Speidies!
 

Speidies are a popular BBQ item in Upstate NY in and around Binghamton, NY and Broome County, NY. Best Speidies I've had were at Sharkys on Clinton St. and Swat Sullivans on Vestal Ave., in Binghamton. Swats is gone now but Sharkys is still up and running. If you want to buy marinade, I suggest Scheniders Market at Five Mile Point in Kirkwood, NY; US Rte 11 South .

The secret is in the marinade.

Meats used include chicken, pork, lamb and beef.

Marinade for each two pounds of cubed meat is:

1/3 cup Extra Virgin olive oil
1/3 cup Red Wine Vinegar
1 Tbsp Crushed Rosemary
1 TBSP Parsley....( 6 Tbsp fresh chopped)
1 Tsp Celery Salt
1 Tsp Garlic powder
1 Tsp Kosher salt
1 Tsp Basil
1 Bay Leaf
Fresh Crushed Black Pepper to taste
I use about 6-8 twists of the Pepper Mill

Again, the above is for each 2 pounds of meat. I also have some ready for basting the meat as it cooks. Some folks reserve the marinade to use for basting.


Combine cubed meat and marinade in non-aluminum container or sealed bag for 24 hrs. in frig. For best results, combine meat and marinade in a Food Saver container to pull more marinade into the meat.

Skewer marinaded meat and BBQ over high heat until done.

Enjoy!!!!


RF 1

Speidies: What does this word mean?

RF

Are you from that area?? My two Grand-Aunts lived in Tunnel, they Ran the feed store, post office, and train platform, and tended to the Methodist church across the Street.

That's where I got to squeeze my 1st TIT,, a Guernsey, that would kick if you didn't talk nice,, Widow Hosteling(sic) lived up on the hill by the tunnel, would let us kids milk her cows,, we were paid in oatmeal cookies,, she had no electricity, just poo-gas from the cows and a pump handle well head in the kitchen..

My aunt would not let us used the indoor plumbing until I was like 12 YO, we had to take a bath out in the rain or use the rain barrel. And the outhouse was a two seater,, even in the winter...

I haven't been back there in 40 yrs.. Spent a lot of my early summers up there,, loved that area.. Brings back a hole lot of memories..

I copied the recipe to the misses,, see how good she can do..

Penn,

Sorry to say, I have no idea. I do believe that the dish is from the Polish, and very strong ( see below) Italian influence within the area. There is an annual Speidie fest in the fall every year.


JJ,

Yes I was raised there, and was my home of record while in the military. I have heard of Tunnel, but know little about it. In general, the area is rather depressed.

In Binghamton, my Grand Father owned tons of real estate and owned a few Italian Resturants. He was a heavy hitter in the Sons of Italy, an organization I am a member of.

I grew up in my Grand Dad's summer home East of Binghamton.

I'll PM you later.

RF 1

ps: Enjoy the Speidies!!!
rf1

I was curious...found this. I'm of Sicilian descent but never heard of these. Sounds delicious, thanks RF!

http://whatscookingamerica.net/Histo...es/Spiedie.htm

History of Spiedies

Spiedie Sandwich (SPEE-dee) – The name comes from the Italian spiedo meaning “kitchen cooking spit.” Originally made from lamb, they are now made with virtually any meat. It is chunks of lamb, pork, chicken, beef, or venison that has been marinated for days in a tart sauce and then grilled on a metal skewer, usually over charcoal or gas. The traditional way of serving is between sliced Italian bread with extra sauce poured on top. The Spiedie, skewer and all, is then inserted in sliced Italian bread. The bread is used as a sort of mitt, wrapping around the meat. Pull out the skew and you then have a wonderful and delicious hot sandwich.

If you find folks who know of spiedies, they are most likely originally from Binghamton in Broome County, New York, or they know someone who is. Broome County is in New York's Southern Tier, southeast of the Finger Lakes and just north of Pennsylvania. People who live in the area eat them at restaurants, from street vendors, buy from supermarkets, and even make their own at backyard cookouts. Spiedies have been completely integrated into the food culture of the region, and natives who have moved away from the area have been known to have commercial spiedie sauce shipped, by the case, to their new homes.

An annual three-day community gathering is held featuring hot air balloons, live music, and hundreds of varieties of spiedies cooked and sold by countless vendors. The weekend of entertainment and fun always concludes with the Spiedie Cook-Off on Sunday.

They originated with Binghamton’s Italian immigrant population in the 1920s. Augustine Iacovelli from Endicott, New York is believed to have popularized the Spiedie by introducing them in his restaurant, called Augies, in 1939. The original sauce, which he called Zuzu, was wine vinegar, water, lemon juice, garlic and mint. His spiedies caught on so well among the local railroad workers and shoemakers that for years every little corner grocery had a spiedie stand on the street in front of it.

They have this recipie at the link as well...



Spiedie Sandwich Recipe

2 pounds meat (chicken, lamb, pork or beef), cut into 1 1/2-inch cubes*
1 cup extra-virgin olive oil
1/4 cup lemon juice
3/4 cup red wine vinegar
2 tablespoons sugar
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon red (cayenne) pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 loaf Italian or French bread, thickly sliced
Metal Skewers

* Use boneless and skinless chicken breasts, pork tenderloin, top round steak, or leg of lamb.

In a large bowl, combine olive oil, lemon juice, vinegar, and sugar. Add garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended.

Place prepared meat in a large resealable plastic bag set into a shallow dish. Pour marinade mixture over meat and close bag. Marinate in the refrigerator for a least 24 hours and up to 3 days; turn bag occasionally to distribute marinade. Remove meat from refrigerator and let stand in marinade at room temperature for 2 hour; drain, reserving marinade.

Preheat barbecue grill. Thread 4 to 5 cubes of meat onto each metal skewer. Place onto hot grill and cook 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately.

To serve, fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.

Makes 6 servings.

Thank You Gyspy. I goggled the word, but did not retrive a answer. It is very close to RF1 recipe and a keeper. Thanks agin for taking the time to do the research. Wonderful little food story with a little history to boot.

You're quite welcome Chef Penn, it's always interesting to have some history to accompany a recipie.

Speidies
 

They serve them at Skips in Fayetteville. Very Good

Gypsy,

You are a gem!!!


Along with Penn, I thank you for taking the time do do the research!

I will be up there in about two weeks, about the time of the "fest".

If I learn anything new, I'll pass it on.

RF 1

Aww it was nothing really...you're welcome.

Cool, take a picture or two! :D