Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 04-16-2014, 08:55 AM   #1
Got rid of the matchlight.
Join Date: 04-14-14
Location: Bellefonte, PA
Default Leftovers in BBQ restaurants

Hi all,

First post in the forum.

I am wondering about what restaurants do with leftover BBQ from the day before. I know that many work hard to estimate amounts needed for the day and then when they run out, they run out. Others save and reheat leftovers the next day (wouldn't people notice?).

Ultimately, I think the ideal would be estimating as best as possible and then having a set of recipes that use the day before leftovers as an ingredient. For example, using ribs in a nacho recipe the next day.

I'm going to be opening a restaurant and this is my burning question of the week.

Any thoughts? Any recipe ideas for leftover ribs, pulled pork, or brisket?
KHulburt is offline   Reply With Quote

Old 04-16-2014, 09:01 AM   #2
Got Wood.
DerbyCityQ's Avatar
Join Date: 06-26-13
Location: Louisville Kentucky

I'm not sure what the best answer from a restaurant owner's view but from a customer's view, if it's dry I won't be back.

I'm aware I'm eating yesterday's pork, you can't cook it per order. How you handle your meat post cook will make or break you.
Big Poppa Smokers UDS, Weber 22.5" One-Touch Gold, Weber Genesis Gold Gasser
DerbyCityQ is offline   Reply With Quote

1 members found this post helpful.
Old 04-16-2014, 09:02 AM   #3
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI

you could do brunswick stew with the leftovers
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
fantomlord is offline   Reply With Quote

Old 04-16-2014, 09:05 AM   #4
somebody shut me the fark up.

peeps's Avatar
Join Date: 08-09-13
Location: Round Rock, TX

As long as it isn't served in original "fresh" BBQ form, I likely won't care. Chopped beef/pork sammiches, chili, breakfast tacos, etc...
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote

Old 04-16-2014, 09:54 AM   #5
Babbling Farker

aawa's Avatar
Join Date: 07-03-12
Location: Yorktown

Good bbq restaurants will not serve day old bbq in their entrees. You can tell the difference between leftover bbq and fresh bbq.

What they do use the leftovers for is flavoring in beans, nachos/tacos, soups/stews, southwest eggrolls, grilled cheeses or other chalk board specials.
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
Lazy man Pitmaster IQ110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote

1 members found this post helpful.
Old 04-16-2014, 09:58 AM   #6
is one Smokin' Farker

Join Date: 02-14-14
Location: Central OH

Peeps and aawa has it.
Beentown is offline   Reply With Quote

Old 04-16-2014, 10:05 AM   #7
On the road to being a farker
Join Date: 08-12-05
Location: FL

Originally Posted by fantomlord View Post
you could do brunswick stew with the leftovers
Ding, ding, ding!! We have a winner.
pvcollie is offline   Reply With Quote

Old 04-16-2014, 10:15 AM   #8
On the road to being a farker
HeathBarkley's Avatar
Join Date: 04-16-14
Location: Smyrna, TN

My dad managed a smokehouse back in the late 60's. He said the leftovers went into a Brunswick stew. And that was all the left overs, sides included. Even the french fries were ground down and added. The only thing new were canned tomatos and stock.
HeathBarkley is offline   Reply With Quote

Old 04-16-2014, 10:26 AM   #9
Got rid of the matchlight.
Join Date: 04-14-14
Location: Bellefonte, PA

I wasn't familiar with Brunswick Stew, but I'm looking at recipes now and it seems like a great option. I also found a joint that makes scotch eggs from the leftover brisket...interesting idea as well.

I can't imagine serving day old BBQ as BBQ, but using it as an ingredient sounds reasonable.
KHulburt is offline   Reply With Quote

Old 04-16-2014, 10:27 AM   #10
early mornin' smokin'
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny

at our place, brisket goes into chili, pork goes into tmrws bean, and chicken could possibly be used for tacos or a chicken chili. We cook daily, and usually run out. so we're not sitting on a lot of leftovers
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote

1 members found this post helpful.
Old 04-16-2014, 10:30 AM   #11
Got Wood.

Join Date: 07-12-09
Location: Orlando, Florida

+1 to all who are listing Brunswick stew as an option. I sure know plenty of BBQ judges who carry home meat from comps who do this. Also agree that using leftover pork in nachos, egg rolls, etc makes sense.
Kevin Sandridge

Blog: The BBQ Beat - Full On Competition BBQ, BBQ and Grilling Tips, BBQ News, Views, and Reviews

Facebook: http://www.facebook.com/smokinbbq

ksblues is offline   Reply With Quote

Old 04-16-2014, 10:57 PM   #12
is One Chatty Farker
Join Date: 04-29-10
Location: Louisville

If someone knows what they are doing, I'd challenge anyone to try and tell the difference between "fresh" brisket and one that was cooked yesterday and reheated. Would do the same with ribs as well.

This might be sacrilegious to some, but often times, bbq/smoked food tastes BETTER the next day. Put the brisket, ribs or butts in a warm and moist environment and slowly bring them up to temp. Flavor profile will be there, texture and moistness will be spot on. For a restaurant, if you can swing the $$$$, get an Alto-Shaam or something similar.
Demosthenes9 is offline   Reply With Quote

Old 04-17-2014, 12:32 AM   #13
Pyle's BBQ
Babbling Farker

Pyle's BBQ's Avatar
Join Date: 10-25-06
Location: Madrid, IA

If held right, you can serve meat from the day before. If you don't have too much leftover mix it with some "fresh" meat and it will be fine.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote

Old 04-17-2014, 07:23 AM   #14
Babbling Farker
Join Date: 06-29-11
Location: Greeneville TN

Running out is better business and better for the customer than serving leftovers.
captndan is offline   Reply With Quote

Old 04-17-2014, 07:32 AM   #15
Babbling Farker

timzcardz's Avatar
Join Date: 07-22-05
Location: Long Island, NY

Some restaurants, that will only serve fresh, donate leftovers to local charities, that get it to the needy.
"Founders Club" Operation BBQ Relief
Weber Smokey Mountain x 3
Weber Genesis Silver x 2
Weber One Touch Gold
Weber Performer x 2
Weber Smokey Joe
Bottle of Absolut
Bottle of Beer
Everything Ripken, "Cards and Que. One tastes of cardboard, the other sweet blue." ©
timzcardz is offline   Reply With Quote


leftovers, recipe ideas, Restaurant

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 09:28 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts