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View Full Version : Cooking it like Cowgirl Dutch Oven Bierocks or Runzas or whatever you want to call them.


DerHusker
09-01-2015, 01:36 AM
Ever since seeing Jeanie make this I've wanted to give them a try. Boy am I glad I did.

Bierocks are meat-filled pastries originating in Eastern Europe. German and Russian immigrants ended up bringing them to the Americas and they are enjoyed all over, especially in areas with large Eastern European populations.

Here is her recipe for the dough that I used.
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)
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.
https://farm6.staticflickr.com/5657/20428664314_a200aac2a8_z.jpg (https://flic.kr/p/x8dfbf)

Here is the recipe I used for filling which is mostly hers but slightly different.
1 large Vidalia onion. (Slivered)
2 lbs of hamburger
1/2 large head of cabbage (finely chopped)
1 tsp. of salt
2 tbsp. for fresh ground black pepper.
2 cloves of miced garlic.
https://farm6.staticflickr.com/5750/21041351962_1f0d110c30_z.jpg (https://flic.kr/p/y4mqSo)

https://farm6.staticflickr.com/5771/21058937511_40220ab231_z.jpg (https://flic.kr/p/y5Uyrv)
Sweat the onions
https://farm1.staticflickr.com/746/21025075806_801ded963f_z.jpg (https://flic.kr/p/y2V1x1)
Then add the meat
https://farm1.staticflickr.com/616/20430246453_168f711c1c_z.jpg (https://flic.kr/p/x8mmuv)
and cook until its browned.
https://farm6.staticflickr.com/5682/21025065986_8b7b29d69e_z.jpg (https://flic.kr/p/y2UXBG)
Now add the cabbage and cook until it wilts.
https://farm1.staticflickr.com/695/21025057796_bd6b88fca5_z.jpg (https://flic.kr/p/y2UVbu)
I now set this aside and prepped my kamado for the cook as the D.O. table.
https://farm1.staticflickr.com/729/21051268755_a56cf1f110_z.jpg (https://flic.kr/p/y5efMz)
I cooked these in this Camp Chef Dutch Oven.
https://farm1.staticflickr.com/604/20864489979_50dcf2a017_z.jpg (https://flic.kr/p/xMHXXR)
Rubbed it down with some butter flavored Crisco.
https://farm1.staticflickr.com/590/21051275035_2582024953_z.jpg (https://flic.kr/p/y5ehDR)
Lite up some briquettes in a chimney on my side burner.
https://farm1.staticflickr.com/597/21025041766_5fe0fe5373_z.jpg (https://flic.kr/p/y2UQq7)
Here is the dough after proofing for 75 minutes. (Wow!)
https://farm1.staticflickr.com/604/20428631334_5448a2b684_z.jpg (https://flic.kr/p/x8d5nC)
Prepared my work area.
https://farm6.staticflickr.com/5739/21051259665_a903401717_z.jpg (https://flic.kr/p/y5ed5R)
Rolled out the dough into a 14” long loaf shape and cut it into 7 roughly equal pieces.
https://farm6.staticflickr.com/5729/20864458909_3df269d0ba_z.jpg (https://flic.kr/p/xMHNJa)
I rolled each piece into a ball
https://farm6.staticflickr.com/5766/20863362618_8387829ce7_z.jpg (https://flic.kr/p/xMCbQA)
And roll each into an approximate 7” to 8” round disk.
https://farm6.staticflickr.com/5783/20863137440_03e5d589f4_z.jpg (https://flic.kr/p/xMB2Ud)
Add 2 giant spoonful’s of filling,
https://farm6.staticflickr.com/5720/20864448769_a6c8e6df2a_z.jpg (https://flic.kr/p/xMHKHk)
fold over all the sides,
https://farm1.staticflickr.com/582/21024994066_231254cd75_z.jpg (https://flic.kr/p/y2UAeG)

https://farm6.staticflickr.com/5805/20863341208_b23cf12864_z.jpg (https://flic.kr/p/xMC5ts)

https://farm1.staticflickr.com/600/21041263752_31bbf20055_z.jpg (https://flic.kr/p/y4kYDw)

https://farm1.staticflickr.com/585/21051212735_a1d586110c_z.jpg (https://flic.kr/p/y5dY8H)
pinch closed
https://farm1.staticflickr.com/600/21025009216_bafe670d3e_z.jpg (https://flic.kr/p/y2UEJU)
and place into the D.O.
https://farm6.staticflickr.com/5776/20863126630_f46f6cef70_z.jpg (https://flic.kr/p/xMAYFQ)

