Gyros

[Bluesman]

Let's make some Greek Sammies shall we

So what do we have here............looks like fun


Let's get that meat mixed, onion, bacon and spices


Nice loaf ready for the grill


Time for Pita Bread.........


Time for a nice rise


Sliced and ready to be rock and rolled


Nice puff on that pita


That loaf is coming along great................


Sliced and ready for the Greek Sammie


And the MONEY SHOT............Gyros.....................:biggrin1:


Didn't get shot of the Tzatziki sauce but that was made in house as well.

Thanks for looking................

Thanks,
Bluesman

[HankB]

Looks great! I love gyors and those make my mouth water! I wonder if I could do them on a rotisserie and cut some off as they cook.

[Bluesman]

Looks great! I love gyors and those make my mouth water! I wonder if I could do them on a rotisserie and cut some off as they cook.

Tried that today Hank..............not so good. The loaf as it cooks starts to spread away from the ROT hooks. Had I not watched it would have been a brutal site of Gyro hash. Need to rethink the ROT. I rebounded and pulled it and on to the grate it went. Worked fine.

[MINIgrillin]

LOVE GYROS!! thats a great idea.  ty for making me hungry 

[HankB]

Tried that today Hank..............not so good. The loaf as it cooks starts to spread away from the ROT hooks. Had I not watched it would have been a brutal site of Gyro hash. Need to rethink the ROT. I rebounded and pulled it and on to the grate it went. Worked fine.

I'm watching an episode of Good Eats where AB did gyros on a spit. I'll remark on what he did that seems like it would make a difference.

- Wrap chopped onions in a tea towel and squeeze out extra moisture.

- Grind the meat/onion/spice mix in a food processor for a very fine grind. "Since we are processing this down to ... a kind of a meat emulsion ... we will not require the services of a binder such as eggs ..."

- Roll in clear wrap tightly, winding up the ends to put pressure on the meat.

- "Into your chill chest for at least two hours. That will provide time for ... the texture to firm up." Later on "And of course letting it refrigerate overnight is going to let it hang together much tighter so don't skip that step."

When he spits it, he uses four time forks that ride outside the meat but will help to keep it from escaping. He then cooks on high for about 15 minutes and then turns it down for another 15 minutes to an IT of 160°F, turn the heat off and continue to turn another 10-15 minutes until the temperature hits 175°F. (He uses a gas grill.)

Looks like it is worth a try.

[Bluesman]

Hank did most of that. One no food processor, I need one. two didn't sit in fridge wrapped overnight, next time. And three never thought about the forks on the outside. I did read about the high heat for 15 minutes. Well I guess I gotta do this again..........Thanks

[Weber MD]

Bluesman,

Amazing….and that money shot was definitely money.

[glrasmussen]

Looks great!

[Johnpv]

Those look great, I love me some Gyros!

[Hottuna]

Fantastic looking money shot. I love it - its made my very hungry