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Since my Husker Game was finally on in the evening we had a watch party at our house. I wanted something we could eat while watching the game, so I decided on Runzas (AKA Bierocks) and corn on the cob. (Both of which are Nebraska staples) I followed Cowgirl’s recipe with a few changes this time. This time I subbed out a 1 lb. chub of Jimmy Deans regular sausage for one 1 lb. of hamburger. I also tripled the amount of garlic. Both tweaks really added to the flavor and I’ll be doing so on all future batches. Here’s a link to a thread of my first attempt making these where the original recipe can be found. https://www.kamadoguru.com/topic/23518-dutch-oven-bierocks-or-runzas-or-whatever-you-want-to-call-them/ Started out making up the dough. Prepped all the ingredients and 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. The dough had risen nicely so rolled it out into a log and cut it into 8 roughly equal pieces and formed each piece into a ball. I then rolled each piece into an approximate 7” round and placed 2 giant spoonful’s in the center. I folded up the edges and pitched them together and placed each into my Dutch Oven that I had already smeared with butter. I repeated this process until it was full. I prepped my kamado for the Dutch Oven and preheated it to 325. I then closed the lid and let this bake for approximately 35 minutes. And here is the result. I carefully cut around each one and plated one up with a ear of corn and wash this down with a Pizza Port Brewing Swami’s I.P.A. (IPA not shown) Yum! Everyone thought they were delicious and the game results were good as well. Thanks for looking.
Bierocks are meat-filled pastries originating 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. I got the inspiration for these from a Brethren named cowgirl and mostly used her recipe. 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. 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. Sweat the onions Then add the meat and cook until its browned. Now add the cabbage and cook until it wilts. I now set this aside and prepped my kamado for the cook as the D.O. table. I cooked these in this Camp Chef Dutch Oven. Rubbed it down with some butter flavored Crisco. Lite up some briquettes in a chimney on my side burner. Here is the dough after proofing for 75 minutes. (Wow!) Prepared my work area. Rolled out the dough into a 14” long loaf shape and cut it into 7 roughly equal pieces. I rolled each piece into a ball And roll each into an approximate 7” to 8” round disk. Add 2 giant spoonful’s of filling, fold over all the sides, pinch closed and place into the D.O. I placed 10 briquettes on the bottom and then the D.O. and 20 briquettes on top. (Note: I had to add more briquettes. Next time I’ll use more and light my briquettes later so they will be fresher so as to last longer) I closed the lid with the vents wide open. Due to having to add more briquettes they took longer than I expected. Here they are after 50 minutes. Here is one straight out of the D.O. And here is one plated with some potato salad and a Modern Times Hoppy Wheat beer. And here is the money shot. These are delicious. With College Football kicking off this week I froze a couple. These will go great with the game on Saturday.