Jump to content

Search the Community

Showing results for tags 'leftovers'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 9 results

  1. Had some leftover pulled pork and made a take on David Chang's pork bo ssam recipe(which is amazing): http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam Store bought dough, fontina cheese, pork (duh), hoisin/gochujang/ssamjang drizzle, on the grill 550 for 7 minutes. Top with cilantro, lime and the ginger scallion relish from the above recipe. The pic doesn't do it justice, but this was incredible.
  2. Last time I smoked a Boston butt to make pulled pork, we had a good bit left over. My wife suggested making soup based on a green enchilada sauce and green chilies. I found this recipe on line https://lilluna.com/crock-pot-green-chile-enchilada-soup/ and I substituted the pulled pork for the chicken. I also adjusted the spices to our taste and added some chipotle powder. It was awesome.
  3. This a quick and dirty recipe that tastes GREAT. The kids and wife ask for this on mornings after a cook of brisket or beef ribs the day before. You will need: Eggs to scramble. (How many is determined by the mouths you'll need to feed) Leftover brisket thinly sliced and cut up. Your favorite rub (The wife likes Montreal Steak seasoning on this recipe) Cheese (optional) Anything else you serve with a usual breakfast. What you do: Preheat pan to med. Beat the eggs normally and pour into preheated pan. Scatter the brisket through out the eggs. Not too much tho as the brisket and
  4. If we order take-out soup from an Asian restaurant it usually comes in a plastic quart-sized container with a snap-on lid. The containers are great for leftover soups, stews, tomato-based sauces, etc. I hadn't had any luck finding containers of similar size and quality, but then stumbled on these on Amazon for about 50 cents each. They just arrived and are exactly like the take-out containers. A good deal! http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dindustrial&field-keywords=0885313653576%20%2C%200763352248161
  5. I, like many, enjoy smoking huge hunks of meat on my kamado grills. However, a 16lb brisket is a ton of food for a family of 4 (two of which, eat like birds). This forces me to find ways to re-purpose all of these leftovers. This is one of my favorite leftover dishes: Brisket Chili. It's slow simmered on the Egg and spiced up nice and hot! How to you re-purpose your leftovers??
  6. Like most, we have leftover turkey. I get tired of eating plain old turkey for days on end. I like to try to re purpose some of these leftovers. I took the holy trinity (onions, carrots & celery. Also know as a mirepoix) and sweated them in a hot pan. Once translucent, I added a qt of home made stock, brought to a boil, then simmered for 20 minutes. In a separate small skillet, I created a roux (cooking raw flour in melted butter). I added the roux to the pot pie filling to thicken it. I greased a 10" Lodge Cast Iron skillet with butter flavored crisco. I cheated and used a premad
  7. ... when plan comes together! So I'm sitting in my recliner watching the Eagles/Cards game when all of a sudden, my stomach reminds me that it's long past mealtime given that I last ate at 6:00 A.M. this morning. So I unass the recliner and mosey out to the kitchen and open the 'fridge. What a freaking nightmare! I've got to clean/straighten this mess out. Never do today what you can put off 'til tomorrow, or so I say every Sunday afternoon during football season. So I rummage around and there are some of the leftovers chicken breasts from the enchi cook last week. Throw 'em on th
  8. Homage to the Long Suffering Leftover – a Reincarnation Cook. What do you do with that inevitable long-suffering leftover that everyone has had at least twice, is not enough to freeze and then find a year later wondering what it was, and you just ..just.. hate to throw it out (yet)… well you re-invent it! The Reincarnation Result My Chicken Afritada cook leftovers fell in this category. Here was the original meal (http://www.kamadoguru.com/topic/13544-chicken-afritada-kamado-style/?p=154311 ) To give you some food reincarnation ideas, here is its rebirth: I took the A
  9. Fall has me thinking about soups and stews. I always get compliments on this recipe. This is a 5 Star recipe in my house. I use my leftover chicken (breasts or leg quarters) 2 cups chopped Onion 3 cloves minced Garlic Olive Oil 64 oz Chicken broth 1/2 teaspoon ground cumin 1 teaspoon Chili powder 2 cups frozen corn kernels 2 Tablespoons lemon juice/lime works 2 cups chunky salsa. 6 oz +/- diced green chilies tortilla chips sauté garlic and onions combine with remaining ingredients simmer ~ 30 minutes Pick chicken parts down and add Simmer 10-15 minutes Serve on top of broken
×
×
  • Create New...