Native here, while the tradition at cookouts and such is just spiedies + bread. Honestly we use them as a base for subs, throw em in salads, shred them up and make chicken salad out of them, eat em straight off the skewers, get involved in fistfights over someone eating the last one... (yes really... It involved the last skewer of my great grandma's recipe for lamb spiedies. I won, younger cousin lost, got grounded. didn't matter, had spiedies.)
A bit of salt isn't a marinade, nor is adding mayo right before cooking. Not a spiedie... Not marinaded. Good chicken, good flavor, I'm sure, but it needs to marinade for a day to call it a spiedie.
@@SethCohn23 I marinated overnight with Salamida's and the resulting sandwich was pretty bad, it was very acidic and I much preferred a couple hour marinade. Any tips?
Hey Ethan. I am the owner/manager of the Spiedie and Rib Pit in Binghamton, NY. Great video. If you want to try our marinade (which is the more authentic original Lupo marinade) let me know and I will send some to you. Also, if you have any other Spiedie questions, feel free to ask. There is a lot of history there
I moved to Pittsburgh from bing area.. I miss you guys so much! I have to learn to make my own marinade now. No one in pa has any idea what speidis are 😂 .. I really miss your cheesteaks too!
Brought my son from Orlando to Binghamton just to stop by and have a speedie. Plus he got to see where good dad was born. But speedies from the put was priority number one. I follow y'all on Facebook and am glad to see the distribution business is going well. Sad to read that the restaurant has closed.
I fell in love with Spiedies while vacationing in Scotia, Schenectady, and The Adirondacks. What a beautiful state for anyone reading this. There is SO much more than just NYC going on up there. Anyway, I’m very excited to have some Spiedies’ Sauce here in Florida... a friend went to Jersey and found some for me.
Native of Binghamton here (aka Bingaling lol) and long time spiedie maker. Love the video! I went to school with one of the Lupo kids (now in his 30's), and I've known a lot of their employees. It's nice to see a big name in RUclips cooking talk about my hometown.
Hey! Not too often my hometown gets a shout out. Lots of great things got their start in the Binghamton area, but Spiedies is one of the few things that's stayed!
I'm from Binghamton and worked at a spiedie place for a few years. The marinade at the restaurant just had oil, cider vinegar, salt, pepper, garlic, parsley, and msg in it. After they were cooked the were tossed in a sub sauce which was very similar to the marinade but it had red wine vinegar instead of cider vinegar
YOOOO YOU DID SPIEDIES??? This is amazing. This is a huge deal in my family, and even as close as Buffalo, nobody knows what I'm talking about! Only a handful of stores that sell Lupo's. Thanks so much for this vid!! :)
AHH SPIEDIES!!! My parents are Binghamton natives and we love our Lupos! We order their marinade and have it shipped to us in Ohio. Thank you for doing them justice.
Hey Ethan. You should really try making marinades with yogurt. I'm Pakistani and I have always noticed when eating tandoori chicken it seems to yield similar results as your mayo marinades. Plus I would assume it would be healthier as well. Would really love to see a video on it by you. As always keep up the great work!👍
I call marinated chicken skewers Spiedies, it's a regional dialect. Uh huh, what region? Upstate New York. I see, well I'm from Utica and I've never heard of Salamida's marinade. Oh no, not in Utica, it's a Lupos marination.
I live 20 minutes away from Binghamton, and I never miss the event! It is always so great there, there is even a stand where you get root beer right out of the tap, its so awesome
The Lupos marinade in the bottle is not the same as what is used at Lupo's Char Pit when you get a sandwich. Huge difference. It's more like (perhaps exactly like) what Lupo's used to sell as their chicken marinade - vs their spiedie marinade at the time. Salamida is a true spiedie, but if you go to the fest the line outside Lupo's is a mile long, and worth every minute of the wait.
Honestly I always find that Lupos overcooks their spiedies. They're always so damned dry, the flavor is great but it's like chewing through rope every single time I give them a try.
I always pull off at the Spiedie pit when I’m passing Binghamton! And I always make sure to butter that slice of bread nice and good when make them at home.
