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-   -   Squirrel's contest entry... (http://www.smoked-meat.com/forum/showthread.php?t=27241)

Squirrel 03-07-2013 09:22 AM

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. :nana2:

http://i423.photobucket.com/albums/p...2/IMG_6897.jpg


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

http://i423.photobucket.com/albums/p...2/IMG_6898.jpg

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.

http://i423.photobucket.com/albums/p...2/IMG_6909.jpg

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.

http://i423.photobucket.com/albums/p...2/IMG_6892.jpg

http://i423.photobucket.com/albums/p...2/IMG_6915.jpg

http://i423.photobucket.com/albums/p...2/IMG_6912.jpg

http://i423.photobucket.com/albums/p...2/IMG_6867.jpg

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.

http://i423.photobucket.com/albums/p...2/IMG_6869.jpg

http://i423.photobucket.com/albums/p...2/IMG_6870.jpg

http://i423.photobucket.com/albums/p...2/IMG_6874.jpg

http://i423.photobucket.com/albums/p...2/IMG_6876.jpg

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. :noidea:

http://i423.photobucket.com/albums/p...2/IMG_6888.jpg

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. :sweating:

http://i423.photobucket.com/albums/p...2/IMG_6914.jpg

http://i423.photobucket.com/albums/p...2/IMG_6935.jpg

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!!

barkonbutts 03-07-2013 09:26 AM

Great job on that Cheryl!! Love it all!! poi-nts

Wingman 03-07-2013 09:49 AM

Your plate for my vote. You really did an outstanding job. poi-nts

smokerdean 03-07-2013 10:07 AM

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!!
:thumb: :faint: :drooling:

Zeeker 03-07-2013 10:08 AM

Just beautiful...:drooling::drooling:

chefrob 03-07-2013 10:36 AM

great dish cheryl!

tadowdaddy 03-07-2013 10:45 AM

You got mine as well, dang, you are VERY talented!!

erain 03-07-2013 11:09 AM

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.:thumb:

MrZip66 03-07-2013 11:20 AM

You're an artist. whoever said you should open a restaurant wasn't lying. Killer stuff cheryl!:thumb:

Bearcarver 03-07-2013 12:33 PM

Awesome!!!:thumb::thumb::thumb:
I had no idea who I voted for until now!!!

I should have known!!


Bear

Otis857 03-07-2013 03:23 PM

You got my vote :thumb: what a creative idea poi-nts

sweet_magnolia 03-07-2013 03:32 PM

Great entry! You kicked butt! :hail: but I don't think I could eat all that at one sitting. :lol:

rbranstner 03-07-2013 03:49 PM

Isn't it about time that we make a no Squirrel rule for these contests. How is a guy suppose to compete with that.:noidea::bounce::bounce:
Great job Cheryl. I'd definitely love to dig into a plate or two of that.

Squirrel 03-07-2013 03:54 PM

Quote:

Originally Posted by rbranstner (Post 410185)
Isn't it about time that we make a no Squirrel rule for these contests. How is a guy suppose to compete with that.:noidea::bounce::bounce:
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! :bounce::lol::bounce::lol:

rbranstner 03-07-2013 03:56 PM

Quote:

Originally Posted by Squirrel (Post 410187)
This is the FIRST time I have ever one a contest here, so you guys best zip it! :bounce::lol::bounce::lol:

Ha Ha Ha Ha Ha
It's probably the first one you've ever enter to though. :bounce:

Fishawn 03-07-2013 07:41 PM

:drooling::drooling::drooling::drooling::drooling: poi-nts:hail:

jwbtulsa 03-07-2013 07:46 PM

A fine job indeed and an inspiration. If I knew how to manage points I would gladly offer them.

crusty ol salt 03-07-2013 09:10 PM

well done my friend, well done :thumb:

Hoser 03-08-2013 02:26 AM

Outstanding squirrel girl...as always!

Kinda figured that was your plate :thumb:


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