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I need help with ideas for leftovers.

post #1 of 12
Thread Starter 

ok. So I just started a new job in a local BBQ joint. We're having some trouble coming up with ideas for leftover brisket and ribs. We can't reheat it and serve it like we did yesterday. It has to be fresh.

 

So for example, we use left over pork for Cheesy Pig Fries and pork quesadillas. We have one idea for brisket that works but we need more. The one idea we have is like a French dip sandwich. We dip it in hot broth to heat it up.

 

All the ideas I can come up with are for pork. Like pork tacos or pizza. The owner had an idea for the ribs. He wanted to make his own version of the McRib.

 

So in closing, I've been thinking about this a lot and its pretty hard to come up with ideas and still stay in line with serving up fresh BBQ to the public. If everyone could throw some ideas my way it would be much appreciated. Thanks in advance!!

post #2 of 12

Traditionally leftover beef brisket ends up in the beans or some kind of burnt ends sandwich. 

 

It also goes great in soups or stews, depending on your location. 

 

Potato and Brisket Hash is another winner if you do breakfast.  

 

Finely diced or minced brisket makes amazing pasties or hand pies, jamaican patties etc.  (fillings for pastry).  

 

Texas Style Chili will not be hurt by it's addition, neither will a plate of french fries topped with chili and cheese made from brisket.  

 

Use it as a topping for baked potato skins or even baked potatoes. 

 

Mix it in or add it as a topping to Mac-n-Cheese with jalepenos or hatch chili's, hell stuff some chili's or capsacins with brisket and cheese! 

 

Left over brisket is almost as versatile as left over bacon.  

 

Sprinkle it on your chipoltle-cheese green salads with some tortilla strips and worry no more.

 

I have a thousand more ideas but not enough time... I must get at least a couple of hours sleep each night.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 12

If you guys offer a "soup of the day" type thing, you could always use the brisket in vegetable beef soup. Another idea would be to shred the brisket and use it for appetizers like your fries.

 

One I think would be good would be fried brisket raviolis. You can use wonton skins to create the raviolis really fast and then deep fry them. Serve it Asian style by drizzling it with a house BBQ/Soy/Ginger/Terriyaki reduction and sliced scallions.

post #4 of 12

Empanadas or other filled pies come to mind.

 

Some type of cake? A porky or beefy version of crab cakes?  I know some cuisines make fried croquettes out of cooked meat. I think I ate such an item in the Netherlands many, many years ago- but not made of pork I don't think. I seem to remember the texture being very finely ground, almost like a paste.

 

Sometimes when I've got leftover pork roast I shave it thinly with my chef's knife when the meat is very cold cold and pan fry it until it's very crispy- almost like a chip. Yeah, I'm weird. I go in for textures like that. Maybe dicing the meat would give you crispy bits that could be a snack, salad or potato topping, soup garnish, etc. If I had a deep fryer to play with I'd have a lot of fun with this.

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post #5 of 12

Great ideas!

 

How about good old fashioned sloppy joes?

 

Philly cheese brisket?

 

Pulled brisket sandwich with slaw?

 

Meat pot pies?

 

Fried wonton tacos?

 

Taquitos?

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 12
If you're already doing pizzas, diced brisket is great!, maybe with pickled onions and arugula.

Roast beef sandwiches of any variety

Second the stocks/soups route.

Seems like you already have a bunch of other great ideas posted before me
post #7 of 12

This will sound odd but leftover rib hash is good stuff. Strip the cooked meat off the bones(I usually use the trim off St.Louis ribs for this), chop then add to fine diced baked potato. Serve with 2 fried eggs on top for the lunch crowd.

post #8 of 12

Pulled and diced baby back rib meat makes a BBQ sand that is out of this world.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #9 of 12
Thread Starter 

Hey everyone! Thanks so much for the wonderful ideas. I'll run them by the owner and see what he thinks. These ideas sound yummy and I've been trying to convince him to start doing breakfast. It would be such a great way to use up leftovers.

post #10 of 12
Quote:
Originally Posted by ChefZack View Post
 

ok. So I just started a new job in a local BBQ joint. We're having some trouble coming up with ideas for leftover brisket and ribs. We can't reheat it and serve it like we did yesterday. It has to be fresh.

 

So for example, we use left over pork for Cheesy Pig Fries and pork quesadillas. We have one idea for brisket that works but we need more. The one idea we have is like a French dip sandwich. We dip it in hot broth to heat it up.

 

All the ideas I can come up with are for pork. Like pork tacos or pizza. The owner had an idea for the ribs. He wanted to make his own version of the McRib.

 

So in closing, I've been thinking about this a lot and its pretty hard to come up with ideas and still stay in line with serving up fresh BBQ to the public. If everyone could throw some ideas my way it would be much appreciated. Thanks in advance!!

 

Kudos to yall for not using leftover rewarmed meat.

Against our better judgement we had lunch at a much recommended ( recent roadfood.com posts) "real Texas barbeque" joint in southern Pennsylvania (or was it northern West Virginia?)

The pork ribs were comepletely dried up , the brisket way too fatty and pale (steamed?) with that odd beef fat flavor that is sooo nasty.

The only thing decent was the pulled pork and is not even on the list of proper Texas barbeque.

Even the sides were old and reheated.

Can give props for the fountain Pepsi (sad eh?) and the uber clean ladies room.

With most of the order still on the table we paid and left a good tip.

 

As for the reuse of your meats.... why not just make less and when it is gone you are out?

Make burgers or something.

It is the way of the roadside stand as well as a growing trend of the brick and mortar places down here in Texas barbeque land.

Cook a set amt every day (keep a fluid daily par history) and all who worship at the pit of smoked meat will soon be trained to show up early if they expect to soothe their savage craving lol.

http://franklinbarbecue.com/

 

mimi

post #11 of 12

Barbecue Nachos and Burritos work pretty well too. Peace Love and Barbecue by Mike Mills has some other similar ideas. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #12 of 12

Brisket Ruben comes to mind with kimchi and a nice aioli.  

 

A BBQ pork Cuban would work for me as well.  

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