Unlock the Flavor of Upstate New York: Mastering Authentic Spiedie Recipes at Home

Spiedies, the iconic marinated meat sandwiches hailing from Binghamton, New York, are a culinary treasure worth discovering. If you’ve never experienced the tangy, slightly sour, and incredibly tender flavors of properly made spiedies, you’re in for a treat. This guide will walk you through everything you need to know to create authentic spiedies in your own kitchen, from the history and essential ingredients to detailed recipes and serving suggestions.

What are Spiedies? A Brief History and Overview

Spiedies are essentially marinated cubes of meat (typically pork, chicken, lamb, or venison) that are skewered and grilled. The magic, however, lies in the marinade. Unlike many marinades that focus on sweetness or spice, a traditional spiedie marinade relies on vinegar, oil, and a specific blend of Italian herbs and spices. This marinade tenderizes the meat while infusing it with a distinctive, unforgettable flavor. The grilled meat is then served on soft Italian bread or a roll, often without any additional toppings (though some prefer a simple squeeze of lemon juice or a drizzle of the marinade).

The origin of spiedies is debated, but it’s widely believed to be linked to Italian immigrants who settled in the Binghamton area in the early 20th century. The word “spiedie” itself likely comes from the Italian word “spiedo,” meaning spit or skewer. Several families in the Binghamton area lay claim to inventing the spiedie, and various local restaurants and festivals celebrate this regional specialty. What’s certain is that spiedies have become a deeply ingrained part of the cultural identity of Upstate New York, representing a taste of home and tradition.

Essential Ingredients for Authentic Spiedies

The key to truly delicious spiedies is using high-quality ingredients and adhering to the traditional marinade recipe. Here’s a breakdown of the essential components:

• Meat: The most common choices are pork (shoulder or butt) and chicken (thighs are preferred for their flavor and moisture). Lamb and venison are also excellent options, offering a richer, gamier flavor. Regardless of your choice, ensure the meat is fresh and well-trimmed of excess fat. Cut the meat into uniform 1-inch cubes to ensure even cooking.
• Vinegar: Red wine vinegar is the cornerstone of a spiedie marinade. Its acidity helps to tenderize the meat and contributes to the signature tangy flavor. While some variations use white vinegar or apple cider vinegar, red wine vinegar provides the most authentic taste.
• Oil: Extra virgin olive oil is preferred for its flavor and health benefits. It helps to emulsify the marinade and keeps the meat moist during grilling.
• Italian Herbs: A blend of dried Italian herbs is crucial. Oregano, basil, marjoram, rosemary, and thyme are commonly used. Some recipes also include parsley. Fresh herbs can be used, but dried herbs offer a more concentrated flavor in the marinade.
• Garlic: Fresh garlic is essential for its pungent aroma and flavor. Mince or press the garlic to release its oils.
• Onion: Yellow or white onion, finely chopped or grated, adds sweetness and depth to the marinade.
• Salt and Pepper: Kosher salt and freshly ground black pepper are essential for seasoning the meat and balancing the flavors.
• Lemon (Optional): Lemon wedges are often served alongside spiedies for squeezing over the meat, adding a bright, citrusy note.
• Hot Sauce (Optional): Some variations include a dash of hot sauce or red pepper flakes for a touch of heat.
• Bread: Soft Italian bread or rolls are the traditional choice for serving spiedies. They should be able to absorb the flavorful marinade and provide a tender, comforting texture.

Recipe 1: Classic Pork Spiedies

This recipe uses pork, the most traditional choice for spiedies. It’s a straightforward recipe that captures the essence of this Upstate New York favorite.

Yields: 6-8 servings
Prep Time: 24-48 hours (for marinating)
Cook Time: 10-15 minutes

Ingredients:

• 3 pounds pork shoulder or butt, cut into 1-inch cubes
• 1 cup red wine vinegar
• 1 cup extra virgin olive oil
• 2 tablespoons dried Italian herbs (oregano, basil, marjoram, rosemary, thyme)
• 4 cloves garlic, minced
• 1 medium yellow onion, finely chopped
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• Soft Italian bread or rolls
• Lemon wedges (optional)

Instructions:

1. Prepare the Marinade: In a large bowl, whisk together the red wine vinegar, olive oil, dried Italian herbs, minced garlic, chopped onion, salt, and pepper until well combined.
2. Marinate the Meat: Add the cubed pork to the marinade, ensuring that all pieces are fully coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours, or preferably 48 hours. The longer the meat marinates, the more flavorful and tender it will become. Stir the meat occasionally to ensure even marination.
3. Prepare the Grill: Preheat your grill to medium-high heat.
4. Skewer the Meat: Thread the marinated pork cubes onto metal skewers, leaving a small space between each piece. Alternatively, you can use wooden skewers, but be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
5. Grill the Spiedies: Place the skewers on the preheated grill and cook for 10-15 minutes, or until the pork is cooked through and slightly charred. Turn the skewers frequently to ensure even cooking and prevent burning. Use a meat thermometer to check the internal temperature, which should reach 145°F (63°C) for safe consumption.
6. Serve: Remove the spiedies from the grill and let them rest for a few minutes. Gently slide the meat off the skewers and into soft Italian bread or rolls. Squeeze lemon juice over the meat, if desired. Serve immediately.