I’m from Binghamton I also work at a restaurant called the beef. we do cubbed prime rib spedies topped with spinach, roasted red pepper, onion, and artichokes super yummy.
Southern Tier and 607 native! Miss my spiedies but lucky enough to have a Wegmans that stock both marinades (I prefer Lupos) and I make my own using pork. Nothing beats an authentic sandwich from the Char Pit on Roma’s fresh Italian bread.
Roma's is sadly gone now. Just closed down in May of last year and it was heartbreaking. I used to live on south page literally right across the street and that smell of the fresh baking bread was the best part of my childhood.
I worked in Binghamton many years ago and Lupo's spiedies were my favorite. Loved watching the hot air balloons at the Spiedie Fest. The bottled sauce is different from the fresh made.
I love that he takes giant bites of his food. Some YT chefs/cooks take a couple grains of rice size bites like they're scared of their own cooking or something. Ethan goes for it!
Please don't use his method - it is NOT a spiedie. Don't know why he used mayo or pickled onions, and it wasn't marinated. What he made was chicken with sauce on a skewer
@@serendipitousslim1529 ...many a fond memory of those late night visits to Nick Tahou's during my years at RIT. Memories of the days after... not so much!
@@mtmarcy4495 nick tahou’s is getting sold now actually. The birthplace of the plate may be dead, but its legacy lives on (and better in other places too might I add)
respect from the 607 ! the best is lupos char-pit in Endwell ny. original location. i like pork with cheese and mushrooms. always best on a charcoal grill. i enjoy your channel.
It’s crazy to see this video. I grew up about an hour away from Binghamton NY and we’d eat Spiedies all the time. My family moved to the south later on and nobody down here has ever heard of them.
We have something very similar too, but we add vegetables on the skewer too, mainly peppers and onions. And of course eat it with how we call it "village bread"
wow first time ever of watching youtube and my home(town-city )shows up, which is weird cause the guy who invented the lithium ion battery lives here also. Did not expect a Binghamton reference from spedies before him. Lupos do be out here bumping this areas BMI. God forbid we put even a single vegetable on the bread with it.
I hesitate to use the "Upstate specialty" designation. Once you get about an hour outside of Binghamton very few people know what they are or how to make them. I've tried purchasing two "spiedie sandwiches" outside of that radius and they were both shredded, non-grilled (browned) chicken. Thanks for getting the word out about the food of my people- awesome to see innovations happening rather than the somewhat stagnant traditional recipe we're all used to. I think back to your sub recipe where you discussed the importance of moisture in a sandwich, and yeah, meat and Italian bread needs something. I've been to many backyard Binghamton BBQs where they're overcooked and dry - that's pretty tough to eat on a plain slice.
This is so different from Chef John's recipe, which I've made and loved multiple times before. I'm curious what Ethan's thoughts are on that method, and if he think it compares to the traditional marinades he bought at all
Fan of Chef John's, too! Living close to Binghamton, we always had Spiedies and in a pinch, State Fair brand hits the nail on the head. I love to reduce the marinade after it's served its time with the chicken to make a thicker kind of dipping sauce; good stuff!
@@AF-ke9by white meat get such a bad reputation. It's not that it's inherently dry, it gets dry easier than dark meat. A marinade would actually protect it from this. Chef John uses dark meat because of its fat content and texture
Aw man this just warms my upstate heart to no end. I was just dreaming about spiedies the other day, what serendipity to have you do a video on them. I’m really gonna have to make em soon now.
OMG! I remember Speedie Fest. Now _that's_ a childhood memory. Loved those things. I remember lamb, instead of chicken, though. Edit: I tried this today. Very good. It's a keeper. Thank you!
My goto spot is Spiedie and Rib Pit (I don’t think I’ve ever seen anyone get ribs there) They add some Greek flair to the Italian derived dish by using grilled pita bread, though as you said a slice of white Italian bread is the traditional vessel for that grilled chicken perfection. Spiedie fest is back on this October, Ethan get over here with that recipe and compete in the cook off.
