Goose gyros...

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Goose gyros...

Postby jehler » Sat Oct 06, 2012 10:40 am

Decided against breakfast sausage swamp, gonna try gyros. Will take some pics and list ingredients as we go
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Goose gyros...

Postby jehler » Sat Oct 06, 2012 12:17 pm

Cut up a few goose breasts
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Goose gyros...

Postby jehler » Sat Oct 06, 2012 12:18 pm

Add some cut up pork shoulder for its at content.
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Goose gyros...

Postby jehler » Sat Oct 06, 2012 12:32 pm

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
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Goose gyros...

Postby jehler » Sat Oct 06, 2012 12:33 pm

Mix the chopped herbs and what not with the meat and a tablespoon or so of this stuff and put in the fridge to chill
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Goose gyros...

Postby jehler » Sat Oct 06, 2012 12:35 pm

All ground up an back in the fridge for a bit.Image
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Goose gyros...

Postby jehler » Sat Oct 06, 2012 2:36 pm

Ground meat, once it's chilled through again, goes in the processor. Run it in small batches for a minute until its ground real fine
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Re: Goose gyros...

Postby Indaswamp » Sat Oct 06, 2012 5:33 pm

what do you do with the meat paste? how do you cook it?
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Re: Goose gyros...

Postby cannon » Sat Oct 06, 2012 8:15 pm

Oh dear! I'm a freak for gyros. Please tell me these are awesome. Please!

If they are, I'm pledging the seasons first speck as gyro ingredients.
Smell that? Smells like sumthin died in here.
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 7:01 am

Indaswamp wrote:what do you do with the meat paste? how do you cook it?

I'll finish the posts today swamp, I'm taking pics and posting as I go.

Cannon, I hope they are good as well, can't imagine they won't be
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Re: Goose gyros...

Postby cannon » Sun Oct 07, 2012 7:19 am

jehler wrote:
Indaswamp wrote:what do you do with the meat paste? how do you cook it?

I'll finish the posts today swamp, I'm taking pics and posting as I go.

Cannon, I hope they are good as well, can't imagine they won't be


They'd better be. If you got my hopes up for nothing I might have to hunt you down. The gyro is a sacred thing, to be worshiped.
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 8:21 am

I won't let you down cannon!
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 12:40 pm

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
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 1:02 pm

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.
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 1:03 pm

I like to make it a few hours before dinner. Of you make it the day before it looses some if its zing. Also lots if recipes call for mint, I skip it
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 1:06 pm

I let the meat cook for about and hour, hour and a half. Try and pull it at 170 ish internal and let it rest for a bit before slicing
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 1:07 pm

Starting to smell good in here. Really hoping its good made with goose!
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Re: Goose gyros...

Postby Indaswamp » Sun Oct 07, 2012 1:36 pm

jehler wrote:Starting to smell good in here. Really hoping its good made with goose!

Awesome! Let us know how it is. I'm sure Cannon is drooling! :beer:
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 3:07 pm

Getting close, meats up to temp, holding it in warm oven. Got the fixins ready...
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 3:31 pm

It's out, it's ugly, soon we'll know if its any goodImage
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 4:05 pm

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.

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Re: Goose gyros...

Postby cannon » Sun Oct 07, 2012 4:35 pm

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.
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Goose gyros...

Postby jehler » Sun Oct 07, 2012 4:46 pm

cannon wrote: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.

Follow that recipe with lamb, beats the hell outa bar gyros ;)
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Re: Goose gyros...

Postby Indaswamp » Sun Oct 07, 2012 6:59 pm

what would you add to change it Jehler? pepper? salt? more herbs? just curious...looks awesome BTW! :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Goose gyros...

Postby jehler » Sun Oct 07, 2012 7:11 pm

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?
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