Tips for Perfect Pork Spiedies:

• Don’t overcrowd the grill: Cook the spiedies in batches to ensure even cooking and proper searing.
• Use a meat thermometer: This is the best way to ensure that the pork is cooked to a safe internal temperature.
• Let the meat rest: Allowing the meat to rest for a few minutes after grilling helps to retain its juices and prevent it from drying out.
• Experiment with flavors: Feel free to add a pinch of red pepper flakes to the marinade for a touch of heat, or a tablespoon of brown sugar for a hint of sweetness.

Recipe 2: Chicken Spiedies

Chicken spiedies are a lighter alternative to pork spiedies, offering a similar tangy flavor with a leaner protein source. Chicken thighs are recommended for their superior flavor and moisture compared to chicken breasts.

Yields: 6-8 servings
Prep Time: 24-48 hours (for marinating)
Cook Time: 8-12 minutes

Ingredients:

• 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup red wine vinegar
• 1 cup extra virgin olive oil
• 2 tablespoons dried Italian herbs (oregano, basil, marjoram, rosemary, thyme)
• 4 cloves garlic, minced
• 1 medium yellow onion, finely chopped
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• Soft Italian bread or rolls
• Lemon wedges (optional)

Instructions:

1. Prepare the Marinade: In a large bowl, whisk together the red wine vinegar, olive oil, dried Italian herbs, minced garlic, chopped onion, salt, and pepper until well combined.
2. Marinate the Meat: Add the cubed chicken thighs to the marinade, ensuring that all pieces are fully coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours, or preferably 48 hours. The longer the meat marinates, the more flavorful and tender it will become. Stir the meat occasionally to ensure even marination.
3. Prepare the Grill: Preheat your grill to medium-high heat.
4. Skewer the Meat: Thread the marinated chicken cubes onto metal skewers, leaving a small space between each piece. Alternatively, you can use wooden skewers, but be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
5. Grill the Spiedies: Place the skewers on the preheated grill and cook for 8-12 minutes, or until the chicken is cooked through and slightly charred. Turn the skewers frequently to ensure even cooking and prevent burning. Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C) for safe consumption.
6. Serve: Remove the spiedies from the grill and let them rest for a few minutes. Gently slide the meat off the skewers and into soft Italian bread or rolls. Squeeze lemon juice over the meat, if desired. Serve immediately.

Tips for Perfect Chicken Spiedies:

• Use chicken thighs: They are more flavorful and retain moisture better than chicken breasts.
• Don’t overcook the chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it’s cooked to the proper internal temperature.
• Marinate for at least 24 hours: This allows the marinade to fully penetrate the chicken and tenderize the meat.
• Experiment with flavors: Add a dash of your favorite hot sauce to the marinade for a little kick.

Recipe 3: Lamb Spiedies

For a richer, more distinctive flavor, try making spiedies with lamb. Leg of lamb or shoulder of lamb are excellent choices. The marinade complements the lamb’s natural gaminess beautifully.

Yields: 6-8 servings
Prep Time: 24-48 hours (for marinating)
Cook Time: 10-15 minutes

Ingredients:

• 3 pounds leg of lamb or shoulder of lamb, cut into 1-inch cubes
• 1 cup red wine vinegar
• 1 cup extra virgin olive oil
• 2 tablespoons dried Italian herbs (oregano, basil, marjoram, rosemary, thyme)
• 4 cloves garlic, minced
• 1 medium yellow onion, finely chopped
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• Soft Italian bread or rolls
• Lemon wedges (optional)

Instructions:

1. Prepare the Marinade: In a large bowl, whisk together the red wine vinegar, olive oil, dried Italian herbs, minced garlic, chopped onion, salt, and pepper until well combined.
2. Marinate the Meat: Add the cubed lamb to the marinade, ensuring that all pieces are fully coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours, or preferably 48 hours. The longer the meat marinates, the more flavorful and tender it will become. Stir the meat occasionally to ensure even marination.
3. Prepare the Grill: Preheat your grill to medium-high heat.
4. Skewer the Meat: Thread the marinated lamb cubes onto metal skewers, leaving a small space between each piece. Alternatively, you can use wooden skewers, but be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
5. Grill the Spiedies: Place the skewers on the preheated grill and cook for 10-15 minutes, or until the lamb is cooked through and slightly charred. Turn the skewers frequently to ensure even cooking and prevent burning. Use a meat thermometer to check the internal temperature, which should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.
6. Serve: Remove the spiedies from the grill and let them rest for a few minutes. Gently slide the meat off the skewers and into soft Italian bread or rolls. Squeeze lemon juice over the meat, if desired. Serve immediately.

Tips for Perfect Lamb Spiedies:

• Trim excess fat: While lamb has a natural richness, trim away any large pieces of fat to prevent flare-ups on the grill.
• Don’t overcook the lamb: Lamb is best served medium-rare or medium. Overcooking will make it tough and dry.
• Marinate for at least 24 hours: This allows the marinade to tenderize the lamb and infuse it with flavor.
• Consider adding rosemary: Lamb pairs exceptionally well with rosemary. Add a sprig of fresh rosemary to the marinade for an extra layer of flavor.

