Jump to content

gnol

Members
  • Content Count

    19
  • Joined

  • Last visited

  • Days Won

    2

Reputation Activity

  1. Like
    gnol got a reaction from Scott Roberts in Gyros-how I make it.   
    Hi all,
    Have enough time now to post up the recipe and cooking method.
    The recipe I use is.
    For every 5kg meat
    2 tomatos
    1 large or 2 small onions, 
    1 red capsicum, 
    1 green capsicum, 
    1 cup red wine, 
    salt, (lots), add to your taste I use about 100 grams
    lemon juice, (at least 5 lemons)
    oregano
    1 cup olive oil
     
    You blend this up in a blender and layer the meat in a container big enough to hold it all.
    This is deboned shoulder and has a fair bit of fat on it already but there is an additional step for keeping the meat moist whilst cooking which I'll show you.
    I have found a great butcher that supplies this cut and has excellent quality meat at a very reasonable price.
     
     
    So I start with this:
     

     
    The pieces can be quite large and my spit is small so I cut to size accordingly.

     

     

     
    Layer the pieces in the container and pour over Enough marinade to cover. Keep doing this till all the meat has been covered.
    Marinate for at least one day, two is better as it allows the meat to tenderise a bit more.

     
    You can make a mix of 1 cup olive oil, i cup lemon juice, oregano and salt to use for basting during cooking. This helps keep the meat moist and causes great flareups adding to the taste.

    The beauty of this cook is that you slice layers of as they cook then keep cooking the rest of it. So, depending on how thick you have threaded the meat, you could be there for a long time. Great for big get togethers. Cook, slice, eat. Then repeat.

    Oh..and don't forget the tzatziki. I make my own. You have to strain the yogurt.

     
     
     
     



  2. Like
    gnol got a reaction from ckreef in Gyros-how I make it.   
    Hi all,
    Have enough time now to post up the recipe and cooking method.
    The recipe I use is.
    For every 5kg meat
    2 tomatos
    1 large or 2 small onions, 
    1 red capsicum, 
    1 green capsicum, 
    1 cup red wine, 
    salt, (lots), add to your taste I use about 100 grams
    lemon juice, (at least 5 lemons)
    oregano
    1 cup olive oil
     
    You blend this up in a blender and layer the meat in a container big enough to hold it all.
    This is deboned shoulder and has a fair bit of fat on it already but there is an additional step for keeping the meat moist whilst cooking which I'll show you.
    I have found a great butcher that supplies this cut and has excellent quality meat at a very reasonable price.
     
     
    So I start with this:
     

     
    The pieces can be quite large and my spit is small so I cut to size accordingly.

     

     

     
    Layer the pieces in the container and pour over Enough marinade to cover. Keep doing this till all the meat has been covered.
    Marinate for at least one day, two is better as it allows the meat to tenderise a bit more.

     
    You can make a mix of 1 cup olive oil, i cup lemon juice, oregano and salt to use for basting during cooking. This helps keep the meat moist and causes great flareups adding to the taste.

    The beauty of this cook is that you slice layers of as they cook then keep cooking the rest of it. So, depending on how thick you have threaded the meat, you could be there for a long time. Great for big get togethers. Cook, slice, eat. Then repeat.

    Oh..and don't forget the tzatziki. I make my own. You have to strain the yogurt.

     
     
     
     



  3. Like
    gnol got a reaction from ckreef in Gyros-how I make it.   
    I make this about twice a year, time permitting. Sometimes more. 
    There are lots of variations on the recipe. I just use my old dads recipe. Traditionally it is made with pork in Greece. But I use deboned lamb shoulder marinated for a couple of nights. At least one.
    This session here I made a chicken one as well using thighs.
     
    Trying to insert a youtube vid but for some reason it won't let me.
     
     
     
     



     
     
  4. Like
    gnol got a reaction from SmoovD in Gyros-how I make it.   
    Hi all,
    Have enough time now to post up the recipe and cooking method.
    The recipe I use is.
    For every 5kg meat
    2 tomatos
    1 large or 2 small onions, 
    1 red capsicum, 
    1 green capsicum, 
    1 cup red wine, 
    salt, (lots), add to your taste I use about 100 grams
    lemon juice, (at least 5 lemons)
    oregano
    1 cup olive oil
     
    You blend this up in a blender and layer the meat in a container big enough to hold it all.
    This is deboned shoulder and has a fair bit of fat on it already but there is an additional step for keeping the meat moist whilst cooking which I'll show you.
    I have found a great butcher that supplies this cut and has excellent quality meat at a very reasonable price.
     
     
    So I start with this:
     

     
    The pieces can be quite large and my spit is small so I cut to size accordingly.

