last nights Gyros... PRON!

smokeylips · 03-05-2013, 03:26 PM

Last night I decided to make Gyros on my KK but first I did a hot burn to clean it. Sucker was pegged at 800 degrees

First i ground the meat. One pound each of lamb and beef. Then I put a med onion in the processor and chopped added the meat and spices and processed into a paste. Put it into a disposable loaf pan and cooked at 350 indirect for 45 minutes. Took it out of the pan and put back on the KK for 30 minutes. Let rest for 1 hr. I sliced it thin and put it into a cast iron skillet to get a little brown on it. Put my pizza stone on and brought her up to 500 and cooked the bread. The meat was almost spot on texture and flavor. I need to work on my bread some. Enjoy

Wrench_H · 03-05-2013, 03:30 PM

Oh man that looks great! I haven't done this in a while, but its one of my all time favorites. Great work.

Bluesman · 03-05-2013, 03:32 PM

WOW that looks great. This has been on my to do list for far to long, far to long.

caliking · 03-05-2013, 03:33 PM

Sounds like a great cook. Your bread looks good too.

AussieTitch · 03-05-2013, 03:47 PM

Looks very nice from here,explain what looks like Potato to me please.

Bluesman · 03-05-2013, 03:51 PM

Quote:

Originally Posted by AussieTitch

Looks very nice from here,explain what looks like Potato to me please.

Waffle fries or cottage fries. They go by both names were I live. Just a standard potato cut with a special cutter to get that look.

Phubar · 03-05-2013, 03:57 PM

Not the gyros style meat I'm used to but I'd hit it!

fingerlickin' · 03-05-2013, 04:09 PM

I'd be all over that for sure.

Don't look now but I you better check you tile, it's like 800*!

smokeylips · 03-05-2013, 04:22 PM

Thanks every one. It's not potato it's feta and tzatziki

chicagokp · 03-05-2013, 04:26 PM

Looks good. Kinda shaped like a gyro loaf! I'd hit that.

MikeR · 03-05-2013, 04:34 PM

All looks good from here. I love gyros.

superlazy · 03-05-2013, 04:44 PM

RECIPE!!!! I love gyros

landarc · 03-05-2013, 04:56 PM

That sure looks good to me

smokeylips · 03-05-2013, 05:27 PM

Here is the recipe

Gyros meat:
1 med onion, cut into chunks
1 pound ground lamb
1 pound ground beef
1 tablespoon minced garlic
1 heaping teaspoon dried oregano
1 heaping teaspoon ground cumin
1 heaping teaspoon dried marjoram
1 heaping teaspoon ground dried rosemary
1 heaping teaspoon ground dried thyme
1 heaping teaspoon ground black pepper
2 teaspoon kosher salt or more to taste
Place the onion in a food processor, and process until finely chopped. Add ground beef and lamb then the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Process into a paste. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
Grill indirect 350 for 45 minutes the take out of foil pan and cook another 30 minutes. Rest 1 hr.

Tzatziki Sauce:

1 pound (1 pint) plain nonfat greek yogurt
1 hothouse cucumber, unpeeled and seeded
2 tsp plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons grated garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Grate the cucumber and toss it with 2 tsp of kosher salt; place it in another sieve, and set it over another bowl for 30 minutes.
Transfer yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Enjoy

Thermal Mass · 03-05-2013, 05:33 PM

Awesome!!
It looks like you nailed the pita as well!!
I too would like to compare your spice blend, if you don't mind?
I have been wanting to make them again too.
Just felt guilty as I still have a pound or so in the freezer from RD.
(sometimes I just get a little lazy and cheat

.)

Thanks for the motivator, Nice Work!

03-05-2013, 03:30 PM	#2
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	Oh man that looks great! I haven't done this in a while, but its one of my all time favorites. Great work. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

03-05-2013, 03:32 PM	#3
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	WOW that looks great. This has been on my to do list for far to long, far to long. __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

03-05-2013, 03:33 PM	#4
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	Sounds like a great cook. Your bread looks good too. __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

03-05-2013, 03:47 PM	#5
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	Looks very nice from here,explain what looks like Potato to me please. __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

03-05-2013, 03:57 PM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Not the gyros style meat I'm used to but I'd hit it! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

03-05-2013, 04:09 PM	#8
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I'd be all over that for sure. Don't look now but I you better check you tile, it's like 800! __________________ Jason* "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

03-05-2013, 04:22 PM	#9
smokeylips Knows what a fatty is. Join Date: 02-21-12 Location: Tualatin, OR Downloads: 0 Uploads: 0	Thanks every one. It's not potato it's feta and tzatziki

03-05-2013, 04:26 PM	#10
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Looks good. Kinda shaped like a gyro loaf! I'd hit that. __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

03-05-2013, 04:34 PM	#11
MikeR is one Smokin' Farker Join Date: 11-13-08 Location: Islip, NY Downloads: 3 Uploads: 0	last nights Gyros... PRON! All looks good from here. I love gyros. __________________ "People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS - "BBQ To Die For"™ Under the "LENIENT" direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box, one green and one yellow super fast splash proof Thermapens. "Founders Club" Operation BBQ Relief.

03-05-2013, 04:44 PM	#12
superlazy is one Smokin' Farker Join Date: 04-16-12 Location: kenosha,wi Downloads: 0 Uploads: 0	RECIPE!!!! I love gyros __________________ 18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro

03-05-2013, 04:56 PM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That sure looks good to me __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-05-2013, 05:27 PM	#14
smokeylips Knows what a fatty is. Join Date: 02-21-12 Location: Tualatin, OR Downloads: 0 Uploads: 0	Here is the recipe Gyros meat: 1 med onion, cut into chunks 1 pound ground lamb 1 pound ground beef 1 tablespoon minced garlic 1 heaping teaspoon dried oregano 1 heaping teaspoon ground cumin 1 heaping teaspoon dried marjoram 1 heaping teaspoon ground dried rosemary 1 heaping teaspoon ground dried thyme 1 heaping teaspoon ground black pepper 2 teaspoon kosher salt or more to taste Place the onion in a food processor, and process until finely chopped. Add ground beef and lamb then the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Process into a paste. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend. Grill indirect 350 for 45 minutes the take out of foil pan and cook another 30 minutes. Rest 1 hr. Tzatziki Sauce: 1 pound (1 pint) plain nonfat greek yogurt 1 hothouse cucumber, unpeeled and seeded 2 tsp plus 1/2 teaspoon kosher salt 1/2 cup sour cream 1 tablespoon Champagne vinegar or white wine vinegar 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 tablespoon good olive oil 1 1/2 teaspoons grated garlic 1 1/2 teaspoons minced fresh dill Pinch freshly ground black pepper Grate the cucumber and toss it with 2 tsp of kosher salt; place it in another sieve, and set it over another bowl for 30 minutes. Transfer yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature. Enjoy

03-05-2013, 05:33 PM	#15
Thermal Mass Full Fledged Farker Join Date: 02-05-13 Location: Jackson, WI Downloads: 0 Uploads: 0	Awesome!! It looks like you nailed the pita as well!! I too would like to compare your spice blend, if you don't mind? I have been wanting to make them again too. Just felt guilty as I still have a pound or so in the freezer from RD. (sometimes I just get a little lazy and cheat.) Thanks for the motivator, Nice Work! __________________ 42" WFO In Progress-Brick vert smoker, Tuscan wood grill 22" Weber ECB-sent to the curb! My Build: http://www.bbq-brethren.com/forum/sh...d.php?t=153650 "When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes