BBQ Leftover Planner
Enter what is left and when it was cooked. You get eat-by and freeze-by dates, how many containers, and labels to print.
Print gives you a sheet of labels (Avery 5160 size: 3 across) with the eat-by date.
How long leftovers last
| Food | Fridge | Freezer (best quality) | Source |
|---|---|---|---|
| Brisket | 3–4 days | 2–6 months | USDA |
| Pulled pork | 3–4 days | 2–6 months | USDA |
| Ribs | 3–4 days | 2–6 months | USDA |
| Grilled chicken | 3–4 days | 2–6 months | USDA |
| Burgers | 3–4 days | 2–6 months | USDA |
| Hot dogs | 7–7 days | 1–2 months | USDA |
| Potato salad | 3–4 days | not recommended | USDA |
| Coleslaw | 3–5 days | not recommended | USDA |
| Baked beans | 3–4 days | 1–2 months | USDA |
| Corn on the cob | 3–4 days | 1–2 months | USDA |
| Mac and cheese | 3–4 days | 1–2 months | USDA |
| Deviled eggs | 3–4 days | not recommended | USDA |
| Cut watermelon | 2–4 days | 1–1 months | USDA |
| Guacamole | 3–4 days | 3–4 months | USDA |
| Smoked turkey | 3–4 days | 2–6 months | USDA |
How we calculate
- Perishable food left out at room temperature: 2 hours, or 1 hour when it is 90°F or hotter (USDA FSIS). The clock is total time in the 40–140°F danger zone.
- On ice: no countdown while the dish sits in ice that is still frozen; the timer reminds you to check the ice every 2 hours.
- Hot-holding: food kept at 140°F or above (chafers, a warm oven) has no time limit; the timer reminds you to check the temperature every hour.
- Leftovers: fridge and freezer times from the FoodSafety.gov cold storage chart and USDA FoodKeeper. Cool big batches in shallow containers.
| Rule | Value | Source |
|---|---|---|
| Room temperature | 2 h (1 h at 90°F+) | USDA FSIS danger zone |
| Hot holding | 140°F or above | USDA FSIS |
| Cooling (FDA Food Code) | 135°F to 70°F in 2 h, to 41°F within 4 more | FDA Food Code |
| Fridge and freezer times | per food, below | FoodSafety.gov chart |
This is general USDA guidance for home cooks, not a substitute for local health rules at a commercial event. Data as of Oct 2026. Full list of sources: How we calculate.
FAQ
How long do BBQ leftovers last in the fridge?
3–4 days for cooked meat and most sides (USDA). Refrigerate within 2 hours of cooking, or 1 hour on a hot day.
Can I freeze smoked meat?
Yes. Brisket, pulled pork and ribs keep their best quality for 2–6 months frozen and stay safe indefinitely at 0°F.
How do I cool a big brisket or pork butt quickly?
Slice or pull it and spread it in shallow containers no more than 2 inches deep, uncovered until cold, so it drops from 135°F to 70°F within 2 hours and to 41°F within 4 more.
Can I reheat leftovers more than once?
It is safe if each time it reaches 165°F, but quality drops. Reheat only what you will eat.