Shagdog
Quintessential Chatty Farker
- Joined
- Jul 1, 2013
- Location
- Grayslake, IL
Ok, so not every cook can go exactly as planned.. :doh: I had this genius idea this morning to make gyros... Well, not just make Gyros, but hang gyros in the Shirley. I envisioned this beautiful spit in the middle of the chamber, being kissed by flames all around... Kind of like the spits you see in the gyro restaurants except instead of heat lamps it would be cherry splits. I shouldn't be allowed to cook the day after a hard night of partying apparently...
For the gyro meat, I used a lb of sirloin and a lb of lamb. I ground them through the coarse plate, then ground about 3/4s of it again through the fine plate, hoping to achieve a gyro type texture..
Added some serrano and thai chilis, dill, cilantro, onion, garlic, cumin, turmeric, S & P
Chilis got a fine mince
Mixed it all up and let it sit in the fridge for a few hours.. While it did, I had some stainless left over so I made a platform to support the meat.
Fast forward a couple hours.. Time to build my skewer... I found that the light of the kitchen Island was a perfect place to hang the skewer... Wifey wasn't thrilled, but oh well
I found out that gravity is a real Beeeyotch... Here's where I started...
It just kept sliding down.. :doh: I started getting paranoid I was going to lose it all to the fire gods... I reformed it one last time...
A little while after this... While Buccs laughed his arse off at me from afar... I gave up.. Took the meat ball off the skewer, Split it in half, spread the fire across the bottom and slow grilled the halves on a grate. I did not photograph my defeat...
While they cooked I made Tzatziki sauce. Yogurt, cucumber, lemon juice, garlic, S & P, Dill..
Meat is done.. Pulled at 175ish...
Dinner is served! Used brandywine heirloom tomatoes from the garden. This did not suck!
Thanks for lookin!
For the gyro meat, I used a lb of sirloin and a lb of lamb. I ground them through the coarse plate, then ground about 3/4s of it again through the fine plate, hoping to achieve a gyro type texture..
Added some serrano and thai chilis, dill, cilantro, onion, garlic, cumin, turmeric, S & P
Chilis got a fine mince
Mixed it all up and let it sit in the fridge for a few hours.. While it did, I had some stainless left over so I made a platform to support the meat.
Fast forward a couple hours.. Time to build my skewer... I found that the light of the kitchen Island was a perfect place to hang the skewer... Wifey wasn't thrilled, but oh well
I found out that gravity is a real Beeeyotch... Here's where I started...
It just kept sliding down.. :doh: I started getting paranoid I was going to lose it all to the fire gods... I reformed it one last time...
A little while after this... While Buccs laughed his arse off at me from afar... I gave up.. Took the meat ball off the skewer, Split it in half, spread the fire across the bottom and slow grilled the halves on a grate. I did not photograph my defeat...
While they cooked I made Tzatziki sauce. Yogurt, cucumber, lemon juice, garlic, S & P, Dill..
Meat is done.. Pulled at 175ish...
Dinner is served! Used brandywine heirloom tomatoes from the garden. This did not suck!
Thanks for lookin!
ray:
