After the BBQ — using up leftovers, storing rub & cleaning the BBQ

The guests have left, but there are still meat and vegetable leftovers, an open bag of rub and a grate needing attention. Start by cooling and storing the food safely. Then deal with the rub and the BBQ, ready for your next session.

Using leftovers: ideas for day two

Only use leftovers cooled promptly after the BBQ and kept refrigerated. Reheating cannot undo leaving food on the table for too long.

Pulled pork

  • Tacos: heat the meat with a little water or stock and serve in tortillas with coleslaw and jalapeño.
  • Sandwich: in a brioche bun with coleslaw and a little BBQ sauce.
  • Pasta: heat the meat thoroughly in a tomato sauce and serve with pasta.
  • Omelette: heat the meat thoroughly first, then add to an omelette with onion and pepper.

Ribs

  • Reheat in the oven: cover and add a little water to limit drying. Check that the meat is hot inside too; a fixed number of minutes is no guarantee.
  • Rib-meat sandwich: remove from the bone and, after reheating thoroughly, serve in bread with mustard and pickles.
  • Stock: only use bones handled hygienically and chilled promptly, not bones from plates people have eaten from.

Chicken

  • Chicken salad: use well-chilled cooked chicken with mayonnaise, celery and lemon. Keep refrigerated until serving.
  • Wrap: with hummus, grilled vegetables and rocket.
  • Soup: use promptly chilled chicken or a hygienically handled carcass, and heat the soup thoroughly.

Vegetables

  • Salad: with olive oil, lemon and feta.
  • Wrap: with hummus and fresh herbs.
  • Soup: blend grilled peppers and tomatoes and heat thoroughly.

Storing BBQ leftovers: how and for how long?

  • Cool promptly: divide large quantities into small, shallow containers. Refrigerate leftovers within 2 hours; do not leave a whole large shoulder cooling on the counter for hours first.
  • Fridge: store covered at 4°C and use within 2 days. BBQ smoking does not automatically extend ordinary cooked meat's shelf life.
  • Freezer: freeze small portions promptly. For quality, preferably use within about 3 months and seal well. Vacuum packing does not replace refrigeration.
  • Label: note contents and date.
  • Defrost: thaw in the fridge. Time depends on portion size and shape. Only use a microwave if you will immediately continue heating the food.
  • Uncertain storage history: do not taste to test it. A normal smell does not prove food is safe.

Reheating BBQ leftovers without unnecessary drying

Heat only the portion you will eat, making sure it becomes steaming hot all the way through. Stir or turn where possible. Time and oven setting alone cannot tell you whether the centre has heated sufficiently.

  • Oven: cover the meat and add a little water or stock. Moderate heat can limit drying, but also check the centre of the portion.
  • Microwave: use a suitable vented lid, stir or turn during heating and watch for cold spots.
  • Pan: add a little liquid to pulled pork and stir while heating until thoroughly hot.
  • BBQ: reheat indirectly and check the whole portion, not only its exterior.
  • Sous vide: a universal recommendation of 65°C for 45–60 minutes does not suit every thickness and starting temperature. Use a reliable time-temperature method appropriate to your product and portion, or another reheating method.

Preferably reheat leftovers only once, and discard any remaining reheated portions.

Storing rub after opening

Moisture, light and heat reduce seasoning quality. Follow the label and best-before date; a fixed guarantee of at least twelve months after opening does not suit every blend.

  • Seal well: use the bag's closure or a clean, dry airtight jar.
  • Store cool, dry and dark: not beside the cooker or over a steaming pan.
  • Measure hygienically: use a dry spoon. Keep hands and tools that touched raw meat away from your supply.
  • Assess clumps: dry clumps may form because of salt or sugar. Stop using the rub if there is moisture, mould, an unusual smell or possible contamination. Clumping alone does not prove flavour and safety are unchanged.

Cleaning your BBQ and letting it cool safely

Detailed guide: cleaning your BBQ step by step

After grilling

  • Follow the manufacturer's instructions for switching off, extinguishing and cleaning. Shut off a gas BBQ's fuel supply according to its manual.
  • Clean the grate with suitable tools when the appliance can safely be cleaned. Protect your hands from heat and check for loose brush bristles after brushing.
  • On many charcoal BBQs, closing the lid and vents extinguishes the fire, but always follow your appliance's instructions. Do not simply pour water into a hot BBQ.
  • Remove ash and coals only once completely cold. Use a suitable non-combustible receptacle and account for hidden embers.
  • Never bring a still-warm BBQ indoors, and put its cover on only after it has cooled completely.

Storing for winter

  • Clean and dry the BBQ before storage.
  • Protect grates according to their material and the manual; oil is not necessary or suitable for every coating.
  • Store the cooled appliance dry and sheltered.
  • Follow the manufacturer and gas supplier's instructions for the cylinder, hose, regulator and any disconnection. Do not store a gas cylinder in an enclosed indoor space.

Share your BBQ photos

Made something you are proud of? Find out how to share a BBQ photo and which conditions apply to any reward.

How to share your BBQ photo
See our community's BBQ photos

Out of rub? Explore the flavours

Also check the current contents of the Starter Pack.

More BBQ knowledge