Here is the herbs
Small onion
Half a head of garlic
A handful of fresh oregano leaves
A few pinches of fresh rosemary(strong herb don't over do)
There should be some marjoram as well but I'm all all out
Alright, back at it. I'm cooking this batch in the oven in a bread pan. I cook it in a bain-marie @325. Helps it cook more evenly. If you want to cook it on the rotisserie I add a few teaspoons of salt and a little milk solids to bind it up and make it not fall off the skewer. This recipes is loosely based on the Alton brown recipe, you can google it if you want tighter directions, I have made this with lamb but ne'er actually followed his recipe, just the methods. After the meat is in a paste form I wrap it in plastic wrap like a log and let it sit in the fridge overnight. Not required in the pan but essential if you are doing it on a skewer. I like letting the flavors meld overnight
Tzatziki sauce, I make it with half plain yogurt half sour cream. About 2 cups total. A tablespoon of olive oil. Heavy splash of redwine vinegar. Few cloves of crushed garlic. Salt and pepper an a medium cucumber diced up. I like mine kind o chunky but traditionally it is minced very fine.
Good, overall I'd give them a solid B. had the in laws over for dinner and the general consensus is that the were a little to mild, not gamey at all and a gyro should be gamey in my opinion. Next time I will do more goose and cut with lamb shank maybe instead of pork. Was a little but dry but that was my fault. I let it hold in to warm if an oven and it got up to 185ish, I think that 170 temp is key for texture and moistness. Also, next time I'm not going to be lazy an ill do them on the spit over some hardwood charcoal.
Think it would be much better that way. Regardless, oven or spit, a little mild and a little dry it was a very good meal. An defiantly a good way to burn up those old tough Canada breasts.
Curiosity peaked, at this point I feel compelled to give it a shot. If it comes out right, I'll fill my freezer with that processed meat concoction. Never made my own gyro. Gonna have to now.
Curiosity peaked, at this point I feel compelled to give it a shot. If it comes out right, I'll fill my freezer with that processed meat concoction. Never made my own gyro. Gonna have to now.
I think it needed more salt and more fat. The herbs were spot on, would have been better with the marjoram I bet. I think timing it better and not trying to make it hold I the oven, having it over cook was bad, would have been better reheated then dry. I think maybe 165ish for a finish temp so less fat renders out?
I think it needed more salt and more fat. The herbs were spot on, would have been better with the marjoram I bet. I think timing it better and not trying to make it hold I the oven, having it over cook was bad, would have been better reheated then dry. I think maybe 165ish for a finish temp so less fat renders out?
:thumbsup: on the marjoram!! and I would also agree on the temps. maybe add a little olive oil for extra fat?? and a touch of ice water for more moisture?
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