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  • Squirrel's contest entry...

    For the brisket ramen I spent a couple of days making beef stock. I use a huge stock pot and make a lot when I make it. I roast lots of beef bones and veggies and slow simmer it over night. Then strain and chill it. The fat cap that comes off of that goes in to the freezer to either make suet for the birds or it gets used as fat in my homemade burgers.




    For the ramen broth I added some of each of these:



    It was a very flavorful. Then it was as simple as heating up some of the brisket, putting it on a fancy schmancy skewer and that was that. Oh, and the noodles were a basic noodle recipe of flour and water, but one thing that made them different was I had to bake the baking soda for 1 hour at 170F to make it more alkaline and that's what gives you that certain mouth feel you get from ramen noodles. There's a bit more to it than that, but that's another thread.



    The buns I've made before, but used pork belly. This time I used pulled pork and topped them with a jalapeno/mango salsa. I love that stuff.









    For the sushi chicken rolls I chopped up leftover chicken breasts and put in a whole lot of Tiger sauce, made some sushi rice, used a sheet of seaweed, rolled it all up. That was fun and tasty.









    For the spring roll I sliced veggies and rolled them up with the leftover rib meat using spring roll wrappers. Those can be a little tricky, I went through several because I figured out I was being a bit too rough with them.



    Then they got deep fried, one at the time because they kept wanted to float together and stick to each other. That was a mess.





    I think that aboot covers it. What a fun thing to do and also getting great ideas from everyone else's entry. Thanks Ken and everyone that voted for me, and everyone that entered!!

  • #2
    Great job on that Cheryl!! Love it all!!
    Brian

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    • #3
      Your plate for my vote. You really did an outstanding job.
      Smoke it.. and they will come!

      Rob
      Recipes & Smokes in HD Video
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      • #4
        Squirrel, I have to say that you are out there on the far edge of exotic when it comes to your activities in the kitchen. Great Job!!
        Arizona Deano
        "Illegitimas Non-Carborundum!"

        "Life is tough. Its tougher when you're stupid."
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        • #5
          Just beautiful...
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          I plan ahead, that way I don't do anything right now.
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          KCBS CBJ

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          • #6
            great dish cheryl!
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            it's all good my friend..........

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            • #7
              You got mine as well, dang, you are VERY talented!!
              Don

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              • #8
                Awesome Cheryl, There is alot behind the scenes that a plated picture dont show. Nice show and beautiful results!! Kudos to you on supporting the troops.
                Charbroil SFB
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                • #9
                  You're an artist. whoever said you should open a restaurant wasn't lying. Killer stuff cheryl!
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                  • #10
                    Awesome!!!
                    I had no idea who I voted for until now!!!

                    I should have known!!


                    Bear
                    Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                    Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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                    • #11
                      You got my vote what a creative idea
                      Mike
                      Proud to be I.B.E.W.

                      PCa Sucks - But I WILL, No DID beat this!!

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                      • #12
                        Great entry! You kicked butt! but I don't think I could eat all that at one sitting.
                        Becky
                        *****

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                        • #13
                          Isn't it about time that we make a no Squirrel rule for these contests. How is a guy suppose to compete with that.
                          Great job Cheryl. I'd definitely love to dig into a plate or two of that.
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                          • #14
                            Originally posted by rbranstner View Post
                            Isn't it about time that we make a no Squirrel rule for these contests. How is a guy suppose to compete with that.
                            Great job Cheryl. I'd definitely love to dig into a plate or two of that.
                            This is the FIRST time I have ever one a contest here, so you guys best zip it!

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                            • #15
                              Originally posted by Squirrel View Post
                              This is the FIRST time I have ever one a contest here, so you guys best zip it!
                              Ha Ha Ha Ha Ha
                              It's probably the first one you've ever enter to though.
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