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.

August 4, 2023

When I’m hosting a barbecue, my eyes are always bigger than my stomach and my fridge. I’ll grill way too much chicken and make too many sides, 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.

Photo by Louise Hagger
1/19
Lemongrass Chicken Noodle Salad of Dreams
To liven up grilled chicken the day after your cookout, toss the charred meat with a bunch of herbs, vegetables, vermicelli noodles, and a big drizzle of lemongrass and fish sauce dressing for the ultimate barbecue leftovers salad.
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Photo by James Ransom
2/19
Cheesy Chicken Melt With All of the Onions Relish
Yesterday’s grilled chicken is pretty much begging to be transformed into this cheesy, melty sandwich loaded with an every-type-of-onion relish.
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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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Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, 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
This recipe was born out of the need to use up unsold 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 and cabbage stir-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. To make 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, salty mustard-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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Originally from Chittagong, Bangladesh, Anikah is a writer and recipe developer with bylines in Delish, Food52, Kitchn, Food Network, and Taste of Home. Prior to joining Epicurious, she was the assistant food editor at Food Network Magazine. She has a master’s in Food Studies from NYU and a culinary arts ... Read More

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