Upstate New Yorker

[Big Butt BBQ]

Hi to everyone. Great site. I am a caterer and BBQ competitor (Ranucci's Big Butt BBQ). My son Alex who joined this site a short while ago is the other part of the team. We compete mostly in NC and SC. I have a
Diamond Plate 50 smoker along with a couple of verticals.

You can check out our site at;

http://www.Ranuccis.com

http://www.bigbuttbbq.com

Ed Ranucci

[Greg Rempe]

I'm lost...Upstate NY'er but you compete in NC and SC...that's a lot O' Miles!!

[Unity]

[smilie=a_okbyenow.gif][smilie=welcome.gif]

--John

[Captain Morgan]

Welcome! Ever do the Smoke on the Beach in Myrtle?

[BMChevyGrl]

Welcome!

[bigwheel]

Hi welcome to the funny farm. Do you got any good Speedie recipe we need to be knowing about? Do you know whut is a Speedie? Thanks.

bigwheel

[Big Butt BBQ]

Captain,
We had thoughts of doing it this year but I had a few parties to do up here. Do you know Scott (frayedknot)?

Bigwheel, spiedies orginated here,

Recipes from the 2006 Spiedie Fest & Balloon Rally, held anually in Binghamton, NY.

Spiedies (marinated cubes of meat placed on skewers) are best prepared on a charcoal grill and served on sliced Italian bread.

Chicken Spiedies

4 lbs cubed chicken breast ( 1 inch cubes)
2 cups vegetable oil
1/2 cup cider vinegar
1/3 cup red wine vinegar
2 teaspoons black pepper
9 cloves of garlic chopped or smashed
1 teaspoon dried parsley
2 tablespoons of fresh basil or more to suit your taste
1 tablespoon Italian seasoning, this is a blend of seasonings, found in the spice section of supermarkets
1 1/2 tablespoons of salt
1 teaspoon of red pepper flakes
My own addition would be 1/4 to 1/2 cup of Madeira or Marsala wine.
Save some marinade for basting during the cooking process.

Marinate chicken one to three days.
Cook over charcoal or gas grill. Do not overcook.
Serve on sliced Italian bread or roll.






Lamb Spiedies

5lbs of Lamb cut up into ¾ inch pieces
3 ½ cups of Olive oil
1 ½ cups of red wine vinegar
½ cup of Taylor Golden Sherry
1 cup of chopped fresh mint leaves
6 cloves of garlic chopped
¼ cup of chopped basil
2 lemon slices
1-tablespoon Kosher salt
1-teaspoon red pepper flakes
1-teaspoon black pepper
1 tablespoon Italian Seasoning (dry seasoning) variety of herbs
Marinate 2 to 3 days




Pork Spiedies

4 lbs of Pork cut up into ¾ inch pieces
2 cups of vegetable oil
2/3 cup of cider vinegar
1/4 cup of Taylor Golden Sherry or Marsala
1/2- teaspoon of mint
3 tablespoons of garlic chopped
2 tablespoons of chopped basil
1/4- cup of fresh lemon juice
1-tablespoon Kosher salt
1/2-teaspoon red pepper flakes
1-teaspoon black pepper
1 tablespoon Italian Seasoning (dry seasoning) variety of herbs
Marinate 2 to 3 days






Beef Spiedies

3 lbs of beef cut up into 1 inch cubes
½ cup of Olive oil
½ cups of red wine vinegar
½ cup of red wine
¼-cup chopped fresh mint leaves
10 cloves of garlic chopped
¼ cup of chopped basil
¼ cup chopped fresh parsley
Juice of half a lemon
1-tablespoon Kosher salt
1-teaspoon black pepper
2 tablespoons of fresh rosemary
Marinate 2 to 3 days


Enjoy

[bigwheel]

Good Lawdy Miz Claudie..we done struck gold here. Old ex Binghamton IBM raised boy been trying to teach us how to cook em down here...cept he cheats and sends off for the jugs of Speedie juice from the place that invented em. Know it starts with an F or a V but it sounds Spanish..and supposed to be Eyetalian. I been trying to tell him mine is mo betta than his even though he cheats. Should be able to blow his bloomers plumb off with this little bonanza of authentic ammo. Thanks.

bigwheel

[Captain Morgan]

Hell yeah, the ugly bastard cooked on my team last
fall and made us chicken speedies for Friday night
eats! Don't see him much since he got a job!

[Smokey_Joe]

Welcome to BBQ Central Big Butt BBQ...... post often, and please don't forget to share your FOOD PORN!

[Big Butt BBQ]

captain,

Did he get a real job ?

Have not heard from him in awhile.

Is he still driving that RV?

[Big Butt BBQ]

bigwheel,

Legend has it that the original was Augie Iaccovelli, but now we have 2 others claiming to be original. Lupo's and Salamida's. You can buy their spiedie sauce on line.

[boar_d_laze]

Real jobs are overrated. Welcome.

Rich

[bigwheel]

Ok thats it. The yankeeboy from down here orders his brine or marinade or whutever that stuff from Lupos. Not sure how I getting a F or V out of it...but it do sound spanish huh? Now I would nearly bet some Greek come up with that stuff first. Sure do remind me Sufflaki (sic) and that supposed to be Greek aint it? Did you know the only olives and olive oyl the Eyetalians get is stuff the Greeks refuse to eat? Heard that direct from the hosses mouf so to speak.

bigwheel

[john pen]

Welcome to another New Yorker..which upstate are you ?

[Big Butt BBQ]

Endwell, NY just west of Binghamton

[john pen]

Originally Posted by Big Butt BBQ

Endwell, NY just west of Binghamton

Ahh..the Southern Tier...lol...

[Big Butt BBQ]

Thanks Willy, I believe I saw you at Kings Mtn. last month.

[Nick Prochilo]

[quote=john pen]

Originally Posted by "Big Butt BBQ":1cml1wk7

Endwell, NY just west of Binghamton

Ahh..the Southern Tier...lol...[/quote:1cml1wk7]

Southern??? Man, can you go any further North?

[john pen]

[quote=Nick Prochilo][quote="john pen":2omqr5z5]

Originally Posted by "Big Butt BBQ":2omqr5z5

Endwell, NY just west of Binghamton

Ahh..the Southern Tier...lol...[/quote:2omqr5z5]

Southern??? Man, can you go any further North?[/quote:2omqr5z5]

Ah yes, believe it or not, there is life west of Syracuse...