Been to speidie fest and balloon rally many times, and this is just blasphemy...BUT... it looks delicious. I will try this quietly when I'm home alone with no one to witness or chastise me.
Ethan I made this today and it was unreal. Substituted red wine vinegar for cider vinegar and it was zingy af. never had a spiedie so no idea if its authentic but it was good
Hi Ethan, I dont know if you get this in the US, but here in the UK we have a condiment called Salad Cream that is a stable emulsified sauce like mayo but contains a higher proportion of vinegar. Not sure if it's worth a test but an interesting thought regarding whether it may work better in this recipe considering that you preferred more acidity in the marinade.
We in the States can buy it on Amazon, but it’s almost $10 for 15 oz (£7.16 for 443.6 ml) for Heinz brand, so it’s not exactly cheap. But, knowing the internet, there are probably a number of good recipes for homemade salad cream out there that probably costs $10 for the ingredients and can make way more than one bottle.
I love your videos and even this one, but being native to the Binghamton area this is more of a spiedie inspired chicken sandwich for your version, just too many changes. Not marinating the meat, mayo, bread selection, cooked indoors, and vegetables. I am sure it tastes amazing but at what point is it no longer a spiedie sandwich. The simple Italian bread lets the spiedie shine as the centerpiece of the dish, and marinated for a significant time its almost as soft as the bread. Though admittedly, I when when reheating them I am a heathen and put a slice of cheese over it to not only keep them from drying out in the microwave but it makes it easy to scoop up at once with a slice of bread.
My grandma had relatives in Binginham, and we would visit every summer. Loved spiedies! Broke 100lbs the summer after my freshman yr of HS, eating 2 a day for a week!
I grew up having chicken marinated in Spiedie on the grill, it’s so sweet and savory that I would take all the drippings and put em in a bowl and drink it, no shame here haha
Hey, great video as always! I got a question though, why didn’t you marinade the chicken for hours like the previous industrial one? I got the feeling that the mayo acts as coating, not marinade. Wouldn’t it be more flavorful if it stays marinating in the fridge?
Just made this, and holy cow it’s good! Even better with the pickled onions not gonna lie. Definitely a huge fan of using Mayo as a marinade after a dry brine. Gonna be using this on all of my future chicken meals I think.
I tried this with a change. Oregano smells like pencil sharpener shavings and is definitely not to my taste. I substituted tarragon with massive success.
I'll go with Salamida's State Fair Spiedie marinade every time. I love the the tang of the vinegar! I find that letting the spieides marinade for SEVERAL days yields the best results. Make sure the spieides are completely covered in the marinade and stir a couple of times a day, Good Italian bread really helps create the perfect spiedie sandwich! . Try it on lamb & pork too. I enjoyed the video. Great job!
It's so funny. Here in upstate NY, only about 2 hours from Binghamton, we don't have spiedies at all around here. I've had some at backyard BBQs but not businesses. Yours looks pretty good.
I adore Salamida's marinades. Their barbecue one is great too. I could make my own, but Salamida's is clearly a quality product, and it's easily found in my grocery stores because I live in Western NY
I've been around for some time now, but I've never shown you my support through a comment. I just want to say that this is one of my favorite food related channels. Your content is distinctive and great from all perspectives. I adore how much effort you put into a single video. Keep it up!
Long time lurker, but man I've gotta say you're videos are incredible and have helped me improve my cooking so much in the past year and half. Thank you!
Im wayyyy way way Upstate New York and never heard of Lupo's But I have HATED the mushiness of spiedies chicken even though I loved the flavor. You just fixed my spiedies chicken BBQs for life. Thank you.
When we go camping (Salamedas) spiedie chicken is always our first night meal. Only need a campfire, French bread and some Dukes Mayo. So good. Thank you for the recipe. I will try it next chance I ha e
In all honesty, this is pretty much how middle east is eating their kebabs, just wrapped in a flatbread rather than a hoagie. SO I'm guessing that's where the original ideas come from. From eating syrian kebabs, you can never have too much lemon zest or fresh parsley, like a whole twig or two really add a fresh kick.
