Over the summer, Bryan and I had a chance to take a couple of weeks off to take a road trip across the country. See some friends and family, go to a ballgame, stop by Steelers training camp in Latrobe, have some sweet tea in Tennessee. Obviously having a lot of time in the car, I started to toss around ideas for the 2010-2011 season of the Football Foodie series with both Bryan and with my readers on Twitter. I don’t quite remember how it came up, but somehow we got stuck on Buffalo-style pierogies and how could you do them aside of the usual way of just putting hot sauce on a box of Mrs. T’s. Someone suggested chicken, which I rejected even though I know a few cooks make pierogies with poultry in them. Beef or pork is a common filling in Eastern European pierogies, but chicken? I wasn’t convinced.