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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!!
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!!
PCa Sucks - But I WILL, No DID beat this!! 
but I don't think I could eat all that at one sitting. 
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