Made a batch this weekend and decided to give them a comparison test on the Memphis Pro and the drum..
I browned my burger (3lb), added onion and minced garlic then added about 2 cups of shredded cabbage. Cooked until tender and seasoned with salt and plenty of cracked black pepper.
while the filling cooled I made my dough.
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)
I disolve 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.
then divide and roll out.
I usually get 9 bierocks out of this recipe but I rolled this thin to get a dozen. I use about 3 lbs of meat and 1 to 2 cups of cabbage. I like my bierocks to be a bit meatier than cabbagier. : )
brushed with butter...
Into the Pro at 325F with hickory...
Into the drum at 325F with hickory...
Both smoked for about 45 minutes...
The Memphis Pro bierocks...
The drum bierocks...
The drum bierocks were darker on the bottom and the Pro bierocks were darker on top. I will definately make them again. Next time I will kick the Pro up to 350F or 375F but leave the drum at 325F.
They were tasty! 
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25 comments:
Looks great! And a frosty cold one looks good too!. Hmm I bet ground lamb and a bit of garlic would be really nice too.... So here I sit on the 24th floor being hungry. Darn....
Wellllllll, was one better than the other????? Also still looking for that cobbler receipt (hee,hee)
Paul B
SS UDS
SS Auspit
SS ROL
I've never heard of this wonderful thing. We must try,,,maybe, this weekend!
Hey Cowgirl, I'm copying this recipe and have a question. Can't I put these in the oven? thanks
I'd heard of bierocks but didn't know what they were - they look like something I could fall in love with, but I have to know who keeps your smokers so d&%n clean - they always look like the ones the TV cooks use. Do you use new racks for each cook?
So which were better? Who won?
I've got a favorite cooker I'm pulling for....
Thanks Dave! Lamb and garlic definately sound great. If you give it a go, let me know how it turns out please. :)
Hide some in your desk drawer at work too! :)
lol Paul! I liked the bottom of the drum bierock and the top of the Pro bierock.
I think if I raise the heat on the Pro, I might be able to get the results I want.
Thanks Paul.. I forgot about the cobbler! lol
Thank you Mrs JP! You can put them in the oven. At 350F for about 30 to 35 minutes.. depending on how dark you like them.
Good luck to you! :)
lol Larry, I try to clean the grates after each cook or at least scrape off the gunk before I do the next cook.
The inside shell of the cookers look a lot darker than when they were new.
When the grates are really gunky I use an SOS pad on them. :)
Thanks Larry!
Jon, I'd have to say the drum edged out the Pro by a small margin. It was the browned bottom that did it for me...
But.. it should be easy for me to correct next time by raising the heat in the Pro.
If I do another batch soon, I'll be sure to post the results.
Thanks Jon! :)
well we obviously have whats called.... a win win sitchation here. BUT the uds can do it for about $1900.00 cheaper. in south texas you can get something simular at convienet store's with a sausage patie and cheeze in them. Bud...
Hey Bud, aren't those called egg mcmuffins? :) just kidding!
I liked all of the bierocks, but next time I'll raise the heat in the Pro.
One thing the Pro can do that the drum can't is grill. I probably could rig up another hot coal rack higher.. closer to the food grate. think I'll leave it as it is though. :)
Thanks Bud! :)
These look GREAT! I make something similar, however I also use some fresh Mexican chorizo in with the meat and put cornmeal on the bottom and bake them... Going to have to try them in the smoker this weekend! Thank you!
HAH,
Cabaggier, it's even hard to say yet you still have the courage to type it. I love it when people make new words. It makes everything much more personal.
The thing I love about this is it's so simple yet delicious.
Reminds me of a Michigan Pasty.
I would love to prepare those for opening day of deer season this year(using venison of course). Can they be prepared the night before and then placed on a regular BBQ grill?
We need to talk. I need to find out what next day air is in the month of August is.
Figured I'd do a quick check on the net, and I see this!
With a man down, I'm lucky to get nuked hot dogs....LOL.
Couldn't ask for nicer maters either....yeah I saw em!!
You got it going on.
Drum, Pro - don't matter to me....I'd be in heaven to sample some of those!!!
Home grown burger n cabbage??? Bang, Bang, Bang........answer the front door, me want some of that!!!
Hope the new pooch is keepin ya on your toes....LOLOL :)
Gene
I've had those before, but they were called "runzas" - I hadn't heard the bierock name.
Another recipe I'm copying. :)
Thanks Andrew! Fresh chorizo sounds great! Thanks for the idea.. I hope to try those. :)
Haha.. Thanks Bushman, cabbagier seemed to express what I wanted to say at the time. lol
Venison bierocks are great. I've not made them the day before then cooked but once you cook them you can wrap and freeze for later. They are an easy quick meal.
Hope they work out well for you!
Thanks again! :)
lol Gene!! Thanks! I would send some to ya if I could. I know you are going through a rough time there.. Hope Ed is doing better. I saw the update on his surgery...
Still sending my thoughts and prayers to all of you.
I'd send bierocks too if I could. :)
Pup's doing great..thanks!
Take care Gene.. don't work too hard...if that's possible.
Steve, thanks! I googled runza and it looks like they are the same thing.
You're sure welcome to the recipe...
Hope they turn out well for you! :)
looks so good....gonna try it for sure....i have done it with chicken..also nice... http://broadcastmarc-grilladventures.blogspot.com/2010/04/tomato-bread-with-chicken-10.html
greetzz
Marc
Wow Marc, those look really good! I need to try your recipe sometime.
Thanks for the link. :)
I enjoyed your "Grilling at Work" post too.. what a great idea!
Thanks for stopping by Marc..
Hey CC, got ask on you UDS did you ever think of using a 30 gal drum?, and what about a hot plate and put the wood in a cast iron pan?.
Hi Limitedout!
I used what I had on hand but have heard of others using a smaller drum.
Also hear from folks who plan on using a hot plate with wood in the pan but haven't heard back from anyone as to how well they work.
I would think it would work great for a low smoke but not sure if it would get the temperature up high enough to cook say a brisket or large hunk of pork.
Sorry I can't be of more help! If you do make one, would you please let me know how it goes?
Thanks Limitedout. :)
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