OT - Repurposed leftovers - Truth BBQ Brisket Udon

caliking

Pops loves Truth BBQ’s pork ribs, so picked some things up from them when he was here. 

Made the broth from the bones of their beef ribs over the course of a few days. Leeks, carrots, onions, garlic, ginger, star anise, Sichuan pepper, and some other stuff went in the mix too. Did the baby bok choy in a skillet, with salt, mirin, and a splash of fish sauce.

Tips of the hat to a few eggheads - @HeavyG for the recent torch hei thread (tried it on the bok choy, sort of successful); @leopoldstotch for the ajitsuke tamago recipe (very good, but I need to work on them); and lastly @The Cen-Tex Smoker for making me wonder why I haven’t been cooking more Asian stuff lately. 

Udon in beef broth, with brisket, quick pickled daikon, ajitsuke tamago, and baby bok choy. 

The masses were clamoring to be fed, hence the unevenly spaced daikon slices

SciAggie

That's a great cook. The plating (or is it platting, lol) looks great to me. Hungry folks deserve to be fed.

I like to see cooks where we repurpose the leftovers that we all accumulate. I also enjoy seeing how other folks bring their own creativity to a meal. 

Griffin

Outstanding looking meal. Way to repurpose. 

johnnyp

dang it, man.  Crushed it

Leopoldstoch

Looks great!!! Outstanding cook!

Botch

Think I know what I want for lunch now.  Excellent!  

Wolfpack

Wow- one of the best dishes I have seen on here in some time. Nice work!

lkapigian

Awesome!

alaskanassasin

Wow, that looks awesome! Very creative

EggObsessed

Daaaaaaang it, Caliking!!

caliking

Thanks for the kind words. We were pretty happy with how it turned out. The beef broth was probably the star of this meal.

Canugghead

Two to go please! Awesome cook and write up as usual.

JohnnyTarheel

Nice work... great plate of food 

johnmitchell

Fantastic as always.

Sea2Ski

You da man. YOU DA MAN!!! 

kl8ton

Awesome! 

Your broth.  . . Over the course of days.. . 
Are you just simmering for that long and keeping water topped off or is there more to your process? 

I make chicken broth frequently and if simmering (usually instant pot pressure cook broth now) I'll go maybe 24 hours and just keeping water topped off.

caliking

kl8ton said:

Awesome! 

Your broth.  . . Over the course of days.. . 
Are you just simmering for that long and keeping water topped off or is there more to your process? 

I make chicken broth frequently and if simmering (usually instant pot pressure cook broth now) I'll go maybe 24 hours and just keeping water topped off.

It took a few days because I was leery of leaving it simmering on a heat source for 24 hrs continuously. So simmered for about 24 hrs total, by heating for a few hours after work during the week. 

I did try the instant pot broth setting, but didn't feel like that did  a good job of extracting collagen from the beef bones. The broth/stock was watery. Was silky and nicer after the simmering. Great, deep flavors when I used it to make the broth for the udon.

loco_engr

great looking cooking even tho I've never heard of some of the ingredients 

Photo Egg

Damn Brother...where do you come up with this stuff? 

Amazing!

Foghorn

loco_engr said:

great looking cooking even tho I've never heard of some of the ingredients 

@loco_engr, I came to the same conclusion.  I've never tried to replicate one of his cooks, but I have been nearby when he's cooked some of them.  They taste at least as good as they look on the interwebs - so if you ever get a chance, don't pass it up.

Mattman3969

Holy Sheet!  When you cut loose you really cut loose.  Outstanding bowl of goodness right there. 

Botch

kl8ton said:

Your broth.  . . Over the course of days.. . 
Are you just simmering for that long and keeping water topped off or is there more to your process? 

I make chicken broth frequently and if simmering (usually instant pot pressure cook broth now) I'll go maybe 24 hours and just keeping water topped off.

I've made very slow, homemade cheekun broth a looong time ago, don't remember if it was a recipe from Alton Brown, Cooks Illustrated, could've even been from the "Frugal Gourmet"!  It required raw bones, and stressed that the stock pot must never be raised past a mild simmer (occasional bubbles breaking the surface, no more).  Recipe claimed that there are pores in raw bones, which allow collagen flow but close off if they get too hot.  Admittedly, this was a long time ago for me, but I distinctly remember, after cooling the broth in a snowbank and then overnight in the frig, it was solid!  Wiggled like Jello, but wouldn't pour out of the pot!  The resulting soup was sublime.
@Caliking got excellent broth from rib bones that were already cooked, so I may be full of bullcrap.  Sounds like a cool Retirement experiment to try out, hmmm... 

Mickey

Knocked it out of the friggin park!

The Cen-Tex Smoker

Whoa! Been out of pocket most of the week so I just saw this. Bravo! I would walk to Pearland for a bowl of that. 

caliking

Photo Egg said:

Damn Brother...where do you come up with this stuff? 

Amazing!

This one was very much inspired by the forum, especially some of the ramen cooks posted in the past couple of months. Figured I would throw my hat in the ring before the weather goes  from cool to Hades

caliking

@Botch as with humans, so with stock ... collagen= jiggle. 

I wasn’t sure if the already smoked/cooked beef rib bones would have enough collagen to make good stock, but they did. The stock didn’t jiggle or wiggle when cool, but was kind of gelatinous and smooth flowing. Enough to give the broth a nice silkiness. 

Adding chicken wing tips, feet, or other cartilaginous bits would have upped the collagen content. I had some goat trotters in the freezer,  which would have fit the bill, but I have other plans for those. 

Hotch

Wow! 

Nicely done sir.

caliking

The Cen-Tex Smoker said:

Whoa! Been out of pocket most of the week so I just saw this. Bravo! I would walk to Pearland for a bowl of that. 

I hold you partly responsible, because of all the recent YOTD business.

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

Whoa! Been out of pocket most of the week so I just saw this. Bravo! I would walk to Pearland for a bowl of that. 

I hold you partly responsible, because of all the recent YOTD business.

Guilty. And more to come!