A5 Wagyu Beef and Lamb Gyros

smokingal

Rather than use the remaining 2.5 lbs of Japanese A5 Wagyu brisket trimmings for burgers, I trimmed up a 1.5 lb lamb trotter and used the two meats to make gyros instead.  The meat was diced, seasoned with Cavender's Greek seasoning, crushed garlic, 2 freeze dried diced red onions and oregano, and finely ground before getting put through a food processor.










The meat was formed into a log shape, partially frozen, then wrapped in foil to help it stay upright on the vertical rotisserie.








The Egg was running at 325F.







There was quite a bit of fat rendering from the gyro log.







The foil was removed once the temp hit 135F and was done shortly thereafter.







In the interim, I made tzatziki sauce and pita bread.




















Slices from the gyro log were browned on a cast iron flat top and some fries were cooked in rendered dry aged A5 Wagyu beef tallow.










Time to grub.  The gyro was topped with tzatziki, Campari tomatoes, sliced sweet onions, fresh chopped parsley and feta cheese.  The fries got a sprinkling of sumac.










The gyro meat had a mild beefy, lamb-y flavor with a super tender and smooth texture.  The fries tasted like they were cooked in beef flavored sweet cream butter.



The best way to finish off a good Greek meal is with a better Greek dessert.  For this, I decided to make smoked mixed berry baklava with a meyer lemon-blood orange honey syrup.  The peels were removed from 3 meyer lemons and a blood orange.  A mix of strawberries, blueberries and raspberries were sprinkled with sugar, cinnamon, nutmeg and allspice.  All this plus sIx ounces of clover honey went onto the Egg with cherry wood chunks.


 









The honey, lemon and orange juice, and orange and lemon peels were used to make the syrup.











The filling consisted of walnuts, Walker's pure butter shortbread cookies, sugar, cinnamon, nutmeg and allspice.








The layers of buttered phyllo, walnut-cookie mix, and berries were piled together.










Once the baklava was done, it was left to cool a bit before topping it off with the cooled down syrup.









Time for dessert.











This tasted like Christmas.  Like washing down walnut cinnamon shortbread cookies with mulled berry cider.  Absolutely delicious.

Leopoldstoch

So jealous of your cooks and the presentation! It’s inspiring! Well done! Happy holidays!!

nolaegghead

Wow!

I'm just waiting for the wagyu A6 to come out! 

lousubcap

Epic as always.  What a great banquet, documentation and presentation. Going in I expect greatness and you always surpass my expectations.  Go- Da-m! Congratulations on another incredible cook.
Merry Christmas-
Cap

wardo

@smokingal if these are just your "run of the mill" cooks, I cannot wait to see a big one from you!

I love seeing the heavenly food creations you post.  Thank you and please keep up the inspiring work.