Yes…crazy good…Lupos on Main Street Endicott…a bit different than the bottle marinade…my opinion. Not to be missed…chicken or pork…add mushrooms and peppers. 👍
Ethan: I do like a couple toppings on my sandwich which goes against tradition
Me: it’s pickled onions, isn’t it?
Wow 😯 John Stamos, huge fan!
This is exactly where my head went lol
Haha
I agree. I do peppers and Onions...
Native here, while the tradition at cookouts and such is just spiedies + bread. Honestly we use them as a base for subs, throw em in salads, shred them up and make chicken salad out of them, eat em straight off the skewers, get involved in fistfights over someone eating the last one... (yes really... It involved the last skewer of my great grandma's recipe for lamb spiedies. I won, younger cousin lost, got grounded. didn't matter, had spiedies.)
Ethan: Says he's developing his own marination method.
Me: He's going to put mayonnaise on it.
Me: It's mayo. Him: It's mayo Me: Ok
no mayo, no ETHAN! :D
A bit of salt isn't a marinade, nor is adding mayo right before cooking.
Not a spiedie... Not marinaded. Good chicken, good flavor, I'm sure, but it needs to marinade for a day to call it a spiedie.
@@SethCohn23 I marinated overnight with Salamida's and the resulting sandwich was pretty bad, it was very acidic and I much preferred a couple hour marinade. Any tips?
Mayo is the best sauce. No discussion.
Hey Ethan. I am the owner/manager of the Spiedie and Rib Pit in Binghamton, NY. Great video. If you want to try our marinade (which is the more authentic original Lupo marinade) let me know and I will send some to you. Also, if you have any other Spiedie questions, feel free to ask. There is a lot of history there
I moved to Pittsburgh from bing area.. I miss you guys so much! I have to learn to make my own marinade now. No one in pa has any idea what speidis are 😂 .. I really miss your cheesteaks too!
I just made my own Spiedes on July 4th here in Philly. I got turned onto them by a guy that used to live in the New York area.
Brought my son from Orlando to Binghamton just to stop by and have a speedie. Plus he got to see where good dad was born. But speedies from the put was priority number one. I follow y'all on Facebook and am glad to see the distribution business is going well. Sad to read that the restaurant has closed.
I fell in love with Spiedies while vacationing in Scotia, Schenectady, and The Adirondacks. What a beautiful state for anyone reading this. There is SO much more than just NYC going on up there. Anyway, I’m very excited to have some Spiedies’ Sauce here in Florida... a friend went to Jersey and found some for me.
I love your place. Right off campus on Vestal Parkway. Nice to see the spiedie getting the recognition it deserves
Native of Binghamton here (aka Bingaling lol) and long time spiedie maker. Love the video! I went to school with one of the Lupo kids (now in his 30's), and I've known a lot of their employees. It's nice to see a big name in RUclips cooking talk about my hometown.
I have my aunt send me lupos to Norway. Great for reindeer and lamb
Ethan: Adding weights to his bench press bar
Proceeds to add pickled red onions on top
Ima hit a PR doing that to get the pickled onions away from my face lmao
Progressive overload? Nah. Pickled onions.
I am from Binghamton if you are going to try spiedies for the first time I recommend pork, chicken is very easy to over cook.
I'm sure his version is better, but dang this is the most blasphemous video ever. Nothing is right in his version. Not even the bread.
If this is a local food from upstate New York, then why isn't it called steamed hams?
It's more of an Albany expression
@@BigMcL4rgehuge uh, I see
Hey! Not too often my hometown gets a shout out. Lots of great things got their start in the Binghamton area, but Spiedies is one of the few things that's stayed!
I'm from Binghamton and worked at a spiedie place for a few years. The marinade at the restaurant just had oil, cider vinegar, salt, pepper, garlic, parsley, and msg in it. After they were cooked the were tossed in a sub sauce which was very similar to the marinade but it had red wine vinegar instead of cider vinegar
Yup … MSG is the key
@@MrJansenmike isn't it always?
YOOOO YOU DID SPIEDIES???
