PDA

View Full Version : Dutch Oven Bierocks


cowgirl
05-15-2013, 11:26 PM
I know I make these often, they're one of my favorites.

the dough..
1 1/4 cups of warm water
1 pkg of yeast
2 TBs oil
2 tsp sugar
1 tsp salt
3 1/2 cups of flour (more if needed)
I dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come together. Knead 5 minutes, cover and rest for 1 hour.

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/0faeb949-deea-4585-9116-bc14654c7315_zps71b7a67c.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/cc7e2dac-c7a4-46df-b75d-1d3570104b00_zps922b19d2.jpg

I brown burger and onions then add cabbage, salt and LOTs of black pepper. I like mine meatier than cabbagier. :grin:

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/e156534f-dec8-4524-9e93-d14cebf36216_zpsf4dff048.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/d5679091-37ac-4adf-add5-fe6bab19086d_zps7b91fb01.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/9be3f398-313f-4bb5-99cc-99ec561656f5_zps9c155b20.jpg

I brush the tops with butter...

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/f7179210-b591-4d14-a10b-33f0281e6440_zpsd2c6fa0d.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/6e995bcb-157a-444f-8aa6-279d4d72efd6_zpsd3d6e2d5.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/160f438b-dcda-4439-8a9d-4224db2786b0_zps8a7d6042.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/42502b13-0b1d-44d2-b841-8d697ad28924_zps03c9116c.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/aa406e83-c954-44d0-b0f9-084bb6b70a13_zpse58e7c7f.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/DO/DO%20Bierocks/4cde43a0-edf5-4433-b716-b57fdd7f0061_zps96d1974f.jpg

These are handy to bag and freeze for quick meals.


Thanks for looking!


.

Mark Warren
05-15-2013, 11:28 PM
Homemade Hot Pockets :-D

Titch
05-15-2013, 11:34 PM
Look great, are they on the dry side internally?
Another for the bucket list

cowgirl
05-15-2013, 11:37 PM
Look great, are they on the dry side internally?
Another for the bucket list

Thanks Titch! They stay pretty moist. I drain any oil from the filling before using but they aren't dry at all. Hope you have great luck with them. :thumb:

Evilsports
05-15-2013, 11:39 PM
Those look great!

My gramma, mom, and I make a similar dish, but we use sauerkraut instead of cabbage and a pile of black pepper.

Yours look larger, meatier, and delicouser.

cowgirl
05-15-2013, 11:47 PM
Those look great!

My gramma, mom, and I make a similar dish, but we use sauerkraut instead of cabbage and a pile of black pepper.

Yours look larger, meatier, and delicouser.


Thanks Evilsports! Yours sound great! I love kraut, will give it a try next time. :grin:

code3rrt
05-16-2013, 12:04 AM
Those look real tasty Jeanie.

KC

DerHusker
05-16-2013, 12:11 AM
They make something very similar in Nebraska called a Runza although it's usually baked in a rectangular shape. There is even a chain of fast food restaurants called Runza and they serve them at Husker games. Good stuff. I’ll have to try your recipe.

J'ville Grill
05-16-2013, 12:11 AM
Wow, they look like they cam out perfect!

Phubar
05-16-2013, 02:06 AM
Well that got me hungry in the morning!

buccaneer
05-16-2013, 02:22 AM
Hey, they are cute!
Jeanie made up a word too!
:clap:

HankB
05-16-2013, 05:58 AM
Those look great! Very good use of the Dutch oven. :hungry:

I wonder how they would come out with whole wheat flour.

Shooter1
05-16-2013, 08:02 AM
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

bluetang
05-16-2013, 08:06 AM
Hot diggity dang, those look GOOD!

CharredApron
05-16-2013, 08:15 AM
Great looking, and I am sure, tasting too! Superb
Gonna have to try em'

K-JUN
05-16-2013, 08:56 AM
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.

http://cookware.lecreuset.com/wcsstore/CVWEB/images/product/thumb/LS2501_26_02_5.5QT_Round_French_Oven_Flame_thumb.j pg

fantomlord
05-16-2013, 09:04 AM
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 :tsk:

seattlepitboss
05-16-2013, 10:37 AM
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

cowgirl
05-16-2013, 11:28 AM
Thanks for the kind comments everybody! You are some amazing friends. :cool::grin:


Those look great! Very good use of the Dutch oven. :hungry:

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. :grin:

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! :mrgreen:

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.

http://cookware.lecreuset.com/wcsstore/CVWEB/images/product/thumb/LS2501_26_02_5.5QT_Round_French_Oven_Flame_thumb.j pg