https://farm6.staticflickr.com/5722/21041253052_061bf5707f_z.jpg (https://flic.kr/p/y4kVt3)
I place 10 briquettes on the bottom
https://farm1.staticflickr.com/716/21041249412_932b6e96a7_z.jpg (https://flic.kr/p/y4kUoh)
and then the D.O. and 20 briquettes on top. (Note: I had to add more briquettes. Next time I’ll light my briquettes later so they will be fresher so as to last longer)
https://farm1.staticflickr.com/574/21041244332_689aaea7f3_z.jpg (https://flic.kr/p/y4kSSG)
I closed the lid with the vents wide open.
https://farm1.staticflickr.com/739/21024967876_6cff0c9056_z.jpg (https://flic.kr/p/y2Uss9)
Due to having to add more briquettes they took longer than I expected. Here they are after 50 minutes.
https://farm6.staticflickr.com/5672/21041449432_259c0ced83_z.jpg (https://flic.kr/p/y4mVQU)
Here is one straight out of the D.O.
https://farm1.staticflickr.com/767/21041417772_17dd09582f_b.jpg (https://flic.kr/p/y4mLr3)

https://farm1.staticflickr.com/607/21059014201_f7c40eda86_b.jpg (https://flic.kr/p/y5UXeK)
And here is one plated with some potato salad and a Modern Times Hoppy Wheat bear.
https://farm1.staticflickr.com/733/20863513568_93b599cc1b_b.jpg (https://flic.kr/p/xMCXHb)
And here is the money shot.
https://farm1.staticflickr.com/642/20863499748_fe30db583b_b.jpg (https://flic.kr/p/xMCTAU)
These are delicious. With College Football kicking off this week I froze a couple. These will go great with the game on Saturday. :thumb:

Titch
09-01-2015, 01:39 AM
Awesome, they look so tasty
You was just waiting for this throw down

bonehead762
09-01-2015, 01:43 AM
WOW! that looks awesome! I'm gonna have to give that a try. THANKS.

SGH
09-01-2015, 02:29 AM
Brother that looks spectacular. Heck for a minute I thought it was Cowgirls post. Again, great job brother.

cheez59
09-01-2015, 03:20 AM
Wow that looks good!

Moose
09-01-2015, 03:24 AM
Oh heck ya, I'd be all over that! Great tribute to CG!

CakeM1x
09-01-2015, 08:44 AM
Looks great! And football is going to cause an increase in calorie intake around here:eusa_clap

code3rrt
09-01-2015, 08:44 AM
Looks like a home run to me!

Great job, and thanks for sharing all the particulars, really looks/sounds delicious.

KC

Smokesignalsfromtx
09-01-2015, 08:47 AM
Just like my Grandma use to make!

I come from a small town in the panhandle of Texas that had several German families including mine. When I was in school my Grandmother and other relatives would make and sell these as a fundraiser for the Junior and Senior classes. I recall them making 2-3 THOUSAND of them each year.

Our family recipe calls for sourdough.

Thanks for the memory! Smells AMAZING!:clap2:

I think it's time for me and my girls to spend some time in the kitchen!

MountainMan
09-01-2015, 08:58 AM
They can be frozen prior to cooking...

Always have a couple in the freezer.

55Drum
09-01-2015, 09:08 AM
Incredible!!!

Decoy205
09-01-2015, 09:11 AM
Love these! I definitley have to give it a shot! Great post and pics!

LMAJ
09-01-2015, 09:15 AM
Those look awesome.

pmad
09-01-2015, 09:19 AM
Excellent

Woody Butthrie
09-01-2015, 09:23 AM
Boy. I'm hungry now.

gengle
09-01-2015, 09:45 AM
Wow! Stopped me in my tracks!

janzy
09-01-2015, 10:20 AM
look great, I like the use of the dutch oven

nucornhusker
09-01-2015, 10:48 AM
Great work! Those look awesome. I don't have time to make them today but I may just have to go to Runza today to get a fix. And yes, those are great at/for football games as any Husker fan knows. :becky:

Fwismoker
09-01-2015, 10:58 AM
That looks and sounds so fabulous that I'd fly out to California just for them if it wasn't so dang far! Wow wow wow

I'm gonna have to try this and soon! I guess it won't matter what cooker as long as it can get hot right?

