The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-14-2013, 09:57 AM   #16
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pole D View Post
That would be traditionally in the US not in Greece.

That's what I'm thinking as well.
Just like goulash should be made out of beePh stew meat instead of ground beePh.
__________________
-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
*WGA Ambassador
Phubar is offline   Reply With Quote


Unread 03-14-2013, 10:00 AM   #17
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

I've eaten Gyros and/or Doners in over a dozen countries and they are different in all of them! I have a very good Turkish friend who lives in Istanbul and had many discussions on the merits of different ones in different locations, having sampled them together in Italy, France, The Netherlands, and Turkey -- it's something we do when we meet. If you want to go traditional, the slabs of meat on spits are much more common in Europe (and Greece and Turkey) and the giant gyros fatties on a vertical spit are more common in North America. I have asked the difference between gyro and doner of a couple of Turkish people and they say there is absolutely no difference and they use the two terms completely interchangeably. While based on linguistics, Doner is Turkish and Gyro is Greek, they don't seem to have any distinction in Turkey. It could be a local thing. I don't think I've ever seen a "doner" in Greece, although I've had many gyros there (with fries, of course). I believe my favorite are the ones in the Netherlands. I really like the sauce they use, but I really love sambal.

Here's a little doner/gyro made in the North American fashion:



http://www.bbq-brethren.com/forum/sh...0&postcount=48
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote


Unread 03-14-2013, 10:07 AM   #18
JandJbuidasmoker
Full Fledged Farker
 
JandJbuidasmoker's Avatar
 
Join Date: 02-18-13
Location: Terre Haute, Indiana
Downloads: 0
Uploads: 0
Default

Can I have a bowl of meat and a tortilla please!
__________________
Doc- Offset RF Stick burner Trailer
JandJbuidasmoker is offline   Reply With Quote


Unread 03-14-2013, 10:21 AM   #19
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Phound some pics on the net of my Phavorite Greek snackbar/take away...this place is doing overtime it's that good.
Gyros get's served with tzatzki with lots of garlic,raw onions,tomato on/in a pita bread.

http://everyfoodweeat.blogspot.nl/20...tic-gyros.html





__________________
-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
*WGA Ambassador
Phubar is offline   Reply With Quote


Unread 03-14-2013, 10:22 AM   #20
Pole D
Full Fledged Farker
 
Join Date: 09-06-09
Location: Cary, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Gore View Post
I've eaten Gyros and/or Doners in over a dozen countries and they are different in all of them! I have a very good Turkish friend who lives in Istanbul and had many discussions on the merits of different ones in different locations,
You mean Constantinople.
Pole D is offline   Reply With Quote


Thanks from:--->
Unread 03-14-2013, 10:26 AM   #21
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pole D View Post
You mean Constantinople.
Yes, of course, Giorgios, my bad.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote


Unread 03-14-2013, 10:26 AM   #22
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by bigabyte View Post
I think the problem you will find is that there is not one single "traditional gyro". It's a wild goose chase.

Instead there are variations on what gyro's mean across the world. In one area they mean one thing, and in another area something different. In each area you can say "that is an authentic gyro", but that same gyro won't fly somewhere else.

So, I think you can take ANY definition of Gyro, and replace the "ground meat" part of your title with that, and find problems with the definition.

It's like asking "When did BBQ become anything other than pork"?

__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote


Unread 03-14-2013, 10:34 AM   #23
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Now, I think it is both. I suspect it was not always both. When I first encountered them, it was with whole muscle, but, almost always now, it is ground meat.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 03-14-2013, 10:45 AM   #24
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Downloads: 0
Uploads: 0
Default

I would say that if you went to the regions where they originated, you would find as many different variations of them as you do bbq here or tacos in Mexico or shish kabobs in Turkey, etc. And they would probably find it amusing that we are over here arguing about it on a bbq forum. Gyros, doner, shawarma are all pretty much regional variations of the same thing, along with tacos al pasteur in Mexico that simply started as copies of shawarma made by middle-eastern immigrants. I doubt if every traditional Greek dude making gyros at home has an elaborate vertical rotissarie spit setup, either. I like them both ways. My current favorite way to make gyros at home is with deer meat sliced paper-thin. I save a few deer roasts every year just for slicing into gyros and Phillie deer steak meat.
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote


