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Spiedies are local to Binghamton in the central Southern Tier of New York, [1] and somewhat more broadly known and enjoyed throughout Central New York. [citation needed] A spiedie consists of cubes of chicken, pork, lamb, veal, venison, beef, or tofu. The meat is marinated overnight or longer, then grilled on spits over a charcoal pit.
Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) is a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine. [1] They are typically made from mutton or lamb cut in chunks and pierced by a skewer.
Our spiedies were always of lamb, and were always cooked using spiedie irons--steel skewers.--Mockingbird0 05:24, 21 September 2008 (UTC) Right on Mockingbird0. The reason the skewers were steel was because the steel would transmit the heat into the center of the meat. This was critical for leaner meat such as venison and lamb.
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City chicken is an American entrée consisting of cubes of meat, typically pork, which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked. Depending on the recipe, they may be breaded . [ 1 ]
Meat production is a major contributor to environmental issues including global warming, pollution, and biodiversity loss, at local and global scales. Meat is important to economies and cultures around the world, but some people (vegetarians and vegans) choose not to eat meat for ethical, environmental, health or religious reasons.
Sloppy joe meat being prepared with Manwich sauce. Early and mid-20th century American cookbooks offer plenty of sloppy joe-type recipes, though they go by different names: Toasted Deviled Hamburgers, [4] Chopped Meat Sandwiches, [5] Spanish Hamburgers, [6] Hamburg a la Creole, [7] Beef Mironton, [8] and Minced Beef Spanish Style.