Special Thanks to Pitmaster Andrew Plaza from Double Aces BBQ for sharing his Smoked, Bacon-Wrapped Jalapeno and Cheddar Perogies recipe.
Manitoba perogies hold a special place in my heart — they’re more than just a comfort food; they’re a nostalgic reminder of community, family, and rich prairie tradition.
There's something deeply satisfying about the doughy bite, soft potato filling, and creamy cheese that makes each perogy feel like a warm hug from the heart of the Prairies.
But I’m not just here to boil water and add butter — I like to take things up a notch. Smoking perogies adds an incredible layer of flavour that takes them from familiar to unforgettable. The smoky essence seeps into the dough, mingling with the cheese and potato inside, creating a rich, savoury depth you didn’t know you needed. Now, wrap them in bacon before they hit the smoker, and you've got a Prairie powerhouse snack that stops people in their tracks.
Whether served as a game-day treat, a backyard BBQ star, or a gourmet appetizer, my smoked, bacon-wrapped Manitoba perogies are a true celebration of culinary creativity rooted in tradition.
INGREDIENTS:
- 1 pkg local Jalapeno and Cheddar Perogies (16-20)
- 1 pkg Bacon (regular cut, not thick)
- Fire and Smoke Society Sweet Preacher
DIRECTIONS:
Preheat your YODER smoker (or Traeger) to 350°F.
Wrap each perogy with half a slice of bacon.
Place seam-side down on a grilling rack.
Season generously with Fire and Smoke Society Sweet Preacher Rub
Place rack of perogies on the second shelf your smoker.
Close the lid and smoke for 30 minutes.
Serve perogies with sour cream and green onion or your favorite dipping sauce, and enjoy!
The filling will be extremely hot! Let it cool for a few minutes before taking a bite – Lesson learned the hard way!!
Enjoy
