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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Leftovers & Longevity

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  • MeatMonster
    Club Member
    • Mar 2017
    • 655
    • Ellon, Aberdeenshire
    • I love beer, BBQ and rugby, just don't make me choose between them!

      GMG Jim Bowie
      ProQ Elite Smoker
      Boomerang 3 Ring Burner
      Fast Eddy Cookshack 120
      Fast Eddy Cookshack 240

    Leftovers & Longevity

    Hi Folks - would be very grateful for suggestions on recipies and solutions for surplus cooked brisket, ribs, pulled pork. I want to serve my food from the smoker (minus some resting) but at the risk of being drummed out of the club :-), can you re-heat and re-serve uncarved brisket and ribs. Or is it best to look at options for cold re-uses! Just looking at how to minimise waste!
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    There are many, many dishes in which BBQ meats can be reused. Pretty much anything that would take the un-BBQed leftovers (or fresh): all kinds of Mexican dishes, stews, chilis, BBQ sandwiches, meatloaf, meatballs, Shepherd's Pie, Pork pies, ...

    You may not use the leftover BBQ as the only or main meat, but then you may. Because of the smoke, it's almost a condiment.

    What I would say is that getting a vacuum sealer helps preserve it in the freezer.

    Comment


    • Mudkat
      Mudkat commented
      Editing a comment
      Not much to add to this advice except maybe a little parmesan cheese. 😉
  • smokenoob
    Club Member
    • Dec 2017
    • 1154
    • Gulf Breeze, Florida

    #3
    My learning cooks have been small and eaten up in 2-3 days, when I'm bonefide, I'll load more on the fire and feed the leftovers to the vacuum sealer!

    Comment

    • Butchman
      Club Member
      • Mar 2017
      • 510
      • Estero, FL

      #4
      My leftovers are finished off sometimes almost 2weeks from the cook date. If it smells good eat it.

      Comment

      • Polarbear777
        Club Member
        • Sep 2016
        • 1893

        #5
        Vacuum sealed pulled pork is almost as good after being frozen for four months and reheated in the microwave. Contrary to what is said here I’ve vacuum sealed leftover brisket slices and I think they are close also. You lose any hard bark texture but the flavor and smoke is still there.

        Advantage is anything you originally cook to round 200 degrees can’t be any more overcooked when reheating to eating temp, so microwave is fine. Reheat enough to melt the fat and re melt the gelatin. Large amounts, the vacuum bags can go right into sous vide machine.

        Ribs I just don’t know. Never had enough left to freeze. I gues by definition ribs keep longer than they last.

        Comment

        • Polarbear777
          Club Member
          • Sep 2016
          • 1893

          #6
          Click image for larger version

Name:	3C9DDD2D-8365-4008-847A-1445EE5A1FD1.jpeg
Views:	48
Size:	2.13 MB
ID:	437960 Brisket Benedict:
          fry the leftover sliced brisket in a pan put on plate
          fry eggs in brisket fat in same pan.
          Add eggs and top with hollandaise.

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Ohmigosh, that sounds and looks so delicious.

            Kathryn

          • Butchman
            Butchman commented
            Editing a comment
            Wow that looks decadent !
        • icyhawk
          Club Member
          • Aug 2016
          • 23
          • Mesquite Nevada

          #7
          My two favorites are; Pulled pork enchiladas, I like green salsa Verde better than red sauce, and brisket chili. I actually use a vegan chili recipe, because my son is vegan, then I split the batch, and add a healthy dose of brisket to one half. And I substitute chipotle for about 1/3 of the chili powder. Smokey meat and smokey heat. Hotter than the chili powder though, so go easy until you figure out your balance. As far as shelf life, I try to use it up within a week or two. Rarely have enough to freeze, but when I do, I vac pack, and it is fine weeks/months later

          Comment

          • Steve R.
            Club Member
            • Jul 2016
            • 2522
            • Elizabethtown, KY
            • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

            #8
            I'm still a newbie at owning a vacuum sealer, but I can tell a bag of frozen pulled pork will last longer. My former method of squeezing as much air as possible out of a Ziploc bag would always result in ice crystals forming eventually. But it would still be pretty good warmed up. For short term storage in the refrigerator, the Ziploc method should be more than adequate.

            Comment


            • Eugene A
              Eugene A commented
              Editing a comment
              Same here. Been using the vacuum sealer from time to time freezing homemade bacon, and the meats I buy to use for jerky, including pork belly for the homemade bacon. I haven't done anything with cooked food (other than the bacon) -- yet.
          • MeatMonster
            Club Member
            • Mar 2017
            • 655
            • Ellon, Aberdeenshire
            • I love beer, BBQ and rugby, just don't make me choose between them!

              GMG Jim Bowie
              ProQ Elite Smoker
              Boomerang 3 Ring Burner
              Fast Eddy Cookshack 120
              Fast Eddy Cookshack 240

            #9
            Thanks everyone!

            Comment

            Announcement

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
            See more
            See less
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