"Spiedie's" Sandwiches/Subs

A side question: how closely is the spiedie related to porketta? I'd never heard of porketta nor spiedies before I moved to ne PA.

A porketta sandwich is pretty dang good.



Tom

Porketta is an American version of an Italian porchetta, which has been prepared as a pork roast flavored with a variety of seasonings. Other than PA, you are likely to have seen Porketta in the upper mid-west as Italian families who migrated to northern Minnesota to work in the mines, made this pork dish using a boneless pork loin and seasoned with a dry rub. Typically, the ingredients of the dry rub include dill seed, fennel seed, oregano, pepper, garlic, and other seasonings.

A spiedie, on the other hand, is not a roast, but rather is marinated (not a dry rub) cubes of meat cooked on a skewer - including pork, chicken, lamb (traditional), beef or other meat. The marinade is a vinegar and oil based dressing that is chock full (about 1/3 the bottle) of a variety of seasonings. Instead of oven cooking like Porketta, the cubed meat is put on a skewer and grilled over fire. The name spiedie is probably a derivative of the Italian spiedino (a 'skewer') or spiedo ('spit').

Got it, thanks. I knew they were different, but I was wondering about one possibly being a derivation of the other. It appears that they come from completely different directions.


Tom

Spring time is Coming!!!!! Which means only one thing.....


SPIEDIES!!!!!!!

quote:

Originally posted by JDSpiedies

Spring time is Coming!!!!! Which means only one thing.....


SPIEDIES!!!!!!!

my mouth is watering at the thought.

There's absolutely no question, that on my next trip home to Syracuse, I'm making a pit stop in Binghamton for a speedie.

In the mean time, I'm going to be purchase a grill this Spring. I'm definately going to head to Wegman's (in Fairfax, VA) to pick up Hoffman brand hot dogs and coneys, and Salamida's State Fair Speedie sauce for my chicken and do a little dino BBQ too. That with some salt potatoes and and I'll be in CNY foodie heaven right here in DC.

quote:

Originally posted by Scorereader

quote:

Originally posted by JDSpiedies

Spring time is Coming!!!!! Which means only one thing.....


SPIEDIES!!!!!!!

my mouth is watering at the thought.

There's absolutely no question, that on my next trip home to Syracuse, I'm making a pit stop in Binghamton for a speedie.

In the mean time, I'm going to be purchase a grill this Spring. I'm definately going to head to Wegman's (in Fairfax, VA) to pick up Hoffman brand hot dogs and coneys, and Salamida's State Fair Speedie sauce for my chicken and do a little dino BBQ too. That with some salt potatoes and and I'll be in CNY foodie heaven right here in DC.

oh please - please - you all are making me way to hungry! I ran out of Hofmann coneys and am jones'n bad! Salt Potato's - oh heart be still! Have plenty of spiedie sauce though 2 1/2 gals in stock and ready to barbie! Enjoy my friends and spread the word of good food to the world - "One grill at a time!" - Enjoy - Scott

"Spring time is Coming!!!!! Which means only one thing.....

SPIEDIES!!!!!!!"

_________________________________________

Just a few comments from one who grew up on the 'nort' side of Endicott in the late Fifties:

Speidis were cooked on hibachi's and ALWAYS made of lamb then, and Italian bread(preferably Battaglini's) was the mode to get 'em into your mouth.

A jug of wine and tho.....Heaven.

Can't even find a lamb speidi nowadays, oh well, that's show biz!

Bill

Amen Denverbeau,

Nothing like a lamb spiedie on Battaglini's sliced bread, fresh out of the oven at 3:00.

As far as Sharkey's, 3 thumbs down.

You can buy lamb spiedies from Lupo's or Butcher Boy's market in Endicott.

If you happen to be in town June 9, 10, 11, visit St. Anthony's feast days, corner of Odell and Jenkins for a lamb spiedie.

