Oak Smoked Gyros off the Mini

The Cen-Tex Smoker · December 2017

Dyal_SC said:

Used Alton Brown’s recipe for the lamb mixture for the most part... I added in fresh rosemary instead of dried, also a little extra crushed garlic. Then smoked the log on the Mini with some JD Whiskey Barrel wood. The smoke put the Gyros over the top!

Then, Mrs. Dyal’s Homemade Cinnamon Rolls with Butter Pecan Ice Cream for dessert... (I have no idea why this is in Italics, but I can’t get it unchecked for some reason)...

Merry Christmas, y’all.

whoa. That is on the list. Fantastic looking

tml1230 · December 2017

Looks amazing! Will be trying it very soon, perhaps just before Clemson wins their playoff game and proceeds to the national championship game.

Dyal_SC · December 2017

Here’s the link for those of you who want to try it. I don’t do the tzatziki sauce, just the meat mixture. I usually just buy the tzatziki from Publix. Putting the meat/onion/spice mixture in a food processor is a must to get the texture you’re looking for.

http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe-2047710

I’m also sure there is science to backup his method of cooking it, but smoking it up on the egg works just fine. Love the added taste from the smoke.

mEGG_My_Day · December 2017

Dyal_SC said:

Here’s the link for those of you who want to try it. I don’t do the tzatziki sauce, just the meat mixture. I usually just buy the tzatziki from Publix. Putting the meat/onion/spice mixture in a food processor is a must to get the texture you’re looking for.

http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe-2047710

I’m also sure there is science to backup his method of cooking it, but smoking it up on the egg works just fine. Love the added taste from the smoke.

Thanks for the link

TideEggHead · December 2017

Wow! That looks amazing brother! Totally jealous right now. I've been wanting to make some lamb gyros and this looks like just the ticket, thanks for posting!

TideEggHead · December 2017

@Dyal_SC I am assuming you went indirect with the meat cook?? Also, do you have a ballpark on how long the cook was, I assume 1 1/2-2 hours ish? Thanks brother!

Dyal_SC · December 2017

TideEggHead said:

@Dyal_SC I am assuming you went indirect with the meat cook?? Also, do you have a ballpark on how long the cook was, I assume 1 1/2-2 hours ish? Thanks brother!

Yessir, indirect prolly for around 45 minutes to an hour at 350ish. Internal temp is the deciding factor though.

dmourati · December 2017

Gyros is typically sliced lengthwise in thin strips.

https://www.youtube.com/watch?v=nXq6QsKE_hs

Dyal_SC · December 2017

dmourati said:

Gyros is typically sliced lengthwise in thin strips.

https://www.youtube.com/watch?v=nXq6QsKE_hs

That is indubitably much more impressive.

dmourati · December 2017

I'm greek and born in Chicago area where gyros was invented so I felt compelled to say something. I will check out the AB recipe. Thanks for the inspiration.

Dyal_SC · December 2017

dmourati said:

I'm greek and born in Chicago area where gyros was invented so I felt compelled to say something. I will check out the AB recipe. Thanks for the inspiration.

Lol, I hear ya. Thx for the tip, I’m sure the texture is much better sliced lengthwise. Will try it that way next time.

GrateEggspectations · December 2017

northGAcock · December 2017

Craig, Ms Dyal is on Fire....you too.

TideEggHead · December 2017

@Dyal_SC Thanks man! Cooked them yesterday and it took about 1 1/2 hours for a 2lb log. These definitely satisfied! I Carmelized some onions and finished the lamb in the CI with some searing. This is going in the rotation for sure!

I need to to buy a vertical meat spit, may try the one off CGS.

Oak Smoked Gyros off the Mini

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