I’m from Nebraska and worked at Runza in High School. I made the onion rings from scratch each morning! And that onion ring dip was on point! Runza sent us the seasoning packet in a plain paper bag as the mix was a secret like the Colonel Sanders keeps for KFC. We ordered fresh ground beef, not frozen and made our bread from scratch.
Pro tip: when you add the cabbage to the mix, push the beef over to one side, put the cabbage on the bare pan and then cover it with the beef-veggie mix. It will brown nicely and really boost the flavor
MY GIRLFRIEND IS FROM NEBRASKA! SHE SAYS "I AM MAKING THESE FOR US AND WE HAVE A PLACE TO SMOKE THEM" JUST LIKE YOU DID! SHE TOLD ME YOU MADE THEM TOO BIG THOUGH. LOVE YOU GUYS!!!
If you're in Nebraska they're called Runzas, & if you're in Kansas, they're called Bierocks. Both originated with German settlers. Sam, your shortcut was perfect because they're made with yeast bread dough. My mother used to bake Bierocks when she lived in Kansas.
Just started the video, and was going to suggest doing bierocks. Although as I remember the bierocks have more of a half moon shape. Pretty obvious I lived in Kansas at one point.
As a Nebraskan, I want to thank you for doing this! I make these at home often in the wintertime. I normally make the filling in a crock or instant pot. I use a jar of sour kraut with the juice and just let it sit in the juices all day long. Then fill and bake. Very tasty.
Yes Sam! Thanks for the love! If you truly want to experience transcendence, have a hot Runza in about 40 degree weather at a Husker football game, no food fills you with warmth and love like that.
I’m a Nebraskan as well, and a long time subscriber to Sam’s channel. I choked on my coffee when I opened up TH-cam and saw the thumbnail. And yes, we love these!
As a Nebraska resident, I have eaten a ton of these things... My favorite, swiss cheese and mushroom... My son also works at a Runza. Great work, yours are a little big, but look delish none-the-less.
Absolutely love them. Im an Idaho native lived in Lincoln 1yr. That was it...Runza lover for life! I get them frozen every time Mom visits from Omaha. ❤
Born and raised in Nebraska, but moved to Texas 18 years ago. Literally just got back from Lincoln last week due to a family emergency. Haven't been there in 6 years. However, Runza is always a must when I go home. Mushroom Swiss Runza with Frings and tons of Onion Dip is the best order ever! Love the video and will definitely try this soon so I can have a piece of "home" whenever I want! Thanks guys!
Nebraska Native. It's looking like y'all did a pretty good job. A few things for ya: Runza is the brand name (kinda like Kleenex is for tissues), but these delicacies are also known as bierocks. They've got their origin in Germany and Eastern Europe. They're also known as "handwarmers". Picture this: It's a chilly November Saturday. You're at Memorial Stadium rooting for the Huskers, and you forgot your gloves! Well, what do you know? A vendor is walking up the stairs with a container full of runzas! You warm up your hands, and get a nice hearty savory meal. As for our accent, we actually have a very clear accent. Call centers actually love setting up around here since we have pretty much the most standard American accent. In casual conversations, we kinda have a southern accent without the twang, and we call soda "pop" like people in the Midwest. I think it's a byproduct of just being in the crossroads of the country. In any case, the guy in the background did just fine with his impression at 2:30. haha. Also, this might not make for a video, but chili and cinnamon rolls absolutely go together as a meal, according to us here in Nebraska.
We made a point of eating at Runza on our way through Nebraska on a cross-country trip. Of the “best fast food in every state” options we tried, this was absolutely the best and so unique! I’m glad to see your take on it.
For us, it was Cornish pasties in UP Michigan. Similar recipe but pie crust, not bread. Lean beef stew meat, not ground beef. Potatoes, carrots, peas no cheese...
Currently in Omaha! Ate a Runza while watching. Well done! They do Temperature Tuesdays in the winter where you can buy a Runza for the price of the temperature
Another native Nebraska... At 5:57 before you cook them, I'm impressed with how they look. It takes practice to make a perfect package for all that filling and yours is one of the better first attempts I've seen!
Fun fact - Runza made its way to San Diego when Nebraska played a bowl game years ago at the Holiday Bowl! Only Nebraskans likely bought them, but shows how much we support them.
My mom is from Nebraska and I grew up eating runzas. Thank you for doing the original (plus jalapeno). It's hands down my favorite way to make them. I just like them dipped in basic yellow mustard. 😋 I also sub the dough in a can for homemade most of the time as a shortcut.
Lived “Nebraska adjacent” growing up. My sister worked in Omaha and would occasionally bring a sack of runzas home for dinner. My mother and father tried copycatting them. My advice: just go to the Runza hut and get the original. Nebraska also has Valentino’s pizza and Amigo’s Mexican. Both good.
I was born in Nebraska and my parents and grandparents and many cousins etc. are still there. I moved to Idaho and never looked back, but I do remember the food. One thing that Nebraska has plenty of is fish. Catfish from several varied species. Like Channel Cats, and Bullheads and also Bluegills which are a Perch. There are so many ways to prepare catfish, even in salads. Yup salads.
