Do you have leftover meat from the barbecue? This is how we use it and it’s the best

IT SEEMS like every warmer day lately calls for a barbecue. However, it often happens that we prepare much more meat than we will actually eat, so we often say “we have lunch tomorrow”.

That’s true, but grilled meat is tougher and tougher the next day. Read on to learn how to save it, use it, and get the most out of it.

Forget the microwave.

The worst thing you can do to leftover meat is to reheat it in the microwave. The heat in the microwave is not uniform and dries out the meat even more. Instead, use a pan, oven, or put it in a dish where it will absorb moisture – such as a sauce, soup, or stew.

Meat in tortilla

The easiest way to use leftovers from the grill is to cut them into strips and put them in a tortilla. Add some fresh vegetables, yogurt sauce or salsa, and you have a meal that even those who weren’t enthusiastic about the barbecue the day before will eat. It is also a great idea to use sour cream or guacamole – wetter ingredients will help the meat to be juicier.

Sauce works wonders

Do you have leftover chicken, kebabs, or pork neck? Toss them in a light sauce. Homemade BBQ sauce, tomato and onion sauce, yogurt with curry, or tzatziki sauce are all good options. Cut the meat into smaller pieces and simmer in the sauce for a few minutes. It will regain its flavor and juiciness.

Grilled salad

If you have leftover chicken or pork, cut it into thin strips and add it to a salad with baked potatoes, boiled eggs, fresh vegetables, and a little mustard or yogurt dressing. Ideal for a summer lunch or dinner, and practical because you can use up more leftovers at once.

Rich sandwiches and paninis

Cold grilled meat is ideal for a toasted sandwich. Add some cheese, mustard, or ajvar and bake in a toaster or pressure cooker. The meat will soften, the cheese will melt, and you’ll have a juicy and delicious meal – without much hassle.

Don’t throw away the bones or fatty parts.

If you have any bones with bits of meat left over, don’t throw them away. They make a great stock. Just simmer them for 1-2 hours with spices and vegetables. The soup will be rich, and you can return the meat that comes off the bones to the plate or freeze it for later.