This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.



2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

Your Favorite Grillin/Smokin Leftover Recipe

  • Filter
  • Time
  • Show
Clear All
new posts
  • TripleB
    Club Member
    • May 2017
    • 905
    • La Crescenta
    • Jambo Backyard Smoker
      Weber Smokey Mountain (22" & 18.5")
      Portable Kitchen 360
      Portable Kitchen Grill
      Pit Barrel Cooker
      Weber "Brownie" Circa 1978 22"
      Weber Gas Grill, Silver A
      BBQ Guru ATC
      Favorite Beer: Peroni
      Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

    Your Favorite Grillin/Smokin Leftover Recipe

    Sometimes we look just as forward to the leftovers as we do the dish we are grilling or smoking. We have a few, but lately we have really been loving our Leftover Tri-Tip Stroganoff. Easy to do and very satisfying. Here it is. What's your favorite grillin/smokin leftover dish?

    • Left over Tri-tip (~ 1 lb.), sliced into strips
    • Oil
    • Seasoned flour (salt, pepper, granulated garlic, granulated onion, paprika)
    • Sm. Brown Onion, thinly sliced
    • 1/2 lb. Brown Mushrooms, thinly sliced
    • 1 C. Beef Broth
    • Healthy Dash of Worcestershire Sauce
    • 1 C. Sour Cream
    • 3 Tbsp. Parsley, minced
    • Salt/Pepper
    • Cooked rice or Egg noodles
    1. Heat oil in skillet. Dredge TT strips in seasoned flour. Brown strips in skillet. Remove and set aside.
    2. Add onion (more oil if needed) and sauté until tender (do not brown). Add mushrooms and sauté till tender.
    3. Add TT back to skillet and any leftover drippings or sauce. Add broth and Worcestershire Sauce. Bring to simmer.
    4. Stir in Sour Cream, simmer, stirring often to desired consistency. Thin with additional broth if desired.
    5. Adjust seasoning with salt/pepper if necessary.
    6. Serve over rice or noodles. Garnish with parsley.

    Bon Appetite.
  • Jim White
    Club Member
    • Sep 2019
    • 763
    • Gainesville, FL
    • I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside. I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. Just added an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.

    Not too long ago, I had a bit of this brisket leftover (yes, I know that's a failure of sorts, but I was saving some for a friend and his trip out of town took longer than I expected). Click image for larger version

Name:	IMG_1546.jpg
Views:	126
Size:	3.22 MB
ID:	742655

    The brisket was cooked with a rub of salt, pepper and brown sugar. There might have been a little smoked paprika, too. I don't wrap, and in my Kamado #9 I have replaced the ceramic heat deflector with a stainless steel (Baking Steel) disk so I get even radiant heat. I had water in the drip pan and don't wrap. The cook was at 225F and I took the meat off and wrapped in foil for an hour at around 190F. Smoke was from some hickory chunks in with the natural lump charcoal.

    So I made some chili with the leftover brisket, mostly following Kenji Lopez-Alt's Texas Bowl-o-Red recipe, but added some fresh poblano and beans. I simmered it quite a while, until the brisket began to fall apart a little bit. The flavor was out of this world. Even put the last of it on some chili dogs for leftovers squared or something like that.
    Click image for larger version

Name:	IMG_1559 (2).jpg
Views:	93
Size:	2.13 MB
ID:	742656


    • klflowers
      Club Member
      • Sep 2015
      • 3672
      • Tennessee

      Biscuits and gravy. With brisket gravy instead of sausage gravy. I eyeball everything but next time I make it I will pay attention and write it down.


      • Donw
        Club Member
        • Jul 2017
        • 3497

        Take anything leftover from the smoker and wrap in a tortilla, add some beans, herbs and onions, and salsa, and we are happy.


        • mountainsmoker
          Banned Former Member
          • Jun 2019
          • 1846
          • Bryson City, NC

          Biscuits and anything in a gravy if you live south of the Mason-Dixon line.


          • treesmacker
            Club Member
            • May 2018
            • 1018
            • Grants Pass OR
              • Rec Tec Trailblazer RT-340
              • O-Grill 600 Portable Grill with O-Dock
              • Cuisinart 360 Griddle
              • Ooni Fyra (coming soon)

            Cheesesteak sandwiches... chicken or beef or ?


            • Polarbear777
              Club Member
              • Sep 2016
              • 1887

              I’ve posted this before, but it’s still my favorite.

              Brisket Benedict:
              Microwave leftover frozen brisket just enough to separate the slices.
              fry the leftover sliced brisket in a CI pan, put on plate
              fry eggs in brisket fat in same pan.
              Top brisket with eggs and top with hollandaise

              Click image for larger version

Name:	ABAC7922-3E85-41A6-AC0E-1AC3F5101B9C.jpeg
Views:	120
Size:	90.0 KB
ID:	742765


              • Tax Man
                Club Member
                • Jul 2017
                • 72
                • Minnesota

                Large take-and-bake cheese pizza with left over smoked chuckie on top. Great when you're in a hurry.


