Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Smokin Don on March 18, 2014, 11:59:34 AM
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Mar 18 2014
Last week my son requested some Gyros so I made up a loaf. I used Alton Brown’s recipe; I had used it before so knew it was good. I always thought Gyros originated in Greece and the usual meat was lamb. I looked it up and found out different on Wiki and other sites that give about the same info.
Gyros as we know them are served with the meat in a Pita bread pocket with tomatoes, onions and tzatziki sauce. The meat is typically thin sliced meat stacked on a spit and roasted slow on a vertical spit electric grill. The meat is sliced thin from the outside.
Gyros originated from the Turkish doner kabob made with lamb, beef and occasionally chicken but never pork.
Greece: They are made with pork or chicken and occasionally veal.
Australia: They are made with lamb, beef, chicken or a combination.
Canada: They are made with minced beef, bread crumbs and spices.
United States: They are made with lamb, or a combination of lamb and beef.
Alton Brown gives directions to do his loaf in the oven, in a loaf pan, or on a gas grill with a spit. The last time I made one I shaped it like a fatty and did it on my Traeger. It turned out great and I used his recipe for the tzatziki sauce too.
I had a little different plan this time. I used a pound of gound lamb and a pound of ground chuck 80-20.
I place the meat and seasonings, dried onion and garlic flakes, marjoram, rosemary and salt, in a food processor and made into a paste. My new Hamilton Beach processor was not as good as my old Kitchen Aid.
The recipe called for fresh onion and garlic but I used Penzey’s dried flakes. I figured the 4 days in the fridge would meld the flavors.
I packed it into a loaf pan covered with plastic wrap. I covered a brick with foil and on top of the loaf to help press. I let it set in the fridge for two nights.
I then placed it on a frog mat, rubbed a little olive oil over. I did it on my Traeger a 45 minutes at 200 deg. grill level temp. I then went to 350 deg. It took an hour and 45 minutes to get to the 160 deg. IT I wanted. My metal pizza peel worked great to remove it from the smoker.
I placed it on a metal rack and let cool, then double wrapped in foil and in the fridge two nights. I will slice and heat in a steamer for tonight’s supper, gyros, Greek oven roasted potatoes and a Greek salad.
Meat and seasonings processed
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_3141425_zps29f210d9.jpg)
In the loaf pan
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_3141426_zps38e066c7.jpg)
Covered with a brick
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_3141427_zpsca051ccf.jpg)
Ready for the smoker
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_3161434_zpsfa106176.jpg)
Done to 160 deg. IT
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_3161438_zps24366eaa.jpg)
Smokin Don
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Absolutely perfect..I have done this recipe but didn't do it on the grill. I'm sure that kicked it up some, I love gyros's, we only get them at the fair after our Greek places shut down years ago. Good cook Don. .☆´¯`•.¸¸. ི♥ྀ.
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That looks great. ;)
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I'm a big fan of these, bookmarked ;D
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Very educational,thank you!
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Mmmmm that looks like it will be just delicious!
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Love me some gyro!!! yours looks like it will be great, fortunately we have Greek friends that have a restaurant in Mesquite, TX so I get to eat them fairly regularly. ;D
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Great looking loaf.
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Very nice Don! I have done variations of that as well this is my go to one ...
http://allrecipes.com/recipe/dashs-donair/
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this looks like a great dish .
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Mmmmmmmmmmmm
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Looks delicious Don! Bookmarked too!
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Great looking loaf!
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Very nice Don! I have done variations of that as well this is my go to one ...
http://allrecipes.com/recipe/dashs-donair/
Thanks Scally, I got the recipe and may try it next week with the leftovers. Don
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Not that, what we associate with Gyros here in Germany, but yours looks definitively delicious!
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My wife is already asking about getting a gyro after they remove her gall bladder on April 4th. I want to try this one at home. Looks really good.
Art
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I had to go up to Dallas for mower parts today so I got to stop by our friends place and have a gyro and fries for lunch, happy happy happy.
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Another great post, Don. That's a perfect solution for anyone who doesn't have a rotisserie.