Leftovers, do you eat them?

Aunt Marg said:
Yummy!

What do you do, JB, set your barbecue to a low heat and add more time to the clock in the way of cooking time?
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That's an offset smoker Marge. You don't "set" it to anything. It takes just as much fuel to smoke one pork butt as it does four, so if I am going to spend the time, I will load up the smoker. Those pork butts take at least 9 hours at 220 degrees.
You just keep an eye on the temp, and keep feeding it wood.
That's why God invented lawn chairs and bourbon with lemonade.

trays of pulled pork.jpg


Pulled pork. Finished product.
 

Planned Overs, I must remember that. There's only the two of us, we eat fresh produce daily but making it a meal for two isn't as easy as it is making four portions, so that's what we do. It also saves on the cooking and the cooking cost. We will eat a varied diet so the leftovers get frozen and eaten some time later. It works well.
 
horseless carriage said:
Planned Overs, I must remember that. There's only the two of us, we eat fresh produce daily but making it a meal for two isn't as easy as it is making four portions, so that's what we do. It also saves on the cooking and the cooking cost. We will eat a varied diet so the leftovers get frozen and eaten some time later. It works well.
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Your best friend should be a vacuum sealer. Freezes meat, veggies, soup, leftovers. etc. Lasts longer too.
This may sound weird, because there is only the two of us, but I have two refrigerators (one built in) and two deep freeze lockers.
I make everything in bulk and freeze it for future meals.

These are vac sealed smoked pork chops ready for freezer.
sealed chops.jpg

Vac sealed bone in Rib eye. I cut my own.

Vac sealed steak.jpg
 
PamfromTx said:
I will eat leftovers for one more day after the food is prepared. I'm terrified of getting sick with salmonella, etc.
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Most foods can be frozen so time isn't a factor. One of my favorites is when my wife makes rice & beans. The rice freezes good & the beans are really the star of making chile with beans. The different kinds are awesome in combination with fresh ground chuck and home powdered chilies.
 
Thanks JB, I will have a look into the vacuum sealer. We have been using these cartons, they are just the right size to hold a single portion, meaning a meal for one. We have two freezers, one small that fits snugly under the kitchen work surface and a second, six feet tall upright that lives in an out building. The small freezer is ideal for the leftovers.
plastic carton.jpg
 
horseless carriage said:
Thanks JB, I will have a look into the vacuum sealer. We have been using these cartons, they are just the right size to hold a single portion, meaning a meal for one. We have two freezers, one small that fits snugly under the kitchen work surface and a second, six feet tall upright that lives in an out building. The small freezer is ideal for the leftovers.
View attachment 156256
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Once you go to a vac sealer you'll wonder why you didn't do it earlier. Do some research. your food will last 4 times as long than those containers because there is no air inside and will use less space too! No freezer burn, no ice crystals.
 
Thanks @J.B. Books , I will have to order a vacuum sealer because I also make soups and beans in bulk. Beans are always handy for chili, etc. I enjoy soups year round.
 
The mister is eating that soup like there is no tomorrow.

I wonder if I'm menopausal? I sure am getting annoyed by stuff lately. That's not like me.
 
J.B Books said:
That's an offset smoker Marge. You don't "set" it to anything. It takes just as much fuel to smoke one pork butt as it does four, so if I am going to spend the time, I will load up the smoker. Those pork butts take at least 9 hours at 220 degrees.
You just keep an eye on the temp, and keep feeding it wood.
That's why God invented lawn chairs and bourbon with lemonade.

View attachment 156210


Pulled pork. Finished product.
Click to expand...
OMG, that looks so delicious, JB!

Thank your for the walk-through.
 
J.B Books said:
Once you go to a vac sealer you'll wonder why you didn't do it earlier. Do some research. your food will last 4 times as long than those containers because there is no air inside and will use less space too! No freezer burn, no ice crystals.
Click to expand...
Yup I concur! Vacuum sealer is the bomb when it comes to freezing stuff. No freezer burn and seems to freeze meat a lot better than in any other container!
 
My huzz is like yours, Pam, refuses to eat leftovers; he wasn't spoiled growing up, though, grew up very poor (they lived in a car a few times...in 100 degree weather...and his mom was pregnant, poor thing), so I guess that's why he doesn't want to do anything that, in his mind, seems like "making do" or making ends meet.
 
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