                • HawkerXP
                  Club Member
                  • Jul 2016
                  • 6331
                  • Virginia
                  • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                    Dot and Chef Alarm with probes
                    Slo n Sear
                    Cold beer

                  Same as above with frozen pizza and any leftover meat. I also am the omelet king in our house so any leftover meat can end up in one also.


                  • Craigar
                    Founding Member
                    • Jul 2014
                    • 1115
                    • Papillion, NE
                    • * - Weber 26.75" OTG
                      * - Weber 22.5" Premium cloaked in Crimson
                      * - Slow 'N Sear
                      * - Smoke E-Z - 26.75" (The Grain Silo)
                      * - Lodge Sportsman Grill
                      * - Weber Rapid Fire Chimney Starter
                      * - Thermoworks ThermoPop
                      * - Thermoworks Dot
                      * - iGrill2 - 4 probes
                      * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                      * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                      * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                      * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                      * - Current butchers: Just Good Meats & Fareway Foods

                    My wife makes spicy pulled pork burritos.


                    • TripleB
                      TripleB commented
                      Editing a comment
                      Does she make a burrito sauce to go with it?

                    • Craigar
                      Craigar commented
                      Editing a comment
                      TripleB yes she does! I'm not quite sure of the concoction as I'm not allowed in the kitchen when she makes these as I tend to suggest ingredients, techniques, etc.
                  • CaptainMike
                    Club Member
                    • Nov 2015
                    • 2687
                    • The Great State of Jefferson
                    • 24X40 Lone Star Grillz offset smoker
                      Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                      Old school big'ol Traeger w/Pro controller (Big Tex)
                      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                      20 x 30 Santa Maria grill (Maria, duh)
                      Bradley cabinet smoker (Pepper Gomez)
                      36" Blackstone griddle (The Black Beauty)
                      Thermoworks Smoke and Thermapen.

                    Brisket enchiladas with homemade sauce from homegrown peppers.


                    • ssandy_561
                      Charter Member
                      • Apr 2015
                      • 1397
                      • Central OHIO

                      Smoked Creamed Chicken Sandwiches

                      Smoked Chicken
                      Cream of Chicken Soup
                      Lay's Potato Chips
                      Fresh Ground Black Pepper

                      Shred a bunch of smoked chicken
                      Mix together the chicken with a can or two of cream of chicken soup in a sauce pan
                      Smash up a bunch of Lay's potato chips (flavor of your choice) and put in the sauce pan
                      Add the black pepper
                      Add water until you get the consistency you want
                      Heat until warm / hot
                      Serve on hamburger rolls



                      • bardsleyque
                        Club Member
                        • Oct 2015
                        • 683
                        • Snoqualmie Wa.

                        chicken pot pie with smoked chicken I use one of the food network recipes,make my own crust


                        • Bob's BBQ
                          Club Member
                          • Jan 2016
                          • 508
                          • Wisconsin

                          Pulled pork nachos washed down with a cold PBR.




                          2021 Meat-Up In Memphis Canceled

                          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
                          See more
                          See less


                          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                          Use Our Links To Help Keep Us Alive

                          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

                          If you have a Weber Kettle, you need the Slow 'N' Sear

                          slow n sear
                          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                          Click here for our article on this breakthrough tool

                          The Good-One Is A Superb Grill And A Superb Smoker All In One

                          the good one grill
                          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                          Click here to read our complete review

                          Griddle And Deep Fryer In One

                          Pit Barrel Cooker Smoker
                          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                          Click here to read our detailed review and to order

                          The Pit Barrel Cooker May Be Too Easy

                          Pit Barrel Cooker Smoker
                          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                          Click here to read our detailed review and the raves from people who own them

                          The Undisputed Champion!

                          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                          Click here to read our comprehensive Platinum Medal review

                          Grilla Pellet Smoker proves good things come in small packages

                          Grilla pellet smoker
                          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                          Click here for our review on this unique smoker

                          Delta by Nuke,
                          Stylish and Affordable
                          Gaucho Grill

                          Weber Genesis Grill
                          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                          Click here to read our complete review

                          Genesis II E-335
                          A Versatile Gasser That Does It All!

                          Weber Genesis Grill
                          Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                          Click here to read our complete review

                          GrillGrates Take Gas Grills To The Infrared Zone

                          grill grates
                          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                          Click here for more about what makes these grates so special

                          Is This Superb Charcoal Grill A Kamado Killer?

                          PK 360 grill
                          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                          Click here to read our detailed review of the PK 360

                          Click here to order directly and get an exclusive AmazingRibs.com deal

                          Our Favorite Backyard Smoker

                          kareubequ bbq smoker

                          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                          Click here for our review of this superb smoker

                          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                          masterbuilt gas smoker
                          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                          Click here to read our detailed review

                          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                          maverick PT55 thermometer
                          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                          Click here to read our complete review

                          Track Up To Six Temperatures At Once

                          Grilla pellet smoker
                          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                          Click here for our review of this unique device

                          The Cool Kettle With The Hinged Hood We Always Wanted

                          NK-22-Ck Grill
                          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                          Click here for more about what makes this grill special

                          Finally, A Great Portable Pellet Smoker

                          Green Mountain Davey Crockett Grill
                          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                          Click here to read our detailed review and to order