State Fair Spiedes (Pronounced Speedys)

[bigwheel]

This recipe come from my old pal Jody. It be designed for them who are craving shish k bobs or maybe Greek Sufflaki. It supposedly of Eyetalian origins. Course everybody knows all the Eyetalians have is whut they swiped off the Greeks. You can knock the marinate time down to about 20 mins if you have one of the Food Saver Vacuum sealing buckets. Last batch I made used cubed Choice grade chuck roast and chicken breastes. Very good eating.

bigwheel

http://www.jodysgarage.com/rcp7.htm

The Marinade

Mix the following in a large bowl - Good for 3 lbs Meat

1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
1/2 cup Medium Dry Sherry
Juice of 2 Lemons
3 Teaspoons Ketchup
1 Medium Onion, Chopped
2 Tablespoons Parsley, Chopped
1 Tablespoon Fresh Mint Leaves, Chopped
2 Cloves Garlic, Minced
1 Teaspoon Rosemary
1 Teaspoon White Pepper
1 Teaspoon Paprika
1/2 Teaspoon Sage
1/2 Teaspoon Chili Powder
1 Tablespoon Salt
Several Grinds of the Pepper Mill

The Meat

Pork & Lamb are more traditional, but you can use Chicken or Beef as well. You don't need fancier cuts: Pork shoulder and butt, beef chuck, and lamb breast make great spiedies. Avoid extra lean cuts. Figure 1/2 lb per person.

The Spiedie

Cut meat into 1" cubes and place in large bowl. Pour marinade over meat
and mix to coat well. Cover and let marinate in refrigerator 8 hours
(3 hours for chicken). Stir occasionally to coat well. Place the meat on skewers. Resist the urge to add vegetables. Cook on grill. Meat should be no more than 5" from heat source. Turn a couple of times and brush with marinade. Cook 4 - 5 minutes, until crispy on the outside, but don't overcook! Split a long loaf of Italian Bread and cut into 6 inch lengths.
Slide the meat off the skewer onto the bread.

[DJ]

That does sound good! Thanks fer the recipe!

[JamesB]

Get 'er copied... Looks tastey, will have to try it soonish...

James.

[TX Sandman]

Thanks for the spiede recipe, BW! Looks interesting!

Next time I'm at my folks, I'll look in the recipe files. Dad came back from upstate New Yawk with a spiede recipe 30 years ago. It's pretty good, IIRC, but the longer the meat sat, the spicier it got. Not hot, just very savory.

[Papa Tom]

Thanks again BW

[bigwheel]

Well always glad to share and thanks to Jody for maintaining the recipe on his website. He has a very kewlish site in case yall aint been over there nosing around yet. Was sorta leary that I had posted the recipe on here previously but couldnt find so maybe done it somewhere else. Got a chum from upstate New Yawk (Binghamton)...where these things supposedly originated and he orders a marinade direct from the place which invented em. Comes to him in gallon jugs. Having tried both and do believe Jody's marinate recipe is mo betta than the original.

bigwheel

[TX Sandman]

OK, got the recipe (also posted this in the Rubs, etc. area).

Spedi Marinade

2-2.5 lbs meat, cubed (can use lamb, pork, beef, must be good quality)
1/2 cup vegetable oil
1/4 cup vinegar
2 tsp worchester sauce
1 tsp meat tenderizer
1/2-1 tsp minced garlic
1/2-1 tsp minced onion
1/2-1 tsp oregano
1/2-1 tsp basil
1 tsp parsley
salt & pepper to taste
(note: all spices are dried)

Mix ingredients and marinate meat at least 24 hrs. Skewer meat and cook until done, but don't overcook.

The marinade itself can be kept up to a week in the refrigerator.

[bigwheel]

Got it...thanks.

bigwheel

[OSD]

Got'um, thanks.