Truth to tell, cooking over a gas grill doesn’t produce he same results as charcoal. But that doesn’t answer the question about why folks from Broome county still don’t make spiedies at home. It’s not rocket science, yet, folks long for the old ways.

And all the meat had that classic “spiedie” type marinade….a sort of Italian dressing. I think the “recall” of an old time favoirte can NEVER be matched by something. A spiedie from Bing is a memory enhanced by good feelings of nostalgia.

Oh, and why the spiedie never got past the general area?? I think its simply way to plain for non Italian, non Bing’s….. When I serve it its ALWAYS “where’s the cheese, where’s the onions and peppers?!”

Personally, for me….dump the white chicken breast meat, marinate up some thighs…….I don’t know too many Italians that prefer white breast meat over the dark pieces.

Great article.