Cooking Spiedies At Spiedie Fest
8/2/2013 (Updated 11:32:58 PM)It originated in Italy where it was called the spiedini. Now, Binghamton prides itself on the spiedie.
"Cooked on a spit, open fire, spiedinie I guess--and, I guess it morphed into spiedie. There's so many different ideas and it's a whole culture folk thing but that's how it evolved," said Steve Lupo of Lupo's Original Spiedies. "Lamb was the original and the chicken is the most popular but lamb is making a nice comeback," said Lupo.
Steve Lupo's father and uncle started making their signature spiedies back in 1954 and now he'll be serving up 4,000 pounds of them this weekend.
The Lupo's recipe hasn't been changed over the past 50 years and remains a secret.
"How many know the recipe? "
"Three in my family and my cousins--there's a couple--but three and it's not even written down anywhere," said Lupo.
My coworker Amber and I will be cooking our own spiedies on Sunday so we recruited one of the best to help us.
"We start with oil and vinegar and dry spices and you can let it marinate at least three to four days."
After you marinate your meat, Lupo says ditch the frying pan.
"Charcoals best," said Lupo.
Grab a spatchula and keep those hands moving.
"You constantly stir, you just want to stir a lot," said Lupo.
Then there's the ultimate test.
"Lamb is medium to medium rare and even pork you don't have to cook for that long. But chicken, get a fat piece and you have to cut it in half. As long as it's not pink in the middle, you're set to go," said Lupo.
And finish it off with some Italian bread.
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