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Alton's Gyro recipe

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  • Alton's Gyro recipe

    Gyro Meat with Tzatziki Sauce
    Recipe courtesy Alton Brown, 2005
    Show: Good Eats
    Episode: My Big Fat Greek Sandwich


    1 medium onion, finely chopped or shredded
    2 pounds ground lamb
    1 tablespoon finely minced garlic
    1 tablespoon dried marjoram
    1 tablespoon dried ground rosemary
    2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    Tzatziki Sauce, recipe follows
    Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
    Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

    To cook in the oven as a meatloaf, proceed as follows:
    Preheat the oven to 325 degrees F.

    Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

    To cook on a rotisserie, proceed as follows:
    Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

    Preheat the grill to high.

    Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

    Tzatziki Sauce:
    16 ounces plain yogurt
    1 medium cucumber, peeled, seeded, and finely chopped
    Pinch kosher salt
    4 cloves garlic, finely minced
    1 tablespoon olive oil
    2 teaspoons red wine vinegar
    5 to 6 mint leaves, finely minced
    Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
    Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

    Yield: 1 1/2 cups
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Looks good - you can buy drained greek yoghurt - saves messing up a teatowel :-)

    Add this to gunnys fatty doner idea and you got a winner :-)
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'



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    • #3
      Anyone try this yet? I saw some on tv today, so thinking about making some. Thanks for the recipe Rich.
      Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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      • #4
        No Comment....

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        • #5
          Need comments...want to make some for the superbowl weekend.
          Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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          • #6
            I have not gotten around to it yet... altho I did show it to a Greek buddy, and he said it looks pretty solid. All I got, Buddy...sorry.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              All good,,,I will have to give it a whirl...
              Custom Reverse Flow Smoker, WSM 22", Blackstone Griddle 36"

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              • #8
                Here is my smoked version http://www.smoked-meat.com/forum/showthread.php?t=3413
                The only thing I'd do different is use a protein lined casing for ease of removal. I do use 1/2 ground lamb and half ground beef.


                Tom

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                • #9
                  No video? Am I supposed to read all of that?
                  [yt]http://www.youtube.com/watch?v=bfazl0Qu3QQ[/yt]

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                  • #10
                    Originally posted by Pandemonium View Post
                    No video? Am I supposed to read all of that?
                    Awww a little readin' never hurt no one. It even has pictures...
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                    Comment


                    • #11
                      Originally posted by Richtee View Post
                      Awww a little readin' never hurt no one. It even has pictures...
                      one,two,three bananas

                      Comment


                      • #12
                        Originally posted by Pandemonium View Post
                        one,two,three bananas
                        CLOSE.... Ahh ahh ahh! (Best "Count" voice)
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                        Comment


                        • #13
                          Originally posted by Richtee View Post
                          CLOSE.... Ahh ahh ahh! (Best "Count" voice)
                          HAHA I tried

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                          • #14
                            I made this once before, I thought it was a little heavy on the rosemary personally, I would use about half that if I made it again.
                            Brad

                            UDS
                            Weber spirit
                            Weber kettle
                            Ultrafast Black Thermapen

                            KCBS CBJ

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                            • #15
                              welcome back chef brad....

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