My hometown was about 10 miles from Nebraska, in a little town in Wyoming. I was absolutely thrilled to see this recipe from you. They also have a spicy pepperjack with jalapeños, and a mushroom and swiss... options are endless!
Thank you Sam. I am a San Diegan with a lot of my family from Nebraska, and this recipe really made me remember my grandmother. Many years of my adolescence my grandmother would make this dish. Love to Nebraska, and love to San Diego❤
Reminds me of the Michigan Pasty. Its a pastry filled with meat and root veggies (rutabaga, onions, potato). It was a meal made for copper miners so they could eat using the edges. The big debate is if you dip it in ketchup or gravy.
Living 3 blocks from a Runza in Omaha, I would say not bad. I'll have to try your version and see. BTW. We don't have an accent, and we don't grow corn in our backyards. We actually have cars out here and electricity too. It's amazing. Come to Nebraska for the College World Series, taste our food, and enjoy our restaurants. It won't cost you an arm and a leg to eat here.
@@ThatRandomSniper They have to. Brands have to protect their own trademarks or they can lose them. It's like Taco John's losing "Taco Tuesday" -- a thing *they* started more than 30 years ago -- to the well funded law machine of Pepsi/Taco Bell. If they don't show a commitment to protecting it, some jerky corp could come along and appropriate it. Can you imagine McRunzas? Eww.
@@conifercrow the issue is, they're attacking small business for making their versions and names. If they even hint they were inspired by a local classic, they get hit with legal threats. It's a BS abuse tactic since runza has enough money to bully the little guy. Also, runza itself sucks these days from a quality standpoint anyway.
I grew up 2 blocks from Rosenblatt and the zoo! Used to be able to just glimpse the CWS games from my roof on 10th, south of Bancroft street! Thanks for the memories!
We love our Runzas in Nebraska. Our other contribution to the sandwich world was invented by Reuben Kulakofsky in 1925: The Reuben Sandwich. Sam, I am positive that you have eaten a Reuben at one time or another, but they, along with Runzas are Nebraska treasures
Live in Nebraska and the restaurant is ok but making at home is so much better. I have my German grandma's recipe and the great thing is that there are so many things you can add to it to make it your own, such as sliced potatoes, sliced carrots, mushrooms, etc. It's comfort food.
Screw Chance. I suggested the Runza quite a while ago on another regional recipe video & I'm probably not the only one! Here in Western NE all the corn grown (98% at least) is for cattle feed & not for human consumption. I spent quite a few years hauling corn to the feed-lots for my Fire Chief & it was a good time for this city boy from Denver! ~ LoL I make mine with frozen dinner roll balls & mine are square. Good job, BTW too.
Similar food I’ve had at Celtic festivals years ago: the “Blickey”. Corned beef, cabbage, Irish cheddar and mustard baked in a bread shell. Pint of ale and a Blickey while listening to Seamus Kennedy is a great way to spend an evening.
I live in Nebraska and Runza is just down the street. This is a good homemade version. Love that you smoked it on the Traeger. Keep it up Boys. You need a podcast and introduce your squad. I found you all during the pandemic and been hooked since. I have your cook books and use your recipes weekly. Oh yea, we eat steaks and drink whiskey in Nebraska.
They look like a Runza. I have been to Nebraskie and had a Runza at my inlaws. Everyone was looking at me when I ate it as they never ventured out to get one. I freaking love Runza. Great crinkle-cut fries as well.
Sambo you nailed it...I eat there at least once a week if not more and have a friend and his family who owns several Runza franchises in the Panhandle and Western Nebraska...Well Done Sir!!👏👏👏👏👏👏👏👏
As a native Nebraskan I can say we don’t have an accent (at least I don’t think we do), and you did an absolutely fabulous job with the Runza! Love the show and Go Big Red!!
Out in the rural areas, there's definitely some verbal idiosyncrasies. More on the western side of the state than the east. Most of the state (and with the rise of television, most of the US) speaks in Midwest Neutral -- generally considered to be so accent-neutral that folks think they have no accent at all. When a news anchor, for instance, works to get rid of a southern drawl or a New York accent -- they're actually just adopting Midwest Neutral (or General American, as its been called since TV made it standard and widespread.)
Having grown up in Nebraska and with a lot of visits to friends and family in my home state, I have always considered we had kind of a recognizable "twang". Always marveled on each visit where people act and sound like me.
@@tomatolady11 I grew up in Norfolk. No discernible twang that I notice when I go back for visits, but the further out you get, the more there's just a little something... :D
Now this seems like a treat to make and eat and I am certainly going to rustle up me some Runzas! Y'know it seems awfully unfair that Nebraskans are known primarily for football and corn growing. I have met people from Nebraska who are amazingly intelligent and sophisticated thus they are not mere rubes.
When you do, and make your stop at Runza Hut, don't forget the onion rings and dip! Also, try Valentino's pizza, the Southern Fried Lobster at Lee's (the chicken is good too!), the cheese frenchee at Amigos (or Don and Millie's), and the Tastee loose meat sandwich (don't forget the onion chips and dip) at The Tastee Trailer (you have to look them up online as the trailer moves around a bit).
Thanks for this, Sam!! Ontario, Canada here... we made a version of this tonight and it was AMAZING! Leftover bbq chicken, bacon, caramelized onion, and roasted garlic red pepper cheese. Sprinkled the tops with sesame seeds. The consensus in the house was this was a win!
