Chicken Spiedies, the marinated meat sandwich that has its own festival.

[@johnstamos75]

Ethan: I do like a couple toppings on my sandwich which goes against tradition Me: it’s pickled onions, isn’t it?

[@travixx07]

Wow 😯 John Stamos, huge fan!

[@deveus1]

This is exactly where my head went lol

[@AF-ke9by]

Haha

[@SUPREME-DALEK]

I agree. I do peppers and Onions...

[@timothykohout9503]

Native here, while the tradition at cookouts and such is just spiedies + bread. Honestly we use them as a base for subs, throw em in salads, shred them up and make chicken salad out of them, eat em straight off the skewers, get involved in fistfights over someone eating the last one... (yes really... It involved the last skewer of my great grandma's recipe for lamb spiedies. I won, younger cousin lost, got grounded. didn't matter, had spiedies.)

[@johnschofield127]

Hey Ethan. I am the owner/manager of the Spiedie and Rib Pit in Binghamton, NY. Great video. If you want to try our marinade (which is the more authentic original Lupo marinade) let me know and I will send some to you. Also, if you have any other Spiedie questions, feel free to ask. There is a lot of history there

[@TurtleC0mic]

I moved to Pittsburgh from bing area.. I miss you guys so much! I have to learn to make my own marinade now. No one in pa has any idea what speidis are 😂 .. I really miss your cheesteaks too!

[@WaxDat8800]

I just made my own Spiedes on July 4th here in Philly. I got turned onto them by a guy that used to live in the New York area.

[@flboy85]

Brought my son from Orlando to Binghamton just to stop by and have a speedie. Plus he got to see where good dad was born. But speedies from the put was priority number one. I follow y'all on Facebook and am glad to see the distribution business is going well. Sad to read that the restaurant has closed.

[@annhitchcock3093]

I fell in love with Spiedies while vacationing in Scotia, Schenectady, and The Adirondacks. What a beautiful state for anyone reading this. There is SO much more than just NYC going on up there. Anyway, I’m very excited to have some Spiedies’ Sauce here in Florida... a friend went to Jersey and found some for me.

[@DCohan66]

I love your place. Right off campus on Vestal Parkway. Nice to see the spiedie getting the recognition it deserves

[@TLhikan]

Ethan: Says he's developing his own marination method. Me: He's going to put mayonnaise on it.

[@roycohen.]

Me: It's mayo. Him: It's mayo Me: Ok

[@TheSlavChef]

no mayo, no ETHAN! :D

[@SethCohn23]

A bit of salt isn't a marinade, nor is adding mayo right before cooking. Not a spiedie... Not marinaded. Good chicken, good flavor, I'm sure, but it needs to marinade for a day to call it a spiedie.

[@DRockk9]

@@SethCohn23 I marinated overnight with Salamida's and the resulting sandwich was pretty bad, it was very acidic and I much preferred a couple hour marinade. Any tips?

[@EmperorPenguinXRemas]

Mayo is the best sauce. No discussion.

[@stephenhodgeman6496]

Native of Binghamton here (aka Bingaling lol) and long time spiedie maker. Love the video! I went to school with one of the Lupo kids (now in his 30's), and I've known a lot of their employees. It's nice to see a big name in KZbin cooking talk about my hometown.

[@valeckverden]

I have my aunt send me lupos to Norway. Great for reindeer and lamb

[@coryballiet8260]

Hey! Not too often my hometown gets a shout out. Lots of great things got their start in the Binghamton area, but Spiedies is one of the few things that's stayed!

[@maddienovak4167]

I'm from Binghamton and worked at a spiedie place for a few years. The marinade at the restaurant just had oil, cider vinegar, salt, pepper, garlic, parsley, and msg in it. After they were cooked the were tossed in a sub sauce which was very similar to the marinade but it had red wine vinegar instead of cider vinegar

[@MrJansenmike]

Yup … MSG is the key

[@thaliacrafts407]

@@MrJansenmike isn't it always?

[@slayzex5748]

I am from Binghamton if you are going to try spiedies for the first time I recommend pork, chicken is very easy to over cook.

[@RecMike]

I love that he takes giant bites of his food. Some YT chefs/cooks take a couple grains of rice size bites like they're scared of their own cooking or something. Ethan goes for it!

[@flakycroissant9349]

I live 20 minutes away from Binghamton, and I never miss the event! It is always so great there, there is even a stand where you get root beer right out of the tap, its so awesome

[@Thecircustapes]

Gotta love seeing home represented on youtube! Lived in the binghamton region my entire life and was basically raised on spiedies.

