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Spiedies
I was introduced to spiedies
back in the late 1990s. Spiedies originated in New
York, and are marinated cubes of meat that have been
skewered and grilled. Although they are best eaten
on a sandwich, I've had them on pizza too. They can
be made with chicken or pork, but most folks agree that
the best spiedies are made from venison backstraps.
The longer the meat is
marinated, the better it will be. We highly
recommend a minimum of four days of marinating prior to
cooking.
There are several brands of
spiedie sauce available. Wingshooters
highly recommends Lupo's marinade, which you can order
from their website at
http://www.spiedies.com.
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Ingredients
- 1 pound of venison
backstrap, cut into 1 inch cubes.
- ½
bottle of spiedie marinade
- 1 large onion
- 1 large bell pepper
- lots of mushrooms
- shredded cheese
- large sandwich rolls
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If you are using stew meat, make sure that you trim away
all of the fat and the silver sinews. Marinate the
meat for a minimum of four days, as described above.
Make sure that all of the meat is submerged in the spiedie
sauce. After the marination period, thread the cubes
of meat onto metal skewers.
Start your grill and get it very hot; maybe 400 degrees.
The key here is to sear the outside of the meat when it
hits the grill so that most of the marinade remains
inside. Put the skewers on the grill and let them
cook for 15 to 20 minutes, turning them every 5 minutes.
While the meat is cooking, cut the pepper and onions into
strips and saute them. Add the mushrooms to
the saute as well.
For the bread, I've found that very large sandwich rolls
work best. Make sure that they are very deep
rolls; you'll need a lot of room to hold the sandwich
together. I like to wrap my rolls in foil and head
them up on the grill while the meat is cooking. When
everything is done, put it all together on the bread, top
with cheese, and enjoy. |
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