Yay! It's about time you tried the Runza!!! I mentioned it on one of your posts where you asked for regional dishes, thanks for finally making it. It looked so good!!!
My Italian mother-in-law used to make a fantastic pan pizza with Bridgeford frozen bread dough. Stretched it out on a large rectangular baking sheet topped with her homemade sauce , Italian sausage, bell pepper, pepperoni, mozzarella .......so yes lots of uses for frozen bread dough.
Kinda reminds me of a pasty, just using a different type of dough. A pasty uses a pie crust and is filled with more or less anything. It includes some kind of meat, potatoes, onion, rutabaga, carrot and served with gravy. It's originally from the UK, but is big in Michigan's Upper Peninsula. Also my step-mother uses frozen bread dough like that for her much loved cinnamon rolls.
I'm also from Nebraska. At one time we were called the Beef State. We raise corn to feed cattle, and cattle here outnumber people about 3 to 1. Come for the beef. Good steaks. You have a good recipe too. I'm looking forward to trying it soon. Thanks for a good job.
I lived in Nebraska for 5 years with a Runza about 2 blocks from my house. This was a little off, mainly in the size of the Runza. They are delicious, and yours looked good as well. It's a mix of ingredients that you can't go wrong with. BTW, Runza has one of the best burgers I've ever had. They were my go-to burger and fry (or onion ring) place when I lived there.
This is awesome! I’m a Nebraska native. My cousin joined the military when I was young. He was stationed down south. I remember my aunt would buy a dozen runzas, freeze them, and send them to him! I actually prefer their burgers myself, but this video is neat to see. I’m gonna give em a try!
Love the regional recipes! Can you make a playlist of these recipes on your channel? Also, I submit the Ohio creamy chicken sandwich as a regional recipe that I’d like you to replicate.
Come for the corn, stay for the Runzas! Loved it! I moved from Nebraska to Pennsylvania and then to Kansas where I found the Kansas Bierocks at a local fair the first summer I was here. It's been over 25 years since I walked through the doors or drive up at a Runza Hut in Omaha and this take on the classic is perfect. I've done the same as you with the dough, though I prefered the frozen dinner rolls since they were the perfect measure for a single sandwich. Tip from an ex-Nebraskan: use 2x the amount of cabbage you had and try it. Must try with mushrooms and swiss too! Keep the food cookin' Sam!
Runza is just the name of the popular restaurant chain that serves those in NE. The name is roughly translated in old German "runsa" a pouch or belly based on the shape of them. It's called a Bierock, or Krautburger everywhere else. Classic midwest German immigrant food.
I was also lazy with the dough, and used Pillsbury pizza crust and rolled it down some. Used ground bison, 2 peppers, a little heavier seasoning but followed the recipe to great reception! I guess that makes it a stromboli of sorts? Still, a recipe that's deceptively better than the sum of its parts!
I’ve had the real Runza when visiting family in NE. I was excited to see this episode. Sam can u make a Molcajete? I’m in vacation in Utah and ate at a very good Mexican restaurant that had a Molcajete. It’s the best Mexican food I’ve ever had.
I believe he has a couple of mocha head days and it was so delicious and Mexico because the food was grown there and they know how to cook. I envy you.
A molcajete is a Mexican mortar and pestle. Looks like they're using it as a serving bowl at the restaurant you went to. It doesn't really denote anything about the food.
As an Iowan, I've only just recently heard of these and they look freaking tasty! Will need to give them a try at some point. Sam, I'd love to see you make a classic tenderloin sandwich if you haven't already. An Iowa staple and Midwestern classic with a tenderloin bigger than the plate and a bun that pales in comparison. :)
I'm from the Des Moines area! Grew up in Norwalk and currently reside in Ankeny. I'm a bit jealous I haven't had these before cause they look so good!!
We lived in Nebraska for 15 years, and I do make runzas at home. It's one of my husband's favorites. Yours looked great and authentic. I use frozen dinner rolls for ours. Depending on the size you want, I just add another roll, typically 4 rolls, but the bread loaf is a good idea
Make Aussie meat pies. You can get creative with the filling too. Cheese and bacon is popular, curry, pepper, chicken, etc. You make 10 different types if you want!
I'm a born and raised Nebraskan living in Phoenix and have to make these from time to time. I like your take on them and never thought of baking them in my smoker. Well now I know what I'm making when it's not 118° outside.
YUM! I've made these many times using Pillsbury Hot Roll mix for the dough as a shortcut. I grew up in the 60's a small town in California, school lunches were cooked mostly from scratch by Lunch Ladies™ One of the Lunch Ladies was German and her specialty was "Hamburger Surprise" which was ground beef with onions and shredded cabbage baked inside a sweet yeast dough. They were SUBLIME and I only realized recently that these little treats were Bierocks.
Was travelling to Nebraska for work, and a coworker who had lived there recommended stopping by Runza…. Pretty good! Reminded me of a type of Kolache we would have in TX. Make the dough and stuff it with whatever you want; my favorite is bacon, cheddar, jalapeño and cream cheese!
