Bring it on, Monkey-boy!
I also make killer pies, and grill with the best of them. I also brew.
Are cocktails food? Everyone usually enjoys my cocktails. I also make scrambled eggs that get people to comment out loud, my chili has several fans and I have to admit that my grilling skills get better by the day.
But my personal favorite is my broiled butterfly pork chops with onion, black pepper and red bell pepper sauce. They somehow end up jucier than they were raw by the time I’m done with them.
I make a mean cup of water.
I’m a pretty decent (if unbelievably messy) home cook, but my specialty is smoked turkey. People who hate turkey in all its other forms come back for seconds. One of my former roommates tried for years to duplicate it; these days, he just buys a turkey and invites me over to cook it. People have offered to pay me to smoke turkeys for them.
I also brew pretty good mead, and my fresh herb bread and home-made honey butter have been known to get rave reviews.
Monkey-girl. 
:bats eyelashes:
Butter chicken is heavenly. I wish I made it better. It’s usually made with a lot of ghee (hence the butter, since ghee is clarified butter), the holy trinity of Indian spices (coriander, cumin & turmeric) plus cayenne, fenugreek and a handful of other stuff.
I make a great Thanksgiving turkey and gravy.
Still, you’d better watch out. The guy puts tiny shrimp in the damned things from what I’ve heard. It’s hard to compete with someone who’ll resort to seasoning food with Sea Monkeys. 
Just for that, you don’t get any!
My humblest apologies to our distaff members in general, and HM in specific for my fox pass. But I’d still kick your butt in a throwdown!
I volunteer to judge said showdown. And I suppose that there will be beer, so I also volunteer to sleep outside afterwards.
I have perfected the technique of making gorgeously tender-on-the-inside, crisp-on-the-outside shortribs accompanied by a lovely dark brown beefy winey sauce. The dish isn’t even fatty, as shortribs can be due to their extensive marbling. I have some ribs in the freezer, but this hot weather is discouraging me from whipping up a batch this weekend.
My hassenpfeffer can’t be beat.
This thread has inspired me to try making a new dish tonight. I’m thinking Chicken Tikka Masala.
I can roll sushi that’s about as good as your average Japanese restaurant. It’s really not too hard to learn the basics either. I’ve already taught two people.
Oh yeah: turkey’s easy since Alton Brown showed how to brine it. Best turkey I’ve ever had and super easy.
http://www.foodnetwork.com/food/ck_recipe_how_tos/article/0,1971,FOOD_9813_1801271,00.html
Gravy…I don’t make gravy. Bird doesn’t need it and I’m not much on it anyway, especially when considering nutritional info :eek:
Everything needs gravy. Even gravy needs gravy.
Joe
I make a stellar chicken and dumplings. My husband requests it every time he’s sick. He and I also tag-team on the best pulled pork you’ll ever eat.
I knew someone would chime in on that
I’ll concede, SOS (what we called ‘chipped beef gravy’) wouldn’t be much without it.
Cheesecake, both regular and white chocolate pistachio. Apple pie, and a frozen raspberry pie. My deviled eggs are the first thing eaten at any potluck I take them to, and sometimes people have called to ask if I’m bringing them (okay, one person, one time). Chocolate Red Velvet cake. Pierogis.
Can I request the biscotti recipe?
Zucchini fritters, which is a Turkish dish, and which are unbelievably yummy. Those have gotten the most attention.