Seems as though the lowly leftover doesn't get the respect it deserves. Why some of my best meals actually come about the next day as the leftovers have a chance to meld their flavors not there when fresh. There's also the "man I'm hungry and don't feel like cooking but look what I found" affect when opening your refrigerator the next day.
There's not even a subchannel for this category, sad indeed. I went ahead and posted in the fish category because my leftover was some grilled salmon from the night before, delicious.....
So what-do-ya say, show me some of your leftovers !!! Let's give this largely ignored category a little love !!!
I plan on leftovers with almost every cook due to heavy schedule & time constraints. And as you have alluded to & mountainsmoker stated, many, many LOs are better the next day. And need I say chili & soups are almost mandatory. Matter of fact, I have a personal rule with chili that after initial consumin, two days is the earliest to retaste the concoction. My wife is a master soup maker & the same two day rule applies wiff the soup. 🕶
Yesterday's leftover ribs straight out of the fridge onto a plate and down the gullet (sans bones).
Agree leftovers are so underrated.
Who doesn't like some PP in Mac and cheese with the bacon of course.
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
My wife and I love leftovers and often cook meals to last two or three days, especially in the winter. Stews, soups, pulled pork, chili, etc. make great leftovers.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Later this week, I'm going to spatchcock a chicken and marinate with tandoori spices before putting it my Kamado at full blast. And since there's only two of us, I smiled putting away some groceries just now when I saw the leftover corn tortillas and crema in the fridge. Tandoori tacos with the leftovers. I can hardly wait
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
We live on leftovers through the week due to our busy schedule. This past weekend I cooked a 10lb butt, 2 slabs of ribs, 16 chicken thighs and 3 lbs of pork belly. All will be gone by Thursday!!
I like cooking big portions, way more than my wife and I can consume in one sitting, and then eating leftovers either later that same week, or from the freezer. It is amazingly easy to reheat vac packed frozen portions, either in hot boiling water, sous vide, or just pierce a hole in the pack and heat in microwave.
Today, for lunch, was leftover halibut from a big chunk I cooked yesterday. Also cooked a tri-tip (pics on "show us" thread) and a whole chicken... and will consume leftovers through the rest of the week. Pics will appear if anything looks special.
left over whole duck picked clean ground in my grandmas Griswold. left over potatoes, onions, peppers ground and spiced with a hint of Chinese 5 spice garlic powder white pepper. heated in skillet with duck fat.
Fresh from the smoker, I’ve always loved my meats munched straight off the bone. And I’ve always scorned restaurant ‘cue served played as entrees or presented as ingredients, instead of being offered as cuts by the pound.
But the older I get the less I can eat, sad to admit at only age 53. (Do we have a health channel?) Unless I’m cooking for guests, I plan more on the future of leftovers than I do on the moment.
Anytime you see a picture of one of my cooks you are looking at leftovers, because we never eat them all. I like a few of the above responses because, as I love to do, some of you are repurposing leftovers into something new. That's always fun.
I did turkey on the Weber Kettle a few weeks back (posted), made turkey chili and an SOS with it. Both awesome. And it gave us a lot of lunch options.
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