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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Grilled Pierogies

MaineggMainegg Posts: 7,787
edited November -1 in Appetizers


12 frozen Pierogies (I used Mrs. T's from Sam's)
Olive Oil to barely cover
Your favorite Dizzy Pig seasoning (We used regular coarse Dizzy Dust and Cow Lick Steak Rub)
1/4 cup grated Parmesan Cheese

In two separate small bowls:
1/2 cup Salsa
2 Tbls chopped Cilantro, mixed
1/2 cup Sour Cream
1 chopped Green Onion, mixed


In a large bowl, toss still frozen pierogies with olive oil. Sprinkle with desired amount of seasoning (we coat them pretty good). Egg at 350° F. indirect for about 4-5 minutes; turn and cook another 3 minutes. Watch that they don't burn. When hot all the way through turn again and sprinkle with grated parmesan cheese. Remove and plate. Let them set for a few minutes to firm up. Serve with salsa and sour cream.


Number of Servings: 12

Time to Prepare: 10-15 minutes


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