"quote:
Originally posted by fafaru

I ate at Sharkey's recently and was most impressed at the friendliness of the people there. Less enthralled with the spiedie, and disappointed in myself for letting my focus on trying a spiedie causing me to not order some other great things available, like the smelts.
____________________________________________________

I've found the only problem with Sharkey's speidi's is they cut-up the cubes too small, thus making them too well done.
The fried chicken basket has been a guilty pleasue of mine for decades.
-Bill

I grilled some pork speidies on my smokey joe a couple of weeks ago...a little homemade tzatziki, some pits,rice and the smell of the smoke...awsome!

I love "Spiedie's" Just to let everyone know come thanksgiving time if anyone fries Turkey's Spiedie's is great to inject into the Turkey it leaves it soooo moist no more dried out turkey on thanksgiving. Everyone Enjoy!!!

Great Idea! Thanks for sharing this unique way to enjoy the SPIEDIE flavor.

quote:

Originally posted by jqt71

I love "Spiedie's" Just to let everyone know come thanksgiving time if anyone fries Turkey's Spiedie's is great to inject into the Turkey it leaves it soooo moist no more dried out turkey on thanksgiving. Everyone Enjoy!!!

GOD, you guys are making me homesick!

I moved to Binghamtom as teenager to attend SUNY Binghamton and stayed to live there for many years, to the point where I consider myself a Binghamtonian. Sharkey's, Lupo's Charpit (the one in Binghamton and the one in Endicott), the spiedie fest at Otsiningo Park... giant scoops of Pat Mitchell's ice cream after a workout at Hidy Ochiai's...

Here in SW Florida I cannot have Pat Mitchell's ice cream, or work out at Hidy Ochiai's, but thank God, I can have Salamida's State Fair spiedie marinade delivered. There are things a guy should not do without...


Noxodas

"....giant scoops of Pat Mitchell's ice cream ..."

Noxodas, what years did you attend 'Harpur'?(old name of Bing. SUNY)
I knew alot of students there.

-Bill

When making a Spiedie... When they skewer to cook, do they add peppers and onions also? Or is it just the meat?

"When making a Spiedie... When they skewer to cook, do they add peppers and onions also? Or is it just the meat?"


Just meat. It's considered a sin to cook 'em w/ veggies.....
Although I think Lupo's served 'em w/ peppers & onions if you wanted it.

For a quick preparation, try a Hormel(or other) pork tenderloin or roast, cut up.
Naturally, the 'Garlic' is best, but all are good.

Grew up on the northside of Endicott ... my grandfather used to cook spiedies in front of Spill's on Oak Hill Ave. next to the park . Some of you may remember it as the Beacon !!! Grew up on Battaglini's bread
.. also had their sheet pies . Those were for family occasions . I also remember going to St. Anthonys Feast Days up at the park (Cronks Field )
We used to walk up there from St. Anthonys school for our summer picnic.
Also Denverbeau you are so right .. the only true spiedie is a lamb spiedie. I do have Salamidas in my fridge as I type .. but there is also a gallon of Lupos here too. Used to work at Lupos and went to school w/ Steve and John

Originally posted by LisaPR

Grew up on the northside of Endicott ... my grandfather used to cook spiedies in front of Spill's on Oak Hill Ave. next to the park . Some of you may remember it as the Beacon !!! Grew up on Battaglini's bread

There was just something special about Battaglini's Italian bread.
Crusty but soft on the inside. To me, Roma's seemed like the store made bread. "Spill's/The Beacon" must have been busy w/ after-work tannery men. Remember the 'Kiddie Pool' at Geo. F. Park?

Bill

Do I remember the kiddie pool.... lived there before I used to go to the "Z" pool !!! What about the "big" slide down in the bottom of the park ?? Personally for spiedies and sausage I prefer Jimmy Romas bread. We always had battaglinis for Sunday dinner and sandwiches. Miss the bread
from up there I can always cook the food ... but can't duplicate the bread.

I did my Binghamton trip last month----tried a spiedie at the "Spiedie and Rib Pit" located at 1268 Front Street. OK, nothing that knocked me out---but as you mention, theirs was just pork. I did pick up a bottle of Salamida's Spiedie Sauce with which I plan to make lamb spiedies. Looking forward to tasting lamb that way!

