Go Back
featured image 13766

Pellet Grill Recipes — Leftover Smoked Meat 3 Meal Ideas

Print Recipe Pin Recipe
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Leftover smoked meat: Brisket, pulled pork, chicken, or turkey (about 2–3 cups total, shredded or chopped)
  • Base produce: Yellow onion, garlic, bell peppers, jalapeño (optional), potatoes, green onions
  • Pantry staples: Olive oil, butter, flour, chicken or beef broth, canned diced tomatoes, tomato paste
  • Taco essentials: Corn or flour tortillas, lime, cilantro, pickled onions (optional), shredded cabbage or lettuce
  • Spices: Chili powder, smoked paprika, cumin, black pepper, kosher salt, red pepper flakes (optional)
  • Eggs: For the hash (and optional for tacos)
  • Cheese: Cheddar, Monterey Jack, or mozzarella (for pasta bake and tacos)
  • Pasta: Short shapes like penne or rigatoni
  • Creamy elements: Sour cream or Greek yogurt (tacos), heavy cream or milk (pasta sauce)
  • Fresh extras: Parsley or basil (pasta), avocado (tacos), hot sauce

Method
 

  1. Meal 1: Smoked Meat Street-Style Tacos Preheat your pellet grill to 300°F. Place the leftover meat in a small foil pan with a splash of broth. Cover and warm on the grill for 15–20 minutes until juicy.
  2. Warm tortillas on the grill grates for 30–60 seconds per side until pliable.
  3. Toss the meat with a pinch of chili powder, cumin, and lime juice. Taste and adjust salt.
  4. Assemble tacos: meat, shredded cabbage, diced onion, cilantro, and a spoon of sour cream or a squeeze of hot sauce. Add pickled onions or avocado if you like.
  5. Tip: If your meat is already well-seasoned, keep toppings simple to let the smoke shine.
  6. Meal 2: Crispy Smoked Meat and Potato Hash With Eggs Dice potatoes into small cubes. Parboil in salted water for 5–7 minutes until just tender; drain well.
  7. Heat olive oil in a large cast-iron skillet on the pellet grill at 375°F (or stovetop medium-high). Add onions and bell peppers; cook until softened.
  8. Add potatoes in an even layer. Season with smoked paprika, salt, and pepper. Let them crisp without stirring too much, 6–8 minutes.
  9. Fold in chopped smoked meat and a minced garlic clove. Cook until edges are crisp and meat is hot.
  10. Make small wells and crack in eggs. Close the grill lid and cook until whites set, 4–6 minutes. Garnish with green onions.
  11. Tip: Don’t overcrowd the pan. Crisping needs space and heat.
  12. Meal 3: Cheesy Smoked Meat Pasta Bake Cook pasta in salted water until just shy of al dente. Reserve 1/2 cup pasta water; drain.
  13. In a skillet, melt 2 tablespoons butter. Whisk in 2 tablespoons flour to make a light roux. Cook 1 minute.
  14. Slowly whisk in 1 cup broth and 1/2 cup cream or milk. Simmer until slightly thick. Stir in 1 tablespoon tomato paste, a pinch of chili flakes, and half the cheese.
  15. Fold in chopped smoked meat and pasta. If too thick, loosen with pasta water. Salt and pepper to taste.
  16. Transfer to a grill-safe dish, top with remaining cheese, and bake on the pellet grill at 350°F for 15–20 minutes until bubbly and golden.
  17. Finish with chopped parsley or basil and a drizzle of olive oil.