Regale us with tales of your local meat traditions

2manband

2manband

Kick Henry Jackassowski
maybe this is better for the food and drink forum, but here goes:

Spiedes (pronounced "speedys")....Chunks of chicken or lamb marinated for several days in oil and apple cider vinegar with lots of mint. skewered and grilled. Pulled off the skewer into a crusty fluffy slice of italian bread and eaten like a taco/gyro.

Native to northcentral PA and the NY finger lakes region
 
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Salt Potatoes...the perfect partner for spiedes....
Baby potatoes boiled in a supersaturated solution of salty water. mashed skin-on and served with butter and sour cream. The finished product is not that salty, but super delicious.

Native to northern PA/ Southern NY.
 
This one is digging deep.....

Supey (soup-ey)

Ground pork, seasoned and stuffed into sausage casing. Cured in oil, and then pressed flat between 2 boards. Sliced thin.

Sold in coal country gas stations by off-season moonshiners.
 
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Wikipedia claims that Coors Field sells Rocky Mountain oysters during baseball games. I’ve only ever had box seats so I’ve never had vendor food.
 
mongooz said:
umm....we've offered spaghetti WITH steak in it .

and yes,....i know what "pittsburgh rare" is.
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Pittsburgh rare is a meat tradition I can get behind.

So youve never had a waitress offer up spaghetti and red sauce in the same breath as like baked potato, french fries, and rice pilaf?
 
Oyster stuffing...A thanksgiving favorite.

Get about 100 oysters, a loaf of stale bread, a diced onion, and half a lb of melted butter.
mix with your hands until you cant tell whats what.
bake to a crispy golden brown..
 
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btw.....pork loin roast with saur kraut and potatoes was a staple on new years day. for as long as i can remember
 
and while we're on the subject of western Pa.
what has happened to the ANF is a g-d crime.
it's facking central.
you can't FIND a deer up there anymore.
 
2manband said:
Pittsburgh rare is a meat tradition I can get behind.
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I like the concept of Pittsburgh rare but I prefer it with thiner stakes like sirloin or flatiron. I did a porterhouse that way and it created an unpleasant texture as I chewed through the cooked outside and into the bleeding center. It disappointed the hell out of me because I’m a big fan of steak tartare.
 
The only thing Nashville does better than anyone else is Nashville Hot Chicken. If you like it spicy hot, it's awesome.

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Around here there's a lot of hunters. I've only been hunting once, but I'd guess that they find a majestic, yet delicious animal, blast it's brains out, leave the guts in the woods for the bears, take the good meat home, & put it in a giant freezer, give some away,. etc, then put the antlers over the garage door.
 
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