Pork Spiedis

Spiedis (pronounced “speedies") are a Binghamton, New York specialty that travels far better than its regional fame would suggest. Cubed pork tenderloin gets an overnight bath in a tomato juice marinade loaded with garlic, onion, Worcestershire, and basil. The acid and alliums tenderize and flavor the lean pork while you sleep.

The serving method is the signature trick. Once grilled, the meat-laden skewers get wrapped in a slice of soft Italian bread, then the meat slides off with the bread acting as both a holder and a flavor sponge. The bread soaks up any juice and pan drippings, becoming part of the bite rather than just a vessel.

This is summer cookout food at its most regionally specific. Pork tenderloin is the traditional cut, lean enough to take the long marinade without turning mushy. Pair with coleslaw, potato salad, and cold beer for the full Southern Tier of New York experience. Spiedie festivals in Binghamton draw thousands every August for good reason.

Pro Tips

• Marinate the full 24 hours minimum. Spiedis are defined by their long marinade, and shorter times produce noticeably less flavor.
• Discard the marinade after removing the pork. Raw-meat marinade is unsafe to baste with unless boiled for several minutes first.
• Use small metal skewers as written. Wooden skewers char before pork cooks through unless pre-soaked.
• Grill 15 to 20 minutes total, turning every few minutes. Lean tenderloin dries out fast past medium.

Variations

• Swap pork for cubed lamb shoulder or chicken breast for traditional spiedie variations.
• Add a teaspoon of red pepper flakes to the marinade for a spicier version.
• Serve on hoagie rolls or sub rolls with provolone and pickled peppers for a Spiedie sandwich-style meal.