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Reviews for: Photos of Spiedies
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1 of 77
I am originally froom Central NY Cortland and now live in Florida. No one has ever heard of Spiedies or the NY State Spiedie Sauce. We have had visitors bring a gallon to us. I love everyones comments. Anxious to make this in time for The SuperBowl. I too have marinated for 5 days and gives you a big punch. LOVE this site.
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(5)
Very good flavor and perfect for summer grilling. Followed this recipe exactly as written. I marinated the chicken from Friday afternoon to Sunday evening and served on toasted hot dog buns. It was good without any condiments as suggested by the submitter but I think next time I will serve them with Cucumber Raita to make it a little creamier.
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(4)
My husband grew up around Binghamton area. He loved it. Said it taste exactly like the flavor back home.
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(4)
This was delicious and just the recipe I needed. I followed it except for the cooking. I cut the chicken into large cubes marinated one day and baked at 350F for seven minutes.
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(4)
Thank you for your recipe. These were like my mother in law made! My husband grew up in Binghamton area. His Grandparents lived on Maple St in Endicott for 60 years. Speidies are truly a part of the culture in the area. We lived in the area for 13 yrs and I fell in love with them- ate them made from lamb pork chicken and venison. The challenge is finding the bread on the West Coast where we live now. Our five sons & daughter will be here this weekend with families and we are having or own Speidie Fest!
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(3)
Made these the other night after they had marinated for a good 48 hours. Even though it was in the 20's outside my fiance grilled them. They were very good very strong but good flavor. We didn't have the italian bread to make them authentic but they were still good. Next time I would definitely have some on hand - it would probably mellow them put a bit. But I love strong marinade flavor so I liked them without it. Thanks for the recipe. Never heard of them before. Will make again - probably in the summer when its warmer out!
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(3)
This was excellent and tasted as I remembered them from NYS. We cooked them on George Forman and they were not dry. I didn't change a thing for the marinade.
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(3)
These were yummy! Made a 1/2 batch and left out mint (did not have) and marinated for 24 hours. They were flavorful and moist just right. Will use the leftovers to top a salad tonight.
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(3)