[@t1g3r2013]

AHH SPIEDIES!!! My parents are Binghamton natives and we love our Lupos! We order their marinade and have it shipped to us in Ohio. Thank you for doing them justice.

[@bigchungus3071]

SHURIMA YOUR EMPEROR HAS RETURNED!

[@sechay9328]

Central New Yorker here and I approve this message. Good stuff, as always.

[@dougdonnelly3637]

I’m from Binghamton I also work at a restaurant called the beef. we do cubbed prime rib spedies topped with spinach, roasted red pepper, onion, and artichokes super yummy.

[@Alv12594]

Ethan: Adding weights to his bench press bar Proceeds to add pickled red onions on top

[@minirlz]

Ima hit a PR doing that to get the pickled onions away from my face lmao

[@cuthip]

Progressive overload? Nah. Pickled onions.

[@eileenhesse1541]

My grandma had relatives in Binginham, and we would visit every summer. Loved spiedies! Broke 100lbs the summer after my freshman yr of HS, eating 2 a day for a week!

[@mmL16]

My mom grew up eating Binghamton spiedies. My grandmother loved them too. What a special video, thank you so much. 💕

[@thedar7164]

National pastime and food of the quintessential upstate hick.. peculiar to Binghamton.. love it absolutely delicious.

[@randomations11]

YOOOO YOU DID SPIEDIES??? This is amazing. This is a huge deal in my family, and even as close as Buffalo, nobody knows what I'm talking about! Only a handful of stores that sell Lupo's. Thanks so much for this vid!! :)

[@nayr661]

YOOOOOO my family is from Binghamton!!! I was raised in SC, but every time we went to NY we bought Lupos! Thank you for this video! 🥰

[@landshark3509]

I grew up in Elmira area and didn't realize they weren't common everywhere until I went to college! It's great street food

[@kimmcconnell3854]

I'm from Elmira, too.

[@Bradimus1]

Yes, the mayo trick. I've done it for years. Keeps everything juicy, browns nicely and keeps spices adhered.

[@Bradimus1]

And then I watch more and you say exactly that. I'm glad we both do this anyway!

[@EthanChlebowski]

One of my favorite techniques!

[@harrisafzal7983]

Hey Ethan. You should really try making marinades with yogurt. I'm Pakistani and I have always noticed when eating tandoori chicken it seems to yield similar results as your mayo marinades. Plus I would assume it would be healthier as well. Would really love to see a video on it by you. As always keep up the great work!👍

[@Krawna]

Mayo/garlic marinades brown way better than yogurt. Yogurt on the other hand tenderizes meat. I feel like they are very different marinades.

[@ashbeelashbeel7880]

@@Krawna exactly yougurt would be a completely different story.... no acid and oil..

[@svensksweden]

I swap the mayo for yogurt for all his recipes.

[@rclaughlin]

The Persians use yogurt to marinate kabob too. It's great on both chicken and lamb.

[@KrogOfTurtlePeople]

@@ashbeelashbeel7880 there is definitely acid and fat in yogurt lol. maybe not if it's nonfat yogurt

[@nhsomnd4815]

Southern Tier and 607 native! Miss my spiedies but lucky enough to have a Wegmans that stock both marinades (I prefer Lupos) and I make my own using pork. Nothing beats an authentic sandwich from the Char Pit on Roma’s fresh Italian bread.

[@timothykohout9503]

Roma's is sadly gone now. Just closed down in May of last year and it was heartbreaking. I used to live on south page literally right across the street and that smell of the fresh baking bread was the best part of my childhood.

[@jsnyder4018]

I worked in Binghamton many years ago and Lupo's spiedies were my favorite. Loved watching the hot air balloons at the Spiedie Fest. The bottled sauce is different from the fresh made.

[@KeemieKEZ]

Agreed!

[@jonquinn5637]

respect from the 607 ! the best is lupos char-pit in Endwell ny. original location. i like pork with cheese and mushrooms. always best on a charcoal grill. i enjoy your channel.

[@courtney5001]

Front street in Binghamton is my fave. Used to go once week while studying at BCC

[@DH-lm6kh]

It's in Endicott

[@haydenjohnw]

I always pull off at the Spiedie pit when I’m passing Binghamton! And I always make sure to butter that slice of bread nice and good when make them at home.

[@kowikowi7060]

Dry bread with grilled chicken without any sauce or topics doesnt sound very tasty.

[@nicksalvatore5717]

@@kowikowi7060 yeah I like Ethans version more

[@KerryBenton]

Aw man this just warms my upstate heart to no end. I was just dreaming about spiedies the other day, what serendipity to have you do a video on them. I’m really gonna have to make em soon now.

