Gyros, blow by blow - vertical spit

Zippylip · Oct 28, 2012

I love Greek food & wanted to recreate more closely Gyros that I might find in Greece so rather than some combination of ground lamb & beef I went with sliced pork shoulder (which I will slice thinner next time) topped of course with homemade tzatziki, sliced red onion & tomato.

The vertical spit:

The ingredients:

Construction:

Cooking:

Slice down periodically to expose the interior meat:

All ready to build the sandwich:

The_Kapn · Oct 28, 2012

Looks YUMMY!

Some ingenuity there.

TIM

PatAttack · Oct 28, 2012

Wow, that looks tasty! Way to be innovative!

LMAJ · Oct 28, 2012

Oh hell yeah - I would eat a couple of those!

Ijustwantedtolookatpics · Oct 28, 2012

Love me a good gyro
Nice job!

Phubar · Oct 28, 2012

That's the way to do it!
Nice setup!

chriscw81 · Oct 28, 2012

Well done, sir.

Sent from my Galaxy Nexus using Tapatalk 2

Bbq Bubba · Oct 28, 2012

Outstanding!

superdan · Oct 28, 2012

Nice job!!!

Dallas Dan · Oct 28, 2012

Yum! I love good gyros and it looks like you nailed it!

cowgirl · Oct 28, 2012

Love your set up!! Looks delicious too. :thumb:

Al Czervik · Oct 28, 2012

Great post... Love the creativity and the end result. :thumb:

tuckerdog99 · Oct 28, 2012

You sir are a genius
Did you consider sliced Lamb instead of Pork?
Any cooking details
I see the Shoulder is from West Chester Penn, the land of QVC.
Say hello to Rick from my wife, and Lisa from me ;-))

Bigdog · Oct 28, 2012

Gotta try that in my vertical smoker.:thumb:

chicagokp · Oct 28, 2012

That looks great. What temp were you cooking at?

bigsapper · Oct 28, 2012

Amazing! Gotta try this myself now.

Zippylip · Oct 28, 2012

tuckerdog99 said:
You sir are a genius
Did you consider sliced Lamb instead of Pork?
Any cooking details
I see the Shoulder is from West Chester Penn, the land of QVC.
Say hello to Rick from my wife, and Lisa from me ;-))

thanks, and as far as the choice of meat goes here’s the story. I’ve been a huge fan of Gyros since my college days nearly 30 years ago :shock:. The typical Gyros are made of some combination of lamb/beef together with seasonings & breadcrumbs & highly processed into a paste, then compressed into the cone you see in pizza places & other restaurants twirling around on the vertical spit. Following some poking around I learned that in Greece that is not the way they’re done, rather, it is thinly sliced pork so I thought I’d give it a try. It’s my understanding they also use chicken. In the end processed or sliced, I enjoy it either way & with any kind of meat, it’s all good.

As for the cooking details, I sliced the butt thinking I’d pound it to about ¼ in thickness (didn’t happen, that stuff doesn’t want to pound out without a sledge hammer, next time I’ll slice it thinner to begin with). Dunked in vinegar then seasoned with salt, pepper & oregano then stacked up in a container for about 2 hours before harpooning with the spit. I went at 400 degrees with lump only, no smoke. I removed the entire assembly about every 30-45 minutes to slice off the exterior allowing the slices to remain in the pie tin to cook a little further then it was removed it before the next slicing, that process was repeated multiple times until the meat was all gone. All in all it was on the egg about 3 or so hours.

GARNAAL · Oct 28, 2012

what a Great (and cheap) Idea !!!

I'm going to make myself one also..

but thinking a more permanent solution -

* get a solid steel (non-galvanized) rod with some threading on both sides..
* grind the top of it and sharpen it to a point..
* instead of the Aluminum disposable dish I'll take a teflon coated pie dish for easy cleanup !

thanks,

:thumb:

Quickdraw · Oct 28, 2012

That looks like a tasty twist on tradition. A little thought combined with an appetite for BBQ goes a long way

landarc · Oct 28, 2012

Nice thinking, looks like it worked out okay

Gyros, blow by blow - vertical spit

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