Some of these were already posted, but per a request, here they are together. For dessert, you got to visit Amy's.

Sausage and Ham Jambalaya

3 cups sliced sausage
1 cup slice Cajun ham
2 cups onions, chopped
2 cups mixed red and green peppers, chopped
2 cups celery, chopped
 2 sticks butter
1/2 cup flour (about)
5 cups rice
10 cups chicken stock
1 tbsp cayenne
2 tbsp white pepper
2 tbsp black pepper
4 tbsp garlic, minced
1 tbsp dry mustard
1 tbsp thyme
3 bay leaves
1 tbsp cumin

Add one stick of butter and the flour to make a medium dark roux. Add remaining butter, onions, celery and peppers and cook until softened. Add spices and rice. Cook mixing well so everything is coated. Add meat and 10 cups of chicken stock. Bring to a boil, reduce to simmering, cover and cook 35 minutes. Open,  fluff and continue cooking covered until all liquid is absorbed. Serve.

Bulgogi

10 pounds steak, cut very thin
2-3 cups soy sauce
1/2 cup sugar
1/2 cup sesame oil
1/2 cup peanut oil
8 ounces peach nectar
1/4 sesame seeds
3 tbsp black pepper
2 bundles chopped scallions
10 crushed garlic cloves
3 tbsp ginger paste
4 tbsp red pepper flakes
2 tbsp chipoltle powder
1/2 cup dry wine (I use shaoxing)

Dump everything into a vacuum cannister so it fits loosely. Swirl around and seal for 48 hours. Heat grill as hot as possible. Cook until edges brown. Serve.

Lamb Sous Vide

2 boned lamb legs2 tbsp ground coriander
2 tsp garlic powder
1 tbsp cumin
1 tbsp paprika (hot)
2 tbsp black pepper
1 tsp salt
1/2 cup ghee

Mix all the spices into the ghee and freeze. Add lamb to a vacuum bag and add ghee mixture while still frozen. Drop into the Sous Vide Magic for 4 hours at 121 F (Note: everyone but me was cooking the lamb on the grill so this may be too raw for most.) When done, remove from bags, save liquid, and finish with a torch until outside is crispy.

Brisket

1 - 20 pound or so brisket
Brine in water overnight with 1/4 cup kosker salt and 1/4 cup brown sugar per quart water.

1 cup chipolte
1/3 cup black pepper1/4 cup salt
1/2 cup brown sugar
2 tbsp cumin
1 tbsp cayenne
4 cloves garlic powder
3 tbsp onion pepper

1 bottle dark beer
1/4 cup oil
1 tbsp fish sauce
1/4 cup cider vinegar

Pat the meat dry, mix all the dry spices together and rub all over. Add the remaining spices to the beer/oil/vinegar mixture for the mop. Smoke over a mixture of mesquite and cedar for 6 hours art 250 F, mopping hourly. Remove from smoker and place in pan. Mop heavily and cover with aluminum foil tightly. Cook for 4 hours at 250 F in the oven. Let sit 20 minutes and slice.

Sauce: Take pan drippings from BBQ and oven, mix with 1 cup Worcestershire sauce, 1 cup vinegar, 2 tbsp borwn sugar, 1 tbsp black pepper, 2 cloves minced garlic,  and 1/2 tsp allspice.  Heat to boiling and simmer for 15 minutes to concentrate. Add cornstarch to thicken if desired.

Noah says this is the best brisket we've made as the second cooking keeps it from drying out.

Flat Bread

1 pound no-knead bread dough
White cornmeal

Preheat oven and stone to 450 F for 1 hour.

Take a grapefruit sized lump of dough and divide into 4 balls. Squash them out flat on a well corn-mealed tray and work or roll down to about 1/4 of an inch thick. Poke with a fork across the surface. Brush top with ghee. Drop on hot stone, add water to the pan, and cook 4-5 minutes.

Disclaimer: we cheated and got the bread from a local Indo-Pak market.  I ran out of time and help...