you're my gyro

Legume

Made gyros again, not traditional, but not too far off, just some flat parsley and mint added into the meat.  Also made sous vide carrots for the first time, these had orange juice, a little butter and curry powder added.  I did finish them in a hot pan with a little honey and they were very good.

lkapigian

Very Nice ..What marinade ?

Hans61

Nice looking cook there!

CPARKTX

Cool! Tell me about the meat and how prepared 

texaswig

Legume bro that looks awesome. Being in the hot weather had me not hungry till I seen this. 

tjosborne

CPARKTX said:

Cool! Tell me about the meat and how prepared 

Seconded 

Legume

Thanks.  Details later. Tired/buzzzzzed.

Legume

@lkapigian no marinade (see below)

@CPARKTX & @tjosborne I did this once before, kind of a mashup of a couple of recipes. 

http://eggheadforum.com/discussion/comment/2133968#Comment_2133968

This time I used 85% lean ground sirloin in addition to the ground lamb (Iast time I used beef that was too lean).  To the meat, I added garlic, salt, black pepper, marjoram, ground coriander, one diced onion (squeeze the juice out), about four 6" sprigs of fresh rosemary, a small handful of mint leaves and a handful and a half of flat parsley leaves.  I also used the food processor to mince and mix the meat. Last time I hand mixed and the grind was too grainy, so went with the food processor to make it more of a paste.  I formed a loaf and set out in the fridge for an hour or so to setup.  Indirect, top of the AR at 400 until 165 gave me a better crust than last time while keeping the inside moist.  Next time...I'll follow Kenji's suggestion to salt the meat and mix it up a couple of hours before hitting the food processor, but this time was better than last.

CigarCityEgger

Man, I love gyro's and yours looks awesome

SciAggie

That looks awesome. We like the sous vide carrots as well. Instead of honey I used really good pure maple syrup on the carrots we cooked last night.