Anybody ever heard of "speedies"?

[bufforp89]

Wow its so weird that someone would mention them. I live near the Southern Tier (or Binghamton) in NY where they originated. There is a big Speadie Fest every year in one of the local parks that goes on for 3 days. Hot air balloons are also really big for some reason. They have rides on them and there are hundreds going up into the air, pretty neat to see.

 

[ksct]

I live in NY and spiedies (haven't got a clue why that's the name) are sooooo great!!! I guess I didn't realize this wasn't an all over thing. NY State Spiedie sauce is what is the best for marinade! However..... I NEVER leave the meat out! wouldn't be able to eat it..... Everyone should make them at least once!

 

[Steve_of_sandspoultry]

Quote:
What a thought and that sounds great, once the weather cools down that's on the list.

Steve

 

[Steve_of_sandspoultry]

ksct and bufforp89,

My recipe came from Binghamton, I guy I was stationed with in the miltary way back when used to make them. How do they marinade them now? I'm sure to sell them it has to be just so by the USDA but how do people make them for themselves? the way I learned was the counter top method is that still used?

Thanks
Steve

 

[sandspoultry]

I could not believe it when Steve made these. I thought for sure that we would end up dead or atleast sick. But no we are both running around today just fine and dandy. Steve is always coming up with strange stuff. He once made Rattlesnake patties and my teenage daughter thought they were fish patties and loved them. You should of seen her face when I told her what they were - priceless!!! Another time he had my older daughter up to her armpits in blood while they were discussing the inside of the deer we were processing. And she does not even like blood. She started out holding the flashlight and some how I ended up with the flashlight. As they were pawing thru the insides. Then of course there was the time that Steve made a 5 gallon bucket of Sauerkraut and I peeked in the bucket after a few weeks of sitting - Yucky looking stuff but later it tasted great. And of course there is the jar of homemade Kimchee (sp) in the fridge. It is the most foul smelling stuff in the world. He loves to eat it. If the dogs could I think they would roll in it.
Anyone want to come for dinner, I think he is unburying something now?

Sharon

 

[tdgill]

Quote:
oh dear god, i had to read that last part three times before i realized you said PEEKED and not PEED

 

[ksct]

Steve_of_sandspoultry -

Simply, you can make them with chicken or really any kind of meat (however the original is chicken)
simply cube the meat in bite sized pieces and marinade for a couple days. As I previously stated, I prefer to keep it cool and not sitting out. Obviously people do both and are ok so it's a personal preference.
i'm adding a link I found just in case anyone wants to try the original spiedie sauce! (just found the site actually, even an upstate NY-er I didn't know of all the flavors)

http://www.spiedie.com/

you can order and try any and all flavors! hope you enjoy!

I don't know anything about the other sauces etc on the site just the spiedie sauce

 

[bryan8]

Grew up right where they started... Cubed chicken is the real deal, but lamb and venision/beef or rabbit can be used. Lupios or salmedieas (sp ?) and let them soak for over 3 days in the fridge. Cook them on the grill on kabob squiers. Pull them off the squier with a piece of white italian bread, and eat like that

 

[tdgill]

i lived in Rochester Ny for 6 years and never heard of them. Married into italian family too. I do remember Sal's birdland tho! great wings!

 

[Steve_of_sandspoultry]

Quote:
I've never made them with chicken...... yet.

Steve