[@doluseb]

Never heard of a spiedie, enjoy learning about new things to make.

[@joer8035]

It is *amazing* with venison if you're lucky enough to get your hands on it. Needs to be marinated at least 2 days.

[@colleenmarin8907]

Please don't use his method - it is NOT a spiedie. Don't know why he used mayo or pickled onions, and it wasn't marinated. What he made was chicken with sauce on a skewer

[@arinmiller9903]

I live in Binghamton! Best thing about this place!

[@74zion]

Bingo Town native here! Spiedies and Rod Serling!

[@kimmcconnell3854]

I'm from the Southern Tier of New York, I see spiedie and click.

[@kniter01]

"i use chicken tenders since they are tender" ladies and gentlemen this is content you're never gonna get anywhere else great video regardless

[@pbohush]

Endicott native here. Grew up eating speidies at restaurants and from home grills. Loved them. Haven’t been back in 15 years now and still miss them. Miss them a lot.

[@Slugger1990]

Binghamton native here. some of the best food you get here is the char pit and new york pizzeria, which is basically right across the street. by far my two favorite places to eat out here. so glad to see spiedies getting some traction on social media as of late.

[@patelyatin100]

Finally, someone is representing Upstate NY. Ethan, you became even more cooler!

[@paivanh.t]

I’m a Binghamton native - i prefer Lupo’s for like you mentioned, texture.

[@coffeyhouseproductions2293]

I'm from this town originally. Good to see it getting the recognition it deserves. Lupo's is the supreme though.

[@nolanives7055]

It’s crazy to see this video. I grew up about an hour away from Binghamton NY and we’d eat Spiedies all the time. My family moved to the south later on and nobody down here has ever heard of them.

[@chipwilliamson6710]

I'll go with Salamida's State Fair Spiedie marinade every time. I love the the tang of the vinegar! I find that letting the spieides marinade for SEVERAL days yields the best results. Make sure the spieides are completely covered in the marinade and stir a couple of times a day, Good Italian bread really helps create the perfect spiedie sandwich! . Try it on lamb & pork too. I enjoyed the video. Great job!

[@jcpoly3205]

Upstate New York has some of the weirdest local food ever and all of it is absolutely delicious

[@serendipitousslim1529]

Zweigles, Garbage Plates, Country Sweet sauce, Loganberry soda, home of the chicken wing. West NY checking in

[@mtmarcy4495]

@@serendipitousslim1529 ...many a fond memory of those late night visits to Nick Tahou's during my years at RIT. Memories of the days after... not so much!

[@zimmejoc]

@@serendipitousslim1529 chicken riggies and Utica greens

[@rickross199]

Cornell chicken

[@serendipitousslim1529]

@@mtmarcy4495 nick tahou’s is getting sold now actually. The birthplace of the plate may be dead, but its legacy lives on (and better in other places too might I add)

[@selloutprogressive]

I'm 90% sure your recipe will win the food competition, but I'm a 1000% sure you'll win the 'stash competition! 🔥

[@yeahitsk]

I hesitate to use the "Upstate specialty" designation. Once you get about an hour outside of Binghamton very few people know what they are or how to make them. I've tried purchasing two "spiedie sandwiches" outside of that radius and they were both shredded, non-grilled (browned) chicken. Thanks for getting the word out about the food of my people- awesome to see innovations happening rather than the somewhat stagnant traditional recipe we're all used to. I think back to your sub recipe where you discussed the importance of moisture in a sandwich, and yeah, meat and Italian bread needs something. I've been to many backyard Binghamton BBQs where they're overcooked and dry - that's pretty tough to eat on a plain slice.

[@majesticseeotter_45]

Binghamton represent!

[@johnpenwell6402]

My goto spot is Spiedie and Rib Pit (I don’t think I’ve ever seen anyone get ribs there) They add some Greek flair to the Italian derived dish by using grilled pita bread, though as you said a slice of white Italian bread is the traditional vessel for that grilled chicken perfection. Spiedie fest is back on this October, Ethan get over here with that recipe and compete in the cook off.

[@TheSlavChef]

Looks like an awesome piece of sandwich! No wonder they made a festival for it!

[@bobpetti4841]

The Lupos marinade in the bottle is not the same as what is used at Lupo's Char Pit when you get a sandwich. Huge difference. It's more like (perhaps exactly like) what Lupo's used to sell as their chicken marinade - vs their spiedie marinade at the time. Salamida is a true spiedie, but if you go to the fest the line outside Lupo's is a mile long, and worth every minute of the wait.