Smoke on Badger Mountain
09-01-2015, 11:13 AM
Looks amazing! I love me some bierocks. Just had some at a festival on Saturday and now you make me want to go make some

bacchus99
09-01-2015, 02:19 PM
Looks excellent!

landarc
09-01-2015, 02:34 PM
Those looks delicious

cats49er
09-01-2015, 03:25 PM
Man-O-Man they look good,only thing might add would be mushrooms.

DerHusker
09-01-2015, 03:55 PM
Awesome, they look so tasty
You was just waiting for this throw down
Thank you Titch. Yes, I've wanted to make these for a long time and the "Cook it like Cowgirl!" Throwdown gave me a great excuse.

DerHusker
09-01-2015, 03:57 PM
WOW! that looks awesome! I'm gonna have to give that a try. THANKS.
Thank you bonehead. They were.

DerHusker
09-01-2015, 03:59 PM
Brother that looks spectacular. Heck for a minute I thought it was Cowgirls post. Again, great job brother.
Thank you SGH. Not Cowgirl's as I didn't use a tractor rim. :laugh:

DerHusker
09-01-2015, 04:03 PM
Wow that looks good!
Thank you Cheez

DerHusker
09-01-2015, 04:04 PM
Oh heck ya, I'd be all over that! Great tribute to CG!
Thank you Moose.

CT-Mike
09-01-2015, 04:26 PM
Damn Dude those look tasty. I will definitely be trying these this weekend, but I will add some aged sharp cheddar.

DerHusker
09-01-2015, 04:33 PM
Looks great! And football is going to cause an increase in calorie intake around here:eusa_clapThank you CakeM1x. Yes it will. :laugh:

DerHusker
09-01-2015, 04:36 PM
Looks like a home run to me!

Great job, and thanks for sharing all the particulars, really looks/sounds delicious.

KC
Thank you KC.

DerHusker
09-01-2015, 04:38 PM
Just like my Grandma use to make!

I come from a small town in the panhandle of Texas that had several German families including mine. When I was in school my Grandmother and other relatives would make and sell these as a fundraiser for the Junior and Senior classes. I recall them making 2-3 THOUSAND of them each year.

Our family recipe calls for sourdough.

Thanks for the memory! Smells AMAZING!:clap2:

I think it's time for me and my girls to spend some time in the kitchen!Thank you Rick. Sounds like a wonderful memory.

DerHusker
09-01-2015, 04:40 PM
They can be frozen prior to cooking...

Always have a couple in the freezer.
Thank you MountainMan and thanks for the tip.

Wickedcajun
09-01-2015, 05:41 PM
Yum... Dammit

DerHusker
09-01-2015, 06:48 PM
Incredible!!!
Thank you 55Drum.

DerHusker
09-01-2015, 06:57 PM
Love these! I definitley have to give it a shot! Great post and pics!
Thank you Decoy

DerHusker
09-01-2015, 06:58 PM
Those look awesome.
Thank you LMAJ

DerHusker
09-01-2015, 07:05 PM
Excellent
Thank you pmad

DerHusker
09-01-2015, 07:05 PM
Boy. I'm hungry now.
Thank you Woody

innocent75
09-01-2015, 07:15 PM
Sweet lord!!! I just got done eating dinner and I'd still mess a few of them up.

Another thing from this awesome site for me to try.

cowgirl
09-01-2015, 08:49 PM
Those are beautiful bierocks DerHusker! I can almost smell them from here! :becky:

I need to make more soon, they are handy for quick meals. Thanks for the post and good luck with the TD. Looks like a winner to me! :hug:

frognot
09-01-2015, 11:07 PM
DerHüsker Düing it up right!

rookiedad
09-01-2015, 11:12 PM
beer rocks are great!!! put some potatoes or rice in the filling. the double carb slam is a hit!

Fwismoker
09-01-2015, 11:17 PM
What was the pit temp?

BigBobBQ
09-01-2015, 11:45 PM
that really does look awesome. I could eat a couple of those without a problem.

DerHusker
09-02-2015, 12:25 AM
Wow! Stopped me in my tracks!
Thank you gengle

DerHusker
09-02-2015, 12:29 AM
look great, I like the use of the dutch oven
Thank you janzy. I've used that D.O. plenty of times in the past but this was the first I used it with the briquettes.

