Beef Scrapple on Barry Is Cooking Again

As I mention in the video, I grew up eating scrapple. It is delicious. But, I am not enthusiastic about the ingredients. So, when I found a recipe for beef scrapple that used a can of corned beef I was very curious. And for the record, no, I am not saying this is healthier. Just a quick way to get the taste of scrapple at home without using offal.
Here is the link to the recipe if you want to give this a go:
rosas-yummy-yums.blogspot.com...
#BarryIsCookingAgain #BarryExtendedUniverse #SandwichesOfHistory #Scrapple #BeefScrapple

[@s.leeyork3848]

When I was a child, we had a housekeeper who would make this for my father. But she would use leftover pork roast with cornmeal -- none of the questionable parts. It was delicious!

[@notreyf]

As a Brit who has always wanted to try scrapple, this recipe is a treat. Thank you so much.

[@gmlyla]

We would all do well to use leftovers. A savory breakfast. I don’t care how meat is made, I’m from the midwest. It’s food.

[@timwauman]

Love me some good scrapple, especially if it has buckwheat flour in it.

[@deathbycocktail]

Well I've never encountered scrapple but I'm about to fall down a rabbit hole! The beef one's reminding me a bit of our square sausage- intriguing!

[@femalism1715]

Scrapple!!! (Pannhaas) One of my favorite childhood foods! Thanks so much for the nostalgic recipe....I've never had it with corned beef, only pork, and it tasted like spam.

[@jimmygreeson160]

This reminds me of goetta, a regional foodie thing from the Cincinnati, Ohio area. Scraple was a big thing in my household when growing up, too. I will definitely "give this recipe a go"!

[@HankSielski]

Goetta is reminiscent of scrapple, but with oats and beef (I think) instead of cornmeal/buckwheat and pork. Both are good!

[@infoscholar5221]

I will definitely give that a try...don't know if I cold convince my wife, however.

[@kriskunisch]

Recommend trying Scrapple w/ Grape Jelly.

[@udinovkeiv5200]

You are awesome. I dont eat pork anymore but love scrapple

[@justinrothenberger9138]

That’s not too far from where I live. It’s a small world!

[@RavynGuiliani]

I LOVE Liver Pudding! Made very similarly. Neese's Liver Pudding is what i buy at the local Elba butcher shop. I know what i am having for breakfast tomoorow! YUM.

[@GhostManBrandonDDpre]

Deep fried scrapple is a game changer, albeit an unhealthy game changer.

[@jbolty]

my mom used to make scrapple all the time using whatever pork was on sale. need to make sure it's fatty enough to get the right texture.

[@melissalambert7615]

Real scrapple doesn't fall apart because of all the fat and collagen from the pork cuts. I have seen modern recipes using ground pork shoulder. You can also add plain gelatin.

[@RwakePhotos]

We Are!!! Wife’s family is from up in that area. Berwick, PA

[@ThomasPenn94]

YES! Didn’t realise you started this channel!

[@tonylewis9167]

I never liked Scrapple type substances, Liver Mush and the like. To me corn meal doesn't taste good ground in meat. Now Cornbread in stuffing or along with a meal is fabulous. Cornbread with Chili is heavenly.

[@CheeseCircus]

Reminds me of what gyro meat looks like before it's cooked. It's just goo.

[@stephenphill8]

In my very limited experience with scrapple, it needed just 1/4 can of the corned beef. Probably recipies vary by region and economic status though.

[@davemanone3661]

If it tastes good, what is the problem?

[@justinrothenberger9138]

Barry. Where did you grow up? With where you said your parents met and that you ate scrapple I was wondering if it was somewhere in Pa. I grew up eating scrapple and live in Pa

[@BarryIsCookingAgain]

My mom was from Wilkes Barre

[@EarlyMusicDiva]

I wonder if regular (not corned) beef would work? Or a mix of beef and pork?

[@BarryIsCookingAgain]

Usually it is made with pork so a mix would definitely work.

[@eddieburrelli]

𝑖𝑛𝑡𝑒𝑟𝑒𝑠𝑡𝑖𝑛𝑔

[@BardovBacchus]

My brother had a friend who went to college at MSOE in Madison WI back in the early 90s. There was a college band back then called The New Duncan Imperials, and they had a song about gizzards, scrapple and tripe. Oh, here it is kzbin.info/www/bejne/gXjcZ4qanst-qLM Anyhow, they did a pretty decent cover of 'Rock and Roll Band' by Boston. Never knew what scrapple was but my Mom loved gizzards {LOL}

[@HenryJinxton]

As a native Pennsyltuckian, I'll say this looks yummy but it sure as heck isn't scrapple! LOL. Real scrapple is pork, and includes every part of the pig except the oink. The Pennsylvania Dutch didn't waste anything. The most delectable is farm fresh, but you can buy it in stores under brand names like Rapa or Kunzler and it will suffice. Fry quarter-inch thick slices until brown and then put them on white bread with mustard and cheese with a little salt and pepper...

[@HankSielski]

Actually it (real scrapple) is good with maple syrup, too.

[@adamazzalino5247]

Seems really close to meatloaf?

[@BarryIsCookingAgain]

A bit but definitely different flavor and texture profile.

[@alpastor666]

Barry, I think it's only fair that you make your mother's recipe now.

[@BarryIsCookingAgain]

Alas, my mom was not a great cook and did not dare try to make scrapple. It was always bought.

[@Dubsadub]

Barry, tell me again where your mom is from? 😂😂😂

[@BarryIsCookingAgain]

Wilkes Barre

[@nicholaslandolina]

Its hash

[@brucemattes5015]

No part of any domesticated animal is *"questionable!"* Just because most modern Americans are utterly squeamish and so far divorced from the realities of how what they eat on a daily basis both originates, as well as what steps and processes it takes from live animal to one's plate; *DOES NOT* mean that those so-called questionable parts aren't fit for human consumption.