The marinated-meat skewers so good, there's a festival dedicated to them in Upstate New York.
are to me what the cheesesteaks are to Philadelphia natives. This simple dish originated in my hometown of Binghamton, New York, and it doesn't sound like anything special on paper. It's cubes of marinated meat—chicken, pork, beef, or lamb—skewered, char-grilled, and served in a hoagie roll or a slice of fresh Italian bread. The, and when it hits the grill, it caramelizes quickly on the outside and remains super-tender on the inside. It's instant-gratification at its finest.
The origins of the spiedie are widely disputed, but the name reportedly comes from the Italian word "spiedino," which translates to "skewer" in English. There are four options of meat in the Binghamton area: chicken, pork, beef, and lamb. The classic way to eat it is to take a slice of fresh Italian bread—local Endicott bakeryIt's almost like a potholder so you can pull out all the meat at once and eat immediatelymeat.
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