My best friend lived in Beatrice, Nebraska. I learned about Runzas when we were out one evening. I had never heard of them. They are delicious. Thanks for the recipe. Another food that is popular there is jello made in a rectangular dish. They consider it a casserole.
Coming from a Nebraskan, excellent job! Temperature Tuesday (a promotion the Runza restaurant does in the winter where the temperature outside is the price in cents of a Runza) is one of the best perks of a Nebraska winter.
They also run their chili and cinnamon rolls in the winter. Don't know when thought up choline a s cinnamon rolls but they are a combo made in heaven, like fried chicken and waffles and Chicago mix popcorn.
now that looks like a fine addition to the cooker on the snowmobiles this winter!! You guys should try Rollkuchen, a German / Mennonite pastry that you eat with watermelon..
Makes me want to make runzas but have two Runza Restruants within 5 minutes of my house. Great food! They've gotten smaller over the years but are still awesome. Try making one with Swiss cheese and mushrooms. After you open it up, squeeze in your favorite sauce. Ketchup. Heinz 57, or the amazing onion ring dip. Thanks for acknowledging our great state. We have corn. Lots of cattle, soy beans and cultural things too.
There used to be a couple of places in the Twin Cities that sold Piroshkis. Same thing. Delicious. Can't find them anymore. Make my own and cheat like you did. Frozen bread dough. Works great. My favorite is the base of a shepherd's pie. Bread instead of potatoes. Phenomenal.
Ya'll need to make the Horseshoe from Illinois. Every place here has one. Like, EVERY kind of restaurant has a version. It's pretty great. Meat, bread, fries and cheese gravy.
Really similar to the pasties I grew up eating in montana. It's basically a beef pot pie, but in more of a biscuit. Almost anything with beef and bread is good
Born and raised in Nebraska. My first job was working at Runza. 🙌❤️ So good, and make them at home too.
I dated a Nebraska farm woman raised on Runzas. Delicious!! The Runza was excellent too.
I’m from Nebraska and worked at Runza in High School. I made the onion rings from scratch each morning! And that onion ring dip was on point! Runza sent us the seasoning packet in a plain paper bag as the mix was a secret like the Colonel Sanders keeps for KFC. We ordered fresh ground beef, not frozen and made our bread from scratch.
I heard the seasoning is very similar to Old Bay?
@@MoGhotbiFrench Onion Soup packet, that's what we were told were the seasonings, but I don't trust it
Runzas rule
Waking up early in the morning to make runza onion rings is doing the lord’s work. Bless you.
Runza onion rings might be the best fast-food orings
Pro tip: when you add the cabbage to the mix, push the beef over to one side, put the cabbage on the bare pan and then cover it with the beef-veggie mix. It will brown nicely and really boost the flavor
Oh yeah, get the caramel action goin’ on that cabbage to sweeten things up
Exactly!
could you cook the cabbage 1st then the beef then add them together?
Don't mess with tradition 😮.
As someone born and raised in Nebraska, this was cool to see. Go Big Red!!
Ditto!!!
Go big red!!!
It was only a matter of time before our secret got out.
MY GIRLFRIEND IS FROM NEBRASKA! SHE SAYS "I AM MAKING THESE FOR US AND WE HAVE A PLACE TO SMOKE THEM" JUST LIKE YOU DID! SHE TOLD ME YOU MADE THEM TOO BIG THOUGH. LOVE YOU GUYS!!!
Mushroom and Swiss Runza with Frings is amazing.
If you're in Nebraska they're called Runzas, & if you're in Kansas, they're called Bierocks. Both originated with German settlers. Sam, your shortcut was perfect because they're made with yeast bread dough. My mother used to bake Bierocks when she lived in Kansas.
Just started the video, and was going to suggest doing bierocks. Although as I remember the bierocks have more of a half moon shape. Pretty obvious I lived in Kansas at one point.
I'm from Kansas and my mother made Bierocks all the time for us growing up!
@@CSlimm83 Me too!
Krautbierocks is what my German grandparents called them
If you're in Lawrence, KS...just stop at Runza on 2700 Iowa St.
As a Nebraskan, I want to thank you for doing this! I make these at home often in the wintertime. I normally make the filling in a crock or instant pot. I use a jar of sour kraut with the juice and just let it sit in the juices all day long. Then fill and bake. Very tasty.
Yes Sam! Thanks for the love! If you truly want to experience transcendence, have a hot Runza in about 40 degree weather at a Husker football game, no food fills you with warmth and love like that.
40°!? Obviously early season game 😊.
As a Nebraska native that has eaten about a million Runzas, well done guys!!
always happy to learn about new foods through Sam! never knew about Runzas till today!
Never thought I would live to see Sam make Runza 😍
I’m a Nebraskan as well, and a long time subscriber to Sam’s channel. I choked on my coffee when I opened up TH-cam and saw the thumbnail. And yes, we love these!
@dalicdan I know right!!
the Runza is great... sorry Sam, you missed by bit...
Finally!! I’ve been wanting you to make these forever!!!! As a native Cornhusker, you KILLED it. 10/10 man. GBR
GBR
GBR!
GBR
Go skers
GBR!
As a Nebraska resident, I have eaten a ton of these things... My favorite, swiss cheese and mushroom... My son also works at a Runza. Great work, yours are a little big, but look delish none-the-less.