     

     

     
    Layer the pieces in the container and pour over Enough marinade to cover. Keep doing this till all the meat has been covered.
    Marinate for at least one day, two is better as it allows the meat to tenderise a bit more.

     
    You can make a mix of 1 cup olive oil, i cup lemon juice, oregano and salt to use for basting during cooking. This helps keep the meat moist and causes great flareups adding to the taste.

    The beauty of this cook is that you slice layers of as they cook then keep cooking the rest of it. So, depending on how thick you have threaded the meat, you could be there for a long time. Great for big get togethers. Cook, slice, eat. Then repeat.

    Oh..and don't forget the tzatziki. I make my own. You have to strain the yogurt.

     
     
     
     



  5. Like
    gnol got a reaction from Red River Smoke in Gyros-how I make it.   
    Hi all,
    Have enough time now to post up the recipe and cooking method.
    The recipe I use is.
    For every 5kg meat
    2 tomatos
    1 large or 2 small onions, 
    1 red capsicum, 
    1 green capsicum, 
    1 cup red wine, 
    salt, (lots), add to your taste I use about 100 grams
    lemon juice, (at least 5 lemons)
    oregano
    1 cup olive oil
     
    You blend this up in a blender and layer the meat in a container big enough to hold it all.
    This is deboned shoulder and has a fair bit of fat on it already but there is an additional step for keeping the meat moist whilst cooking which I'll show you.
    I have found a great butcher that supplies this cut and has excellent quality meat at a very reasonable price.
     
     
    So I start with this:
     

     
    The pieces can be quite large and my spit is small so I cut to size accordingly.

     

     

     
    Layer the pieces in the container and pour over Enough marinade to cover. Keep doing this till all the meat has been covered.
    Marinate for at least one day, two is better as it allows the meat to tenderise a bit more.

     
    You can make a mix of 1 cup olive oil, i cup lemon juice, oregano and salt to use for basting during cooking. This helps keep the meat moist and causes great flareups adding to the taste.

    The beauty of this cook is that you slice layers of as they cook then keep cooking the rest of it. So, depending on how thick you have threaded the meat, you could be there for a long time. Great for big get togethers. Cook, slice, eat. Then repeat.

    Oh..and don't forget the tzatziki. I make my own. You have to strain the yogurt.

     
     
     
     



  6. Haha
    gnol got a reaction from Herman Munster in Gyros-how I make it.   
    Hi all,
    Have enough time now to post up the recipe and cooking method.
    The recipe I use is.
    For every 5kg meat
    2 tomatos
    1 large or 2 small onions, 
    1 red capsicum, 
    1 green capsicum, 
    1 cup red wine, 
    salt, (lots), add to your taste I use about 100 grams
    lemon juice, (at least 5 lemons)
    oregano
    1 cup olive oil
     
    You blend this up in a blender and layer the meat in a container big enough to hold it all.
    This is deboned shoulder and has a fair bit of fat on it already but there is an additional step for keeping the meat moist whilst cooking which I'll show you.
    I have found a great butcher that supplies this cut and has excellent quality meat at a very reasonable price.
     
     
    So I start with this:
     

     
    The pieces can be quite large and my spit is small so I cut to size accordingly.

     

     

     
    Layer the pieces in the container and pour over Enough marinade to cover. Keep doing this till all the meat has been covered.
    Marinate for at least one day, two is better as it allows the meat to tenderise a bit more.

     
    You can make a mix of 1 cup olive oil, i cup lemon juice, oregano and salt to use for basting during cooking. This helps keep the meat moist and causes great flareups adding to the taste.

    The beauty of this cook is that you slice layers of as they cook then keep cooking the rest of it. So, depending on how thick you have threaded the meat, you could be there for a long time. Great for big get togethers. Cook, slice, eat. Then repeat.

    Oh..and don't forget the tzatziki. I make my own. You have to strain the yogurt.

     
     
     
     



  7. Thanks
    gnol got a reaction from Dub in Ris & sides..............   
    Delicious mate!!
  8. Like
    gnol got a reaction from KismetKamado in Gyros-how I make it.   
    Hi all,
    Have enough time now to post up the recipe and cooking method.
    The recipe I use is.
    For every 5kg meat
    2 tomatos
    1 large or 2 small onions, 
    1 red capsicum, 
    1 green capsicum, 
    1 cup red wine, 
    salt, (lots), add to your taste I use about 100 grams
    lemon juice, (at least 5 lemons)
    oregano
    1 cup olive oil
     
    You blend this up in a blender and layer the meat in a container big enough to hold it all.
    This is deboned shoulder and has a fair bit of fat on it already but there is an additional step for keeping the meat moist whilst cooking which I'll show you.
    I have found a great butcher that supplies this cut and has excellent quality meat at a very reasonable price.
     
