Dutch Oven Bierocks

I don't like to fire up the oven in the kitchen, when the weather is so hot. Guess I could do my baking at night, but it's easier to cook everything outside (if possible).
Bierocks are nice to have on hand for quick meals later. I can zap them in the microwave or just eat em cold.

I start with the dough..

1 1/4 cups of warm water
1 pkg active dry yeast
2 tsp sugar
2 TBS oil
1 tsp salt
3 1/2 cups all purpose flour (more if needed)

Dissolve the yeast in warm water, add sugar, oil and salt. Blend in flour... knead til smooth. (about 10 minutes) Cover and let it rest for one hour.

While the dough rises, I make the filling..

Brown 3 lbs of burger
add minced onions
also add as much shredded cabbage as you like. I start with one cup and add more if needed.
I like my bierocks to have more meat than cabbage.
Salt and pepper to taste. I like LOTS of black pepper. :)
Drain the grease from the mixture. Let the filling cool before using.

I just grab a ball of dough and roll it into about a 7 inch circle. I usually get 9 bierocks out of this recipe. Spoon in some of the cooled filling, then bring the edges together and pinch closed. I just eyeball amounts. 

I like to brush the bierocks with butter  before baking...

I used lump coal on this cook. Left a small amount of hot coals on the bottom and a few on the top of the dutch oven lid.

I rotate the oven and lid every so often for even cooking.  Peek after 15 minutes to see how it's going. :)

This batch took 25 minutes to brown.

They smell SO good when you first open the lid. I love hot bread. :)

I use a spoon to dig one out of the pot. :)

These take awhile to prepare but it's worth the work to have several meals on hand.


Hope everyone is keeping cool and safe from flooding and storms.
It's been hot here in Oklahoma, but I'm getting rain at least once a week. The garden is doing great!

I processed a batch of game hens that I need to post about. These were "special" birds that I fed a custom feed to flavor their meat. It worked out really well.



Those of you contacting me about chicken pluckers... good luck with your builds!
Those of you contacting me about building smokehouses... hope you send pics if you get the time.
Those of you contacting me about raising shrimp. It's too late to start this year but get your orders in for juveniles the first of next year, you should be set to go.

Thanks for stopping by!

A Dutch Oven Fatty (pic heavy)

Not sure why I haven't posted this cook yet. It was from my first camp trip this spring.
I've made plenty of fatty benedict breakfasts while camping but usually use the little charcoal cooker. This time I gave the dutch oven a try.

For a change, I went with a chorizo stuffed fatty.

I brought some of my home canned chorizo with me, added it to fried tatoes, onions and cheese..

Rolled out some spicy sausage in the gallon baggie, and used the stainless fatty piston that awesome friend Rolf sent to me from Germany. (Thank you again Rolf!) I've had the stainless piston for a few years and just love it! It's a lot prettier than my old pvc one too. :)

Filled the piston with the stuffing...

readied the bacon weave...

wrapped and ready to chill overnight. I put it in the ice chest. 

For the fatty benedict, I usually toast english muffins. This time I went with the Indian fry bread.

2 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp sugar
1 cup milk

heated the oil....

I hand patted these to about english muffin size, then fried til golden...

These things were so tasty hot off the fire. I had to slather one in butter and snack on it while doing the rest of the cooking.

I placed a small perforated round pan in the bottom of the oven to keep the fatty out of the drippings...

into the tractor rim with a few hot coals shoveled on top..

I let the fatty cook from the outside in...then moved the hot coals to brown the center of the fatty..

back to the fire...

I made some chipotle hollandaise sauce.  I beat three egg yolks, add butter one tbs at a time til the eggs thicken..then add lemon juice to taste, S&P and chipotle powder.

 Whisk constantly over the low heat side of the fire.

Fried eggs in butter and breakfast was ready.

The sliced chorizo, tatoe stuffed fatty..

sittin' on a fry bread...

topped with an egg and drizzled with the chipotle hollandaise sauce...

I think this was my favorite fatty to date. The chorizo had just the right amount of heat. I loved the fry bread and the small addition of chipotle powder in the sauce made a big difference.
Not sure why I don't make this meal at home. I'm going to make a point to cook camp food at home in the future.

Hope everyone is staying safe and keeping cool. My garden is doing great. I have squash running out of my ears, but I'm glad to have it. :)

Thanks for stopping by!