Swiss cheese and mushroom is also my go-to Runza. A+
I grew up in Nebraska and now live in northern California. When I saw this video I immediately subscribed. Bravo sir.
As someone who currently works at Runza, I can say both yours and ours look really similar, and incredibly delicious!
can you tell your leaders to stop killing local businesses w/ legal action
@@ThatRandomSniper
Bruh are you new to america? Voting don't do shit 20 years running.
Absolutely love them. Im an Idaho native lived in Lincoln 1yr. That was it...Runza lover for life! I get them frozen every time Mom visits from Omaha. ❤
Born and raised in Nebraska, but moved to Texas 18 years ago. Literally just got back from Lincoln last week due to a family emergency. Haven't been there in 6 years. However, Runza is always a must when I go home. Mushroom Swiss Runza with Frings and tons of Onion Dip is the best order ever! Love the video and will definitely try this soon so I can have a piece of "home" whenever I want! Thanks guys!
These Runzas were part of Littleton, Co. Public School lunch program in the 1970’s!! Absolutely the best!! 😁
I assure you that Colorado knows nothing about Nebraska Runzas. lol, not even. 😆
Nebraska Native. It's looking like y'all did a pretty good job.
A few things for ya: Runza is the brand name (kinda like Kleenex is for tissues), but these delicacies are also known as bierocks. They've got their origin in Germany and Eastern Europe.
They're also known as "handwarmers". Picture this: It's a chilly November Saturday. You're at Memorial Stadium rooting for the Huskers, and you forgot your gloves! Well, what do you know? A vendor is walking up the stairs with a container full of runzas! You warm up your hands, and get a nice hearty savory meal.
As for our accent, we actually have a very clear accent. Call centers actually love setting up around here since we have pretty much the most standard American accent. In casual conversations, we kinda have a southern accent without the twang, and we call soda "pop" like people in the Midwest. I think it's a byproduct of just being in the crossroads of the country. In any case, the guy in the background did just fine with his impression at 2:30. haha.
Also, this might not make for a video, but chili and cinnamon rolls absolutely go together as a meal, according to us here in Nebraska.
Frozen bread dough works great! My mom makes a deli loaf loaded with coldcuts cheese and broccoli
We made a point of eating at Runza on our way through Nebraska on a cross-country trip. Of the “best fast food in every state” options we tried, this was absolutely the best and so unique! I’m glad to see your take on it.
For us, it was Cornish pasties in UP Michigan. Similar recipe but pie crust, not bread. Lean beef stew meat, not ground beef. Potatoes, carrots, peas no cheese...
Currently in Omaha! Ate a Runza while watching. Well done! They do Temperature Tuesdays in the winter where you can buy a Runza for the price of the temperature
Another native Nebraska... At 5:57 before you cook them, I'm impressed with how they look. It takes practice to make a perfect package for all that filling and yours is one of the better first attempts I've seen!
Fun fact - Runza made its way to San Diego when Nebraska played a bowl game years ago at the Holiday Bowl! Only Nebraskans likely bought them, but shows how much we support them.
I've lived in Nebraska since 1976 and have eaten countless Runzas. Big fan of your interpretation. Can't wait to make them.
As a Nebraskan and fan of Runza I thank you for doing this video. You nailed it!
GBR!
I like how everything you make is the best thing you’ve ever made. So humble.
My grandmother made these all the time. Bacon grease goes well with the ground beef.
Runza is a Midwest classic. Onion rings are great, too.
Lived in Nebraska for over a decade my wife is a native Nebraskan and we both love Runzas.
My mom is from Nebraska and I grew up eating runzas. Thank you for doing the original (plus jalapeno). It's hands down my favorite way to make them. I just like them dipped in basic yellow mustard. 😋 I also sub the dough in a can for homemade most of the time as a shortcut.
Lived “Nebraska adjacent” growing up. My sister worked in Omaha and would occasionally bring a sack of runzas home for dinner. My mother and father tried copycatting them. My advice: just go to the Runza hut and get the original. Nebraska also has Valentino’s pizza and Amigo’s Mexican. Both good.
Not a huge fan of onions but they have the best onion rings ever! I always get Runza when I’m in Nebraska! Go Big Red!!!
Go Hawkeyes sorry Iowan here😂
@@sandicook10 I'm sorry as well, Everyone west of the Missouri knows what Iowa stands for.....
I was born in Nebraska and my parents and grandparents and many cousins etc. are still there. I moved to Idaho and never looked back, but I do remember the food. One thing that Nebraska has plenty of is fish. Catfish from several varied species. Like Channel Cats, and Bullheads and also Bluegills which are a Perch. There are so many ways to prepare catfish, even in salads. Yup salads.
My hometown was about 10 miles from Nebraska, in a little town in Wyoming. I was absolutely thrilled to see this recipe from you. They also have a spicy pepperjack with jalapeños, and a mushroom and swiss... options are endless!
Thank you Sam. I am a San Diegan with a lot of my family from Nebraska, and this recipe really made me remember my grandmother. Many years of my adolescence my grandmother would make this dish. Love to Nebraska, and love to San Diego❤
Reminds me of the Michigan Pasty. Its a pastry filled with meat and root veggies (rutabaga, onions, potato). It was a meal made for copper miners so they could eat using the edges. The big debate is if you dip it in ketchup or gravy.
