Hey everyone! I love the site you have here. I have lurked for awhile but decided to reg today as I have been having a problem with a particular recipe on Alton Brown's - My Big Fat Greek Sandwich episode.
Twice now the pressed lamb meat has fallen off the spit. The first time I followed the recipe almost to a T; I only subbed out about half a pound of beef in the 2 lbs of lamb. I rolled it very tightly and let it firm up around the two hours. It fell off the spit about 5 minutes in. I just trashed it and tossed together some pasta for the night.
The second time, I processed it even finer, and chilled it overnight. It stayed on the spit for about 10 minutes this time. After which I followed through the cooking via the meatloaf method. The reason I mention this is that after internal temp had reached 165, there was so much fat in the pan that the meat itself was almost submerged. The loaf didn't have the pressed texture at all. More like traditional crumbly meatloaf. It still tasted fine, but it didn't have the same gyro texture that I was shooting for.
I am guessing that I need to find leaner meat... does anyone else have any ideas or successes with this particular recipe? Or tips for creating a gyro loaf that can take being skewered and survive?