Spiedies and Corn-on-the Cob

Spiedies are to Binghamton what wings are to Buffalo except that the wings had a better agent. The name comes from the Italian word for skewer or sword and describes how these tasty chucks of marinated meat or fish are cooked. The marinade is basically Italian dressing. While you can make your own, for the authentic Binghamton flavor use the marinade from Lupo’s or Salamida’s. Both are widely available even outside the Binghamton area. Lupo’s claims to be the original, but I prefer Salamida’s. You can’t go wrong with either, however. While this recipe is for chicken spiedies you could also use beef, pork shoulder, lamb, venison, swordfish, shark, or just about any other firm protein.

Ingredients

2 pounds boneless, skinless chicken breast

Spiedie marinade

Fresh sweet corned, husked

Method

Cut the chicken into 1” cubes. Place them into a gallon-sized plastic freezer bag. Pour in marinade to cover. Massage the marinade into the chicken and place in refrigerator for two or three days, turning occasionally.

Prepare a charcoal (preferable) or gas grill for direct grilling over high heat.

Thread the meat chunks onto metal or soaked bamboo skewers.  Brush the corn with melted butter or simply smear butter on them with your hands. Grill spiedies and corn, turning every few minutes, until done, about 10 minutes.

Serve spiedies as a sandwich in 6” sub rolls, known locally as spiedie rolls accompanied by corn.

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One response to “Spiedies and Corn-on-the Cob

  1. Elliott Reitz (@reitze02) June 18, 2012 at 00:15

    Don’t husk the corn till after its cooked. Lay it directly on the grille and blacken the husck all the way around. Peal and eat – better than steamed.

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