DerHusker
09-02-2015, 12:32 AM
Great work! Those look awesome. I don't have time to make them today but I may just have to go to Runza today to get a fix. And yes, those are great at/for football games as any Husker fan knows. :becky:
Thank you Husker. I wish I could just run down to a Runza to get thm when I wanted. Yes, watching the first game of the season while eating them will be really nice.

Fwismoker
09-02-2015, 12:38 AM
So Husker what temp did you run the kamado at??

Moose
09-02-2015, 12:40 AM
Dang. You really did this Cowgirl cook justice. In a big way!

http://i980.photobucket.com/albums/ae286/Pashn8one/BBQ%20Brethren%20TD%20and%20%20Stuff/MooseLikes_zps5f21f484.jpg

DerHusker
09-02-2015, 12:41 AM
That looks and sounds so fabulous that I'd fly out to California just for them if it wasn't so dang far! Wow wow wow

I'm gonna have to try this and soon! I guess it won't matter what cooker as long as it can get hot right?Thank you Keith. Yes you could cook it in anything tht will get hot enough without risking burning the bottom. I was trying the traditional charcoal briquette method of D.O. cooking but it was my first time. I was trying for 350 degrees for 30 minutes but didn't calculate it quite right so I don't think I every got to 350 and it took 50 minutes.

DerHusker
09-02-2015, 12:43 AM
Looks amazing! I love me some bierocks. Just had some at a festival on Saturday and now you make me want to go make some
Thank you Josh

DerHusker
09-02-2015, 12:44 AM
Looks excellent!
Thank you bacchus

DerHusker
09-02-2015, 12:45 AM
Those looks delicious
Thank you Bob. They were again tonight as well.

DerHusker
09-02-2015, 12:47 AM
Man-O-Man they look good,only thing might add would be mushrooms.
Thank you cats49er. I was going for more of a traditional recipe for this first time. I'll mix it up on future cooks.

DerHusker
09-02-2015, 12:48 AM
Yum... Dammit
Thank you cajun. Your welcome! :becky:

DerHusker
09-02-2015, 12:50 AM
Sweet lord!!! I just got done eating dinner and I'd still mess a few of them up.

Another thing from this awesome site for me to try.
Thank you Innocent75.

DerHusker
09-02-2015, 12:52 AM
Those are beautiful bierocks DerHusker! I can almost smell them from here! :becky:

I need to make more soon, they are handy for quick meals. Thanks for the post and good luck with the TD. Looks like a winner to me! :hug:
Thank you Jeanie and thank you for the inspiration and sharing your recipe with us.

DerHusker
09-02-2015, 12:53 AM
DerHüsker Düing it up right!
Thank you frognot

ssv3
09-02-2015, 12:54 AM
Killa!!

Trailer Trash
09-02-2015, 12:56 AM
Sweet Jesus DerHusker!!! That looks awesome! Unbelievable perfect golden brown color. I guess I'm behind on this as I've never seen these. They remind me of Cornish Pasty... This is going on my "Bucket List". Thanks for the thread!

DerHusker
09-02-2015, 12:56 AM
beer rocks are great!!! put some potatoes or rice in the filling. the double carb slam is a hit!Thank you Phil. That sounds good but these were my first ones so I wanted to keep them simple nd traditionl. I'll mix it up on the next ones.

DerHusker
09-02-2015, 12:59 AM
What was the pit temp?See my reply to your previous post.

DerHusker
09-02-2015, 01:01 AM
that really does look awesome. I could eat a couple of those without a problem.
Thank you Bob. They are a really good size so 2 could put a serious hurt on you.

DerHusker
09-02-2015, 01:04 AM
Sweet Jesus DerHusker!!! That looks awesome! Unbelievable perfect golden brown color. I guess I'm behind on this as I've never seen these. They remind me of Cornish Pasty... This is going on my "Bucket List". Thanks for the thread!Thank you Gerry. Definitely give them a try.

Q Junkie
09-02-2015, 01:21 AM
Ever since seeing Jeanie make this I've wanted to give them a try. Boy am I glad I did.

Bierocks are meat-filled pastries originating in Eastern Europe. German and Russian immigrants ended up bringing them to the Americas and they are enjoyed all over, especially in areas with large Eastern European populations.

