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New Years Eve gyros
buzd504
Posts: 3,824
Got the OK from the wife to try a project I've been wanting to take a shot at for a while - gyro sandwiches. Got started on 1/30 with a leg of lamb and chuck roast, both bone in. Deboned and coarse ground each, once through. Then weighed out a pound and a half of each (froze the rest) and mixed together with seasoning - onion, garlic, rosemary, oregano, marjoram (and a little chili flakes because EVERYTHING gets chili flakes) and ran the mixture through the fine ground twice. Made a meat log and let it set in the fridge overnight.
MEAT LOG!!!!
Wrapped and ready!!
Meanwhile, made some pita bread. This came out really good. Will do again.
Onto the egg. Around 400 or so. Slightly raised grate.
It was charring a little more than I liked, so I put it on the extender to finish.
Took about 40 minutes. Pulled about 165.
Looks like gyro meat to me.
Plated with homemade tzatziki (on the wrap) and baba ganoush. Couscous from a mix.
This was really good and a lot easier than I expected. Will do again.
NOLA
Comments
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Fantastic cook and documentation. I love a good Gyro. The outcome looks great.I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Wow. I was only expecting the protien but you made pitas and your own tzatziki sauce! I love gyros! These look great!
Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Cool cook!_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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ambitious. Looks like the destination was worth the journey. Love everything on that plate.Do you roast the entire eggplant or cut it then roast?______________________________________________I love lamp..
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👍👍👍____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Love this! Do you mind sharing your pita bread recipe? It looks great."I've made a note never to piss you two off." - Stike
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And if you don’t mind please add the amounts of the spices per pound and a half of meat. Thanks.
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That is an outstanding cook!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
nolaegghead said:ambitious. Looks like the destination was worth the journey. Love everything on that plate.Do you roast the entire eggplant or cut it then roast?
I roasted the entire eggplant for about 35 minutes (raised grate). It makes it really easy to get the seeds out when you cut it open. Use more eggplant than you would think (I did 2, but should have done 3).
NOLA -
JohnInCarolina said:Love this! Do you mind sharing your pita bread recipe? It looks great.I used this one scaled for 450g flour. I should have done a full recipe because I will be making more today. Use a little less water than it says and add as you go - I had to add a good bit of flour to smooth it out.
NOLA -
Moleman said:And if you don’t mind please add the amounts of the spices per pound and a half of meat. Thanks.
I had three pounds of meat total. Probably about 3Tbsp fresh chopped rosemary. 2 round Tbsp dry marjoram. About 4-5 plucked and chopped stems fresh oregano. 5ish large cloves of garlic. 1 onion. Recipe said to squeeze the moisture from the onion first but I didn't, but since I was using the grinder, I figured it would help bind the meat.
NOLA -
Way to kick off the new year with a great cook, thanks for sharing.canuckland
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Bravo!
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You can be my CHEF anytime!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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That's a good looking cook.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
That is impressive as hell.XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis
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Very cool cook that is off the beaten path. Thanks for sharing.
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Thank you, I’ll be trying it here in the near future.
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Hats off to you sir! Can’t wait to give this a go!!
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Nicely done Sir, nicely done. Hats off to you, excellent cook!Everyday is Saturday and tomorrow is always Sunday.
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Superb cook. Thanks for posting the pita recipe. I've been wanting to try them for a while.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Wow just wow! I LOVE a good gyro and that looks amazing. The tzatziki is key and my favorite Greek restaurant adds slice peeled cucumber to the Gyro. Give it a try, you won't regret it
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