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ssv3 03-13-2013 12:35 AM

Gyro with new LEM grinder-PRON
So time had come for me to grab a meat grinder. After weighing the pros and cons I decided to pull the trigger and just get the #8 LEM stainless steel grinder which suits my needs and then some. Fedex finally delivered it last Saturday night at 7:30pm when I had already given up on getting it until Monday. :evil:


Unboxed it the next day and itching to grind some meat I decided to do gyros since I never made it before. This thing is real solid and well built. I ground 4 lbs of meat in just about 2 mins. I'll make it short and sweet and dive straight into the pics.

Since I had another loaf of gyro left, the next night I decided to make the sandwiches on the griddle with a different/thin pita bread. They came out excellent and some more pron.

landarc 03-13-2013 12:44 AM

Sure looks good

VeRTiGo91 03-13-2013 06:49 AM

I haven't had a gyro in YEARS, but you definitely brought back some memories with the pics, great job!!

NickTheGreat 03-13-2013 07:15 AM

I was just thinking I needed to learn to make gyro meat. This thread is really helping that become more and more necessary :twisted:

cameraman 03-13-2013 07:16 AM

Looks good. Any chance of getting a recipe?

Wrench_H 03-13-2013 08:15 AM

Those are beautiful. Nice work.

deguerre 03-13-2013 08:16 AM

You turned a Moon Lander into a grinder? Sweet!

Cherrywood 03-13-2013 08:29 AM

I'd love to see a recipe for the Gyro meat as well. Looks fantastic!

fingerlickin' 03-13-2013 09:47 AM

Where do I sign up for some of that? :thumb:

bobaftt 03-13-2013 12:20 PM


ssv3 03-13-2013 01:23 PM


Originally Posted by cameraman (Post 2405240)
Looks good. Any chance of getting a recipe?


Originally Posted by Cherrywood (Post 2405299)
I'd love to see a recipe for the Gyro meat as well. Looks fantastic!

Thanks guys!

As far as the recipe I kind of looked around on the internet just to get an idea of how gyros are done. After that I opened my spice cabinet and utilized whatever I had to put it together. I eyeballed ALL the ingredients but I'll do my best to guesstimate how much I put. I didn't skimp and seasoned the meat lieberally. Basically I just seasoned it to my taste levels and was very pleased at the end.

Here it goes:

2 pounds ground beef

2 pounds ground lamb

1 Large onion cut into chunks

3 TBSP or so sea salt

1 TBSP freshly ground black pepper

2 1/2 to 3 TBSP Italian seasoning which includes the following ingrediets: (thyme, garlic, Marjoram which is key in gyro, rosemary oregano, basil, savory, sage)

1 to 1/2 TBSP granulated garlic or garlic powder

1 TBSP oregano ( I used oregano by itself again even though there was some in the Italian seasoning)

2 TSP Cumin

2 to 3 TBSP of paprika

1. I ground the lamb and beef with coarse plate first and than ran the meat again through the grinder with the fine plate.

2. I put the onion into the food processor and processed it until it was a smooth and paste like.

3. Placed the onion in a paper towl and squeezed as much of the liquid out as I could. Make sure touse about 2 to 3 towels on top of each other to drain the liquid out so the towels don't burst and you don't get onion all over the place. Guess how I figured that out.:doh:

4. I put the onion and the ingredients into the meat and mixed by hand well until everything was incorporated really well.

5. I then put the mixture back into the food processor and processed until the meat texture was paste like.

6. Next I packed the meat real tightly into two disposable aluminum trays.

7. I filled a roasting pan halfway with water and placed the two the aluminum trays with the meat loaves into it making sure that water was about halfway to the sides of the aluminum trays.

8. Now you can either place the roasting pan in an oven at 350 or do like I did and put it on my grill and cook at about medium (depending on how hot your grill gets) for about 1hr to 1hr and 10mins. Basically until the meat is about 170* IT.

9. Once cooked I took out the two loaves, drained any liquid or fat, while still in their trays I placed my pizza stone and diffuser from my kamado which are pretty heavy on them and let it sit for about 15 mins to firm them up as much as I can. You can also wrap a heavy brick with foil and placed it on the meat.

**Please note that you can omit putting anything heavy to firm up the meat alltogehter if you want. It's just a personal choice/taste**

10. Now the fun part is slicing the meat thin and putting the sammies togther.

Tzatziki sauce I made:

All to your taste and this is how I did it.

1. Plain yogurt
2. finely chopped cucumber
3. fresh chopped dill
4. salt
5. minced garlic

It may sound like a lot of work but believe me I found this too easy to make and tasted better than any restaurant gyros I had.

ssv3 03-13-2013 01:35 PM


Originally Posted by deguerre (Post 2405287)
You turned a Moon Lander into a grinder? Sweet!

That give me a good chuckle this morning. :thumb:

ButtBurner 03-13-2013 05:11 PM


I have the #5 model

isnt the BIG BITE amazing? No gimmick there, no sir...

Smokin Patriots 03-13-2013 05:26 PM

Very nice!!

ssv3 03-13-2013 05:46 PM


Originally Posted by ButtBurner (Post 2406025)

I have the #5 model

isnt the BIG BITE amazing? No gimmick there, no sir...

It sure is. It bites the hell out of the meat strips you throw in. I'm impressed. Their customer service is awesome too. I had an issue and I called only to be surprised by a live person answering with no options to select on a automated system. My issue resolved, new part sent out in about 5 mins on the phone.

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