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Chicken Spiedies on the egg
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Quick dinner tonight, chicken spiedies on the grill.
Marinated in State Fair marinade for a little more than a day.Cooked 500 deg direct on top shelf of CGS adjustable rig; 5-10 minutes. Served on a soft Italian sub roll, sprinkled with some extra marinade. Best spiedie I had in a long time. Each piece was moist and bursting with that garlicly spiedie flavor.
I think better than the county fairs, as it goes really well washed down with a cold one.
Craig
Comments
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Woah awesome! I went to college up in CNY and I had totally forgotten about Spiedies until today! I wonder if I can get that stuff shipped...denver, co
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If you can't find you can always make your own: http://eggheadforum.com/discussion/1141060/spiedies#latest__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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I'm gonna print that one. +1 on "too salty" commercial products.Tjcoley said:If you can't find you can always make your own: http://eggheadforum.com/discussion/1141060/spiedies#latest
My actuary says I'm dead. -
Will marinate this tonight for tomorrow. Have not had a spiedie in a long time.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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