[@timothykohout9503]

Honestly I always find that Lupos overcooks their spiedies. They're always so damned dry, the flavor is great but it's like chewing through rope every single time I give them a try.

[@DenisovichDev]

I love Ethan, he eats silently and starts talking after he's finished

[@DA-pb5yl]

Did this at the firehouse, crew seemed to like it and it was easy to make, I just had to triple the ingredients. Thank you!

[@DarthFaded80]

Great video! I went to school in upstate NY and these were my absolute favorite

[@itsmaikk]

I've been around for some time now, but I've never shown you my support through a comment. I just want to say that this is one of my favorite food related channels. Your content is distinctive and great from all perspectives. I adore how much effort you put into a single video. Keep it up!

[@Chezblarger]

When we go camping (Salamedas) spiedie chicken is always our first night meal. Only need a campfire, French bread and some Dukes Mayo. So good. Thank you for the recipe. I will try it next chance I ha e

[@thibaulttrubert8256]

Very surprised to see you do this. I love me some spiedies! A very good, lesser-known sandwich that deserves more recognition

[@XX-es8vg]

I do like how you're actually eating what you've made instead of just showing it.

[@samdimascio6524]

Seeing this video in my recommendations is extremely for me. Adding the Rob Salamida clip locks this video in. Bless you.

[@jacobherrmann3496]

Long time lurker, but man I've gotta say you're videos are incredible and have helped me improve my cooking so much in the past year and half. Thank you!

[@alexkindawhite]

AYYYY shoutout to my 607 brothers. Lupos > Salamida

[@mortmortmort8908]

I adore Salamida's marinades. Their barbecue one is great too. I could make my own, but Salamida's is clearly a quality product, and it's easily found in my grocery stores because I live in Western NY

[@krazmokramer]

Ethan: I'm going to taste this now. Translation: I'm going to eat lunch for two now.

[@LegendaryRyan]

Just made this, and holy cow it’s good! Even better with the pickled onions not gonna lie. Definitely a huge fan of using Mayo as a marinade after a dry brine. Gonna be using this on all of my future chicken meals I think.

[@Arauge1981]

I love how approachable you make these recipes. I've cooked more stuff from your channel than any other food youtube channel.

[@jjjames6894]

Using this recipe to body build..hands down the tastiest, fastest & easiest way to make lean protein for the week for me! Make it in bulk often with diff lean meats, makes tons of diff applications like pasta, wraps, sandwiches, straight up cold, and is unbelievably tasty every time! Crowd pleaser for at least a year now! Thanks ethan!

[@MisterBroseph]

I’ve made this for years! I love spiedies! I use it on pork steaks on the smoker, too. Insane awesomeness.

[@alexshellhammer4185]

Gotta love to see my hometown of Binghamton represented

[@courtney5001]

I’m from Binghamton too!

[@ficialintelligence1869]

OMG! I remember Speedie Fest. Now _that's_ a childhood memory. Loved those things. I remember lamb, instead of chicken, though. Edit: I tried this today. Very good. It's a keeper. Thank you!

[@TheAmazingPiet]

Idea: make a bit more of the chicken marinade, and set a bit of it to the side to spread on the bread in the end.

[@Mustafiz1972]

The two stage process is genius. I will try to apply the principle with other spices and on other meats as well.

[@BruceAlderson]

This recipe works great under the broiler, too. I like to do a half sheet pan of chicken for the week, and this marinade outperformed many others I’ve used. Thank you!

[@chrissuter4107]

I've made this twice. Amazing. Love it. I don't understand the skewers. Why? I just cut into bite sized pieces, drop in a hot cast iron and cook till brown. To serve I used a Italian bread with mozzarella, lettuce and tomato. Amazing. Thanks Ethan.

[@freezeman32]

YES YES YES, the only good thing Binghamton has ever had to offer. You're a king for knowing this and providing your own version. I can never find the sauce after moving south! Cant wait to try this! Edit: Salamida over Lupo's everyday

[@BryanKorb]

I made this recipe tonight and it was amazing. My family loved it along with the history of the sandwich and festivals. I’ve done the dry brining before but never the Mayo and garlic run wow that was a game changer. Thank you. Your videos are so thorough and explain the science of cooking. Good stuff.

[@natefrigoletto2982]

I grew up having chicken marinated in Spiedie on the grill, it’s so sweet and savory that I would take all the drippings and put em in a bowl and drink it, no shame here haha

[@qwerty00b]

I just made these and it's delicious, thank you for sharing, it's awesome!

[@Dave_the_Dave]

I heard about spiedies when I found a bottle of the salamida marinade at Aldi, of all places, here in Florida. Good stuff.