This is amazing. This is a huge deal in my family, and even as close as Buffalo, nobody knows what I'm talking about! Only a handful of stores that sell Lupo's. Thanks so much for this vid!! :)
AYYYY shoutout to my 607 brothers. Lupos > Salamida
Binghamton represent!
I'm from the Southern Tier of New York, I see spiedie and click.
Ethan: I'm going to taste this now.
Translation: I'm going to eat lunch for two now.
AHH SPIEDIES!!! My parents are Binghamton natives and we love our Lupos! We order their marinade and have it shipped to us in Ohio. Thank you for doing them justice.
SHURIMA YOUR EMPEROR HAS RETURNED!
Hey Ethan. You should really try making marinades with yogurt. I'm Pakistani and I have always noticed when eating tandoori chicken it seems to yield similar results as your mayo marinades. Plus I would assume it would be healthier as well. Would really love to see a video on it by you. As always keep up the great work!👍
Mayo/garlic marinades brown way better than yogurt. Yogurt on the other hand tenderizes meat. I feel like they are very different marinades.
@@Krawna exactly yougurt would be a completely different story.... no acid and oil..
I swap the mayo for yogurt for all his recipes.
The Persians use yogurt to marinate kabob too. It's great on both chicken and lamb.
@@ashbeelashbeel7880 there is definitely acid and fat in yogurt lol. maybe not if it's nonfat yogurt
I’m a Binghamton native - i prefer Lupo’s for like you mentioned, texture.
BINGHAMTON REPRESENT!!!!!!!!!!!
I call marinated chicken skewers Spiedies, it's a regional dialect.
Uh huh, what region?
Upstate New York.
I see, well I'm from Utica and I've never heard of Salamida's marinade.
Oh no, not in Utica, it's a Lupos marination.
Steamed Spiedies
Yes…on Lupos….then chicken riggis from Ventura’s in Utica. ( However, Chesterfields was the first…)
YOOOOOO my family is from Binghamton!!! I was raised in SC, but every time we went to NY we bought Lupos! Thank you for this video! 🥰
I live 20 minutes away from
Binghamton, and I never miss the event! It is always so great there, there is even a stand where you get root beer right out of the tap, its so awesome
The Lupos marinade in the bottle is not the same as what is used at Lupo's Char Pit when you get a sandwich. Huge difference. It's more like (perhaps exactly like) what Lupo's used to sell as their chicken marinade - vs their spiedie marinade at the time. Salamida is a true spiedie, but if you go to the fest the line outside Lupo's is a mile long, and worth every minute of the wait.
Honestly I always find that Lupos overcooks their spiedies. They're always so damned dry, the flavor is great but it's like chewing through rope every single time I give them a try.
Central New Yorker here and I approve this message. Good stuff, as always.
Gotta love seeing home represented on youtube! Lived in the binghamton region my entire life and was basically raised on spiedies.
Nice to see the upstate NY rep :) Now lets see your garbage plate!
This ^^^^^
I always pull off at the Spiedie pit when I’m passing Binghamton! And I always make sure to butter that slice of bread nice and good when make them at home.
Dry bread with grilled chicken without any sauce or topics doesnt sound very tasty.
@@kowikowi7060 yeah I like Ethans version more
I live in Binghamton! Best thing about this place!
I’m from Binghamton I also work at a restaurant called the beef. we do cubbed prime rib spedies topped with spinach, roasted red pepper, onion, and artichokes super yummy.
I'm not an expert, but one of the key things about spiedies is that they're marinated overnight, yes?
At least a day, I let mine go for a couple days usually.
"i use chicken tenders since they are tender"
ladies and gentlemen this is content you're never gonna get anywhere else
great video regardless
Southern Tier and 607 native! Miss my spiedies but lucky enough to have a Wegmans that stock both marinades (I prefer Lupos) and I make my own using pork. Nothing beats an authentic sandwich from the Char Pit on Roma’s fresh Italian bread.
Roma's is sadly gone now. Just closed down in May of last year and it was heartbreaking. I used to live on south page literally right across the street and that smell of the fresh baking bread was the best part of my childhood.