Had dinner at the Oak's Inn last night and we finished off 2 baskets of Battaglini bread. By far the best bread in this area. Butcher Boy's meat market on Taft Ave has good lamb spiedies.

Went to Oaks Inn about a month ago when I was home. Love the dipping sauce Rick puts out there. I think my husband and I ate about the same amount of bread. That is the only place I order anything w/ sauce on it and I live down here in the heart of Soprano country.

I made some spiedies for Memorial Day weekend. Cooked on Monday while listening to the tail end of 77 WABC rewound. My mom and brother said they are good. Besides, I used the Chicken BBQ marinade and they are in ziplock bags in the freezer for later this summer.

Now we are in spedie season!!


OT, BTW: For all you Rush fans, log on to www.petitiononline.com/YYZ2112/petition.html and sign the petition for
Geddy, Alex, and Neil to finally play Australia!!

"Cooked on Monday while listening to the tail end of 77 WABC rewound."


I missed 'Rewound', but post every Sat. night on the Oldies
Board, while listening to the show.

-Bill

I've been reading this spiedie debate with interest. It seems there are spiedie purists, and everyone else. We purists would never, ever use bottled marinade. There's just no comparison to fresh. My mom went to school with the Lupo boys in Endicott back in the 1930s and 1940s, and this is the authentic recipe passed down through the years. I grew up on lamb spiedies but now prefer chicken. Next month I will be in Endicott and will visit Lupo's Char Pit several times, with Pat Mitchell's for dessert, of course. My mouth is watering already! I'll also bring lots of Battaglini's fresh Italian bread back to Texas so we can have our own spiediefest. Enjoy!!

LUPO’S SPIEDIE MARINADE

In a large bowl whisk together:

juice of 2 fresh lemons (about 2/3 cup)
same amount of wine vinegar
1 cup vegetable oil
6 cloves garlic, finely chopped
2 Tbsp. dried parsley
2 Tbsp. dried basil
pinch oregano
2 tsp. salt
1 tsp. garlic powder
1/2-1 tsp. pepper

Mix well. Pour over chunks of trimmed lamb, pork, beef, seafood/fish or chicken. This batch of marinade will cover at least six pounds of meat. Mix to coat every piece well. Cover and refrigerate at least 2-3 days. Mix occasionally.

Place desired number of pieces of meat close together on metal skewers (just meat, no vegetables). Roast over a charcoal (never, ever gas) fire, turning for even browning. If desired, brush occasionally with marinade. When done, slip meat off skewer onto a slice of fresh Italian bread, preferably Battaglini's. Nothing else is needed--no veggies, condiments or other sauces.

Pure bliss!

OK, Scott. Glad you posted the spiedie history as part of your postings. I was a little concerned when I read in this column that, "Rob Salamida invented it". According to the Atlas of Popular Culture in the Northeastern US (the link you provided), Rob Salamida did not invent the spiedie, but he is an area entrepreneur with a long history in spiedie-dom. See the short excerpt below - one paragraph of about ten on this topic, which very carefully details the fascinating history of this sandwich.

The originator of the spiedie is most likely Augustine Iacovelli from Endicott, NY. Iacovelli immigrated to the Binghamton region from Civitella in Abruzzi, Italy in 1929. He first worked at Endicott-Johnson, a shoe manufacturer and the region's largest employer. In 1939 he opened a restaurant, Augies, on the north side of Endicott. The name comes from the Italian "spiedo," meaning "spit." (Moore 1991). The original sauce, which he called Zuzu, was wine vinegar, water, lemon juice, garlic and mint. The meat, originally only lamb, was cooked on wooden skewers (Boros 1984). A report from the local paper about the annual Speidie Fest in 1989 did not repeat the Iacovelli origin story but merely said it was "probably brought to the Triple Cities by Italian immigrants."

And thank God for this Atlas, because It is high time that the true history be nailed down. Regional favorites like this often get derailed, misnamed and transformed, so that nobody knows their true origin after a little while. Really glad to see the history of Binghmtn's sandwich pride laid out here.

