I saved an Alton Brown Good Eats show on Gyros (pronounced
"Yiro"), and decided yesterday to make it . You can see the show
in segments on You
Tube. After letting my meat loaf overnight in the ice box, I
was ready for the spit.
Putting loose meat on a rotisserie skewer is counter-intuitive,
but since I have the same grill, and the same skewer (TFV does too) as
Alton, and since I followed his directions to a tee, I expected that
the roll-over wouldn't happen. I went to plan II, but since today
is a meatless Lenten Friday, I can't consummate until tomorrow.
More then.
PART II HERE
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Kinda like a souvlaki on a street corner Hania.
ReplyDeleteTim
Hey, I have that same grill. I can build some really good food with it.
ReplyDeleteRodger, the next time you make this, repeatedly throw it, hard as you can, into a large bowl,thereby knocking out the air trapped inside.Oh, and be SURE to squeeze ALL the water out of the processed onion, using a tea towell.......No, this is not a joke as the meat needs to be firm to keep from falling apart as soon as it gets hot and oily.....If you didn't do that, it will help...If you did do that, ????? I don't know.
ReplyDeleteThis made baby Bobby cry - he loves Yiros......
ReplyDeleteHi Rodger....Check out this guy's idea for cooking gyromeat
ReplyDeleteThis guy appears to have ripped the whole thing off from Alton ... see the video.
ReplyDeleteYes I had looked but I thought this guy's looked like the old country method in the the meat was stacked vertically therefore its more likely to stay together.I saw it being cooked one time in a Greek joint and that's the way it looked.It was a much hugher ball of meat. They were slicing it off as it reached the right amount of cooking.
ReplyDeleteNever had gyro, but boy did we love some souvlaki.
ReplyDeleteLooks like it got a bit off balance.
ReplyDelete--mech
I just use a meatloaf pan. Never a problem.
ReplyDelete