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Old 03-04-2009, 11:16 AM   #11
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We made gyros in our Big Green Egg last fall... we were pretty happy with how they came out, but I expected we would be. My husband used to run the gyro booth at his local 4H County Fair, so he knew what he was doing

Fearless Kitchen: Recipe: Gyros (Guest Post from Fearless Grill)
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Old 03-04-2009, 12:57 PM   #12
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Quote:
Originally Posted by GrillingFool View Post
I got some ground lamb at a great price recently.
My cooking buddy and I are going to try making gyros this weekend.

It looks like Alton Brown's recipe is the one we will be referencing....
Gyro Meat with Tzatziki Sauce Recipe : Alton Brown : Food Network

Has anyone made gyro meat?
We don't have a vertical cooker (and aren't making one, LOL), but were
contemplating a different cooking method:

On the grill, with the meat formed into thin slices, instead of a big brick.


Any thoughts, suggestions or warnings?
I cannot imagine making the meat without a vertical cooker to cook the block of meat whole. Any other way will not be Gyros, really. A great lamb sandwich, possibly, but imho the meat has to be shaved in long slices to be a Gyro. Somehow I don't think of Alton Brown as an "authority" on Greek and Middle Eastern food.
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Old 03-04-2009, 02:00 PM   #13
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ChefJune, I couldn't agree more. We have a place here in St. Louis that does wonderful gyro right off the spit. And they are huge! What I make can't compare to that.

The ones I attempt is me trying to get somewhat close because the cost is much cheaper. I can make 10 meals for the price of 1 order out. At this point it is more the economics of it all LOL
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Old 03-04-2009, 07:22 PM   #14
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Best gyro's I ever had was from a small drive thru.
What I don't see much anymore is how they prepared the chunks of meat.
They marinated it so long that it turned the meat white like chicken.
Super authentic and delicious. Most gyro's I see now, the meat is cut
off a large slab as it's rotated. The meat wasn't white, but darkish.

Of all the reply posts, I didn't see anyone mention the kind of prep where
the meat turns white from the marinade process.
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Old 03-08-2009, 10:29 PM   #15
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Quote:
Originally Posted by Caslon View Post
Best gyro's I ever had was from a small drive thru.
What I don't see much anymore is how they prepared the chunks of meat.
They marinated it so long that it turned the meat white like chicken.
Super authentic and delicious. Most gyro's I see now, the meat is cut
off a large slab as it's rotated. The meat wasn't white, but darkish.

Of all the reply posts, I didn't see anyone mention the kind of prep where
the meat turns white from the marinade process.
I've had gyro's made by Greeks, Lebanese, Armenians, Iranians, Iraqis, Pakistanis, a guy from Nepal and a Jewish guy from Brooklyn. The meats were lamb, goat, beef or a mixture of beef/lamb or beef/goat. I've never had one where the meat was white like chicken.
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Old 03-10-2009, 02:54 AM   #16
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HeartlandCountryStore,

Saw your video on you tube, it was great. Thanks for sharing. I'll be making the gyros this weekend.




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Old 03-29-2009, 08:05 AM   #17
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Quote:
Originally Posted by Michael in FtW View Post
I've had gyro's made by Greeks, Lebanese, Armenians, Iranians, Iraqis, Pakistanis, a guy from Nepal and a Jewish guy from Brooklyn. The meats were lamb, goat, beef or a mixture of beef/lamb or beef/goat. I've never had one where the meat was white like chicken.
So...you're not familiar with gyro meat that has been marinated so long it turns white?
Meats marinated WILL turn white.

Oh...just that you hadn't heard of such.

It surpasses that stuff they slice off a rotating "slab" and make into a "Gyro."
Hell, even my local liquor store/deli area has one of those "Gyro" rotating slabs.
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