Must say that my main curiosity is pronunciation of this gastronomic delight. Is it SPY-EE-DEE? SPEE-EYE-DEE? Something totally different? I've never heard of them before this thread, but they sound delicious! Marinated meat, charcoal grilling, and fresh Italian bread, sounds yummy to me! Anyone know where I can find one in Michigan since I can't have a charcoal grill at my apartment?

Alice

SPEE-DEE


Made some at my Upstate, NY party a few weeks ago.
They were a big big hit.
I marinaded the lamb and chicken overnight. They were absolutely sumptuous.

I did use bottled State Fair, which, many many upstate NYers use.

quote:

Originally posted by lucysmamamia

I've been reading this spiedie debate with interest. It seems there are spiedie purists, and everyone else. We purists would never, ever use bottled marinade. There's just no comparison to fresh. My mom went to school with the Lupo boys in Endicott back in the 1930s and 1940s, and this is the authentic recipe passed down through the years. I grew up on lamb spiedies but now prefer chicken. Next month I will be in Endicott and will visit Lupo's Char Pit several times, with Pat Mitchell's for dessert, of course. My mouth is watering already! I'll also bring lots of Battaglini's fresh Italian bread back to Texas so we can have our own spiediefest. Enjoy!!

LUPO’S SPIEDIE MARINADE

In a large bowl whisk together:

juice of 2 fresh lemons (about 2/3 cup)
same amount of wine vinegar
1 cup vegetable oil
6 cloves garlic, finely chopped
2 Tbsp. dried parsley
2 Tbsp. dried basil
pinch oregano
2 tsp. salt
1 tsp. garlic powder
1/2-1 tsp. pepper

Mix well. Pour over chunks of trimmed lamb, pork, beef, seafood/fish or chicken. This batch of marinade will cover at least six pounds of meat. Mix to coat every piece well. Cover and refrigerate at least 2-3 days. Mix occasionally.

Place desired number of pieces of meat close together on metal skewers (just meat, no vegetables). Roast over a charcoal (never, ever gas) fire, turning for even browning. If desired, brush occasionally with marinade. When done, slip meat off skewer onto a slice of fresh Italian bread, preferably Battaglini's. Nothing else is needed--no veggies, condiments or other sauces.

Pure bliss!

I couldn't agree w/ you more ... we always used homemade marinade very similiar to yours growing up. Spiedie sauce like tomato sauce was always made to a families taste. I buy marinade for mainly the convenience.
Also Salamida' and Lupo's are just business people marketing a local favorite.

quote:

Originally posted by LisaPR

quote:

Originally posted by lucysmamamia

I've been reading this spiedie debate with interest. It seems there are spiedie purists, and everyone else. We purists would never, ever use bottled marinade. There's just no comparison to fresh. My mom went to school with the Lupo boys in Endicott back in the 1930s and 1940s, and this is the authentic recipe passed down through the years. I grew up on lamb spiedies but now prefer chicken. Next month I will be in Endicott and will visit Lupo's Char Pit several times, with Pat Mitchell's for dessert, of course. My mouth is watering already! I'll also bring lots of Battaglini's fresh Italian bread back to Texas so we can have our own spiediefest. Enjoy!!

LUPO’S SPIEDIE MARINADE

In a large bowl whisk together:

juice of 2 fresh lemons (about 2/3 cup)
same amount of wine vinegar
1 cup vegetable oil
6 cloves garlic, finely chopped
2 Tbsp. dried parsley
2 Tbsp. dried basil
pinch oregano
2 tsp. salt
1 tsp. garlic powder
1/2-1 tsp. pepper

Mix well. Pour over chunks of trimmed lamb, pork, beef, seafood/fish or chicken. This batch of marinade will cover at least six pounds of meat. Mix to coat every piece well. Cover and refrigerate at least 2-3 days. Mix occasionally.

Place desired number of pieces of meat close together on metal skewers (just meat, no vegetables). Roast over a charcoal (never, ever gas) fire, turning for even browning. If desired, brush occasionally with marinade. When done, slip meat off skewer onto a slice of fresh Italian bread, preferably Battaglini's. Nothing else is needed--no veggies, condiments or other sauces.

Pure bliss!

