Jump to content

DerHusker

Football Watch party Bierocks/Runzas

Recommended Posts

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.

48735259641_007b6089a7_z.jpg

Prepped all the ingredients and took them all out to my gas side burner.

48734929803_4203b3fde1_z.jpg

 

48735260391_2f1abf6960_z.jpg

Sweated the onion and added the hamburger.

48735447187_5d0db858c1_z.jpg

After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.

48735446882_e3dc7378ee_z.jpg

The dough had risen nicely so

48734930503_7447a69462_z.jpg

rolled it out into a log

48735445647_5d83ac19a7_z.jpg

and cut it into 8 roughly equal pieces and formed each piece into a ball.

48735261046_3148ba73c0_z.jpg

I then rolled each piece into an approximate 7” round and placed 2 giant spoonful’s in the center.

48735445312_10f6644da7_z.jpg

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.

48734931693_583edbb908_z.jpg

I then closed the lid and let this bake for approximately 35 minutes. And here is the result.

48735446517_d27eb39014_z.jpg

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)

48735446267_e7e7fd1695_b.jpg

Yum!

 

Everyone thought they were delicious and the game results were good as well.

 

Thanks for looking.

Share this post


Link to post
Share on other sites
4 minutes ago, MD_Ag said:

Good looking cook there. Heard about runza many times, but never looked at it closely. Any ideas for Illinois next week?

Thanks. 

 

Do you mean food wise or game score?

Share this post


Link to post
Share on other sites
1 hour ago, MD_Ag said:

Either. Don't know if that's in my pick'em yet. Gotta figure out something for the A&M / Auburn game myself.

I'll probably freeze 2 of these and have them for next weeks game.

 

As far as the game, I'm not sure how that will go. We haven't won many road games since our new coach took over. Yesterdays performance gave me some hope that they are righting the ship but our left tackle went down in the 4th quarter and that concerns me greatly. We'll see how things goes. 

Share this post


Link to post
Share on other sites
On 9/18/2019 at 10:06 AM, TKOBBQ said:

Looks like you had an tasty meal.

Thanks. It really was.

On 9/18/2019 at 12:03 PM, John Setzler said:

Those look awesome... I think i might make a video of this kind of recipe pretty soon.  This would be a good way to prepare some leftover chili or even pulled pork bbq..... my wheels are turning now....

 

Thanks John. I've started experimenting with the original recipe and like the results. Next time I might even add a slice of cheese under the filling. (as that will end up being the top when I put them in the dutch oven)

 

Since the filling is already cooked you're only trying to get the dough fully cooked and browned.If you cook them to long you and up end up burning the bottoms. 

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

  • Similar Content

    • By DerHusker
      I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.

      It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it.

      Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado.

      Once it ignited, I let it burn for a few minutes

      before blowing out the flame.

      I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco.

      I took them out of their wrappers.

      I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack.

      I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors)

      I closed the lid and observed a small amount of smoke coming out the top vent.

      An hour later it looked like this.

      After two hours in the smoke I opened the lid. WOW!

      I brought the rack in the house where I could see a subtle change in the cheese color.

      I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks.

      This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour.

      I can’t wait to try them but will wait to let time do its thing on them first.
       
      Thanks for looking.
    • By DerHusker
      On New Year’s Eve we had our friends over for dinner.  They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time.

       
      I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple.



       


       



       


      The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage.




       



       



       


      Both were delicious but I have to say the Meat Lovers was my favorite.

       
      Thanks for looking.

    • By DerHusker
      Most of you who’ve been around a few years, know this is the time of year that I go full Griswold. Here’s a pic of my house from a few years ago.

      It gets a little bigger every year. This year I rented a boom to put lights up in our 50’ tall Italian Cypress you can see to the left of our garage. (Sorry no photo of it this year)

       
      Anyway, as is our family’s tradition, we host everyone on Christmas Eve for dinner and presents. In attendance were my two brothers that live here in California. They came down from the L.A. area along with my niece, my nephew and his fiancé. (in addition to my wife and I) We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Ham, then Turkey, then a nice Ribeye Roast. We hadn’t had Ham since 2016 so we settled on that.
       
      We were quite busy making all the dinner and fixing’s, so I didn’t have a lot of time to take a whole lot of photos but here are the few that I did get. Here’s the ham on the kamado for the first few hours at 275.

       
      Here’s a pic of the stove with the beans, carrots, potatoes and gravy on top. (Green Bean Casserole and biscuits in the oven)

       
      Here’s the ham after the 2 hours in foil with the pineapple and cherries added for another 10 minutes at 425.

       
      Here’s the ham on the table waiting for the rest of the fixings to join it. (It’s funny but I didn’t realize that this is almost the exact same photo from 2016)

       
      Here’s everyone waiting to dig in.

       
      Here the one photo I got of the food and table. (As you can see we broke out our finest plastic cups for this dinner )

       
      Here’s what everyone looked like when I asked if they could wait for me to take more / better photos of the food.

       
      Everything was delicious and we had a great time that evening.
       
      Merry Christmas everyone and thanks for looking.
    • By DerHusker
      A certain knife dealer site had so good of prices on some nice knives in BD1N stainless that I couldn’t help myself. (It’s a sickness I tell ya!) Anyway, here’s some pics of my new tools.

       
      9” hollow edge craving knife and fork set.



      6” curved boning knife.



      I had a Big Poppa gift certificate I’d won in a throwdown that was burning a hole in my pocket so, I placed a couple of items I didn’t already have in my cart.



      Also added 2 rubs on sale that I thought I’d use a lot.



      I already used the carving knife for Christmas Eve dinner with my family and hope to use the other items real soon.

       
      Thanks for looking.

    • By DerHusker
      We spent Thanksgiving with good friends and neighbors and their family. We were tasked with providing the dressing and a pecan pie. The pie we bought from Costco but for the dressing I made my favorite Cranberry, Apple and Walnut dressing.
      (Recipe can be found here:
      Here are most of the ingredients.

      Melted the butter and sautéed the onions and celery.

      Combined the cranberries, apple and walnuts.

       After the butter, onions, celery, apple cider and chicken stock had simmered 10 minutes I stirred it into the dry dressing and spread it out into the baking/serving dish.

      I covered this with AF and cooked it for 20 minutes at 350 degrees and then uncovered it. I cooked for another 25 minutes at 350 and this is the results.

      Here are some pics of the rest of the dinner entrée’s that we enjoyed.
      Mashed potatoes.

      Miscellaneous sides.

      White meat plate.

      Dark meat plate.

      My plate.

      We had a great time of food and fellowship. Hope you all had a great day as well.
      Thanks for looking.
×
×
  • Create New...