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/2010/08/smoked-bierocks-pro-vs-drum.html



Thanks again everyone!!

cowgirl
05-16-2013, 11:30 AM
I have that same experience every time I make something from one of Jeanie's posts :tsk:

Matt your cooks blow mine out of the water! :mrgreen:

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. :mrgreen:

gtr
05-16-2013, 11:47 AM
Those look fantastic! It ain't easy to get that nice color all around on top - not for me anyway. :oops:

Excellent work as always Jeanie! :cool:

Dan2276
05-16-2013, 11:53 AM
I'd add cheese and BBQ sauce. But you just gave me an idea! Thanks.

cowgirl
05-16-2013, 11:53 AM
Those look fantastic! It ain't easy to get that nice color all around on top - not for me anyway. :oops:

Excellent work as always Jeanie! :cool:

I'm sure everything you make in a DO comes out great!!
I rotated the lid half way through to be safe. :mrgreen:

Thanks Greg... :hug:

cowgirl
05-16-2013, 11:56 AM
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.

Will work for bbq
05-16-2013, 12:00 PM
Very nice! I've been wanting to try these for a while now, thanks for posting the process. :thumb:

fantomlord
05-16-2013, 12:33 PM
Matt your cooks blow mine out of the water! :mrgreen:



thanks Jeanie--that's nice of you to say...wrong, but nice :loco::mrgreen:

fingerlickin'
05-16-2013, 12:43 PM
Looking good Jeanie, I've been meaning to try these for a while. Thanks for the reminder. :wink: :thumb:

DerHusker
05-17-2013, 01:21 PM
Here's what Runzas look like.

https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSkQ971pvERpDzBSfssNd2-j0Fp8Z_b-e0bPjNri6ex3bxjQXRdbw https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcS3K1Q3LWgKL5pkDQPotwgCTRuBGeu6Z i4YUujAd1gz52hgMeZegg

MS2SB
05-17-2013, 01:49 PM
Looks like I've got my Sunday dinner planned.

BobM
05-17-2013, 04:06 PM
That looks great! :thumb:

cowgirl
05-17-2013, 04:17 PM
Thank you Paul!


thanks Jeanie--that's nice of you to say...wrong, but nice :loco::mrgreen:

lol Matt... yours DO blow mine away. :thumb:

Looking good Jeanie, I've been meaning to try these for a while. Thanks for the reminder. :wink: :thumb:

Jason thanks! I have many of your recipes saved to try. I need a twin to help me with the work so I can have fun cooking. :mrgreen:

Here's what Runzas look like.

https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcSkQ971pvERpDzBSfssNd2-j0Fp8Z_b-e0bPjNri6ex3bxjQXRdbw https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcS3K1Q3LWgKL5pkDQPotwgCTRuBGeu6Z i4YUujAd1gz52hgMeZegg

Yum!! I think I would love those too. Thanks for the pic!


Thank you Dave and Bob!!


.

Cherrywood
05-17-2013, 04:18 PM
About how long do they bake in the DO? Thanks!

cowgirl
05-17-2013, 04:24 PM
About how long do they bake in the DO? Thanks!

They take about 30 minutes. Welcome!

Cherrywood
05-17-2013, 04:30 PM
Thanks!

Mark R
05-17-2013, 04:30 PM
Jeanie, how much coal do you use on top and bottom? Look awesome, onna short list!

cowgirl
05-17-2013, 04:53 PM
Jeanie, how much coal do you use on top and bottom? Look awesome, onna short list!

Mark I usually don't count them. I like to space them evenly on top and put about half as many on bottom.
When using wood coals I just shovel a few on top and rotate the lid about half way through cooking.
When I'm not sure about a recipe, I peek after 15 minutes to get an idea of how the food is doing.

Not sure if that's much help to you!!
Good luck with them!

frognot
05-17-2013, 05:15 PM
A lady friend from western Kansas introduced me to bierocks back in the 80s (which is the last time i had them). Looks mighty tasty there Jeanie!

Mark R
05-17-2013, 06:25 PM
Mark I usually don't count them. I like to space them evenly on top and put about half as many on bottom.
When using wood coals I just shovel a few on top and rotate the lid about half way through cooking.
When I'm not sure about a recipe, I peek after 15 minutes to get an idea of how the food is doing.

Not sure if that's much help to you!!
Good luck with them!
Thanks Jeanie, that'll work!:thumb:

bbqbull
05-17-2013, 06:33 PM
Beautiful!
I am thinking mix the meat with mashed potatoes and a mild cheddar cheese.