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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-07-2013, 05:11 PM   #16
Babbling Farker

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Join Date: 06-12-09
Location: Ithaca, Michigan

Looks like a lot of fun!

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Old 01-07-2013, 06:09 PM   #17
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Join Date: 09-28-12
Location: South Bend, IN

Man I'm beyond jealous. Typically me and my dad make a batch at Christmas but the schedule didn't work this year so we missed it. We have the same set up (roll, fill, boil, fry) just not as many people. Hopefully for Easter we might get some was the only thing missing from Christmas this year. You make yours smaller which is similar to ours as well. Most homemade ones I've seen look like a mini football...end up with too much dough..bleh! When they are small you can have a whole lot more!

Very nice!
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Old 01-07-2013, 06:25 PM   #18
Babbling Farker

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Location: Fond du Lac, WI

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Old 01-07-2013, 06:31 PM   #19
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Join Date: 05-05-11
Location: Circleville, OH

mmmm those look tasty
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Old 01-07-2013, 08:22 PM   #20
Is lookin for wood to cook with.
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Join Date: 02-20-12
Location: Rochester, NY

We have a guy here in Western NY who started a small company that goes by The Perogi Guy. He has all the traditional flavored but he also has a pulled pork and Buffalo chicken wing Perogi. Man they are good. My dad came from the Ukraine and my brother inlaw is A Polish immigrant and I have had the authentic thing but I must confess I prefer these two favors. Probably the Bbq in me overruling the tradition.
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Old 01-08-2013, 08:25 AM   #21
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Join Date: 10-07-09
Location: Lake View, NY

bo b q - ours are definitely a lot thinner of a dough than a lot of people use, but like you, I enjoy them more. They crisp up better and it doesn't feel like a brick in your stomach. lol

pvelyk - I'm in Buffalo NY, haven't heard of the piergoi guy, he's in Rochester??
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Old 01-08-2013, 09:43 AM   #22
Knows what a fatty is.
Join Date: 07-12-10
Location: Owings, MD

This Christmas we taught the daughter how to make pierogis. Three of us working and we kicked out 200 or so over 4 hrs. Potato and cheese, cheese and blueberry. Lots of work but worth it.

Nice looking pierogis Don.
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Old 01-08-2013, 10:58 AM   #23
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma

Looks like a great way to spend the day!!
I love pierogies too.
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Old 01-08-2013, 08:47 PM   #24
Is lookin for wood to cook with.
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Join Date: 02-20-12
Location: Rochester, NY


My bad I thought they distributed in Buffalo to but it's Rochester, Syracuse and Oswego, his website is
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