My mom grew up eating Binghamton spiedies. My grandmother loved them too. What a special video, thank you so much. 💕
Bingo Town native here! Spiedies and Rod Serling!
I worked in Binghamton many years ago and Lupo's spiedies were my favorite. Loved watching the hot air balloons at the Spiedie Fest. The bottled sauce is different from the fresh made.
Agreed!
I love that he takes giant bites of his food. Some YT chefs/cooks take a couple grains of rice size bites like they're scared of their own cooking or something. Ethan goes for it!
Never heard of a spiedie, enjoy learning about new things to make.
It is *amazing* with venison if you're lucky enough to get your hands on it. Needs to be marinated at least 2 days.
Please don't use his method - it is NOT a spiedie. Don't know why he used mayo or pickled onions, and it wasn't marinated. What he made was chicken with sauce on a skewer
Upstate New York has some of the weirdest local food ever and all of it is absolutely delicious
Zweigles, Garbage Plates, Country Sweet sauce, Loganberry soda, home of the chicken wing. West NY checking in
@@serendipitousslim1529 ...many a fond memory of those late night visits to Nick Tahou's during my years at RIT. Memories of the days after... not so much!
@@serendipitousslim1529 chicken riggies and Utica greens
Cornell chicken
@@mtmarcy4495 nick tahou’s is getting sold now actually. The birthplace of the plate may be dead, but its legacy lives on (and better in other places too might I add)
respect from the 607 ! the best is lupos char-pit in Endwell ny. original location. i like pork with cheese and mushrooms. always best on a charcoal grill. i enjoy your channel.
Front street in Binghamton is my fave. Used to go once week while studying at BCC
It's in Endicott
Ethan: "Lets taste test".
-proceeds to eat most of the thing he's tasting
It's a comprehensive taste test.
Finally, someone is representing Upstate NY. Ethan, you became even more cooler!
It’s crazy to see this video. I grew up about an hour away from Binghamton NY and we’d eat Spiedies all the time. My family moved to the south later on and nobody down here has ever heard of them.
Shoutout Binghamton NY!
That mustache is the stuff of 80s dreams
It less of a mustache and more of a time machine really. Lol
Seems very similar to shish kebab, but with Italian bread. It would be cool to see this but in German style doner bread
We have something very similar too, but we add vegetables on the skewer too, mainly peppers and onions. And of course eat it with how we call it "village bread"
wow first time ever of watching youtube and my home(town-city )shows up, which is weird cause the guy who invented the lithium ion battery lives here also. Did not expect a Binghamton reference from spedies before him. Lupos do be out here bumping this areas BMI. God forbid we put even a single vegetable on the bread with it.
Your first time watching *RUclips*?!
I grew up in Elmira area and didn't realize they weren't common everywhere until I went to college! It's great street food
I'm from Elmira, too.
National pastime and food of the quintessential upstate hick.. peculiar to Binghamton.. love it absolutely delicious.
I hesitate to use the "Upstate specialty" designation. Once you get about an hour outside of Binghamton very few people know what they are or how to make them. I've tried purchasing two "spiedie sandwiches" outside of that radius and they were both shredded, non-grilled (browned) chicken. Thanks for getting the word out about the food of my people- awesome to see innovations happening rather than the somewhat stagnant traditional recipe we're all used to. I think back to your sub recipe where you discussed the importance of moisture in a sandwich, and yeah, meat and Italian bread needs something. I've been to many backyard Binghamton BBQs where they're overcooked and dry - that's pretty tough to eat on a plain slice.
This is so different from Chef John's recipe, which I've made and loved multiple times before. I'm curious what Ethan's thoughts are on that method, and if he think it compares to the traditional marinades he bought at all
Fan of Chef John's, too! Living close to Binghamton, we always had Spiedies and in a pinch, State Fair brand hits the nail on the head. I love to reduce the marinade after it's served its time with the chicken to make a thicker kind of dipping sauce; good stuff!
Same! Chef John's is amazing. I might try this alternative
Also, Chef John uses chicken thighs, not tenders, which are part of the breast; white, dry meat. Dark meat also holds up to marination better.