Variations and Customizations

While the classic spiedie marinade is a cherished tradition, there’s room for experimentation. Here are some ideas to customize your spiedies:

• Spice it up: Add a pinch of red pepper flakes, a dash of hot sauce, or a finely chopped jalapeño to the marinade for a spicy kick.
• Sweeten it up: A tablespoon of honey or brown sugar can add a touch of sweetness to balance the acidity of the vinegar.
• Add citrus: A squeeze of orange or grapefruit juice can add a bright, citrusy flavor to the marinade.
• Experiment with herbs: Try adding fresh oregano, rosemary, or thyme to the marinade for a more vibrant flavor.
• Use different vinegars: While red wine vinegar is traditional, you can experiment with white vinegar, apple cider vinegar, or even balsamic vinegar.
• Add vegetables: Thread bell peppers, onions, or mushrooms onto the skewers along with the meat for a more complete meal.
• Try different breads: While soft Italian bread is traditional, you can use other types of rolls or even pita bread.

Serving Suggestions

Spiedies are typically served on soft Italian bread or rolls with minimal toppings. However, here are some other serving suggestions:

• Lemon wedges: A simple squeeze of lemon juice brightens the flavors of the spiedies.
• Marinade drizzle: Drizzle a little of the marinade over the meat for an extra burst of flavor.
• Cheese: Add a slice of provolone or mozzarella cheese to the sandwich.
• Grilled onions and peppers: Serve the spiedies with grilled onions and peppers for a heartier meal.
• Salad: Pair the spiedies with a simple green salad or a pasta salad.
• Coleslaw: Coleslaw provides a refreshing contrast to the rich flavors of the spiedies.
• Potato salad: Potato salad is another classic side dish that pairs well with spiedies.

Tips for Grilling Spiedies Like a Pro

• Use the right heat: Medium-high heat is ideal for grilling spiedies. This will allow the meat to cook through without burning on the outside.
• Turn the skewers frequently: Turning the skewers frequently will ensure even cooking and prevent burning.
• Don’t overcrowd the grill: Overcrowding the grill will lower the temperature and prevent the meat from searing properly. Cook the spiedies in batches if necessary.
• Use a meat thermometer: A meat thermometer is the best way to ensure that the meat is cooked to a safe internal temperature.
• Let the meat rest: Allowing the meat to rest for a few minutes after grilling helps to retain its juices and prevent it from drying out.
• Keep the marinade: Don’t discard the leftover marinade! You can brush it on the meat while grilling for extra flavor, or use it as a dipping sauce. Just be sure to bring it to a boil first to kill any bacteria.

Where to Find Authentic Spiedies in Upstate New York

If you’re ever in the Binghamton area, be sure to visit some of the local restaurants and festivals that are famous for their spiedies. Here are a few recommendations:

• Salamida State Fair Spiedies: A legendary spiedie vendor that has been serving up delicious spiedies at the New York State Fair for decades. They also sell their marinade and meat in local grocery stores.
• Lupo & Sons Pork Store: A family-owned butcher shop that is known for its high-quality meats and its delicious spiedies.
• Spiedie Fest & Balloon Rally: An annual festival held in Binghamton that celebrates spiedies and hot air balloons.

Conclusion: Bring the Taste of Binghamton Home

Spiedies are more than just grilled meat on a bun; they’re a taste of Upstate New York tradition. With these recipes and tips, you can now recreate this culinary classic in your own kitchen. So gather your ingredients, fire up the grill, and prepare to experience the unique and unforgettable flavor of spiedies!

Frequently Asked Questions (FAQs)

Q: Can I use frozen meat for spiedies?

A: While fresh meat is always preferred, you can use frozen meat if necessary. Just be sure to thaw it completely before marinating.

Q: How long can I marinate the meat?

A: Ideally, marinate the meat for at least 24 hours, and preferably 48 hours. You can marinate it for up to 72 hours, but any longer than that and the meat may become too acidic.

Q: Can I use wooden skewers?

A: Yes, you can use wooden skewers, but be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.

Q: What if I don’t have a grill?

A: You can also cook spiedies in a cast-iron skillet on the stovetop, or in the oven under the broiler. Just be sure to adjust the cooking time accordingly.

Q: Can I make spiedies ahead of time?

A: Yes, you can marinate the meat ahead of time and store it in the refrigerator for up to 3 days. You can also grill the spiedies ahead of time and reheat them in the oven or microwave.

Q: What are the best side dishes to serve with spiedies?

A: Some popular side dishes include potato salad, coleslaw, pasta salad, grilled vegetables, and french fries.

Q: Can I freeze spiedies?

A: Yes, you can freeze both marinated and cooked spiedies. Store them in airtight containers or freezer bags for up to 3 months.

Q: Where can I buy spiedie marinade if I don’t want to make my own?

A: Many grocery stores in Upstate New York sell pre-made spiedie marinade. You can also find it online from various retailers.

Enjoy your spiedies!