No…just no. Completely different. And a pasty doesn’t need dip.
Living 3 blocks from a Runza in Omaha, I would say not bad. I'll have to try your version and see. BTW. We don't have an accent, and we don't grow corn in our backyards. We actually have cars out here and electricity too. It's amazing. Come to Nebraska for the College World Series, taste our food, and enjoy our restaurants. It won't cost you an arm and a leg to eat here.
The zoo and the sac museum too!
big issue is runza suing anyone who riffs on a bierock though
@@ThatRandomSniper They have to. Brands have to protect their own trademarks or they can lose them. It's like Taco John's losing "Taco Tuesday" -- a thing *they* started more than 30 years ago -- to the well funded law machine of Pepsi/Taco Bell. If they don't show a commitment to protecting it, some jerky corp could come along and appropriate it. Can you imagine McRunzas? Eww.
@@conifercrow the issue is, they're attacking small business for making their versions and names. If they even hint they were inspired by a local classic, they get hit with legal threats. It's a BS abuse tactic since runza has enough money to bully the little guy.
Also, runza itself sucks these days from a quality standpoint anyway.
I grew up 2 blocks from Rosenblatt and the zoo! Used to be able to just glimpse the CWS games from my roof on 10th, south of Bancroft street! Thanks for the memories!
What's better than a STCG episode? One that's about your state!! ❤
We love our Runzas in Nebraska. Our other contribution to the sandwich world was invented by Reuben Kulakofsky in 1925: The Reuben Sandwich. Sam, I am positive that you have eaten a Reuben at one time or another, but they, along with Runzas are Nebraska treasures
Reubens and Runzas rule.. there is no place like Nebraska...
I have a freezer full a friend from Nebraska brought me. It was always our after party late night munchies ❤
I’m from Nebraska and you did a great job Sam!!!! We use the bread dough when we make them too. Works great!!
Live in Nebraska and the restaurant is ok but making at home is so much better. I have my German grandma's recipe and the great thing is that there are so many things you can add to it to make it your own, such as sliced potatoes, sliced carrots, mushrooms, etc. It's comfort food.
Screw Chance. I suggested the Runza quite a while ago on another regional recipe video & I'm probably not the only one! Here in Western NE all the corn grown (98% at least) is for cattle feed & not for human consumption. I spent quite a few years hauling corn to the feed-lots for my Fire Chief & it was a good time for this city boy from Denver! ~ LoL
I make mine with frozen dinner roll balls & mine are square. Good job, BTW too.
Similar food I’ve had at Celtic festivals years ago: the “Blickey”. Corned beef, cabbage, Irish cheddar and mustard baked in a bread shell. Pint of ale and a Blickey while listening to Seamus Kennedy is a great way to spend an evening.
That sounds fantastic!
Where were these Celtic festivals? I'm Irish and I've never heard of them! They do sound good though!
That sounds delicious.
@@moorenicola6264 Ben Lomand or Felton in the Santa Cruz mountains has had them in past years
2 Regional Foods I would love to see you do - 1. Breakfest Slinger from St Louis area. 2. Horseshoe from central Illinois
I live in Nebraska and Runza is just down the street. This is a good homemade version. Love that you smoked it on the Traeger. Keep it up
Boys. You need a podcast and introduce your squad. I found you all during the pandemic and been hooked since. I have your cook books and use your recipes weekly. Oh yea, we eat steaks and drink whiskey in Nebraska.
GBR!
I’ve never had this or heard of it. I want some for sure. Thank you Sam for giving us the step by step.
I would love to see Sam's Ultimate poutine and or multi versions of the Ultimate poutine!!!
They look like a Runza. I have been to Nebraskie and had a Runza at my inlaws. Everyone was looking at me when I ate it as they never ventured out to get one. I freaking love Runza. Great crinkle-cut fries as well.
Fries are great
onion rings too... or half & half called Frings
That's what I'm saying. Runzas are alright but the fries are where it's at.
Sambo you nailed it...I eat there at least once a week if not more and have a friend and his family who owns several Runza franchises in the Panhandle and Western Nebraska...Well Done Sir!!👏👏👏👏👏👏👏👏
tell em to quite with the stupid lawyer bullshit
As a native Nebraskan I can say we don’t have an accent (at least I don’t think we do), and you did an absolutely fabulous job with the Runza! Love the show and Go Big Red!!
Out in the rural areas, there's definitely some verbal idiosyncrasies. More on the western side of the state than the east. Most of the state (and with the rise of television, most of the US) speaks in Midwest Neutral -- generally considered to be so accent-neutral that folks think they have no accent at all. When a news anchor, for instance, works to get rid of a southern drawl or a New York accent -- they're actually just adopting Midwest Neutral (or General American, as its been called since TV made it standard and widespread.)
Having grown up in Nebraska and with a lot of visits to friends and family in my home state, I have always considered we had kind of a recognizable "twang". Always marveled on each visit where people act and sound like me.
