How do you make your speedies? I like to use pork butt marinated in oil, (lots of) vinegar, ranch dressing mix powder, and black pepper.I had only recently read about them. I've not stopped in Binghamton to try a real one on any trip yet. Not knowing the official preferred flavor, I decided to establish a base flavor with a pre-made bottled. Salamida. one of their other sauces was good, so an easy decision to make.
The chicken sauce on the far left does a decent job of getting in the neighborhood of Brook's BBQ in Oneonta, NY. (A regional favorite 30 years ago.)
Next time I will find a recipe online and use it for a start.
I diced chicken up and marinated it for 24 once and 36-48 hours the next time. We all agreed to try pork next. The chicken probably makes for a better sandwich than chunks of pork, though. Did yours get good and soft?
One pork alternative I was thinking about was going Carolina style and do a short sear and longer indirect (both on grill) followed by sealing tight and finishing in oven and then pull it. I don't have a smoker or I'd try that.
Oh, and on the chicken thing, I saved some for a couple stove top experiments just to see what it was like. The pan fried was a bit hit. I like the traditional grilled kabob, but my wife and son dug the pan-fried. I might lose that battle.
I've never done ranch mix on anything. It's good for rubs?