My family has made these for years.. Same basic ingredients as contained in Troutman's recipe for Chicken Spiedini..They do not last long.. Last time I made them there was enough wood left from toothpicks to build a tiny home...:-)
Just want to be sure to give credit where credit is due. The chicken spiedini recipe I posted was from the "Operation BBQ" cookbook, not my recipe. I highly recommend that book. And... the beef spiedini sounds and looks great. I'll have to try it. Thanks!
In our family those do not last long. We make them out of beef like the ones you posted and also pork. When people see them on the bbq they start to hover. I think we marinate in oil overnight for some reason don’t hold me to that one I’ll have to ask my aunt.
Your bio says SC. The only place I’ve ever heard of Spiedies before was the area from Buffalo through Albany NY (& mostly Italian families). Now I’m curious. How did you learn to cook these?
Well Sir...
I am originally from New York..My father had a meat market and deli there, around 80 mile north of NYC..both sets of grandparents came to NYC from Taormina, Sicily..they settled in the Bronx before moving upstate..you guessed well..
What cut of meat are you using? I love the slicer idea, I think we use like a eye round cut where you cut a butterfly slice, pound out, and then marinate in oil. Next day breadcrumbs on one side and rolled onto a skewer.
Last edited by gmascolo51; June 25, 2019, 06:57 PM.
I used a choice rump roast. We always sliced the meat thin on the slicer. We did not soak the meat in oil. The meat is dipped in evoo on one side,and dredged in your favorite breadcrumbs. I make own, which have onion powder,garlic powder,oregano, black pepper and parmesan...I use stale baked Italian bread, and use a food processor to grind the bread. I roll the spiedini with the breadcrumbs inside. I have broiled them ,baked them at 400 till they look crisp, and put them on the grill.
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