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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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03-13-2013, 12:35 AM
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#1 |
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somebody shut me the fark up.
  
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Gyro with new LEM grinder-PRON
So time had come for me to grab a meat grinder. After weighing the pros and cons I decided to pull the trigger and just get the #8 LEM stainless steel grinder which suits my needs and then some. Fedex finally delivered it last Saturday night at 7:30pm when I had already given up on getting it until Monday.
   Unboxed it the next day and itching to grind some meat I decided to do gyros since I never made it before. This thing is real solid and well built. I ground 4 lbs of meat in just about 2 mins. I'll make it short and sweet and dive straight into the pics.     Since I had another loaf of gyro left, the next night I decided to make the sandwiches on the griddle with a different/thin pita bread. They came out excellent and some more pron.   
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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03-13-2013, 12:44 AM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Sure looks good
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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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03-13-2013, 07:15 AM
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#4 |
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is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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I was just thinking I needed to learn to make gyro meat. This thread is really helping that become more and more necessary
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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03-13-2013, 07:16 AM
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#5 |
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Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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Looks good. Any chance of getting a recipe?
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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03-13-2013, 08:15 AM
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#6 |
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is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Those are beautiful. Nice work.
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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, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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03-13-2013, 08:16 AM
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#7 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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You turned a Moon Lander into a grinder? Sweet!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-13-2013, 09:47 AM
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#9 |
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Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Where do I sign up for some of that?
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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03-13-2013, 01:23 PM
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#11 | ||
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
Quote:
As far as the recipe I kind of looked around on the internet just to get an idea of how gyros are done. After that I opened my spice cabinet and utilized whatever I had to put it together. I eyeballed ALL the ingredients but I'll do my best to guesstimate how much I put. I didn't skimp and seasoned the meat lieberally. Basically I just seasoned it to my taste levels and was very pleased at the end. Here it goes: 2 pounds ground beef 2 pounds ground lamb 1 Large onion cut into chunks 3 TBSP or so sea salt 1 TBSP freshly ground black pepper 2 1/2 to 3 TBSP Italian seasoning which includes the following ingrediets: (thyme, garlic, Marjoram which is key in gyro, rosemary oregano, basil, savory, sage) 1 to 1/2 TBSP granulated garlic or garlic powder 1 TBSP oregano ( I used oregano by itself again even though there was some in the Italian seasoning) 2 TSP Cumin 2 to 3 TBSP of paprika 1. I ground the lamb and beef with coarse plate first and than ran the meat again through the grinder with the fine plate. 2. I put the onion into the food processor and processed it until it was a smooth and paste like. 3. Placed the onion in a paper towl and squeezed as much of the liquid out as I could. Make sure touse about 2 to 3 towels on top of each other to drain the liquid out so the towels don't burst and you don't get onion all over the place. Guess how I figured that out.  4. I put the onion and the ingredients into the meat and mixed by hand well until everything was incorporated really well. 5. I then put the mixture back into the food processor and processed until the meat texture was paste like. 6. Next I packed the meat real tightly into two disposable aluminum trays. 7. I filled a roasting pan halfway with water and placed the two the aluminum trays with the meat loaves into it making sure that water was about halfway to the sides of the aluminum trays. 8. Now you can either place the roasting pan in an oven at 350 or do like I did and put it on my grill and cook at about medium (depending on how hot your grill gets) for about 1hr to 1hr and 10mins. Basically until the meat is about 170* IT. 9. Once cooked I took out the two loaves, drained any liquid or fat, while still in their trays I placed my pizza stone and diffuser from my kamado which are pretty heavy on them and let it sit for about 15 mins to firm them up as much as I can. You can also wrap a heavy brick with foil and placed it on the meat. **Please note that you can omit putting anything heavy to firm up the meat alltogehter if you want. It's just a personal choice/taste** 10. Now the fun part is slicing the meat thin and putting the sammies togther. Tzatziki sauce I made: All to your taste and this is how I did it. 1. Plain yogurt 2. finely chopped cucumber 3. fresh chopped dill 4. salt 5. minced garlic It may sound like a lot of work but believe me I found this too easy to make and tasted better than any restaurant gyros I had.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) Last edited by ssv3; 03-13-2013 at 01:40 PM.. |
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03-13-2013, 01:35 PM
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#12 | |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
__________________
LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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03-13-2013, 05:46 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
__________________
LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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