What's your favorite leftovers off the Egg?

RickyBobby

Ribs for me ... seems like they get almost better after a day or two in the fridge 

bgebrent

For me it's any kind of chicken.  Anything pork for me is never better than right off the egg.  If you have tricks for making pulled pork or ribs as good as same day please share with the newbie.

GregW

Pulled pork that has been vacuum sealed and reheated at 160 deg in the sous vide bath.
Can't tell its not right off the egg.

JRWhitee

Agree, vacuum sealed is the key with pulled pork.

SGH

More often than not, I do not have left overs. My wife is a woman of large appetite. 

jabam

I do not have a sous vide machine, but if I put vacuum sealed ribs in boiling water for say 10 minutes would that work?

JRWhitee

I don't have a sous vide either, simmering water works fine.

northGAcock

Going with Beef Ribs

bgebrent

@GregW and @JRWhitee, thanks for the idea. I have a food saver and will give it a go!  @SGH, you're the man and you're wife is the queen!  I hope to meet you some time, and your bride.  Thanks for all the info.

theyolksonyou

Pulled pork by far!  Taquitos, nachos,  tacos, sammies.... Very versatile.   We just stick in the micro, kids don't care and I ain't picky. 

Carolina Q

I have no favorite leftovers. Vegetables aren't bad, but I almost never cook them on the egg. I eat leftover meats because I would rather cook once and eat several times than have to cook again and again. It's never as good, but at least I don't have to cook again for a few meals.

That is especially true for pulled pork. Doesn't matter how it is reheated, it's just not the same. I even called The Skylight Inn (very well known North Carolina Q joint) once and asked them what they did. They said they served it fresh cooked, that pork barbecue could not be reheated to their standards. Mine either.

As for ribs, I rarely cook them, but when I do, there are no leftovers. Which is why I rarely cook them.

GregW

Yes, having a Sous Vide is not really necessary, but vac sealing is.
I wouldn't boil...simmer is all that's needed.
Before I learned the vac sealing trick I hated reheated pulled pork, Now I can't tell the difference.

bgebrent

@yolksonyou, you reup pulled pork 2 days later and it's the same as 1 hour off the egg?  I'm trying to reward my OR team and didn't think you could rock PP if not same day. I look forward to your advice.

bgebrent

Thank you @GregW!

theyolksonyou

@bgebrent if you can vac seal and heat in warm water, it's darn close. If I were serving a crowd and couldn't serve fresh, that's what I'd do. If you can cook and FTC or hold in warm oven and pull fresh, that's best. 

My my boys LOVE pulled pork even out of the microwave, so for us that works. 

Alternatively, you could sauce in a crock pot if everyone is happy with pre sauced Q. 

jabam

Do you put vac sealed ribs in frozen and how long does it take to warm up in simmering water

RRP

I never use the term "left overs" but instead "make aheads". With the BGE then what we don't eat at night I always enjoy for some lunch later on in the week!

DoubleEgger

+1 on the vac bag and water. It was a game changer for me.  I used to toss out a lot of pork because leftover pork sucked. 

It works great for brisket also. 

bgebrent

Thank you @theyolksonyou, I very much appreciate your advice!  Itll be vac seal and reheat in warm water. Plus homage BLTs.  Life is good. Thank you again.

SGH

bgebrent said:

  @SGH, you're the man and you're wife is the queen!  I hope to meet you some time, and your bride.  

I hope to meet you someday too my friend. I will get my wife to put on a eating exhibition and you will understand why I'm so skinny and never have leftovers. That girl can really eat

theyolksonyou

@bgebrent one tip for vac seal pp is to par freeze so that you don't suck out the moisture. Put the bag unsealed in for 30 min or so, then seal. 

GregW

jabam said:

Do you put vac sealed ribs in frozen and how long does it take to warm up in simmering water

To reheat from 33 deg ( you are going to be lower) it will take 1 hr 7 min if you simmer at 150 deg.
They will be at 150 deg in 1 hr 7 min

I don't have the option to start with the ribs lower than 33 deg on my app

bgebrent

@SGH, now we must meet!!  My queen out eats me routinely!  Wouldn't trade her for world peace but I do my best to clean my plate.  We're in Atlanta.  If ever you need a place to rest here never hesitate.  We so appreciate and enjoy what you serve.

bgebrent

@theyolksonyou, great tip!  Thank you for that tip on the par seal!

jabam

GregW said:

jabam said:

Do you put vac sealed ribs in frozen and how long does it take to warm up in simmering water

To reheat from 33 deg ( you are going to be lower) it will take 1 hr 7 min if you simmer at 150 deg.
They will be at 150 deg in 1 hr 7 min

I don't have the option to start with the ribs lower than 33 deg on my app

Thanks I'm going to precook some ribs and serve at work for an employee that is leaving. That will work perfect. 

bboulier

Ribs and pulled pork are my favorites. Although, I cooked a T-bone yesterday that was as good then as today.

nth78

meatloaf

bigalsworth

Brisket hands down.  My wife actually prefers it cold, I swear she eats half the packer the next day.  A 12lb brisket only lasts two days in our house and there are only two adults, tho my 16 month old has quite the appetite as well

YukonRon

For us, it has to be these monster bone in pork chops I had gust done. Used evoo and my own dry rub, indirect low and slow, them basted with teriyaki, pineapple juice, Worcester sauce and a couple shots of tobasco. Followed by a reverse sear. Delicious and as juicy today as when served. This will be done again.

THEBuckeye

Leftovers are one of the great unsung benefits of cooking on the Egg.

 Butt, Ribs, Burgers, Wings, Spatch, Pork Tenderloin, hell, even FISH was great said SWMBO.

buzzvol

Wait.  What about cold pizza for breakfast?