If you judge your meat quantity and eaters correctly you will hopefully have leftovers after a cook. At least that is what I always hope for. One of my favorite uses for leftovers is in an omelet. Great way to experiment.
My latest creation was leftover chuckie chopped up real fine, sharp cheddar (in Wisconsin we are picky about our cheddar), fresh avocado, then topped with my homemade enchilada sauce. An explosion of flavors as the TV cooking shows say and to me just plain ol' yummy.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Excellent use of left overs! I've done pulled pork omelet with salsa which is very good. So much stuff you can do with Q left overs. Left over brisket makes one fine stew!
For those interested (Dr. Bones) here is the recipe for the enchilada sauce:
Ingredients:
2 TBS all purpose flour
2 TBS oil (I use vegetable)
1/2 Tsp salt
1/2 Tsp garlic powder
1/4 Tsp cumin
1/4 tsp oregano
4 TBS chili powder (read about my OCD below)
2 cups chicken stock (or vegetable stock if there is a vegan or vegetarian concern) I usually make my own chicken stocks but for this recipe I find no taste difference between homemade and store bought.
Method:
Heat the oil to medium high, add the flour, cook 1 minute stirring constantly (you are making a roux so make sure it gets a bit toasty in color)
Add all the other dry ingredients together. Cook for 1 minute stirring constantly. Dig into the corner to make sure you get everything toasted up a bit.
Reduce the heat to simmer and immediately with a whisk start adding the chicken stock whisking constantly. Take about 30-45 seconds to add the stock. Do not stop whisking or it will lump up.
Keep whisking over simmer until the sauce thickens to your likeness. Mine usually takes 5-7 minutes.
Sauce will keep in the frig for a few days but I try to put 1/2 the batch in the freezer.
For me, and this is just my humble opinion, the key ingredient is the chili powder. I use only Hatch New Mexico red chili powder. Here is my source: http://www.madeinnewmexico.com/produ...-chile-powders
I buy by the pound and I buy a medium and hot and mix them. Hatch chilis are unbelievably flavorful and makes this sauce a showstopper. And I think you can put it on anything . . . . .well maybe not in your coffee.
P.S. I also use Hatch red chili instead of paprika in my Memphis Dust. Adds more flavor and spice than American paprika.
P.S.S. If you use the same recipe but use 4 cups of stock it makes a great base for "real red chili" as in the kind with just meat and onions . . . . . no beans, tomatoes, tomato sauce, or God forbid carrots !
That is so similar (but add the meat to the sauce) to the winning chili at today's little cookoff at our local bar with twenty chili's showing. Smoked brisket won it. My loser chili was hours in prep before ever starting to cook, but no brisket (loser!)...and dangit!, I have lots of frozen smoked brisket...but even if not, the winner could have used HEB's frozen hickory smoked whole brisket. I'm just gonna have to try it!
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