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Ranucci's Big Butt BBQ BBQ Fan

Joined: 27 May 2006 Posts: 288 Location: Endwell, NY
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Posted: Dec 18 2006 Post subject: Spiedie Recipes--Chicken--Lamb--Beef---Pork |
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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 |
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Ranucci's Big Butt BBQ BBQ Fan

Joined: 27 May 2006 Posts: 288 Location: Endwell, NY
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mutha chicken bbq BBQ Super Pro

Joined: 26 Jan 2007 Posts: 2225 Location: newark,de
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Posted: Jan 27 2007 Post subject: |
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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 |
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Ranucci's Big Butt BBQ BBQ Fan

Joined: 27 May 2006 Posts: 288 Location: Endwell, NY
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Posted: Jan 30 2007 Post subject: |
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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
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mutha chicken bbq BBQ Super Pro

Joined: 26 Jan 2007 Posts: 2225 Location: newark,de
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h00kemh0rns BBQ Fan

Joined: 27 Jun 2007 Posts: 263 Location: Round Rock, TX
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Posted: Jul 01 2007 Post subject: |
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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 |
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Ranucci's Big Butt BBQ BBQ Fan

Joined: 27 May 2006 Posts: 288 Location: Endwell, NY
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Posted: Oct 23 2008 Post subject: |
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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 |
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