The Spiedie

Ah yes, the incredible edible spiedie (Pronounced SPEE-dee) is a staple of the Southern Tier of Upstate New York. Unless you're from the Broome County area, you've probably never heard of these tasty little morsels but I assure you that after reading this article, you will know the history of the spiedie and how to make them yourself. Spiedies are bite size pieces of meat that has been marinated and cook over a charcoal fire, and then placed on Italian bread. These are so popular in the area that every year in August we have a 3 day Spiedie Fest and Balloon Rally which features hot air balloons, top name concert acts and other celebrities as well as a spiedie cook off on the last day of the festival. You will find 70 to 80 different kinds of spiedies at this festival, all trying to be just a little bit different and better than the rest. This is definitely a good time for the entire family. Last year the attendance was well over 100,000 people and it gets bigger every year.

The spiedie was actually invented in Italy and brought to this area by Italian immigrants who came to work at the Endicott-Johnson Shoe factories that were scattered around this area in the 1920s. They originally were made from lamb and Augustine Iacovelli is believed to be the first one to popularize them by introducing them to his restaurant call "Augies" in 1939. They became so popular among the shoemakers and railroad workers that every little corner grocery store had a spiedie stand in front of it. Today the Lupo family has the market cornered with their Spiedie and Rib Pits and Lupo's Charpits. These days spiedies are made with chicken, pork, beef, turkey, venison, and of course, lamb.

There are strict rules when it comes to making spiedies and people in this area are very anal about the traditions that come with preparing them and eating them. First is that a true spiedie sandwich must be cooked over charcoal and must be served on Italian bread from your local bakery. Also it should be noted that the marinating process should be no shorter than 2 days. While there are many recipes for the marinade, the basic ingredients are oil, vinegar, garlic, lemon juice and Italian spices. I will give you the recipe I use and you can vary it to suit your taste.

4 to 5 pounds of meat cut up into bite sized pieces.

2 cups olive oil

1 cup wine vinegar

½ cup lemon juice

¼ cup Worcestershire sauce

3 to 5 cloves of garlic finely chopped

2 tsp each salt and pepper

½ tsp each garlic powder, onion powder and dried oregano.

¼ tsp each dried basil and red pepper flakes.

In a large bowl, combine all the marinade ingredients, add meat, cover and marinate for 2 to 4 days stirring daily. Skewer meat (4 to 5 pieces for each sandwich) on metal skewers and grill over a charcoal fire until lightly browned and meat is thoroughly cooked. Grab a slice of Italian bread and using it like a mitt, remove spiedies from the skewer and enjoy.

Some people like to set a cup of marinade aside before they add the meat for basting or drizzling a little extra on their sandwich. As with any meat marinade, do not reuse it. Another variation you can use is called "Endwell style" and that's where you top your spiedies with melted Monterey Jack cheese and sautéed mushrooms. I love them this way.

A word of caution and this is very important; you may have to beat your neighbors off with a stick when they smell your spiedies cooking. The aroma is wonderful. I hope you will try these delicious treats from Upstate New York and please tell me what you think of them. I'm sure you will want to make them every summer from here on out.