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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-16-2013, 08:56 AM | #16 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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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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05-16-2013, 09:04 AM | #17 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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I have that same experience every time I make something from one of Jeanie's posts
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05-16-2013, 10:37 AM | #18 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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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! seattlepitboss |
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05-16-2013, 11:28 AM | #19 | |||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks for the kind comments everybody! You are some amazing friends.
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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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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-16-2013, 11:30 AM | #20 | ||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-16-2013, 11:47 AM | #21 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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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05-16-2013, 11:53 AM | #23 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I rotated the lid half way through to be safe. Thanks Greg...
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-16-2013, 11:56 AM | #24 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-16-2013, 12:00 PM | #25 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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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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05-16-2013, 12:43 PM | #27 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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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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05-17-2013, 04:06 PM | #30 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That looks great!
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