I couldn't agree w/ you more ... we always used homemade marinade very similiar to yours growing up. Spiedie sauce like tomato sauce was always made to a families taste. I buy marinade for mainly the convenience.
Also Salamida' and Lupo's are just business people marketing a local favorite.

OOOOOPS!!!! I forgot that recipe is not Lupos... I worked for them for many years and I KNOW for a fact that is NOT the recipe. The seasonings are totally secret and known only to family. You also have 2 families ... 2 recipes. Sam's family makes one and John's family makes another.

It seems that there is a consensus: DO NOT use the marinade that you marinated the meat in. Just bring the leftover marinade to a BOIL!!! 212Degrees - that is hotter than the meat has to be. It should kill off any salmonella, trichinosis etc. If I am going to pay the shipping costs for a couple bottles of marinade, or if I am going to go to the (Yummy) trouble of making my own - I am NOT going to pour it down the sink!

Just an FYI - I live in Cocoa Beach Fl. and I am going to char-grill my first Spiedies tonight in a homemade marinade (I spent 6 years in Syracuse, NY in the early 80's and vaguely remember trying a bite of one at party once)...Anyway - had business lunch at the Olive Garden on Hwy. 520 on Merritt Island FL. and they had "Chicken Spiedinis" on the menu and they were described as marinated olive oil and Italian-seasoned chicken served on skewers. I remember reading a post from "Scorereader" that the derivation of the word "Spiedie" may come from the word "spiedo" - to spit; and "spiedino" - a skewer - I'll bet this is their (lame?) version of a Spiedie. I didn't try this "Chicken Spiedini" (it probably would have discouraged me from making my own) Just thought it was an interesting tidbit that they have that on their menu - however, according to a website I went to, they marinade theirs for 2 hours....Mine have been marinating for FOUR DAYS!! Wish me luck

Four Days?!!! I hope your meat stays on the skewer!
...but it'll sure be tender!

Buon Apetito!


PS - I've wondered if there's any connection between "spiedo" and Speedo. For example, would a thong Speedo be called a Speedino?

just kidding!

I'm not sure about that one, but I found a nifty spiedie sauce. My son has a Wegman's near him and brought me a bottle of their sauce. It's good on everything but cereal and ice cream. You can use it as a marinade or a salad dressing.

I could be wrong but I believe that I have bought Salamidas Spiedie sauce at various Price Chopper and Wegmans supermarkets in Syracuse and Rome, NY. So they should be available in places besides the site. My friends in Boston were blown away by the flavor of my chicken when they first tasted the sauce. Way to go Rob!

I can get Salamida's and Wegman's brand speidie sauce at the Wegmans in Virginia. Which is awesome, because my friends now force me to make chicken speidies whenever there's a cookout.

http://www.spiediefest.com/home.asp

I used to sample Spiedes at cookouts when I lived in upstate NY and someone from Binghamton would bring them. Here in Northern Virginia, a Wegman's has opened, and it has two kinds of Spiedes marinade.
Isn't that stuff basically Wishbone Italian dressing?

I love spiedies. I've had sharkey's, Lupos, and even Donoli's in Aplacahin are pretty good(Sharkey's are my favorite)I've had family send me the Lupo's sauce and made Lamb here, but no good Italian bread. A new place 'Mandola's Italian MArket' opened recently and I'm hoping they may have some.

Can't find spiedies here served in Austin, TX, but I actaully found a place in Dallas: http://www.angrydog.com/menu.html

(See the 5th item under 'sandwiches') - Anyone here tried those. The mother-in-law lives up there and I think I need to try them next visit. Will post results...

quote:

Originally posted by MsDiPesto


Isn't that stuff basically Wishbone Italian dressing?

no.

