Last weekend, my husband loaded up the smoker with a pork roast, a pork shoulder, a beef brisket and a ton of ribs.

This left us with lot of leftovers. Facing the third night, my youngest staged a revolt. She was not having one bite. So, I had to come up with something to cook that would make good use of the leftovers and convince her I’d made something new.

The answer was so obvious. … What better to cook with grilled meat than grillades?

Grillades is French for “grilled.” The perfect repurpose for our holiday grilling extravaganza was a hearty bowl of grits and grillades. While typically made with round steak, you can make grillades out of any meat you’ve grilled, smoked or slow-cooked.

The main elements to grillades include the meat, onion and tomato, all in a dark roux. You can adjust those any way to make the most of what you have on hand. We most often serve grillades over grits.

I took the pork shoulder we smoked and chopped it into small cubes. It was already well seasoned, which helped deepen the flavor of the dark roux. I replaced the typical tomato paste with barbecue sauce to complement the meat’s smoky, grilled flavor.

We kicked up our grits a notch with butter and garlic powder to add another layer of flavor. When all was said and done, we had a hearty bowl of comfort food, and our finicky eater was fooled into another night of leftovers.

For dessert, try this quick recipe for brandied peaches. You may still find a few peaches at the farmers market. They’re delicious over ice cream or with whipped cream.