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Author Topic: Halifax Style Donairs  (Read 1553 times)

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Offline Scallywag

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Halifax Style Donairs
« Reply #-1 on: November 21, 2012, 10:20:30 PM »
Had a craving.. you all might think I'm nuts..
Called for onion powder.. I had none so I pureed some onions and dried them with some paper towels.. close enough
Spices mixed up
Now this called to beat the meat really well... pound it and knead it.. well ok I'm good at that!
Rolled into a log
Smoke for 20 mins and 350 till it hits 170 IT
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Offline Scallywag

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Re: Halifax Style Donairs
« on: November 21, 2012, 10:24:50 PM »
Resting
Now for the crazy sauce..
Mixed up and thickened
Meat sliced..
Pita mozz cheese tomatoes
Sweet sauce on every bite..
Little bit of heaven right there!
Msg me if you want the recipe!
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Offline muebe

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Re: Halifax Style Donairs
« Reply #1 on: November 21, 2012, 10:31:27 PM »
Looks great to me Scally ;)
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Offline squirtthecat

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Re: Halifax Style Donairs
« Reply #2 on: November 21, 2012, 10:36:19 PM »

I've seen you do this a couple times now....     Might have to try it soon!  ;)
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Offline Scallywag

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Re: Halifax Style Donairs
« Reply #3 on: November 21, 2012, 10:47:31 PM »
Quote from: squirtthecat on November 21, 2012, 10:36:19 PM

I've seen you do this a couple times now....     Might have to try it soon!  ;)
If I do something more than once... You should try it..
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Offline Ka Honu

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Re: Halifax Style Donairs
« Reply #4 on: November 21, 2012, 10:52:20 PM »
We spent two days in Halifax last month but SWMBO was so focused on lobster that we never even considered a donair.  Might have to try making my own.  Only problem there is that it seems there are hundreds (or more) regional variations worldwide and since I don't think I've got enough time left to try them all I need a plan on how to rate them in order of precedence.
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Offline Scallywag

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Re: Halifax Style Donairs
« Reply #5 on: November 21, 2012, 10:54:28 PM »
Quote from: Ka Honu on November 21, 2012, 10:52:20 PM
We spent two days in Halifax last month but SWMBO was so focused on lobster that we never even considered a donair.  Might have to try making my own.  Only problem there is that it seems there are hundreds (or more) regional variations worldwide and since I don't think I've got enough time left to try them all I need a plan on how to rate them in order of precedence.
If you want I will pm you the original Halifax Donair recipe.. that started it all...
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Offline sparky

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Re: Halifax Style Donairs
« Reply #6 on: November 21, 2012, 10:54:53 PM »
its looks good scally. 
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Offline Wing Commander

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Re: Halifax Style Donairs
« Reply #7 on: November 22, 2012, 02:49:42 AM »
That looks delicious, Scally. You got PM...  ;)
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Offline ACW3

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Re: Halifax Style Donairs
« Reply #8 on: November 22, 2012, 07:16:06 AM »
Scally,
Any chance you could post the recipe here?  It does look mighty tasty.

Art
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Offline Scallywag

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Re: Halifax Style Donairs
« Reply #9 on: November 22, 2012, 08:18:38 AM »
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Offline flbentrider

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Re: Halifax Style Donairs
« Reply #10 on: November 22, 2012, 10:13:40 AM »
That is interesting to say the least.

When we were in New Brunswick a couple of years ago, like the turtle, it was all about the seafood.

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Offline fishingbouchman

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Re: Halifax Style Donairs
« Reply #11 on: November 23, 2012, 11:50:46 AM »
I will take one without Tomatoes please
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