*NOT* my neck of the woods but introduced to them by a Marine buddy who
hailed from the area: Spiedies. I cube up 5-6 lb of beef & pork and
marinate in a mix of 1c lemon juice, 1c white vinegar, and 1c olive oil
along with onions, garlic, and oregano. I let it sit in the bowl for at
least 5 days and sometimes as long as 7, stirring 1x/day. I then grill over
charcoal and live as a carnivore for the next several days. :)

His recipe was substantially similar but also featured an entire bottle of
Everclear (190 proof grain alcohol).

Also from Wikipedia, which as we know is never incorrect:

The *spiedie* / <http://en.wikipedia.org/wiki/Help:IPA_for_English>ˈ
<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>s
<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>p
<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>iː
<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>d
<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>i
<http://en.wikipedia.org/wiki/Help:IPA_for_English#Key>/
<http://en.wikipedia.org/wiki/Help:IPA_for_English> is a sandwich
<http://en.wikipedia.org/wiki/Sandwich> local to Endicott, NY
<http://en.wikipedia.org/wiki/Endicott,_NY> in the Southern Tier
<http://en.wikipedia.org/wiki/Southern_Tier> ofNew York
<http://en.wikipedia.org/wiki/New_York> State, and somewhat more broadly
known and enjoyed throughoutCentral New York
<http://en.wikipedia.org/wiki/Central_New_York>.[1]
<http://en.wikipedia.org/wiki/Spiedie#cite_note-1> A spiedie consists of
cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are
marinated overnight or longer (sometimes for as long as two weeks under a
controlled environment) in a special marinade, then grilled on spits (if
steel skewers are used, they are called "spiedie rods") over a charcoal pit.

The traditional method involves serving freshly prepared cubes of lamb,
chicken, or beef on soft Italian bread, and occasionally drizzled with
fresh marinade. However, it is common to find them served on a submarine
roll, and chicken is now the meat of choice due to cost. The bread is used
as an oven glove to grip the meat while the skewer is removed. Spiedie meat
cubes can also be eaten straight off the skewer or can be served in salads,
stir fries, and a number of other dishes. The marinade recipe varies,
usually involving olive oil, vinegar, and a variety of Italian spices and
fresh mint.

-- 
Regards,

Jesse Wilkins, CIP, CRM, IGP
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blog: http://informata.blogspot.com
Twitter: http://www.twitter.com/jessewilkins

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