@@tomatolady11 I grew up in Norfolk. No discernible twang that I notice when I go back for visits, but the further out you get, the more there's just a little something... :D
@@conifercrow I grew up in rural Holt Co (Atkinson/ONeill) so roughly in the same neck of the woods.
My Grandma does half beef and half seasoned pork sausage with sauerkraut, and now I'm going to have to whip some up this week!
Now this seems like a treat to make and eat and I am certainly going to rustle up me some Runzas! Y'know it seems awfully unfair that Nebraskans are known primarily for football and corn growing. I have met people from Nebraska who are amazingly intelligent and sophisticated thus they are not mere rubes.
As a Nebraskan I can’t be more excited and proud to get this video and have executed so extremely well
Not gonna lie, I need to take a trip to Nebraska after watching this. They look yummy.
When you do, and make your stop at Runza Hut, don't forget the onion rings and dip!
Also, try Valentino's pizza, the Southern Fried Lobster at Lee's (the chicken is good too!), the cheese frenchee at Amigos (or Don and Millie's), and the Tastee loose meat sandwich (don't forget the onion chips and dip) at The Tastee Trailer (you have to look them up online as the trailer moves around a bit).
Thanks for this, Sam!! Ontario, Canada here... we made a version of this tonight and it was AMAZING! Leftover bbq chicken, bacon, caramelized onion, and roasted garlic red pepper cheese. Sprinkled the tops with sesame seeds. The consensus in the house was this was a win!
Yay! It's about time you tried the Runza!!! I mentioned it on one of your posts where you asked for regional dishes, thanks for finally making it. It looked so good!!!
My Italian mother-in-law used to make a fantastic pan pizza with Bridgeford frozen bread dough. Stretched it out on a large rectangular baking sheet topped with her homemade sauce , Italian sausage, bell pepper, pepperoni, mozzarella .......so yes lots of uses for frozen bread dough.
Kinda reminds me of a pasty, just using a different type of dough. A pasty uses a pie crust and is filled with more or less anything. It includes some kind of meat, potatoes, onion, rutabaga, carrot and served with gravy. It's originally from the UK, but is big in Michigan's Upper Peninsula.
Also my step-mother uses frozen bread dough like that for her much loved cinnamon rolls.
My Grandma and Mom also use the bread dough for cinnamon rolls!
I'm also from Nebraska. At one time we were called the Beef State. We raise corn to feed cattle, and cattle here outnumber people about 3 to 1. Come for the beef. Good steaks. You have a good recipe too. I'm looking forward to trying it soon. Thanks for a good job.
Enjoyed the regional food specialty. I look forward to more episodes from all over the country. This looks like a great.... I want to try this! 😀😎
Lets go Huskers!!!! Great to see so many of us love this channel, Sam and Runza.
I lived in Nebraska for 5 years with a Runza about 2 blocks from my house. This was a little off, mainly in the size of the Runza. They are delicious, and yours looked good as well. It's a mix of ingredients that you can't go wrong with. BTW, Runza has one of the best burgers I've ever had. They were my go-to burger and fry (or onion ring) place when I lived there.
I would love to see these at one of your restaurants. My mom who is from Nebraska said she would stop being vegetarian for a day to have one!
This is awesome!
I’m a Nebraska native.
My cousin joined the military when I was young. He was stationed down south. I remember my aunt would buy a dozen runzas, freeze them, and send them to him!
I actually prefer their burgers myself, but this video is neat to see.
I’m gonna give em a try!
Runza is always tasty. You could do New Mexico stacked enchiladas with an egg on top or a Christmas burrito, also from New Mexico.
I've heard it put this way, "cooking is an art, baking is more of a formula." Makes sense to me, but maybe you combine both for a lot of baking.
Love the regional recipes! Can you make a playlist of these recipes on your channel? Also, I submit the Ohio creamy chicken sandwich as a regional recipe that I’d like you to replicate.
Come for the corn, stay for the Runzas! Loved it! I moved from Nebraska to Pennsylvania and then to Kansas where I found the Kansas Bierocks at a local fair the first summer I was here. It's been over 25 years since I walked through the doors or drive up at a Runza Hut in Omaha and this take on the classic is perfect. I've done the same as you with the dough, though I prefered the frozen dinner rolls since they were the perfect measure for a single sandwich. Tip from an ex-Nebraskan: use 2x the amount of cabbage you had and try it. Must try with mushrooms and swiss too! Keep the food cookin' Sam!
Would like to see your own spin on the runza or even a fusion version
Was thinking the same, fill it with pulled pork, chicken, something Tex-Mex, meat balls and sausage and on and on
Thanks you just gave me a great idea for my sausage bread I make!!!! Now I can make mini ones for hubby to take to work for his crew
Runza is just the name of the popular restaurant chain that serves those in NE. The name is roughly translated in old German "runsa"
a pouch or belly based on the shape of them. It's called a Bierock, or Krautburger everywhere else. Classic midwest German immigrant food.
I was also lazy with the dough, and used Pillsbury pizza crust and rolled it down some. Used ground bison, 2 peppers, a little heavier seasoning but followed the recipe to great reception!
I guess that makes it a stromboli of sorts? Still, a recipe that's deceptively better than the sum of its parts!
I’ve had the real Runza when visiting family in NE. I was excited to see this episode.
