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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-16-2013, 08:56 AM   #16
K-JUN
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Hey Jeanie I don't have a cast iron dutch oven :-(
Do you see any reason they wouldn't work with this in the oven? If so any guess on oven temp? Does it matter if I use rapid rising or regular yeast? Thanks for posting your recipe.

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Unread 05-16-2013, 09:04 AM   #17
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Quote:
Originally Posted by Shooter1 View Post
They look great and are one of my favorites also. The first time I saw you post these I had to try them, used your recipe and made some. They came out great but weren't as pretty lookin as yours Jeanie.

michael
I have that same experience every time I make something from one of Jeanie's posts
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Unread 05-16-2013, 10:37 AM   #18
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Hmm .. bierocks .. piroghi .. pierogi .. piroshky .. seems like it's all the same kind of word, all the same kind of thing, an East European meat pastry. There used to be a cafe near Seattle's Pike Place Market called Kaleenka which served piroshky that was off the hook. Loved that place.

Cowgirl, you are awesome!

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Unread 05-16-2013, 11:28 AM   #19
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Thanks for the kind comments everybody! You are some amazing friends.


Quote:
Originally Posted by HankB View Post
Those look great! Very good use of the Dutch oven.

I wonder how they would come out with whole wheat flour.
I've not tried whole wheat but bet they would be tasty! Let me know if you give it a try please.

Quote:
Originally Posted by Shooter1 View Post
They look great and are one of my favorites also. The first time I saw you post these I had to try them, used your recipe and made some. They came out great but weren't as pretty lookin as yours Jeanie.

michael
Michael thanks! Glad they tasted good for you and I bet they were "prettier" than mine!

Quote:
Originally Posted by K-JUN View Post
Hey Jeanie I don't have a cast iron dutch oven :-(
Do you see any reason they wouldn't work with this in the oven? If so any guess on oven temp? Does it matter if I use rapid rising or regular yeast? Thanks for posting your recipe.

Thanks Brady!
I use either kind of yeast but most of the time I have quick rising on hand so I use it.

I make them on a baking sheet in the oven at 375 F. They take about 30 minutes. I've also tried them on the drum and Memphis Pro pellet cooker, they came out tasty. Not as brown as the oven gets them but they were good.
Here's a link to pics of them.. http://cowgirlscountry.blogspot.com/...o-vs-drum.html



Thanks again everyone!!
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Unread 05-16-2013, 11:30 AM   #20
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Quote:
Originally Posted by fantomlord View Post
I have that same experience every time I make something from one of Jeanie's posts
Matt your cooks blow mine out of the water!

Quote:
Originally Posted by seattlepitboss View Post
Hmm .. bierocks .. piroghi .. pierogi .. piroshky .. seems like it's all the same kind of word, all the same kind of thing, an East European meat pastry. There used to be a cafe near Seattle's Pike Place Market called Kaleenka which served piroshky that was off the hook. Loved that place.

Cowgirl, you are awesome!

seattlepitboss
Thanks Pitboss!! I love pierogi too.
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Unread 05-16-2013, 11:47 AM   #21
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Those look fantastic! It ain't easy to get that nice color all around on top - not for me anyway.

Excellent work as always Jeanie!
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Unread 05-16-2013, 11:53 AM   #22
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I'd add cheese and BBQ sauce. But you just gave me an idea! Thanks.
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Unread 05-16-2013, 11:53 AM   #23
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Quote:
Originally Posted by gtr View Post
Those look fantastic! It ain't easy to get that nice color all around on top - not for me anyway.

Excellent work as always Jeanie!
I'm sure everything you make in a DO comes out great!!
I rotated the lid half way through to be safe.

Thanks Greg...
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Unread 05-16-2013, 11:56 AM   #24
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Quote:
Originally Posted by Dan2276 View Post
I'd add cheese and BBQ sauce. But you just gave me an idea! Thanks.
Thanks!
That would be tasty! I've made these filled with pulled pork and Q sauce.
For regular ole bierocks I go for the cabbage, beef and black pepper flavor.
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Unread 05-16-2013, 12:00 PM   #25
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Very nice! I've been wanting to try these for a while now, thanks for posting the process.
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Unread 05-16-2013, 12:33 PM   #26
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Quote:
Originally Posted by cowgirl View Post
Matt your cooks blow mine out of the water!
thanks Jeanie--that's nice of you to say...wrong, but nice
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Unread 05-16-2013, 12:43 PM   #27
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Looking good Jeanie, I've been meaning to try these for a while. Thanks for the reminder.
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Unread 05-17-2013, 01:21 PM   #28
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Here's what Runzas look like.

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Unread 05-17-2013, 01:49 PM   #29
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Looks like I've got my Sunday dinner planned.
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Unread 05-17-2013, 04:06 PM   #30
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That looks great!
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