Three tips for what to do with delicious BBQ leftovers (plus top news & events)
As someone who eats at a lot of barbecue joints, I often find myself in the position of taking home leftovers. It’s not uncommon for high-quality brisket, pork ribs, pulled pork, or chicken to end up in my fridge after a meal because I don’t like wasting food.
However, when I actually go to store, reheat, or reuse delicious smoked meats, I’ve run into trouble. Sometimes I’ve used a microwave or oven to reheat, while other times I’ve thrown items directly into a skillet with a little oil. My results unfortunately have been mixed and hard to predict.
I know I’m not the only one who has run into issues with leftover smoked meats, so I decided to compile some tips from other barbecue fans and pitmasters around the world who love it just as much as I do.
Here are three tips for how to manage your barbecue leftovers:
The first step to ensuring your leftovers keep is vacuum sealing them as soon as you can. (Photo by Evan Reed)
1. Store cooked meat in vacuum sealed bag
One of the most important steps to saving barbecue leftovers is to first vacuum seal your meat with a machine like a FoodSaver. Sealing the meat as soon as you can will preserve it in the best shape possible. If you plan to use it quickly, you can put it in the refrigerator, but it you plan to save it for while, put it in the freezer.
One additional way worth trying to store your meat (if you can’t vacuum seal) is to tightly wrap it in aluminum foil with liquid from cooking to help it maintain moisture. Then place it in the refrigerator and don’t leave it there for more than a day or two. This won’t be as effective as vacuum sealing but works in a pinch.
Using a sous vide cooker to heat or reheat meats will ensure predictable results. (Photo via Clint Cantwell)
2. Reheat via the sous vide method
When it’s time to reheat your smoked meats, a sous vide cooker is your best bet. (I personally have an Anova Culinary Sous Vide Precision Cooker and would recommend it.) This allows you to warm up your vacuum sealed meats at a highly precise temperature in boiling water. You can also boil water without a cooker and try to estimate your temperature while boiling your bag of meat for a few minutes.
If you for some reason are against using a sous vide or steam, one other way to reheat is the oven. The most common answer we heard from barbecue lovers was using the oven at 170-180 degrees or using the broil function.
Barbecue tacos are just one recipe that can help you effectively use leftover meats. (Photo by Ryan Cooper)
3. Repurpose or reuse meats in easy recipes
One last thing that came up frequently while reaching out to barbecue fans on this topic was that repurposing smoked meats in new dishes is often better than trying to eat the meat straight up for a second time. A few suggestions we heard include:
Baked beans: Leftover pulled pork and brisket makes for a perfect addition for adding a different flavor profile to your beans.
Eggs: Using chopped brisket or pulled pork as the meat with your scrambled eggs or omelettes is a sure-fire way to add more flavor to this common breakfast item.
Fried rice: One of the most creative uses we heard was making homemade fried rice and then adding brisket to the mix.
Grilled cheese sandwiches: Adding any smoked meat as the last ingredient to a homemade grilled cheese sandwich will make it more substantial and give it more complex flavors.
Pizza: Adding smoked meats as topper to homemade (or even plain delivery) pizza can give it an edge over regular toppings.
Tacos and quesadillas: Nearly everyone loves tacos and quesadillas, so why not reheat your smoked meat of choice and use it as the base meat? Almost all barbecue meats work here. Add in cheese, veggies, sauces, or anything you see fit.
If you have other high-level tips on what to do with barbecue leftovers, please let us know. Have a good week everyone!
Sean Ludwig (NYC BBQ)
Co-Founder, The Smoke Sheet
Here are the top recent barbecue news stories from around the country:
Aaron Franklin slices brisket at the All-Star BBQ event in Los Angeles. (Photo by J.C. Reid.)
J.C Reid of the Houston Chronicle writes about the development of knowledgeable diners in many cities outside of Texas who now demand high-quality Texas-style barbecue.
Highly-acclaimed pitmaster Steven Raichlen recently shared his secrets for beginners who want to tackle brisket, one of barbecue’s toughest and most intimating cuts.
Pitmaster John Lewis of Charleston, South Carolina’s Lewis Barbecue says heavier brown spirits, such as bourbon, should never be consumed with barbecue.
Robert F. Moss, author of Barbecue: The History of an American Institution, was asked for his bucket list of 11 essential southern barbecue joints. The list includes many of the standards as well as a few surprises.
Texas Monthly recently released the 2019 Readers’ Choice BBQ Bracket, allowing readers to vote for their favorite joints from the Top 50 BBQ Joints list and the Top 25 Best New BBQ Joints list.
Eater asked pitmasters to share their favorite backyard barbecue grills and smokers, which include a variety of products at different price points. Meanwhile, Thrillist talked to some big name pitmasters to get advice on how to smoke meat.
Charlotte Magazine’s Greg Lacour talked to Jim Early of the North Carolina Barbecue Society and other experts about the changing nature of Carolina barbecue.
Bob Cook, sports contributor for Forbes, wrote about how competitive barbecue is a serious and very delicious high school sport in Texas.
The Houston Barbecue Festival has announced its first Tex-Mex BBQ Block Party will be held July 14 at Saint Arnold Brewing Co. The festival will celebrate Tejano and Tex-Mex influence on craft barbecue.
Old Gold, one of Indianapolis’ hottest new barbecue joints, serves Texas-style barbecue and has founders that were lured from Austin by former NFL tight end Dustin Keller, according to the Indy Star.
Central Pennsylvania may not be a top destination for barbecue but that doesn’t mean they don’t have some good joints. PennLive food critic Mimi Brodeur has 12 top picks.
