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Sharkey's Bar and Grill is a popular place to get a spiedie. My first stops in the region were Lupo's S & S Char Pit (which is now closed) and Sharkey's Bar and Grill. Both of these spots are located within the city of Binghamton and have been serving this local dish for many decades.
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Preparation. Step 1. Make the marinade: Whisk together all the ingredients in a large bowl. Step 2. Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken). Step 3.
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Directions. Whisk oil, vinegar, garlic, lemon juice, garlic salt, mint, salt, basil, oregano, and pepper together in a bowl; pour into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours, shaking to redistribute chicken every 6 to 8 hours.
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2 teaspoons sea salt. ~ Step 1. To make marinade, in a 1-quart "shaker" container (the type used to shake salad dressing in order to stabilize it) or jar with a tight fitting lid, place all ingredients as listed. Cover and shake container. If you have that time, set the marinade aside for several hours, or overnight, to allow the flavors time.
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Whether the year is 1977 or 2017, the view of the bar is always the same. 56 Glenwood Avenue. Binghamton NY 13905. 607-729-9201. Sharkey's Website. Sharkey's on Facebook. Checking in at: October 22nd, 2019. One of the ancient wooden booths at Sharkey's.
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Preheat an outdoor grill for medium heat. Thread beef cubes onto 8 skewers, dividing evenly. Discard marinade. Cook beef skewers on the grill for 15 to 20 minutes, or until cooked to your liking. To serve, place a whole skewer of beef on a slice of French bread. Hold onto beef using bread, and pull the skewer out.
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Shake well before opening. Each bottle made individually for ingredient accuracy and quality. Place your favorite meat, poultry, fish or vegetables in covered bowl or sealable bag pour entire contents in, mix well and refrigerate 24 hours or more.
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Combine the olive oil, vinegar, lemon juice, minced garlic, thyme, oregano, basil, salt and pepper and stir to mix well. This recipe makes 2 cups of marinade, enough for about 3 pounds of meat cubes. 2. Add the Meat. Cut your chosen meat into cubes about 1 inch in size. Then put them in a bag with a zippered closure.
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Marination is a flavorizer not a tenderizer, &, the length of the marination time does not affect the grilling time. ~ Step 2. Place chicken or pork cubes in a 1-gallon ziplock bag. Add the marinade and seal the bag. Marinate the chicken or pork cubes, in the refrigerator, for 6-12-24 hours (the longer the better), stopping to squish the bag.
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Combine the first 13 ingredients together in a bowl. Put the meat in a non-reactive bowl or a plastic bag and pour the marinade over the meat. Combine with your hands so the meat is thoroughly coated in marinade. Put in the fridge and marinate for 24 hours to 5 days. Heat the barbecue to medium hot and lightly oil the grate.
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Instructions. In a large bowl, combine olive oil, lemon juice, vinegar, and sugar. Add garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended. Place prepared meat in a large re-sealable plastic bag set into a shallow dish. Pour marinade mixture over meat and close bag.
