I'm set for the Game food this Saturday!

[DerHusker]

I made some Dutch Oven Bierocks or Runzas or whatever you want to call them.

Here's the filling.

I cooked them in this 12" Camp Chef Dutch Oven.

Rubbed it down with some butter flavored Crisco. Lite up some briquettes in a chimney on my side burner.
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 then 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 place 10 briquettes on the bottom and then the D.O. and 20 briquettes on top.

I closed the lid with the vents wide open.


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 below.

These are delicious. I froze a couple as these will go great with the game on Saturday.

 

[planored]

Looks great

 

[scottym800]

I made some Dutch Oven Bierocks or Runzas or whatever you want to call them.

Here's the filling.

I cooked them in this 12" Camp Chef Dutch Oven.

Rubbed it down with some butter flavored Crisco. Lite up some briquettes in a chimney on my side burner.
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 then 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 place 10 briquettes on the bottom and then the D.O. and 20 briquettes on top.

I closed the lid with the vents wide open.


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 below.

These are delicious. I froze a couple as these will go great with the game on Saturday.

I tired your tortilla recipe. Turns out I need a tortilla press! Man that is not easy. These look great too as does most of your food.

 

[Lars72]

I would so hit that.

 

[anon_umk0ifu6vj6zi]

I would so hit that.

That's what she said! And everyone else for that matter.

 

[tpmcg]

I made some Dutch Oven Bierocks or Runzas or whatever you want to call them.

Here's the filling.

I cooked them in this 12" Camp Chef Dutch Oven.

Rubbed it down with some butter flavored Crisco. Lite up some briquettes in a chimney on my side burner.
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 then 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 place 10 briquettes on the bottom and then the D.O. and 20 briquettes on top.

I closed the lid with the vents wide open.


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 below.

These are delicious. I froze a couple as these will go great with the game on Saturday.

you are mean. very mean.

 

[DerHusker]

you are mean. very mean.

Who, me? Cool

 

[bigboxes]

Very awesome. Wish I was there to enjoy some with you.

 

[sparky62]

Looks awesome.

 

[Crushinator]

Man, it's crazy how much I miss being able to get a Runza. Moved away and thought I'd never give runzas a second thought. What you made looks even better!

 

[Bugeater]

I made some Dutch Oven Bierocks or Runzas or whatever you want to call them.

Here's the filling.

I cooked them in this 12" Camp Chef Dutch Oven.

Rubbed it down with some butter flavored Crisco. Lite up some briquettes in a chimney on my side burner.
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 then 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 place 10 briquettes on the bottom and then the D.O. and 20 briquettes on top.

I closed the lid with the vents wide open.


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 below.

These are delicious. I froze a couple as these will go great with the game on Saturday.

That rocks!