I am from Binghamton I am 41 so I have been eating spiedies all my life! There are many places that serve Spiedies around here now but back in the day it was Lupos and Sharkey's that I recall. I never cared as much for the Salamida marinade compared to Lupo's, but it's all personal taste.
To be eating a "true" speidie you have to eat it on real New York style italian bread. You can also buy them raw at Lupos (has lamb) and Sharkey's. I moved out of the area for several years and everytime I would come home or someone would come see me I would get the raw spiedie's from Sharkey's. I like the pork, now a day's you can get marinated chicken at anyplace. I think Poncho's Pit has a great lamb spiedie, Sharkey's used to but I dont think they make them any more. I also think you can purchase Lupo's sauce on line.
I actually make homemade lamb ones for Easter! I wish I could get Sharkey's recipe!!! (looking for it is how I found this site)

Here is a pic of some Spiedie sacue I picked up at Wegmans this past weekend. This is the kind I grew up tasting at picnics in CNY for so many years. Can't get this stuff here in NYC.

My parents were both from Elmira, and we spent our summers there in the '50's and '60's. I never heard of a spiedie in Elmira. Are these only in Binghamton?
I had cousins in Hornell & Corning and don't remember seeing spiedies there, either.

Did Somebody mention SPIEDIES????!!!????


Well, in that case, it's that time of year again. The Grills are being taken out from their winter hiberantion (But my 2 Weber Grills were in action on a VERY FRIGID Super Bowl Sunday!), the charcoal is being stocked up, and the spiedie sauce is being purchased...which only can mean one thing...



SPIEDIE SEASON IS COMING!!!!!

quote:

Originally posted by JDSpiedies

Did Somebody mention SPIEDIES????!!!????


Well, in that case, it's that time of year again. The Grills are being taken out from their winter hiberantion (But my 2 Weber Grills were in action on a VERY FRIGID Super Bowl Sunday!), the charcoal is being stocked up, and the spiedie sauce is being purchased...which only can mean one thing...



SPIEDIE SEASON IS COMING!!!!!

right after you shovel out from the 6 plus inches of snow that fell today in CNY.

I just made some chicken with the Salamida bar-b-que sauce on my stove top grill pan. Came out nice -n-juicy with some goods grill marks and I made sure I had a nice little bowl for dipping. Forgot to take pics though.

My sister used to work at Lupo's. When my teenage son got a grill a few years ago she sent him a collection of sauces from there and a couple other Binghamton places. Good stuff! Binghamton even has an annual Spiedie Fest, with hot air balloons:

http://www.spiediefest.com/

Without a doubt, Salamida State Fair Spiedie Sauce is the best thing that ever happened to a BBQ grill. I tried it on PORK CHOPS and my kids loved them which was a first. My wife marinated boneless chicken breast with spiedie sauce and then we had left overs and she used them in a tossed salad. Gotta say this stuff I bought online was great and the price was surprisingly cheap!

Is there a place to get real Spiedies in or near Syracuse? Heading to Turningstone and while driving up from NYC, I am coming around through ALbany and not through Binghamton.

Any Price Chopper or Wegman's usually carries Salamida Spiedie Sauce.

We tried both marinades, Lupo's and Salamidas and find Lupo's to be the tastiest. We usually marinade the chicken for several days and sometimes even a week and then put it on the gas grill. We've tried the other flavors (for Chicken, Pork), but the original we like the best.

BTW, I'm in North Carolina and a little place in Cary, NC called Roma's Italian on Harrison Avenue not only carries Lupo's Speide marinade in all their flavors, but even has them already cooked on their menu. I think the owners are from Binghamton or Endicott.

Love it!

quote:

Originally posted by viennadog

We tried both marinades, Lupo's and Salamidas and find Lupo's to be the tastiest. We usually marinade the chicken for several days and sometimes even a week and then put it on the gas grill. We've tried the other flavors (for Chicken, Pork), but the original we like the best.

BTW, I'm in North Carolina and a little place in Cary, NC called Roma's Italian on Harrison Avenue not only carries Lupo's Speide marinade in all their flavors, but even has them already cooked on their menu. I think the owners are from Binghamton or Endicott.

Love it!

But of course! that's what "Cary" means = Central Area for Relocated Yankees.

my good friends live there. Practically everyone one in their neighborhood is from the north. Visiting them is like visiting Syracuse...only warmer. But they still bitch about the NY weather they used to endure - go figgur.

