Leftover BBQ meat recipes for the day after!

If you have too much meat or veggies for the BBQ

If you planned on having your BBQ outdoors, the safety of meats and veggies that have returned to room temperature is top priority! Let’s start off by discussing how to safely store the food for easy transport.

Proper storage of raw food is just as important as the thawing and cooking method. Once you have successfully cut the meat and vegetables, we need to make sure as much as possible that those don’t come back to room temperature. If you do this after they have come back to room temperature, it will take time to chill… which makes it easier for bacteria to join the party. As such, do your best to store the raw ingredients in a cooler box until you’re ready to cook and eat them. We would also recommend buying some ice from the convenience store to store leftover raw ingredients for the ride home.

If you forget to do that and the food has already come back to and stayed at room temperature for a while, make sure to place it in a bag before cooling. You don’t want to ruin a fun BBQ party by inviting bacteria in!

Leftover BBQ Meat And Vegetables Recipe

The common dilemma in BBQs is when we find ourselves cooking too much meat & veggies. We get it. Sometimes we get excited. No judgements here. In any case, those leftovers can be used to make some awesomely delicious dishes! Try them out and let us know which one you liked best!

Day-After BBQ Curry

Start off by removing excess fat and dirt from the meat and vegetables by running it under some hot water. This step is not absolutely necessary, but you can get rid of some unwanted hardened fat or dirt from charcoal if you do it.

After that, just start stewing the meat and veggies as you would normally before adding the curry roux of your choice. Of course, with this one, you can use either the veggies that have been BBQ-ed or fresh ones. Feel free to adjust the recipe as you see fit.

Depending on the amount of grilled meat or veggies that you put in, you’ll be able to enjoy varying levels and depths of smokiness. If you want a bit of a richer flavor, you can replace the same amount of water with about 1/2-2/3 of canned tomato.

Leftover BBQ Meat Rice Cooker Paella (3〜4 Servings)

Measure out 2 cups of uncooked rice, rinse with water, then place in the rice cooker. To that, add some ketchup (2 tbsp), salt (1 tsp), chopped garlic (1 clove), and water (enough for 2 cups of rice), and let it soak for about 20 mins.

Once it’s soaked, top off with your choice of meat, veggies, seafood that are left over from the BBQ. When you’re done, press the button on the rice cooker to start cooking! Get a better flavor by rinsing the leftover meat and veggies with hot water before adding to the rice cooker.

Uncooked Leftover Meat And Grilled Vegetables Recipes

If you’re preparing for an outdoor barbecue, you may find yourself thinking “I might as well prepare a lot. Better safe than sorry!” We feel you. So today, we’ll be showing you some easy recipes for your leftover uncooked meats and vegetables. Here we go!

Layered Steamed Meat And vegetables (3〜4 Servings)

For this recipe, we’ll be using a frying pan with a lid. Start preparing the ingredients by slicing an onion (1 piece) into 5-10 mm pieces, julienne a carrot (1/2), slice Shiitake mushrooms (4 pieces), chop cabbage (2-3 leaves) into bite-size pieces, and get meat (300g) and sake (2 tbsp) ready. Time to steam! Heat all the ingredients in the pan for about 5 minutes on medium heat, then steam for 10 minutes on low heat with the lid on. Check if the meat is cooked through before serving. Top with bonito flakes and enjoy!

Caponata with Grilled Meat on The Side (3〜4 servings)

Caponata is a Sicilian stew using Summer vegetables and tomatoes. Prepare your ingredients by cutting these vegetables (1 piece each) into bite-size pieces: eggplant, zucchini, pumpkin, onion. In a saucepan, heat some olive oil (2 tbsp.) and sliced garlic (1 clove) until fragrant. Fry eggplant, zucchini, pumpkin, and add a can of tomatoes (about 400g). Add vinegar (2 tsp.), salt (1.5 tsp), sugar (1.5 tsp.) and ground black pepper (to taste) simmer until the water has evaporated.

We recommend waiting for the caponata to cool, then store in the refrigerator to consume the next day! Cook up some meat on the side, and you have yourself a restaurant-worthy dish! The Caponata can be kept in the fridge for about 4-5 days.

Leftovers That are Just As Good The Day After!

Food is pretty vulnerable to temperature changes, which makes it easy for bacteria to grow. Please make sure to not only store the leftovers correctly but also take extra precaution when cooking. BBQs can be more fun when you’re not worrying about all the food that will be wasted! Try out the recipes and let us know what you think!