Here is her recipe for the dough that I used.
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)
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.
https://farm6.staticflickr.com/5657/20428664314_a200aac2a8_z.jpg (https://flic.kr/p/x8dfbf)

Here is the recipe I used for filling which is mostly hers but slightly different.
1 large Vidalia onion. (Slivered)
2 lbs of hamburger
1/2 large head of cabbage (finely chopped)
1 tsp. of salt
2 tbsp. for fresh ground black pepper.
2 cloves of miced garlic.
https://farm6.staticflickr.com/5750/21041351962_1f0d110c30_z.jpg (https://flic.kr/p/y4mqSo)

https://farm6.staticflickr.com/5771/21058937511_40220ab231_z.jpg (https://flic.kr/p/y5Uyrv)
Sweat the onions
https://farm1.staticflickr.com/746/21025075806_801ded963f_z.jpg (https://flic.kr/p/y2V1x1)
Then add the meat
https://farm1.staticflickr.com/616/20430246453_168f711c1c_z.jpg (https://flic.kr/p/x8mmuv)
and cook until its browned.
https://farm6.staticflickr.com/5682/21025065986_8b7b29d69e_z.jpg (https://flic.kr/p/y2UXBG)
Now add the cabbage and cook until it wilts.
https://farm1.staticflickr.com/695/21025057796_bd6b88fca5_z.jpg (https://flic.kr/p/y2UVbu)
I now set this aside and prepped my kamado for the cook as the D.O. table.
https://farm1.staticflickr.com/729/21051268755_a56cf1f110_z.jpg (https://flic.kr/p/y5efMz)
I cooked these in this Camp Chef Dutch Oven.
https://farm1.staticflickr.com/604/20864489979_50dcf2a017_z.jpg (https://flic.kr/p/xMHXXR)
Rubbed it down with some butter flavored Crisco.
https://farm1.staticflickr.com/590/21051275035_2582024953_z.jpg (https://flic.kr/p/y5ehDR)
Lite up some briquettes in a chimney on my side burner.
https://farm1.staticflickr.com/597/21025041766_5fe0fe5373_z.jpg (https://flic.kr/p/y2UQq7)
Here is the dough after proofing for 75 minutes. (Wow!)
https://farm1.staticflickr.com/604/20428631334_5448a2b684_z.jpg (https://flic.kr/p/x8d5nC)
Prepared my work area.
https://farm6.staticflickr.com/5739/21051259665_a903401717_z.jpg (https://flic.kr/p/y5ed5R)
Rolled out the dough into a 14” long loaf shape and cut it into 7 roughly equal pieces.
https://farm6.staticflickr.com/5729/20864458909_3df269d0ba_z.jpg (https://flic.kr/p/xMHNJa)
I rolled each piece into a ball
https://farm6.staticflickr.com/5766/20863362618_8387829ce7_z.jpg (https://flic.kr/p/xMCbQA)
And roll each into an approximate 7” to 8” round disk.
https://farm6.staticflickr.com/5783/20863137440_03e5d589f4_z.jpg (https://flic.kr/p/xMB2Ud)
Add 2 giant spoonful’s of filling,
https://farm6.staticflickr.com/5720/20864448769_a6c8e6df2a_z.jpg (https://flic.kr/p/xMHKHk)
fold over all the sides,
https://farm1.staticflickr.com/582/21024994066_231254cd75_z.jpg (https://flic.kr/p/y2UAeG)

https://farm6.staticflickr.com/5805/20863341208_b23cf12864_z.jpg (https://flic.kr/p/xMC5ts)

https://farm1.staticflickr.com/600/21041263752_31bbf20055_z.jpg (https://flic.kr/p/y4kYDw)

https://farm1.staticflickr.com/585/21051212735_a1d586110c_z.jpg (https://flic.kr/p/y5dY8H)
pinch closed
https://farm1.staticflickr.com/600/21025009216_bafe670d3e_z.jpg (https://flic.kr/p/y2UEJU)
and place into the D.O.
https://farm6.staticflickr.com/5776/20863126630_f46f6cef70_z.jpg (https://flic.kr/p/xMAYFQ)

