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  • Similar Content

    • By DerHusker
      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.
    • By DerHusker
      It’s been hot this last week here in Low Cal (Upper 90’s to low 100’s) but today it cooled off, so I grilled a few Cheeseburgers. I started out by cutting 2 russet potatoes up into 1/8th and then tossed in some OO and seasoned with some fresh ground salt, black pepper, cayenne pepper and some thyme. I then seasoned the patties with Primo Chicago Stockyard rub. Here they are on the grill ready to be flipped.

      Flipped them.

      I then removed the patties and toasted the buns. While they were toasting I added some cheddar cheese slices to the patties. Once the buns were done I put the patties back on to melt the cheese.

      Here it is plated up with the Steak Fries and a Modelo Especial.  

       

       

      YUM!
       
      Thanks for looking.
    • By DerHusker
      Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties.



      Flipped and removed them when they were done so I could add the cheese.



      Toasted the buns.



      One more time of the grill to melt the cheese.



      Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!)




       



       


      After a few bites of this monster.



      So good!


       
      Thanks for looking.

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