[@jacobeckert1308]

This recipe looks so well constructed the way you dry brine, marinade, and end with the vinegar. I used to do it the spiedie way but after seeing this I’m definitely changing

[@user-vc7xo3mh3x]

The time in the corner is a nice touch, helped me so much

[@CurtisCT]

Yay! I remember spiedies from my college days at BU in Binghamton!

[@qsns_]

just made these since i was looking for a lunch and had everything on hand. super simple, super tasty. thanks for the recipe!

[@staja2107]

Man Ethan, I've really come to love your videos and recipes. You seem like an all around swell guy. I wholeheartedly wish you all the best in life, as well as your channel.

[@comik300]

The festival is a great place to taste all the different variations and meats and veggies! Fire grilled is the best way

[@akhilashar6824]

I'm absolutely addicted to your cooking videos. Your recipes are absolutely delicious and I really like your explanations. And yes, mayonnaise takes chicken to a completely different level.

[@markalancirino]

I made these last night for my friends. I made brioche hoagie buns with Josh Weissman's recipe everything else was the same as Ethan's version. We all LOVED our spiedies. Looking forward to leftovers tonight! Thanx.

[@joer8035]

Really key to marinate for at least two days. It is so so good with venison steak if you can get your hands on it. Also Salamidas all day.

[@thatsphreshish]

Appreciate you man. You make recipes that no-one would even think of or try to make look simple.

[@damienmorrow912]

Im wayyyy way way Upstate New York and never heard of Lupo's But I have HATED the mushiness of spiedies chicken even though I loved the flavor. You just fixed my spiedies chicken BBQs for life. Thank you.

[@viper2131]

spidie rib pit endwell (mushrooms and cheese) is amazing and was my go to lunch everyday!

[@colleenmarin8907]

Spiedie and Rib Pit sell the dry seasoning so you can use your own choice of oil and vinegar when making them at home

[@daviddegraff5137]

Being from the region, the vinegar is what makes the flavor, much like Cornell Chicken. That being said, I am going to try this method

[@nbrikha]

That mustache is the stuff of 80s dreams

[@pembot123]

It less of a mustache and more of a time machine really. Lol

[@coleon76]

Man I made this yesterday and it was 🔥🔥🔥🔥 Never heard of this sandwich prior to your video. Made a few small adjustments but it’s definitely a new favorite! Thank you for the east coast introduction.

[@mattbeeton2694]

Seems very similar to shish kebab, but with Italian bread. It would be cool to see this but in German style doner bread

[@TheSlavChef]

We have something very similar too, but we add vegetables on the skewer too, mainly peppers and onions. And of course eat it with how we call it "village bread"

[@AntsBBQCookout]

loved the ancient food network footage

[@jonnya3425]

Excellent approach to marinating chicken. Love the mayo as oil/binder and the vinaigrette over the top at the end. I will definitely be adding this technique to my repitore

[@kfcfighter46]

Thanks for doing this Ethan ! I always see that sauce and have been so hesitant to buy.. now i'm going to give it a shot

[@FPSmoto]

This reminds me of when I was a kid at my first real job working at my aunt's sandwich shop. She had this mesquite chicken sandwich on the menu that was bursting with flavor. It was chopped pieces of white meat chicken grilled on a flat top and she would douse the chicken with her own au jus recipe. It had a beef base, worchestershire sauce, onion powder, garlic powder, mesquite liquid smoke and fresh herbs served with swiss cheese on a fresh sub roll, extra drippings and all.

[@jjjames6894]

followed to a T, it was brilliant, perfect combo getting the herbal/acidic pungency at end! def a keeper, love how easy u make everything to follow

[@emvv3784]

wow first time ever of watching youtube and my home(town-city )shows up, which is weird cause the guy who invented the lithium ion battery lives here also. Did not expect a Binghamton reference from spedies before him. Lupos do be out here bumping this areas BMI. God forbid we put even a single vegetable on the bread with it.

[@9thecolor51]

Your first time watching *KZbin*?!

[@mossj52]

Spiedies are a regional treasure. We defend them as rabidly as any Philadelphian defends a cheese steak

[@emmtag2962]

made this, tastes good. Little forward on the vinegar for me but ate it for a few work meals and then added the leftovers to a pasta which also turned out well.

[@bhhNC]

The IGA in 1970's Liverpool NY, just a few miles from the State Fair, had their deli selling homemade 12" skewers of chicken, pork, and lamb speidies seasonally... about $2 each I believe. Fantastic.

[@deebow_fat]

Those pickled onions are no joke. I've put them on almost everything I've made the last couple weeks.