Show Us Your Leftovers (before and after)!

[HotSun]

Okay, I'm just having a little fun here....before:


Smoked beef chuck. Braised then shredded. Had a bunch of liquid left over, so....

After:

It was 95F outside today, so of course I make soup. The shredded beef from 'before' was frozen for future meals, so no extra beef in this. This is simply the smoked beef broth (braising liquid: water, drippings, low-sodium beef base), broccoli, ramen noodles, and hot sauce. Lazy man's ramen.

This was a lot better than I expected...actually it was really freaking good. Clean plate club.

On second blush, the broth was very gelatinous...explains why it was so rich. I have enough for lunch or dinner tomorrow. Mmmmmm.....soup is good food.....

[SheilaAnn]

Almost every day for BF. The combos/concoctions he comes up with for his “ramen” boggle the mind sometimes…..

[HotSun]

Before: bone-in pork butt, hickory smoked low-and-slow....

After: Pulled pork on an Amoroso roll with Carolina style BBQ sauce, fresh broccoli with blue cheese dressing....

Yum.

[SheilaAnn]

Before



after

[barelfly]

Yes!!!!!!!!!!!!!!!!!!!!!!!!!

[Sallwine]

Are those hand made tortillas?

[SheilaAnn]

Sallwine hell nah….. the remaining tortillas from team cook that BF picked up when I panicked. La Tortilla Factory corn/flour blend. Not my jams. But I hate wasting food…..

[bbqLuv]

One lonely hot dog, county style pork rib, green beans.
Leftovers they are.

Near zero carbs,

[RichieB]

What's a carb?

[RichieB]

Hi all. Weather hasn't cooperated for outdoor cooking. So tonight I took the easy route. Pulled chuck roast from a previous cook. The sauce was a impromptu concoction. In the fridge I had 2 bottles. Stubbs Sweet Heat and our local business maple based sauce. Between the two it wasn't enough. So out of the pantry Stubbs Hickory Bourbon Sauce. Added and I must say, BOOM! I would have never thought to combine. Now I'll be doing again. Potatoes are red cubed with SPG, Smoked Paprika and Canola Oil in the airfryer.

[SheilaAnn]

Before: spicy-beef-tomato stew.





after: spicy-beef-tomato mac. Just for WI Bubba

[WI Bubba]

Yes please!

[Potkettleblack]

Got the brisket from Sunday that I posted in the SUWYC channel.

and here’s one bit of remix, with farfalle in a sauce of cream, a basic sharp cheddar, an extra sharp Australian cheddar, and a dose of fresh cracked black pepper. this was from the point, at the opposite end of the brisket from
the tip of the point.


probably had the ratio of brisket to pasta out of whack, but has anyone ever complained about too much brisket on their plate? I don’t think so.

[Potkettleblack]

More brisket leftovers… taco Friday. Diced some point over flat slices, reheated in a dry pan on medium heat to let them render out a bit, then dialed the heat up to put some color on the nuggets. picture is from the render phase.


removed the beef from the pan, then warmed the tortillas in the rendered fat.

assembled with lime juice, Aussie cheddar, medium salsa, tapatio, cilantro and onion, and kinder’s BBQ sauce.



Not the most original remix, but the three sauces and the crispy bits made it a tasty one.

should have gotten the corn tortillas, but I like the vaguely pita like feel of the Mission flour ones for most BBQ applications.

[Matt_Leaf]

13 hours later

[RichieB]

Hey Western Massachusetts Neighbor. Nice looking cook.

[Matt_Leaf]

Where are you in Western MA? I’m in Greenfield.

[RichieB]

Belchertown.

[bbqLuv]

Nice looking cook--from NW Oregon.

[RichieB]

This is a leftover from yesterdays cook.14 oz rib eye sous vide 3 hours at 130°. Then seared in C.I. with beef tallow. Didn't do pictures it was paired with a baked potato. Tonight it's russet cubed, SPG and avocado oil in the airfryer. Reheat steak in Ninja Oven. Compound butter. Originally seasoned with salt/brine 3 hours. Forgot the course pepper, twice.

[RichieB]

Pulled smoked chuck roast from a previous cook. Heated with Stubbs Hickory Bourbon Sauce. Trader Joes Mac and Cheese Bites.

[bbqLuv]

Left over Traegerized chicken, and sausage gravy
Diced up the chicken meat, added to the gravy in a skillet, and heated to a low simmer.
quite taste for a quicky meal.