If you’re in need of great barbecue in Upstate New York, here are the 25 top joints according to Yelp.
Those making barbecue this summer may need ideas for sides dishes, so Good Housekeeping has a list of 38 BBQ side dishes that are worth making.
Here are BBQ shows, podcasts, or books you should check out this week:
Watch: Interviews with Top Pitmasters at Memphis in May - Melissa Cookston
In this recent video from Memphis in May, Melissa Cookston talks to some of America's top pitmasters, including Myron Mixon, Heath Riles, Randy Twyford, John David Wheeler, Darren Warth, and Dr. BBQ himself, Ray Lampe. She asks them about their favorite foods, what they would be doing if they weren’t cooking barbecue, and more. You’ll want to watch so you know what animal Myron Mixon wants to be and why. Watch it here.
Listen: Burt Bakman from Slab/Trudy’s Underground - Man Meat BBQ
Man Meat BBQ’s Mikey Kay talks with Burt Bakman, the man behind Los Angeles barbecue restaurant Slab. The two discuss the burgeoning L.A. barbecue scene, the challenges of operating a barbecue restaurant in California, and more. Listen to the episode here.
Read: America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants - by Ardie Davis and Chef Paul Kirk
Ten years ago, Barbecue Hall of Famers Ardie Davis and Paul Kirk published their favorite barbecue recipes from across America in America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Ardie and Paul gathered recipes from some of the nation's barbecue legends. The book also includes tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, meats, side dishes, sauces, rubs, and desserts, this book should come with its own wet-nap. Order it here.
Rib King NYC is taking place this Thursday in Brooklyn and will attract lots of barbecue fans from around the Northeast. (Photo by Sean Ludwig)
May 30: Rib King NYC 2019 - Brooklyn, New York
Rib King NYC is the first barbecue event curated by Sean Ludwig of The Smoke Sheet and NYC BBQ. This all-you-can-eat-and-drink event in Williamsburg, Brooklyn and will be a celebration of pork, beef, and lamb ribs with more than 10 pitmasters and chefs from NYC. There will also be unlimited beer, cider, wine, and spirits. Both Judges’ Choice and People’s Choice trophies will be handed out. More info here.
May 30-June 3: Atlanta Food & Wine Festival - Atlanta, Georgia
The Atlanta Food & Wine Festival is an entire weekend dedicated to Southern cuisine. From great down-home delicacies to the freshest fusion dishes, the most sought-after wines to hot new bar favorites, this festival aims to please even the most finicky foodie. Over the course of the weekend attendees have the chance to participate in exclusive wine and food tastings featuring more than 250 restaurants, artisans, chefs and producers. More than 90 classes are offered to educate and entertain guests as they explore regional flavors and traditions, including cooking classes. More info here.
June 8-9: Tony Stone BBQ Competition - Amsterdam, Netherlands
The eighth annual Tony Stone BBQ Competition takes place June 8-9 in Amsterdam. The competition was Europe’s first contest sanctioned by the Kansas City Barbeque Society and a popular event for Americans to attend. The event is free and open to the public and will include a BBQ market, demonstrations, and activities for children. Competitive events include KCBS barbecue competition, Kids Q competitions, Steak Cookoff Association contest, and Tailgating competition. More info here.
June 14-15: The Great Eldorado BBQ, Blues & Brews Festival - Reno, Nevada
Fire up the grills, tap the kegs, and crank up the tunes for Reno’s best summer kick-off party. Join the fun at the Great Eldorado BBQ, Brews and Blues Festival, June 14 and 15. The event is equal parts barbeque block party, microbrew tasting event with more than 50 microbrews from around the world and music festival with two stages featuring nonstop rock and blues. More info here.
June 14-16: Denver BBQ Fest - Denver, Colorado
Get ready to go hog wild this Father’s Day weekend at the second annual Denver BBQ Festival. They will be bringing back may of the best pitmasters to serve the Q that made them famous. Even better, they’ve added a few new faces and expanded the menu way beyond the basics. There will also be live music and activities for the whole family. More info here.
June 16: Birthright BBQ Fest - Dallas, Texas
Dallas Heritage Village and Four Corners Brewing Co. invite you to celebrate Father’s Day at a barbecue event like no other. Smell and taste barbecue cooking over an open pit by pitmasters and chefs such as Aaron Franklin of Franklin Barbecue, Todd David of Cattleack Barbecue, Evan Leroy of Leroy & Lewis, Erin Smith and Patrick Feges of Feges BBQ, Miguel and Modesty Vidal of Valentina’s Tex Mex, and special guest from North Carolina, Elliot Moss of Buxton Hall. Beer, barbecue and live music are all included in the price of admission. More info here.
June 22-23: The Giant National Capital Barbecue Battle - Washington, D.C.
This June, historic Pennsylvania Avenue in Washington, D.C., will become the epicenter of barbecue perfection. The biggest part of the event is the Cooking Contest, which will feature big names like Myron Mixon, Tuffy Stone, and Moe Cason competing with teams from around the U.S. Also, lots of U.S. barbecue joints from will be there serving food and more than 30 bands will perform live on three stages. More info here.
Texas Style Beef Ribs
Kosmo’s Q injections, rubs, and sauces have long been staples of both competition and backyard barbecue cooks for the past decade. In this video, Kosmo shares his recipe for Texas Style Beef Ribs, cooked on the El Rey Smoker. He tests out different layers of flavors by applying different rubs, including SPG (Salt/Pepper/Garlic), Cow Cover Hot, and Texas Beef. The recipe results in buttery meat that a knife will slide through. View the recipe here.
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