https://farm6.staticflickr.com/5722/21041253052_061bf5707f_z.jpg (https://flic.kr/p/y4kVt3)
I place 10 briquettes on the bottom
https://farm1.staticflickr.com/716/21041249412_932b6e96a7_z.jpg (https://flic.kr/p/y4kUoh)
and then the D.O. and 20 briquettes on top. (Note: I had to add more briquettes. Next time I’ll light my briquettes later so they will be fresher so as to last longer)
https://farm1.staticflickr.com/574/21041244332_689aaea7f3_z.jpg (https://flic.kr/p/y4kSSG)
I closed the lid with the vents wide open.
https://farm1.staticflickr.com/739/21024967876_6cff0c9056_z.jpg (https://flic.kr/p/y2Uss9)
Due to having to add more briquettes they took longer than I expected. Here they are after 50 minutes.
https://farm6.staticflickr.com/5672/21041449432_259c0ced83_z.jpg (https://flic.kr/p/y4mVQU)
Here is one straight out of the D.O.
https://farm1.staticflickr.com/767/21041417772_17dd09582f_b.jpg (https://flic.kr/p/y4mLr3)

https://farm1.staticflickr.com/607/21059014201_f7c40eda86_b.jpg (https://flic.kr/p/y5UXeK)
And here is one plated with some potato salad and a Modern Times Hoppy Wheat bear.
https://farm1.staticflickr.com/733/20863513568_93b599cc1b_b.jpg (https://flic.kr/p/xMCXHb)
And here is the money shot.
https://farm1.staticflickr.com/642/20863499748_fe30db583b_b.jpg (https://flic.kr/p/xMCTAU)
These are delicious. With College Football kicking off this week I froze a couple. These will go great with the game on Saturday. :thumb:

This^^^^ is why I will be getting a Dutch Oven.
Thanks for the awesome pics.

Al Czervik
09-02-2015, 09:03 AM
https://farm1.staticflickr.com/642/20863499748_fe30db583b_b.jpg

Oh yeah DH... :hungry:

code3rrt
09-02-2015, 10:06 AM
Those are beautiful bierocks DerHusker! I can almost smell them from here! :becky:

I need to make more soon, they are handy for quick meals. Thanks for the post and good luck with the TD. Looks like a winner to me! :hug:

That's it folks, Jeanie's called it, no need for further entry's :loco::doh::heh:.

Just kidding of course, but damn Husker, you (and Jeanie?) sure set the bar high for the opening post, holy smokes!

KC

poorolddan
09-02-2015, 10:30 AM
Going by the name of Runza, something like 20 different Nebraska "Runza Restaurants" bake tens of thousands these to be sold at University of Nebraska Home football, baseball, volleyball, basketball and softball home games.

DerHusker
09-02-2015, 11:07 AM
Dang. You really did this Cowgirl cook justice. In a big way!

http://i980.photobucket.com/albums/ae286/Pashn8one/BBQ%20Brethren%20TD%20and%20%20Stuff/MooseLikes_zps5f21f484.jpgThank you Moose. (Again :becky:)

DerHusker
09-02-2015, 11:08 AM
Killa!!
Thank you ssv

DerHusker
09-02-2015, 11:59 AM
This^^^^ is why I will be getting a Dutch Oven.
Thanks for the awesome pics.
Thank you Q Junkie. I got that D.O. back in 2006 as a set at Costco for a great price. (12" D.O. with carry bag, lid lifter, 12" skillet and a 13" x 15" griddle) The thing that is nice about the D.O. is that the lid doubles as a 12" skillet. Unfortunately Costco no longer carries anything close to this anymore.

If you buy one you need to decide what type you want. There is the traditional camping type that has legs on the base and a flat lid with a rim to hold the charcoal on top. There is also a home style that has a no legs and the lid is rounded. These are intended to be used on a stove or in and oven. (I have some of both kinds)

Try looking at Amazon, Bass Pro Shops, Cabelas, etc..

If you look at Cabelas be aware that Camp Chef makes their "Cabelas" house brand C.I. cookware.

DerHusker
09-02-2015, 12:00 PM
https://farm1.staticflickr.com/642/20863499748_fe30db583b_b.jpg

Oh yeah DH... :hungry:
Thank you Al

DerHusker
09-02-2015, 12:03 PM
That's it folks, Jeanie's called it, no need for further entry's :loco::doh::heh:.

Just kidding of course, but damn Husker, you (and Jeanie?) sure set the bar high for the opening post, holy smokes!

KC
No! No! No! Jeanie already has spoken and I say her word is final. :laugh:

DerHusker
09-02-2015, 12:04 PM
Going by the name of Runza, something like 20 different Nebraska "Runza Restaurants" bake tens of thousands these to be sold at University of Nebraska Home football, baseball, volleyball, basketball and softball home games.
Thank you Dan. It's great that I'll have some of these "Runzas" as I sit down and watch the season opener.