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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 smoke flavor are more pervasive than you might imagine. Sprinkle the rub around as you would salt and pepper. Be conservative! Eggs are light in flavor and you can cover their flavor easily. Easy and quick. The smoke flavor transforms the taste to something wonderful if you've never tried this. I'm sure there are lots of recipes here that are quick, tasty and carry that outdoor flavor into unexpected places. Cheers
  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 premade pie crust. Cooked at 450 for approx 20 minutes. You should make some type of slices in the top crust. The"BGC" was just a little fun.
  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 the counter. Part of an onion; on the counter. Ooooh! Celery! I'm beginning to think I've got the beginnings of a heckuva chicken salad! More rummaging and out comes tomato, some green bell pepper that has seen better days but is still serviceable, a few carrots, some sliced cheddar cheese and the mayo. I hope there's enough mayo, but heck, I know how to make mayo! Chop up a couple of the chicken breasts, dice the onion, mince the celery ribs, rough chop the carrots, trim and dice the bell pepper, throw it all in the bowl. If I'm lucky I have some chives. No such luck but I do have a few green onions and that'll work just fine. Throw everything in a bowl and scrape the mayo down to the last bit. Thank be to God for good spatulas! A little granulated garlic, some red pepper flakes, some rosemary, thyme, and mix thoroughly. Taste .... mmmm ... needs something; kinda bland. LEMON JUICE to brighten it up! Please let me have a fresh lemon. Dadgummit! No such luck! Vinegar! I rummage through the pantry and what do I find? SWMBOI's Real Lemon squeeze bottle! Game on! A few squeezes, mix, taste, much better. A few more squeezes and VOILÀ! Grab an onion bun from yesterday's burger bash, slice the tomato, a couple of spoonfuls of chicken salad on the bun, a handful of BBQed chips, a leftover Modelo, and I'm heading back to see the game in comfort! Here's the evidence to convict me of getting lucky in the kitchen today! Thanks be to God in heaven for leftovers! Yeah, it tasted great!
  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 Afritada and ran it through the food processor to get it ground into a uniform small piece consistency. Put in sauce pot. Added 2 small cans of V-8 juice and two cans whole kernel corn along with ½ a can of the corn water. Next a goodly measure of Lea & Perrins, garlic powder, onion powder, a pinch of dried basil, oregano, and thyme, a table spoon each of Low Sodium Better Than Bouillion chicken base and beef base. A teaspoon or two of sugar. A few good dashes of Louisiana hot sauce. And a dash of liquid smoke for good measure. And water as needed. Simmered it on very low heat while I was prepping and cooking a pork loin roast – about 90 minutes. Bingo - a variation of a Brunswick stew ( http://www.kamadoguru.com/topic/13715-chicken-brunswick-stew/?p=156683 ). Served with a dollop of plain no fat Greek yogurt, a pinch of chopped raw white onion and some fresh cracked black pepper. The Starting Point Into Food Processor Into The Pot with all the new additions On the Plate Well… the verdict - it tasted great, did not remind anybody of the Afritada ( I even had to tell them what was its former life) and was a quick side for the meal. The addition & stir-in of the Greek yogurt really helped opened up the flavors and cut the density. And guess what - some of us had it for lunch the next day.. and the…. So we pay tribute to the long suffering (but tasty) leftover. All hail leftovers!
  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 tortilla chips You can use 2-4 breasts or 2-4 leg quarters 8 servings Some other variations include Lime Juice diced fresh sautéed Jalapeno roasted corn kernels Garnish options include, avocado wedges. guacamole dollop, sour cream dollop, Lime/Lemon slice, sliced fresh jalapeno. White queso cheese, Shredded Monterey Jack Cheese, diced green onions, chopped chives Other notes; I like Wylers Brand Chicken bouillon granules, Pace Picante Salsa, Blue Corn Tortilla Chips. Velvetta Brand White Queso Cheese. Canned Corn kernels work.
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