DerHusker
Babbling Farker
Baby Back Maniac’s thread about visiting Nebraska and having a Runza reminded me that I hadn’t made these in quite a while. I had to remedy that and made another batch today to enjoy watching the Husker’s game. I followed Cowgirl’s recipe with very little changes. Here’s a link to a thread of my first attempt making these where the recipe can be found.
http://www.bbq-brethren.com/forum/showthread.php?t=216834&highlight=bierocks
Started out making up the dough.
After prepping all the ingredients I took them all out to my gas side burner.
Sweated the onion and added the hamburger.
After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.
To say the dough had risen was an understatement.
Rolled it out into a log and cut it into 7 roughly equal pieces
and formed each piece into a ball.
I then rolled each piece into an approximate 7” round and placed 2 giant spoonfuls in the center.
I folded up the edges and pitched them together
and placed each into my camp Dutch Oven that I had already smeared with butter flavor Crisco.
I repeated this process until it was full.
I then lit some briquettes in my chimney and waited until they were ready.
I prepped my kamado as a Dutch Oven table and placed 10 briquettes on the bottom
and 20 briquettes on the top.
I then closed the lid with the vents fully open and let this bake for 35 minutes.
And here is the result.
I carefully cut around each one and plated one up with 1/2 a pickle, some pickled carrots and a Stone Brewing Xocoveza Mocha Stout.
Yum!
Even though my game didn’t end the way I would’ve wished, we ate some delicious food and drank a really great beer.
Thanks for looking.
http://www.bbq-brethren.com/forum/showthread.php?t=216834&highlight=bierocks
Started out making up the dough.
After prepping all the ingredients I took them all out to my gas side burner.
Sweated the onion and added the hamburger.
After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.
To say the dough had risen was an understatement.
Rolled it out into a log and cut it into 7 roughly equal pieces
and formed each piece into a ball.
I then rolled each piece into an approximate 7” round and placed 2 giant spoonfuls in the center.
I folded up the edges and pitched them together
and placed each into my camp Dutch Oven that I had already smeared with butter flavor Crisco.
I repeated this process until it was full.
I then lit some briquettes in my chimney and waited until they were ready.
I prepped my kamado as a Dutch Oven table and placed 10 briquettes on the bottom
and 20 briquettes on the top.
I then closed the lid with the vents fully open and let this bake for 35 minutes.
And here is the result.
I carefully cut around each one and plated one up with 1/2 a pickle, some pickled carrots and a Stone Brewing Xocoveza Mocha Stout.
Yum!
Even though my game didn’t end the way I would’ve wished, we ate some delicious food and drank a really great beer.
Thanks for looking.
