Spiedie Recipes--Chicken--Lamb--Beef---Pork

[Ranucci's Big Butt BBQ]

Recipes from the 2006 Spiedie Fest & Balloon Rally, held anually in Binghamton, NY.

Spiedies (marinated cubes of meat placed on skewers) are best prepared on a charcoal grill and served on sliced Italian bread.

Chicken Spiedies

4 lbs cubed chicken breast ( 1 inch cubes)
2 cups vegetable oil
1/2 cup cider vinegar
1/3 cup red wine vinegar
2 teaspoons black pepper
9 cloves of garlic chopped or smashed
1 teaspoon dried parsley
2 tablespoons of fresh basil or more to suit your taste
1 tablespoon Italian seasoning, this is a blend of seasonings, found in the spice section of supermarkets
1 1/2 tablespoons of salt
1 teaspoon of red pepper flakes
My own addition would be 1/4 to 1/2 cup of Madeira or Marsala wine.
Save some marinade for basting during the cooking process.

Marinate chicken one to three days.
Cook over charcoal or gas grill. Do not overcook.
Serve on sliced Italian bread or roll.






Lamb Spiedies

5lbs of Lamb cut up into ¾ inch pieces
3 ½ cups of Olive oil
1 ½ cups of red wine vinegar
½ cup of Taylor Golden Sherry
1 cup of chopped fresh mint leaves
6 cloves of garlic chopped
¼ cup of chopped basil
2 lemon slices
1-tablespoon Kosher salt
1-teaspoon red pepper flakes
1-teaspoon black pepper
1 tablespoon Italian Seasoning (dry seasoning) variety of herbs
Marinate 2 to 3 days




Pork Spiedies

4 lbs of Pork cut up into ¾ inch pieces
2 cups of vegetable oil
2/3 cup of cider vinegar
1/4 cup of Taylor Golden Sherry or Marsala
1/2- teaspoon of mint
3 tablespoons of garlic chopped
2 tablespoons of chopped basil
1/4- cup of fresh lemon juice
1-tablespoon Kosher salt
1/2-teaspoon red pepper flakes
1-teaspoon black pepper
1 tablespoon Italian Seasoning (dry seasoning) variety of herbs
Marinate 2 to 3 days






Beef Spiedies

3 lbs of beef cut up into 1 inch cubes
½ cup of Olive oil
½ cups of red wine vinegar
½ cup of red wine
¼-cup chopped fresh mint leaves
10 cloves of garlic chopped
¼ cup of chopped basil
¼ cup chopped fresh parsley
Juice of half a lemon
1-tablespoon Kosher salt
1-teaspoon black pepper
2 tablespoons of fresh rosemary
Marinate 2 to 3 days

[Ranucci's Big Butt BBQ]

Here is the link to the 2007 Spiedie Fest.

http://www.spiediefest.com/
_________________
Ed

Ranucci's Big Butt BBQ
http://www.ranuccis.com
http://www.bigbuttbbq.com
DPP Series 50
FEC 100
Jedmaster

[mutha chicken bbq]

do you know what days they will be having this feastival this year went to the link but has not been updated yet. both my sons play travel baseball and we have been in cooperstown the last 2 years and are going again this year but not untill aug 10.
let me know as i have grown quite fond of these sandwiches

[Ranucci's Big Butt BBQ]

It's usually the first weekend in August. Keep checking the site or call the number for Dave Pessagno on the website, he will know. They normally average about 35,000 people per day.
_________________
Ed

Ranucci's Big Butt BBQ
http://www.ranuccis.com
http://www.bigbuttbbq.com
DPP Series 50
FEC 100
Jedmaster

[mutha chicken bbq]

Man,

They updated the fest, It's the week before we go. That blows

Mabey they can re-arrange the whole festaval around me?

Oh well there's always next year.
_________________
The only thing consistant in BBQ is, it is always the Judges fault!

KCBS CBJ
www.galvinell.com
www.realdealbbq.com

http://www.youtube.com/watch?v=lUcTvhyof8I&feature=related

[h00kemh0rns]

I grew up on this stuff and in fact have two mixed cases of marinades now. When I was eating spiedies only the Beef or Chicken was available. Now they have all kinds of flavors from garlic to teryaki (sp?)

If you've never tried I highly recommend ordering from Rob Salamida. Though you can't go wrong with Lupo's either but I'm faithful to Rob. This is who I recomend ordering a sample bottle or two from. Just marinaded for 1 day or longer as it's also a tenderizer. Though it's intended to be used for cubed meat on a skewer doesn't mean you can't do a whole bird or butt. Give it a try...yo uwon't be disappointed.

Here is salamida's site:
http://www.spiedie.com/index.htm

[Ranucci's Big Butt BBQ]

h00kemh0rns

I agree with using Salamida's spiedie sauce for marinating.

I use Lupo's chicken marinade for a finishing sauce for spiedies.

I also recommend trying Salamida's Pinch spice blend.
_________________
Ed

Ranucci's Big Butt BBQ
http://www.ranuccis.com
http://www.bigbuttbbq.com
DPP Series 50
FEC 100
Jedmaster