Originally Posted by Stoke&Smoke
KronosProducts, based in Glendale Hts. IL claims to be the largest supplier of "premium gyros" They sell enough to make about 300,000 gyros per day
They have what they call cones. They come in 100% beef, beef/lamb combo, or 100% chicken
They are ground, pressed cones, that mount to the roasters. A "true" gyro would be meat stacked on a skewer, but for the sake on convenience, most gyro places around here use the cones. I think it also makes for more consistency in the end product.
I personally have never seen anything but the ground meat cones anywhere in this area, and gyro's are pretty popular around these parts.
I have seen something similar in Mexico, called tacos al pastor with meat stacked on a skewer with a pinapple on top. They trip bits of the meat into a tortilla, and top it off with a hunk of the pineapple
This reminds me of country fried "steaks" and veal "cutlets" made from breaded, pressed ground meat sold by the big suppliers to restaurants.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle