QUICK SNACK

ChefTone

I DO THESE OFTEN. MY KIDS LOVE PEROGIES...I JUST BUY FROZEN ONES FROM GROCERY STORE.I PUT THEM ON THE EGG DIRECT @ 280 DEGREES ,TURN OFTEN, PULL OFF WHEN GOLDEN.
DIP IN SOUR CREAM AND BACON AND YUM.

Bacchus

Looks pretty good.
The Misses make them pan fried with onions, then melts cheese over the top. Maybe something to adapt to the D.O. for the egg, but I like the looks of yours.
Thanks for the pic.

Mainegg

I bet they would be good tossed in EVO and a little seasoning. then grilled. will have to give a try!

East Cobb Eggy

I love Perogies.

I used to eat them all the time.

I should try that on the EGG.

Greg

Hugh Does Cue

I often do perogies too.

Mixed results.

Lately have been getting better at them.

I par boil them for 5 min, let them cool, splash them with olive oil and herbs or even some salad dressing. grill them just when the steraks come off on a hot BGE at 450+ open lid for 2-3 min each side. Just more or less toasting them to give them a little browning.

Man, do those beasts ever hold their heat. Even when people go back to the serving dish for seconds (which they always do for some reason) they stil are hot on the inside.

kook

scuse my Cajun heritage, but what in the heck is that??

Hugh Does Cue

Ukrainian dish. Mashed potatos in a soft dough.

http://en.wikipedia.org/wiki/Perogies

(OK, maybe Polish or other northern European in origin.)