@@AF-ke9by white meat get such a bad reputation. It's not that it's inherently dry, it gets dry easier than dark meat. A marinade would actually protect it from this. Chef John uses dark meat because of its fat content and texture
@@RangeRov49 Texturally, white meat does not hold up as well as dark meat to acidic marinades.
Yes, the mayo trick. I've done it for years. Keeps everything juicy, browns nicely and keeps spices adhered.
And then I watch more and you say exactly that. I'm glad we both do this anyway!
One of my favorite techniques!
Aw man this just warms my upstate heart to no end. I was just dreaming about spiedies the other day, what serendipity to have you do a video on them. I’m really gonna have to make em soon now.
OMG! I remember Speedie Fest. Now _that's_ a childhood memory. Loved those things. I remember lamb, instead of chicken, though.
Edit: I tried this today. Very good. It's a keeper. Thank you!
Gotta love to see my hometown of Binghamton represented
I’m from Binghamton too!
My goto spot is Spiedie and Rib Pit (I don’t think I’ve ever seen anyone get ribs there) They add some Greek flair to the Italian derived dish by using grilled pita bread, though as you said a slice of white Italian bread is the traditional vessel for that grilled chicken perfection.
Spiedie fest is back on this October, Ethan get over here with that recipe and compete in the cook off.
Been to speidie fest and balloon rally many times, and this is just blasphemy...BUT... it looks delicious.
I will try this quietly when I'm home alone with no one to witness or chastise me.
Ethan I made this today and it was unreal. Substituted red wine vinegar for cider vinegar and it was zingy af. never had a spiedie so no idea if its authentic but it was good
Put some tzatziki in it and voilaaaaaaa
Looks like an awesome piece of sandwich! No wonder they made a festival for it!
Idea: make a bit more of the chicken marinade, and set a bit of it to the side to spread on the bread in the end.
Hi Ethan, I dont know if you get this in the US, but here in the UK we have a condiment called Salad Cream that is a stable emulsified sauce like mayo but contains a higher proportion of vinegar. Not sure if it's worth a test but an interesting thought regarding whether it may work better in this recipe considering that you preferred more acidity in the marinade.
We in the States can buy it on Amazon, but it’s almost $10 for 15 oz (£7.16 for 443.6 ml) for Heinz brand, so it’s not exactly cheap. But, knowing the internet, there are probably a number of good recipes for homemade salad cream out there that probably costs $10 for the ingredients and can make way more than one bottle.
Oh congratulations! What a terrific idea!
you left out the crucial step of allowing them to marinate for way too long, like 24-48 hours. thats what makes a speedie a speedie.
I love your videos and even this one, but being native to the Binghamton area this is more of a spiedie inspired chicken sandwich for your version, just too many changes. Not marinating the meat, mayo, bread selection, cooked indoors, and vegetables. I am sure it tastes amazing but at what point is it no longer a spiedie sandwich. The simple Italian bread lets the spiedie shine as the centerpiece of the dish, and marinated for a significant time its almost as soft as the bread. Though admittedly, I when when reheating them I am a heathen and put a slice of cheese over it to not only keep them from drying out in the microwave but it makes it easy to scoop up at once with a slice of bread.
It is like cooking ribs in the oven and calling it BBQ, that dog don't hunt.
Cheese?!! That certainly is new
Though I must guiltily admit to sometimes eating mine with ketchup 🙊🙈
I'm from this town originally. Good to see it getting the recognition it deserves. Lupo's is the supreme though.
Spiedies are a regional treasure. We defend them as rabidly as any Philadelphian defends a cheese steak
Spiedie's and salt potatoes .
My grandma had relatives in Binginham, and we would visit every summer. Loved spiedies! Broke 100lbs the summer after my freshman yr of HS, eating 2 a day for a week!
Yeah, might be a Good spiede but far from great. To get a great one go back to the origin.
