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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-14-2013, 09:57 AM | #16 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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That's what I'm thinking as well. Just like goulash should be made out of beePh stew meat instead of ground beePh.
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03-14-2013, 10:00 AM | #17 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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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
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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. |
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03-14-2013, 10:07 AM | #18 |
Full Fledged Farker
Join Date: 02-18-13
Location: Terre Haute, Indiana
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Can I have a bowl of meat and a tortilla please!
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03-14-2013, 10:21 AM | #19 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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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
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03-14-2013, 10:22 AM | #20 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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03-14-2013, 10:26 AM | #21 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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__________________
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. |
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03-14-2013, 10:26 AM | #22 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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03-14-2013, 10:34 AM | #23 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-14-2013, 10:45 AM | #24 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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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.
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...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: |
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03-14-2013, 10:45 AM | #25 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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.
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03-14-2013, 10:49 AM | #26 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Why can't these things be simple, like burgers?
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03-14-2013, 10:53 AM | #27 | |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Quote:
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...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: |
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03-14-2013, 10:58 AM | #28 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
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.
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03-14-2013, 11:04 AM | #29 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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... 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.
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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. |
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03-14-2013, 11:11 AM | #30 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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.
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Greek, Gyro, gyros, rotisserie, spit |
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