binghamton’s gift to pulaski

What Are Spiedies? (And Why This Pulaski Restaurant's Secret Spice Blend Is Worth the Trip)

If you've spent any time fishing the Salmon River, you've probably heard someone mention spiedies. Maybe you've even seen them on our menu and wondered, what the heck is a spiedie?

Here's the thing: if you're not from Upstate New York: specifically the Binghamton area: there's a good chance you've never tasted one of the region's best-kept culinary secrets. And that's a shame, because authentic chicken spiedies near the Salmon River are one of those foods that turn first-timers into lifelong converts.

We're going to fix that right now.

The Binghamton Connection: Where It All Started

Spiedies (pronounced "speedies") were born in Binghamton, New York back in the 1920s, brought to life by Italian immigrants who knew a thing or two about marinating meat. The name comes from the Italian word spiedo, which means "cooking spit": and if you've ever seen our outdoor rotisserie setup, you'll understand why that's fitting.

The Iacovelli brothers, Camillo and Augie, are credited with popularizing spiedies in the late 1930s. They served marinated meat cubes grilled on skewers and stuffed into fresh Italian bread at their Endicott-area restaurants. The original marinade: which Augie called "zuzu": was a tart, garlicky blend of wine vinegar, water, lemon juice, garlic, and fresh mint.

Here's where our story gets personal: Scott, our owner, is a Binghamton native. He grew up on spiedies. The smell of marinated chicken smoking over charcoal is basically his childhood in a cloud of delicious smoke. When he opened LD's on the River, bringing that tradition north to Pulaski was non-negotiable.

And he didn't just bring any spiedie recipe. He brought a secret family spice blend that's been tweaked and perfected over decades.

So What Exactly IS a Spiedie?

At its most basic, a spiedie is marinated meat: usually chicken, pork, lamb, or beef: that's been cut into cubes, skewered, grilled until it's slightly charred on the outside and juicy on the inside, then served on a fresh sub roll or Italian bread.

But here's what makes them special: the marinade.

Traditional spiedie marinade is a tangy, herb-forward blend. We're talking olive oil, red wine vinegar, fresh lemon juice, loads of garlic, Italian herbs, and that signature hint of mint that makes your taste buds sit up and pay attention. The meat marinates for at least 24 hours: sometimes up to three days: so those flavors really penetrate every fiber.

The result? Tender, flavorful meat that doesn't need sauce, ketchup, or any other garnish. It's perfect as-is.

When you order a spiedie at a traditional joint (or at LD's), the skewer gets inserted right into the bread. You pull the skewer out, and the meat slides off into the roll. It's messy, it's primal, and it's absolutely delicious.

Why Our Spiedies Are Different

Look, we could serve decent spiedies just by following the traditional recipe. But Scott didn't drive all the way from Binghamton to Pulaski to serve "decent" anything.

The Secret Spice Blend

We can't give you the full recipe: family secrets and all that: but we can tell you this: our spiedie marinade hits all the classic notes (tangy, garlicky, herby) while adding a depth of flavor that keeps people coming back. Some customers swear they taste a hint of sweetness. Others pick up on a subtle smokiness that isn't in the marinade at all: it's just how well those spices play with the char from the grill.

Whatever it is, it works. We've had fishermen order spiedies for lunch, then come back that same evening to grab a family-sized order for catering their group's shore dinner.

Why You Should Care (Even If You're Not From Binghamton)

Here's the thing: spiedies aren't just another regional food trend. They're not Nashville hot chicken or New York-style pizza that everyone already knows about. Spiedies are the best regional food in Pulaski NY that most people outside of Upstate have never heard of.

And that's kind of their charm.

When you order spiedies at LD's, you're not just getting lunch. You're tapping into a piece of Upstate New York culinary history that goes back nearly a century. You're tasting the same marinade profile that Italian immigrants perfected in the 1920s: with a few modern tweaks that make it uniquely ours.

Plus, they're just good. The tangy marinade cuts through the richness of the grilled meat. The fresh bread soaks up all those juices. And because the meat is marinated for days, it stays tender and flavorful without needing heavy sauces or toppings.

After a long day on the river: whether you've been fishing, snowmobiling, or just exploring the area: there's nothing quite like biting into a perfectly grilled spiedie. It's comfort food that doesn't weigh you down. It's flavorful without being over-the-top. And it pairs beautifully with a cold draft from our rotating tap selection.

How to Get Your Hands on Our Spiedies

The easiest way? Walk through our doors and order one. They're on our regular menu year-round, and we're always happy to explain what they are if you're new to the spiedie game.

But here's where things get really interesting: our catering.

Planning a fishing trip with a group? Hockey tournament in town? Company outing? Family reunion? We can bring our spiedies to you. Whether you want chicken spiedies, pork spiedies, or a mix of both, we've got the equipment and the marinade to feed crowds of any size.

Our catering operation isn't just "restaurant food in aluminum trays." We're talking about freshly grilled, rotisserie-cooked meat that shows up hot, smoky, and ready to impress your guests. We've catered everything from intimate family gatherings to multi-hundred-person fishing events, and the spiedies are always one of the first things to disappear.

Come Taste What Binghamton (and Pulaski) Have Been Talking About

Look, we get it. If you've never had a spiedie before, it might sound like just another sandwich. But trust us: and trust the hundreds of customers who drive from all over Oswego County specifically for our spiedies: this is different.

It's the combination of that multi-day marinade, the secret family spice blend, and the slow-roasted perfection that comes from our rotisserie. It's the care Scott puts into maintaining that Binghamton tradition while making it his own. And it's the knowledge that you're eating something truly regional, something that connects you to generations of Upstate New York food history.

So next time you're near the Salmon River and someone asks, "What are spiedies?": you'll know. And you'll know exactly where to get the best ones in Pulaski.

We'll have the grill fired up and the marinade ready. All you've got to do is show up hungry.