Introduction to Spiedies:
Having lived in Central New York most of my life, hearing the word “spiedie” makes my mouth water. For those of you who don’t know what a spiedie is let me give you a little background. First of all a spiedie is not a drug of some sort!
Spiedies are a dish local to Greater Binghamton, New York. Spiedies usually consists of cubes of chicken or pork, but can also be made from lamb, veal, venison or beef. The cubes of meat are marinated in a mixture usually of olive oil, vinegar, and a variety of Italian spices and fresh mint. These marinated cubes of meat are placed on steel skewers (spiedie rods), then grilled over charcoal pits or on gas grills for the do-it-yourselfer. Once the spiedie is cooked it can be served on fresh Italian bread, in salads, or eaten straight off the skewer.
Things You’ll Need:
- 3 to 5 lbs of venison (deer meat)
- crock pot or metal skewers
First cut the venison meat into cubes about an inch in thickness. The cubes can be cut from the shoulder, hind quarter, or back straps of the deer. To make a meal you may want to cube several pounds of venison.
Next rinse off the cubes of meat in a colander and place the spiedies in the marinade. Note: Marinade recipes can be found very easily on the internet. I usually just use a bottle of Italian salad dressing. Next let the spiedies set a night or two in the refrigerator.
Spiedies can be either grilled or cooked in a crock pot. If grilled they will need to go on the metal skewers somewhat like a Shish Kabob. When grilling, cook on medium heat and turn frequently so they don’t burn.
My other method is to put the spiedie cubes in a crock pot, dump a bottle of Italian dressing in with them and cook slowly for 3 to 5 hours or so. After a few hours check on them to make sure they’re done.
When the spiedies are done serve on some nice fresh Italian bread or eat them straight off the skewer. Enjoy!
Caution! When using the metal skewers on a grill the skewers get very hot so you may want to use an oven mitt to turn them with.