Unread 03-14-2013, 10:45 AM   #25
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Downloads: 0
Uploads: 0
Default

Great thread. Now, can someone explain the stacks of meat on the vertical skewer like in Phu's pics. What type of meat is this? Is it raw slabs of beef or lamb roasted on the outside and then shaved off? Interesting, I've never seen that were I live.
__________________
1998 Green Weber Performer
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q100, Weber Q200
1983 WGA Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Snap-On Wrench Smokey Joe
Bluesman is offline   Reply With Quote


Unread 03-14-2013, 10:49 AM   #26
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Why can't these things be simple, like burgers?
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Thanks from: --->
Unread 03-14-2013, 10:53 AM   #27
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Gore View Post
I've eaten Gyros and/or Doners in over a dozen countries and they are different in all of them! I have a very good Turkish friend who lives in Istanbul and had many discussions on the merits of different ones in different locations, having sampled them together in Italy, France, The Netherlands, and Turkey -- it's something we do when we meet. If you want to go traditional, the slabs of meat on spits are much more common in Europe (and Greece and Turkey) and the giant gyros fatties on a vertical spit are more common in North America. I have asked the difference between gyro and doner of a couple of Turkish people and they say there is absolutely no difference and they use the two terms completely interchangeably. While based on linguistics, Doner is Turkish and Gyro is Greek, they don't seem to have any distinction in Turkey. It could be a local thing. I don't think I've ever seen a "doner" in Greece, although I've had many gyros there (with fries, of course). I believe my favorite are the ones in the Netherlands. I really like the sauce they use, but I really love sambal.

Here's a little doner/gyro made in the North American fashion:



http://www.bbq-brethren.com/forum/sh...0&postcount=48
Gore, that is probably my all-time favorite throwdown entry, btw. The first time I saw that, I literally laughed until I couldn't breath, especially after the pic of pissed-off lamb after you sheared him.
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote


Thanks from:--->
Unread 03-14-2013, 10:58 AM   #28
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bluesman View Post
Great thread. Now, can someone explain the stacks of meat on the vertical skewer like in Phu's pics. What type of meat is this? Is it raw slabs of beef or lamb roasted on the outside and then shaved off? Interesting, I've never seen that were I live.

Most of the time it's pork meat with a Phair amount of Phat on it.
They shave the outside with an electric shave thingy...you can see them laying beneath the rotisseries next to the knife.
__________________
-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
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from: --->
Unread 03-14-2013, 11:04 AM   #29
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bluesman View Post
Great thread. Now, can someone explain the stacks of meat on the vertical skewer like in Phu's pics. What type of meat is this? Is it raw slabs of beef or lamb roasted on the outside and then shaved off? Interesting, I've never seen that were I live.
... yes. Raw slabs of meat, generally lamb or lamb/beef mixture, although beef also is quite common. Usually there are two spits, one for "meat" and a second for chicken. I've never seen pork used as most of the small street places are operated by Muslims, and most of the Greek places I've frequented use lamb (Giorgios can correct me on this), but I also know many use beef or beef/lamb mix. While there are significant differences between localities, the differences within a community are much less. Differences are in sauces (how spicy, whether it is only yogurt base, or sometimes multiple sauces), the type of bread used, the additions (like fries) and how the meat is trimmed. For instance some use large knives and cut the meat thicker (like in Phubar's pic). Others use a shaver and slice the meat paper thin. Sometimes you'll see an innovation show up (like the shaver), and in a very short period of time all the restaurants in the area use that shaver. Food evolves and this is no exception.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote


Thanks from:--->
Unread 03-14-2013, 11:11 AM   #30
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Downloads: 0
Uploads: 0
Default

Thanks guys. I Googled the set up for this..... I think I'll stick with the loaf pan idea. In any event interesting and I learned something new today.
__________________
1998 Green Weber Performer
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q100, Weber Q200
1983 WGA Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Snap-On Wrench Smokey Joe
Bluesman is offline   Reply With Quote


Reply

Tags
Greek, Gyro, gyros, rotisserie, spit

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:02 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts