recipe reviews for:

Spiedies

“Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.”

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Reviewed: Apr. 23, 2012

I love spiedies! I am so grateful for this recipe. I am from the greater Binghamton and grew up eating them. I've used this with pork tenderloin and chicken. So, so good. It's a little taste of home in Indiana.

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jenjen

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Cooking Level: Expert

Reviewed: Mar. 19, 2012

These were yummy! Made a 1/2 batch and left out mint (did not have) and marinated for 24 hours. They were flavorful and moist, just right. Will use the leftovers to top a salad tonight.

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couponsue

Reviewed: Feb. 2, 2012

I am originally froom Central NY, Cortland, and now live in Florida. No one has ever heard of Spiedies or the NY State Spiedie Sauce. We have had visitors bring a gallon to us. I love everyones comments. Anxious to make this in time for The SuperBowl. I too have marinated for 5 days and gives you a big punch. LOVE this site.

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Louie345

Cooking Level: Beginning

Reviewed: Dec. 4, 2011

I went a little off course, squeezed a whole lemon, and divided it into 2 gallon containers, left the skin in the marinade, 1/2 cup fresh basil made this puppy sing. Instead of the mint, I added fresh rosemary, and did not use garlic salt. I did crush 2 more cloves of garlic before I minced them, and added sea salt. I also did one container with the white vinegar, and another with the red. With the red wine vinegar I was able to cook the meat to 160 which is standard anyway and keep the moisture intact, not to mention it was a little richer in flavor. I had rave reviews, and with the red wine vinegar ones people thought I stole Lupo's recipe.

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kstannard

Reviewed: Oct. 15, 2011

My husband grew up around Binghamton area. He loved it. Said it taste exactly like the flavor back home.

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Mei

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Sep. 14, 2011

Love Love Love And Im not from N.Y It is such an unusual taste.I find it to be a great change from the same old things .

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La-Manda Valentine

Reviewed: Jul. 26, 2011

This was excellent and tasted as I remembered them from NYS. We cooked them on George Forman and they were not dry. I didn't change a thing for the marinade.

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GIRLIESMAMA

Reviewed: Jul. 21, 2011

Wonderful!! I had never had a spiedie before but my husband wanted me to make them for him. This is the first recipe I tried and the only ingredient change I made was to use onion powder instead of the mint. My husband tried a bite and said..."this is exactly what they should taste like". Score!! He likes to have a little juice with his meat, so instead of grilling I sauted the chicken in my wok with a little extra sauce. It worked just fine! I also cut the meat small and it only sat for 5 hours. It flavored the meat well in that short of time although next time I will definitely use a full day!

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ADKgal

Reviewed: Jun. 9, 2011

This was delicious and just the recipe I needed. I followed it except for the cooking. I cut the chicken into large cubes, marinated one day, and baked at 350F for seven minutes.

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Call Me Alice

Reviewed: Feb. 28, 2011

I made this and used chicken breast chunks. I broiled them in the oven since is was raining outside. It was very tender and delicious! I let it marinate for 5 days. I've now made another batch but this time am using london broil chunks.

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