Author Topic: Leftovers  (Read 312 times)

SuperDave

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Leftovers
« on: February 23, 2018, 06:23:39 PM »
I was wondering if we could devote a thread to what we make with our smoked meat leftovers?  What are your favorite second or third day uses?  Feel free to reply with or without pictures. 
Model 4, Harrisville, Utah

Lonzinomaker

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Re: Leftovers
« Reply #1 on: February 23, 2018, 06:31:17 PM »
My family's favorite is a "to go dish" so they can take some to their house.
Dave
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barelfly

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Re: Leftovers
« Reply #2 on: February 23, 2018, 07:34:39 PM »
In New Mexico, we love our green chile stew. So my wife will throw in left over brisket or rib roast that Iíve made as the protein rather than chicken or hamburger. Itís money when we go this route!
Jeremy in Rio Rancho, NM
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Walt

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Re: Leftovers
« Reply #3 on: February 23, 2018, 10:01:04 PM »
I would love to see details of that Green Chile Brisket Stew.
Walt from South East Louisiana
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barelfly

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Re: Leftovers
« Reply #4 on: February 24, 2018, 11:14:17 AM »
@walt

Pretty simple to make, but itís something my wife just throws together so no real recipe.

Sweat 1 Chopped onion and 1-2 TBS minced garlic in a little oil.  Add chopped roasted green chile (fresh if you can find it, but frozen works too - we do two quart size ziplock bags full we buy during harvest time), and let it cook for just a bit. Add a touch of salt. You can add the meat here, chop up brisket or the rib roast into bite size chunks to warm it a bit. Add cumin and oregano, mix together then add chicken stock (amount is based on how much you want). Add diced potatoes, 1 can petite tomatoes and salt and pepper and let it simmer to cook potatoes. The seasonings are to taste, so not a lot of cumin so it doesnít overpower. Itís there in the background, but subtle.

Thatís about it. Itís fast enough to make on a week night and makes enough to eat for a few days. Let me know if you have questions.

Jeremy in Rio Rancho, NM
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Walt

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Re: Leftovers
« Reply #5 on: February 24, 2018, 11:57:27 AM »
Sounds good. Thanks
Walt from South East Louisiana
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SuperDave

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Re: Leftovers
« Reply #6 on: February 24, 2018, 03:57:23 PM »
Pulled Pork:
Dirty Fries
Spaghetti
Chili
Taco Salad

Brisket:
Dirty Fries

Chicken:
Pizza
Chicken Salad
Model 4, Harrisville, Utah

SconnieQ

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Re: Leftovers
« Reply #7 on: May 15, 2018, 12:24:27 AM »
White Chili (with tomatillos and white beans) using leftover smoked chicken or turkey.
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Kari from Madison WI "77 Square Miles Surrounded by Reality"
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azbohunter

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Re: Leftovers
« Reply #8 on: May 15, 2018, 05:51:50 PM »
Salmon:
add to toss salads
make salmon salad sandwiches
make salmon dip served up with crackers
Glendale, AZ 8 months of the year and then 4 months where ever the fish are biting best, usually along the Columbia River in Oregon.
I eat, therefore I hunt and fish! Hopefully I will learn to smoke some of it!

dcbt

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Re: Leftovers
« Reply #9 on: May 16, 2018, 06:37:22 AM »
In New Mexico, we love our green chile stew. So my wife will throw in left over brisket or rib roast that Iíve made as the protein rather than chicken or hamburger. Itís money when we go this route!

I'll have to remember this come Aug / Sept when the hatch chilis land in stores around here.  Thanks for the idea.
Bryce in DFW, TX
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