Still have, and love, my 93.
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A social worker lady i know from work is doing a fund raising for what ever it is but I bought a dozen really really good homemade bierocks. I was excited to try them because it's been a long time since I've had any but I love em. I'm thinking about making my own sometime but never have.


Bierocks ROCK :-)
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Crack rocks > bierocks
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Grew up on bierocks and honestly didn't care for them as a kid. My mom would make like a hundred of them and stack the freezer full. It was like her 80's midwest version of meal prep for a working mom. I'd be standing there weighing the risk of opening the freezer door for a popsicle or something against being concussed by an avalanche of ziplocks full of frozen bierocks.

I've made them a few times as an adult and enjoy them much more. I think I posted some pulled pork bierocks I made at some point.
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I made Shrimp and Grits a couple nights ago and was stunning good. Not sure for tonight. Im tempted to use the instant pot I got for Christmas but the entire thing seems like a weird cult
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Never even heard of thee until now, but a quick search reveals them to be delicious looking... I’ll be making some soon
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Just look at it as a digital slow/pressure cooker. I think FMB said it in this thread or another. There isn't anything a crockpot can't do that a pressure cooker can't do better. It's just both in one.

I just like the fact that it's truly one pot. When I made gumbo the other week in it, I can sear the sausage and sautee the veggies for a little bit, then add all ingredients and pressure cook something great up all in one vessel. It is a little cult-ish but it's a pretty versatile tool. I was kinda intimidated using it the first time with all the damn buttons and settings but mess around with it and you'll find you like the thing.
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Getting in touch with my German roots tonight. The wife is getting her hair did, so I get to break out one of my most favorite, least frequent meals!





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Sent from my iPhone using Tapatalk
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whew - for a second there I thought you were going to post a picture of some burned latkes followed by a selfie of you occupying a seat at a French restaurant.
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Sous vide salmon tonight.
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I have a head of cabbage that is going to become bierock filling soon, real soon...
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How it turned out....

I was I bit surprised at how difficult it was remove the lemon and dill from the meat, hence some pieced broke (but hey, it's salmon), I guess that vacuum sealer does quite the job. :-)
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I love sous vide salmon. I typically save the lemon for a squeeze at the end.
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