Sam can u make a Molcajete? I’m in vacation in Utah and ate at a very good Mexican restaurant that had a Molcajete. It’s the best Mexican food I’ve ever had.
I believe he has a couple of mocha head days and it was so delicious and Mexico because the food was grown there and they know how to cook. I envy you.
A molcajete is a Mexican mortar and pestle. Looks like they're using it as a serving bowl at the restaurant you went to. It doesn't really denote anything about the food.
It’s similar to a Cornish Pasty apart from not having potato and sweed
As an Iowan, I've only just recently heard of these and they look freaking tasty! Will need to give them a try at some point.
Sam, I'd love to see you make a classic tenderloin sandwich if you haven't already. An Iowa staple and Midwestern classic with a tenderloin bigger than the plate and a bun that pales in comparison. :)
What part of Iowa?? I grew up on these things (homemade ones though) but I’m also from west central Iowa
I'm from the Des Moines area! Grew up in Norwalk and currently reside in Ankeny. I'm a bit jealous I haven't had these before cause they look so good!!
I better get to county fair there soon!
@@jamesmilos9909 Nothing compares to the Iowa State Fair! :)
The Spicy Runza and the Swiss Mushroom Runza are tops … well done
Hey Sam Make your own version of the New Haven-style white clam🍕
Cheers from San Diego California
Runza’s are a true gift from the heavens.
Sam make a Michigan Pasty!
I've been commenting make a Runza on your last 50 videos, thanks for making it! Looks great!!!
We lived in Nebraska for 15 years, and I do make runzas at home. It's one of my husband's favorites. Yours looked great and authentic. I use frozen dinner rolls for ours. Depending on the size you want, I just add another roll, typically 4 rolls, but the bread loaf is a good idea
Absolutely awesome brings back memories when I lived there in the 70’s and 80’s. 😊
Make Aussie meat pies. You can get creative with the filling too. Cheese and bacon is popular, curry, pepper, chicken, etc. You make 10 different types if you want!
One of the best ones I ever had was at The Copper Kettle in Eureka, KS. The Bierock was the size of a dinner plate. Pre Covid.
I'm a born and raised Nebraskan living in Phoenix and have to make these from time to time. I like your take on them and never thought of baking them in my smoker. Well now I know what I'm making when it's not 118° outside.
GO BIG RED!!! This is awesome. Glad to see so much love for the runza!!
YUM! I've made these many times using Pillsbury Hot Roll mix for the dough as a shortcut. I grew up in the 60's a small town in California, school lunches were cooked mostly from scratch by Lunch Ladies™ One of the Lunch Ladies was German and her specialty was "Hamburger Surprise" which was ground beef with onions and shredded cabbage baked inside a sweet yeast dough. They were SUBLIME and I only realized recently that these little treats were Bierocks.
Was travelling to Nebraska for work, and a coworker who had lived there recommended stopping by Runza…. Pretty good! Reminded me of a type of Kolache we would have in TX.
Make the dough and stuff it with whatever you want; my favorite is bacon, cheddar, jalapeño and cream cheese!
My best friend lived in Beatrice, Nebraska. I learned about Runzas when we were out one evening. I had never heard of them. They are delicious. Thanks for the recipe. Another food that is popular there is jello made in a rectangular dish. They consider it a casserole.
"They" most certainly do not consider it a casserole.
We consider it a SALAD. :D
Coming from a Nebraskan, excellent job! Temperature Tuesday (a promotion the Runza restaurant does in the winter where the temperature outside is the price in cents of a Runza) is one of the best perks of a Nebraska winter.
They also run their chili and cinnamon rolls in the winter. Don't know when thought up choline a s cinnamon rolls but they are a combo made in heaven, like fried chicken and waffles and Chicago mix popcorn.
now that looks like a fine addition to the cooker on the snowmobiles this winter!! You guys should try Rollkuchen, a German / Mennonite pastry that you eat with watermelon..
Makes me want to make runzas but have two Runza Restruants within 5 minutes of my house. Great food! They've gotten smaller over the years but are still awesome. Try making one with Swiss cheese and mushrooms. After you open it up, squeeze in your favorite sauce. Ketchup. Heinz 57, or the amazing onion ring dip. Thanks for acknowledging our great state. We have corn. Lots of cattle, soy beans and cultural things too.
Reminds me of a Cornish Pasty, which I've often referred to as a calzone-style pie with meat, potatoes, carrot, and onions.
I was thinking of the Finnish version, Upper Pennisula Michigan
There used to be a couple of places in the Twin Cities that sold Piroshkis. Same thing. Delicious. Can't find them anymore. Make my own and cheat like you did. Frozen bread dough. Works great. My favorite is the base of a shepherd's pie. Bread instead of potatoes. Phenomenal.
Ya'll need to make the Horseshoe from Illinois. Every place here has one. Like, EVERY kind of restaurant has a version. It's pretty great. Meat, bread, fries and cheese gravy.
I am so thrilled to you trying the Runza!
Really similar to the pasties I grew up eating in montana. It's basically a beef pot pie, but in more of a biscuit. Almost anything with beef and bread is good
I love having that dough on hand at all times! Calzones,cinnamon rolls,I have even cut donuts &deep fry&glaze or cinnamon sugar.