Saturday, March 14, 2009

End of the Gyro

The rest of the story ...
Part one here


Here's Alton Brown's recipe - I used Greek yogurt so the draining step wasn't necessary.  How did it taste?  A+.  Don't mess with the rotisserie; use a bread pan.  Don't drop it taking it out of the oven like I did though.  Grease all over the place. 

(This was before I was attacked by Begala.   What a day.).


7 comments:

BlogDog said...

+10 on the Greek yogurt!
I get mine at good old Costco and have used it straight up substituting for sour cream in a couple of things. Wonderful, wonderful stuff.

All this is good:
Alton Brown - just great
gyros - just great

Thanks for the food porn!

Anonymous said...

Where's the pic of you sharing it with the waterfall babe^?

How steady does the gyro holder keep the contents? In which axis?

--mech

Rodger the Real King of France said...

I'm sorry, but just one question per customer. Maybe you can purchase answer credits from a lurker.

cmblake6 said...

So I popped over to the site to get the recipe. OMG that sounds wonderful. You're an evil evil man. Making me have to get off my dead backside and go find stuff to cook.

B....... said...

mech - I have 2 unused answer credits I'll trade for a bottle of Sierra Nevada Early Spring Beer

Anonymous said...

I am glad someone was able to identify what Gero meat actually is.

Anonymous said...

Gyro was all the rage in West Germany circa 1983-85. All the Snitzel& Brat stands were switching to real gyro- fresh made pitas with vertical stacks of lamb cutlets. Not lamb burger, real chunks o' meat! The garlic cucumber sauce was SO darn good, but many of my German friends sniggered and wrinkled their noses at what they considered lowly "Turkish" food. They preferred steak tar tar, or the just about the same very rare horse meat burgers...
RAK

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