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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


  • 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
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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