MMMMMMMMMMMMMMM....Spiedies! I haven't had any commercial Spiedies since the early 90's when I lived in Utica, NY. I relocated to Pittsburgh and sadly, spiedies were nowhere to be found. I have since found a very serviceable spiedie sauce recipe and have been spreading the word. I recently gave away a couple batches of spiedie sauce to some friends with very favorable results. FWIW, I favor serving the spiedies on a hot dog roll as this leaves the other hand free to hold the cold can of beer which is a natural companion of the spiedie.

Does this place still exist...Im living in Atlanta but cant find them?

Thanks,

quote:

Originally posted by scottmahaffy

SPIEDIE's HIT ATLANTA Georgia Area -

http://www.insidegwinnett.com/archive/1_03_Food_spiedie%20Grill.htm

http://www.spiediegrill.com

Spiedie Grill open in Atlanta!! I also know Salamida Original State fair Spiedie sauce is available at most INGLES MARKETS around the south.

PLEASE NOTE: I have not visited this restaurant yet -- but as soon as I do I will give you a full report!

PLEASE POST ANY ESTABLISHMENTS THAT YOU KNOW THAT SERVE SPIEDIES and don't forget to list places where you can get the sauces too!

quote:

Originally posted by Lainger

Does this place still exist...Im living in Atlanta but cant find them?

Thanks,

I had a friend who lives near there and he was not able to find them either. After asking around people stated that the stand did a brisk business but the owner had a critical health issue and had to close. Please keep your eyes peeled for others around the USA and keep us posted of new places that make SPIEDIES! Thanks to all who contribute to this forum! Scott Mahaffy (Forum Founder)

quote:

Originally posted by scottmahaffy

SPIEDIE's HIT ATLANTA Georgia Area -

http://www.insidegwinnett.com/archive/1_03_Food_spiedie%20Grill.htm

http://www.spiediegrill.com

Spiedie Grill open in Atlanta!! I also know Salamida Original State fair Spiedie sauce is available at most INGLES MARKETS around the south.

PLEASE NOTE: I have not visited this restaurant yet -- but as soon as I do I will give you a full report!

PLEASE POST ANY ESTABLISHMENTS THAT YOU KNOW THAT SERVE SPIEDIES and don't forget to list places where you can get the sauces too!

They sell the State Fair marinades at Hanaford supermarkets in my area (Boston). Thank God...I was spending a fortune through mail order. I go to the new Hanaford on Rte. 38 in Lowell...just saw them there last weekend.

Darn it, now I want some spiedies.. I think my wife may have a stash of the sauce hidden somewhere, I could make some when she works this weekend

Just a note to add here. There is Lupo's, and then there's Lupo's.
No, not playing a game here. In the beginning the Lupo brothers Sam Sr. & John ran a meat market on the northside of Endicott. When they developed their version of spiedie sauce, they got into an arguement that virtually split the family to this day. The "Lupo's Char Pit" on the Endicott/Endwell line belongs to the family of John Lupo. They also operate a couple other stores in the Binghamton area known as the Spiedie & Rib Pit. Due to the agreement the warring brothers made, John Lupo's original store was the only one that could carry the Lupo's name. The stores operated by Sam Sr, and later his son Sam Jr, are allowed to call all their stores by the Lupo name. Sam Jr. has taken his father's side of the business and done a great job of marketing and you can now find the Sam Lupo sauce brand in many places in the country and it has been picked up by Wal-Mart. They also market pre-made spiedies and other marinated meats. Also, please..there is no "P" in Binghamton. Never has been, never will be.

quote:

Originally posted by Scorereader

I can get Salamida's and Wegman's brand speidie sauce at the Wegmans in Virginia. Which is awesome, because my friends now force me to make chicken speidies whenever there's a cookout.

Wegman's brand is bottled by Robbie Salamida.

quote:

Originally posted by Mack184

quote:

Originally posted by Scorereader

I can get Salamida's and Wegman's brand speidie sauce at the Wegmans in Virginia. Which is awesome, because my friends now force me to make chicken speidies whenever there's a cookout.

Wegman's brand is bottled by Robbie Salamida.

yes, but they are slighty different from one another - not greatly different, but a little. Which is fine. I like them both.