I'm 90% sure your recipe will win the food competition, but I'm a 1000% sure you'll win the 'stash competition! 🔥
I'm gonna start a count of every time Ethan has said "mayonnaise is just an emulsion of eggs and oil"
I grew up having chicken marinated in Spiedie on the grill, it’s so sweet and savory that I would take all the drippings and put em in a bowl and drink it, no shame here haha
Ethan's next video title "Twenty cranks of black pepper and mayo recipe"
Don't forget the pickled onions!
Hey, great video as always! I got a question though, why didn’t you marinade the chicken for hours like the previous industrial one? I got the feeling that the mayo acts as coating, not marinade. Wouldn’t it be more flavorful if it stays marinating in the fridge?
spidie rib pit endwell (mushrooms and cheese) is amazing and was my go to lunch everyday!
Dude, those bites into the actual sub were ridiculous. I thought you were gonna inhale it.
HELL YEAH UPSTATE NY
Love speedies!!!! It really needs to marinate 3-5 days to let that acid really goto work, though
Watching this while in Binghamton NY
Very surprised to see you do this. I love me some spiedies! A very good, lesser-known sandwich that deserves more recognition
Just made this, and holy cow it’s good! Even better with the pickled onions not gonna lie.
Definitely a huge fan of using Mayo as a marinade after a dry brine. Gonna be using this on all of my future chicken meals I think.
Ethan gradually becoming Uncle Roger's competitor as an MSG Fanboy...
Dang I grew up there and didn't even know they had something other than Salamidas.
I tried this with a change. Oregano smells like pencil sharpener shavings and is definitely not to my taste. I substituted tarragon with massive success.
Central and Western NY make good food man. We know how many beans make five.
Great video! I went to school in upstate NY and these were my absolute favorite
I'll go with Salamida's State Fair Spiedie marinade every time. I love the the tang of the vinegar! I find that letting the spieides marinade for SEVERAL days yields the best results. Make sure the spieides are completely covered in the marinade and stir a couple of times a day, Good Italian bread really helps create the perfect spiedie sandwich! . Try it on lamb & pork too. I enjoyed the video. Great job!
Shoutout Binghamton U class of ‘17!
Did this at the firehouse, crew seemed to like it and it was easy to make, I just had to triple the ingredients. Thank you!
Seeing this video in my recommendations is extremely for me. Adding the Rob Salamida clip locks this video in. Bless you.
I'm from Binghamton! Great video
It's so funny. Here in upstate NY, only about 2 hours from Binghamton, we don't have spiedies at all around here. I've had some at backyard BBQs but not businesses. Yours looks pretty good.
I adore Salamida's marinades. Their barbecue one is great too. I could make my own, but Salamida's is clearly a quality product, and it's easily found in my grocery stores because I live in Western NY
I've been around for some time now, but I've never shown you my support through a comment. I just want to say that this is one of my favorite food related channels. Your content is distinctive and great from all perspectives. I adore how much effort you put into a single video. Keep it up!
Long time lurker, but man I've gotta say you're videos are incredible and have helped me improve my cooking so much in the past year and half. Thank you!
Im wayyyy way way Upstate New York and never heard of Lupo's
But I have HATED the mushiness of spiedies chicken even though I loved the flavor.
You just fixed my spiedies chicken BBQs for life. Thank you.
When we go camping (Salamedas) spiedie chicken is always our first night meal. Only need a campfire, French bread and some Dukes Mayo. So good. Thank you for the recipe. I will try it next chance I ha e
In all honesty, this is pretty much how middle east is eating their kebabs, just wrapped in a flatbread rather than a hoagie. SO I'm guessing that's where the original ideas come from. From eating syrian kebabs, you can never have too much lemon zest or fresh parsley, like a whole twig or two really add a fresh kick.
I believe the spiedie has its origins in Italian grilled meat recipes. It wouldn't supprise me if those were inspired by ME recipes, though
HOLY SHIT ROBS MY UNCLE LETS GO ETHAN
Yes…crazy good…Lupos on Main Street Endicott…a bit different than the bottle marinade…my opinion. Not to be missed…chicken or pork…add mushrooms and peppers. 👍
After my comment I made this recipe. I was not impressed. The result, tome, was very bland. And, sorry, I like pork much better.