Reviewed: Mar. 3, 2012

I actually use the Spiede marinate for other items such as boneless pork chops. I put the chops in the marinate overnight as if they were Spiedes. The next day I 3/4 cook the chops in the oven and finish them off on the BBQ grill. I also use the left over marinate as a BBQ sauce while I grill the chops.

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Reviewer:

Bill S

Reviewed: Feb. 5, 2011

I am from there,my favorite place to get speidies is on main st. in ENDWELL , just past GUALTS auto sales.---LUPOS is on the right.----For all you old guys.I remember "PONCHO"S PIT" just acrossed the bridge in VESTAL.----WAAAAY back when. great stuff.

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Reviewer:

yummy

Reviewed: Sep. 3, 2010

I am a Triple Cities native and have grown up eating a wide variety of spiedies, however, would like to clear up a couple of points: 1) Spiedies are ALWAYS served on an Italian bread product (most commonly on thick sliced bread, but also a hard Italian roll works very well) 2) They are skewered on metal skewers traditionally and then pulled off with the bread in the other hand 3) There is much debate about the originators of the spiedie-- some claim Lupo's, others state that the spiedies served from Pasquale's Deli on Broad ave are the orignals. These are personally my favorite. One thing is for certain, they are delicious, and the longer you marinate your meat--the better. Happy Dining.

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Reviewer:

merhibka

Reviewed: Apr. 12, 2010

I lived in Endicott most of my life and I actually preffered the small seeded rolls used at Lupo's that used to be in the Price chopper plaza. Chicken has always been my favorite.

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Reviewer:

Firebeast76

Reviewed: Nov. 10, 2009

When I wrote this recipe out I actually typed "French" bread by mistake when I meant to say Italian. But it really doesn't matter. I've seen spiedies served on rolls as well. You can also use chicken, lamb, or pork - whatever you prefer. Live a little!

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Reviewer:

julie a

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: Lewiston, New York, USA

Reviewed: Apr. 27, 2009

I grew up on the northside of Endicott. My grandfather back in the 30's used to cook spiedies outside a bar on Oak Hill Ave. We have a family recipe which is pretty similar except less spices; there should be mint, garlic, red pepper and a touch of oregano. Also if you make you own wine add a bit of red (my grandpa snuck this in everything!)ALWAYS served on Roma'a or Battaglini's bread. And Lamb is the BEST!

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Reviewer:

LisainNJ

Reviewed: Feb. 8, 2009

My grandmother, from Binghamton, New York, was the original creator of Spiedies. She was interviewed for several newspapers where her original recipe was printed. Her recipe included a few drops of mint to the mariande and was always made with lamb. Over the years, she added beef, chicken and pork when lamb became too expensive. Her Spiedies NEVER were served with French bread, but always served with homemade Italian bread. Crusty on the outsidfe and soft on the inside.

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Reviewer:

Kat Gee

Reviewed: Feb. 6, 2009

I am from Binghamton and have never met a soul that did not like spiedes. They can be made with beef,chicken,pork, veal and should be marinated at least 2 days or longer. I also agree that the only way to eat a spiedie is on a piece of soft Italian bread. Yummy!

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Reviewer:

kathiba

Reviewed: Feb. 6, 2009

I just came across this recipes. I have not made them yet, but I'm going to give 5 stars just because I'm so happy to find a Spiedies recipe. My Italian family is from northeastern PA and I have uncle in Binghamtom who would always make these when we went out for a visit (grew up in Iowa). As other reviewers have said, they should be served on Italian bread and we always had them made with lamb.

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Reviewer:

hawkfan

Reviewed: Aug. 11, 2008

I'm from the Binghamton/Endicott area, and like the other reviews stated, these should be served on Italian bread, not French. Also, beef is a pretty rare choice for spiedies. I've seen them made with everything from chicken to venison, but it's typically white meat, and usually either pork or lamb.

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