Recipe Roundup

19 Ways to Make the Most of Your Barbecue Leftovers

Clear out your fridge after a cookout with cheesy melts, refreshing salads, or a hearty brunch.
19 Ways to Make the Most of Your Barbecue Leftovers
Photo by Alex Lau, styling by Judy Mancini

When I’m hosting a barbecue, my eyes are always bigger than my stomach and my fridge. I’ll grill way too muchchickenand make too manysides, enough to feed a small wedding. This level of ambition, although fun at first, becomes quickly regrettable once the coals have cooled, the beer has been drunk, and I’m left with too many leftovers and a palate prone to boredom. So there I stand, like a used car salesman, desperately trying to give away as much food to my guests as I possibly can. If you’ve ever found yourself with more barbecue leftovers than you know what to do with, this roundup of recipes is for you. Scroll down for 19 ways to use up leftover pulled pork, grilled chicken, sausages, and shrimp.

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    Photo by Melina Hammer
    3/19

    Breakfast Nachos

    These nachos really lend themselves to customization and are an excellent way to use up little bits of barbecue leftovers, like grilled chicken or pulled pork.

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  • Photo and Food Styling by Joseph De Leo
    4/19

    Grilled Pizza

    Not tired of grilling yet? This grilled pizza recipe works with a wide array of toppings, including burst cherry tomatoes, lemony Swiss chard, and tomato sauce. Shred any leftover pieces of grilled meats and slice any grilled vegetables to add to the mix.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    5/19

    Easy Fried Rice

    Fried rice is great with lap cheong, but you can riff on this simple recipe with leftover chicken or grilled pork. Throw in an extra handful of vegetables, leafy greens, and some mushrooms for the perfect clean-out-the-fridge meal.

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  • 图片由切尔西凯尔,苏菲道箍支撑样式ngio, Food Styling by Monica Pierini
    6/19

    10-Minute Sausage Skillet With Cherry Tomatoes and Broccolini

    This recipe works with a package of pre-cooked sausages, but it’s even better with sausages that you’ve already grilled or smoked. They add a smoky depth to the buttery tomato sauce, waiting to be sopped up with crusty bread.

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  • Photo by Alex Lau, styling by Judy Mancini
    7/19

    Grilled Pork Tenderloin Sandwiches

    Basil-chive aioli brings any cut of grilled pork back to life in the form of an open-faced sandwich.

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  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    8/19

    White Chicken Chili

    Hearty, flavorful, and crowd-pleasing, white chili is a breeze to make and an ideal way to use up scraps of chicken you’re desperately trying to get rid of.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    9/19

    Memelas

    Grilled masa disks get crispy on the edges while remaining tender on the inside. Top with black bean paste, fresh queso, and whatever barbecue leftovers you have lying around.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    10/19

    Arroz Caldo

    Cure your meat sweats and empty your fridge with this soothing rice porridge made with leftover chicken from a cookout.

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  • Photograph by Emma Fishman, food styling by D’mytrek Brown
    11/19

    Rustic Shrimp Toasts

    这道菜出生的需要使用”old raw shrimp at a restaurant, but it will work wonderfully with grilled shrimp too—just be sure to reduce the cooking time so your seafood doesn’t overcook.

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  • Photograph by Isa Zapata, food styling by Jillian Knox, prop styling Sophie Peoples
    12/19

    Peach-Pecan Kale Salad With Hot-Honey Vinaigrette

    To turn this summery salad into a main dish, just throw some leftover grilled shrimp, chicken, or spicy sausage on top.

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  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    13/19

    Pickle Potato Salad

    The pickle brine–inspired dry rub turns the potatoes and carrots crispy-creamy with a pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.

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  • Photo by Chris Terry
    14/19

    Sausage and Mushroom Toad-in-a-Hole

    Mushrooms and a simple batter turn leftover grilled sausage into a loaded savory pancake of sorts for a perfect leftovers brunch.

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  • Photograph by Isa Zapata, food styling by Thu Buser, prop styling by JoJo Li
    15/19

    Steamed Bao

    This steamed bun recipe makes twelve perfect little half-moons with cloudlike chew, ready to be filled with grilled chicken, pork, or any meat you might have leftover from a cookout.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    16/19

    “Nextover” Chile-Orange Pork Stir-Fry

    Turn your leftover pulled pork into crispy bits for this super quick gingery green bean andcabbagestir-fry.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    17/19

    Chicken Congee

    Congee is leftover chicken’s calling. Tomake it extra flavorful, throw the bones and carcass into the pot and simmer until delicious.

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  • Photo by Heami Lee, food styling by Judy Haubert, prop styling by Rebecca Bartoshesky
    18/19

    Swiss Chard Beer Garden Salad

    Dark leafy Swiss chard forms the bed for briny, saltymustard-macerated onions, aged or sharp cheddar, crushed pretzels, and kielbasa or bratwurst—whichever you happen to have at hand.

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  • Photo by Chelsie Craig, Food Styling by Rebecca Jurkevich
    19/19

    Grilled Chicken Caesar Sandwiches

    We'd recommend grilling extra chicken over the weekend so you can pair it with a crunchy and refreshing fennel-basil slaw, stuffed between buns or slices of bread.

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