Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Gyro Night

DoubleEgger
DoubleEgger Posts: 19,155
in EggHead Forum
Greek night at the homestead 
· Share on FacebookShare on Twitter

Comments

  • Tinyfish
    Tinyfish Posts: 1,755
    I'd buy one of those.....
    · Share on FacebookShare on Twitter
  • grege345
    grege345 Posts: 3,515
    My eyes just popped outta my head
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

    · Share on FacebookShare on Twitter
  • Walt2015
    Walt2015 Posts: 583
    @DoubleEgger looks incredible. Mind letting us in on the process? What cut of meat and where do you find it?
    Memphis, TN ----> Chattanooga, TN
    · Share on FacebookShare on Twitter
  • Deviledegger
    Deviledegger Posts: 271
    That's a tastey looking gyro.  Good job! 
    · Share on FacebookShare on Twitter
  • danv23
    danv23 Posts: 964
    Walt2015 said:
    @DoubleEgger looks incredible. Mind letting us in on the process? What cut of meat and where do you find it?
    Agreed!!!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
    · Share on FacebookShare on Twitter
  • TTC
    TTC Posts: 1,035
    Man that looks awesome! 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
    · Share on FacebookShare on Twitter
  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited March 2015
    Yep not eating any more of the takeout Chinese I reluctantly brought home. That looks fantastic! Details?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,155
    It's ground lamb run through a food processor. I used alton brown's gyro recipe. Skewered it so it would stand up straight. Wrapped in aluminum foil until it hit 160F, unwrapped and cooked to 175F. Cooked at 350 dome temp. Took about 1hr 30 minutes. 
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    Best cook of the day!! The egg presentation is da bomb!!  Great job. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • bboulier
    bboulier Posts: 558
    Beautiful!
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,155
    Mattman3969 said:
    Best cook of the day!! The egg presentation is da bomb!!  Great job. 
    Thanks for the kind words, but not even close. There's some great inventive stuff going on with the throw down. I'm allergic to most seafood so my options were limited and I decided not to participate this time. 
    · Share on FacebookShare on Twitter
  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited March 2015
    How long did you leave the formed meat log in the fridge to firm up. This could very well be my next cook that requires more effort then light egg and throw meat on.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,155
    Scottborasjr said:
    How long did you leave the formed meat log in the fridge to firm up. This could very well be my next cook that requires more effort then light egg and throw meat on.
    I let it set up for two hours rolled up in cling wrap in the fridge. I pressed the bottom end flat and stood it up in the refrigerator. You can let it set up overnight if you'd like. Wrapping it in aluminum foil for the first part of the cook helps retain the shape. All in all, it's a pretty easy cook that provides a different taste than the usual egg cooks. 
    · Share on FacebookShare on Twitter
  • CoalCreek
    CoalCreek Posts: 79
    Oh my.....
    Minneapolis, MN
    · Share on FacebookShare on Twitter
  • BYS1981
    BYS1981 Posts: 2,533
    Looks AWESOME.  Makes me wish my wife liked lamb
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    Looks fantastic brother. Solid cook. I especially like the avatar. Was always a huge fan of brother Flair. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • cottonseed
    cottonseed Posts: 87
    First time ive seen that done.
    Atlanta, GA
    Large Egg ~1998 model
    · Share on FacebookShare on Twitter
  • Walt2015
    Walt2015 Posts: 583
    On my list for next weekend! Thanks for the tips. 
    Memphis, TN ----> Chattanooga, TN
    · Share on FacebookShare on Twitter

Categories