulled it, chunked it up, and tossed it in the chili pot. Added some Rancho Gordo pintos for the final chilibeans.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Hey I had steak salad with the leftover strip steak from last night. Never thought of pictures. After seeing your salad I would have been embarrassed. Nice summer meal.
French toast on the griddle plate with leftover country style pork ribs sliced and turned into pho bacon thanks to a very lite dusting of Lowry seasoned salt (sweet and salty).
Growing up, My mom made what we called hamburger gravy served with either noodles or mash taters. But always had corn as well and I loved mixing it in!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I took the last of the chuckie done on the PBJ and did a noodles and beef. The recipe called for ground beef. I chopped the beef up, it worked. Of course my variation, results, oh yea.
We both thought it turned out great. I was worried about it being too smoky flavored, but there was just a hint of smoke that we both loved. Served over brown rice.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Heated up some vac-sealed leftover baby backs and SLCs in the sous vide, served with McCain's craft beer battered onion rings, best frozen o-rings I've had by far. They're really good.
Top to bottom, the first two pieces are SLC and the bottom three are the BBs.
SheilaAnn We had a little under half a rack left from each of two recent meals, one with the SLCs and the other with the BBs. Neither by themselves was enough for a full meal, but the two together were just right. We typically polish off about 60% of a rack between us on the day.
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