     
    So I start with this:
     

     
    The pieces can be quite large and my spit is small so I cut to size accordingly.

     

     

     
    Layer the pieces in the container and pour over Enough marinade to cover. Keep doing this till all the meat has been covered.
    Marinate for at least one day, two is better as it allows the meat to tenderise a bit more.

     
    You can make a mix of 1 cup olive oil, i cup lemon juice, oregano and salt to use for basting during cooking. This helps keep the meat moist and causes great flareups adding to the taste.

    The beauty of this cook is that you slice layers of as they cook then keep cooking the rest of it. So, depending on how thick you have threaded the meat, you could be there for a long time. Great for big get togethers. Cook, slice, eat. Then repeat.

    Oh..and don't forget the tzatziki. I make my own. You have to strain the yogurt.

     
     
     
     



  9. Like
    gnol got a reaction from KismetKamado in Gyros-how I make it.   
    I make this about twice a year, time permitting. Sometimes more. 
    There are lots of variations on the recipe. I just use my old dads recipe. Traditionally it is made with pork in Greece. But I use deboned lamb shoulder marinated for a couple of nights. At least one.
    This session here I made a chicken one as well using thighs.
     
    Trying to insert a youtube vid but for some reason it won't let me.
     
     
     
     



     
     
  10. Like
    gnol got a reaction from Blusmoke in Hot smoked ham   
    This is how I make my hams.These were made a couple of weekends ago.
    Brined and injected thoroughly. Depending on the size I'll brine them for 10-14 days. These two were just over 4kg each and were in the brine for 10 days.
    The brine is a pink salt brine. Pit temp was about 235 F and I got them to an internal of 165 F. Though I think my Maverick is playing up and they were a bit on the dry side.
     





  11. Like
    gnol got a reaction from TKOBBQ in Gyros-how I make it.   
    Hi all,
    Have enough time now to post up the recipe and cooking method.
    The recipe I use is.
    For every 5kg meat
    2 tomatos
    1 large or 2 small onions, 
    1 red capsicum, 
    1 green capsicum, 
    1 cup red wine, 
    salt, (lots), add to your taste I use about 100 grams
    lemon juice, (at least 5 lemons)
    oregano
    1 cup olive oil
     
    You blend this up in a blender and layer the meat in a container big enough to hold it all.
    This is deboned shoulder and has a fair bit of fat on it already but there is an additional step for keeping the meat moist whilst cooking which I'll show you.
    I have found a great butcher that supplies this cut and has excellent quality meat at a very reasonable price.
     
     
    So I start with this:
     

     
    The pieces can be quite large and my spit is small so I cut to size accordingly.

     

     

     
    Layer the pieces in the container and pour over Enough marinade to cover. Keep doing this till all the meat has been covered.
    Marinate for at least one day, two is better as it allows the meat to tenderise a bit more.

     
    You can make a mix of 1 cup olive oil, i cup lemon juice, oregano and salt to use for basting during cooking. This helps keep the meat moist and causes great flareups adding to the taste.

    The beauty of this cook is that you slice layers of as they cook then keep cooking the rest of it. So, depending on how thick you have threaded the meat, you could be there for a long time. Great for big get togethers. Cook, slice, eat. Then repeat.

    Oh..and don't forget the tzatziki. I make my own. You have to strain the yogurt.

     
     
     
     



  12. Like
    gnol got a reaction from 01lowbird in My typical pizza day   
    Thanks.
     
    I use my late wifes recipe.
     
    I do tweak it every now and then. For instance with this batch I was using low protein flour and out of date dry yeast. So I threw extra yeast in it. And sometimes depending on the flour extra waetr is needed. I do the first knead in the Kenwood, sometimes the second as well if I can't be bothered using my hands.
    Usually rise it in the fridge overnight then roll it and rise once again at room temp.
    As for temps I usually cook at about 300-450 C on the Kamado dial.
     
    Pizza crust

    ....recipe
    3 - 4 cups flour
    7 grams (1 sachet or 1 1/2 teaspoons) dry yeast
    About one to one and a half cups warm water
    1/2 teaspoon salt
    1 teaspoon sugar
    Makes approx 4 thin family size bases.
    Add yeast and sugar to warm water. Allow to froth up.
    Add flour and enough water to make a dough. Knead until smooth.
    Return dough to a large, oiled bowl and allow to rise to about double
    the size. Remove and knead again.
    Roll out to desired thickness to fit pizza tray then leave to rise on tray about 1/2 hour.
    We make ours quite thin.
     
  13. Like
    gnol got a reaction from Beermachine in Last Minute Chook Spin   
    Love a chook on the Joetisserie and that one look awesome.
  14. Like
    gnol got a reaction from Billy Grills in Was does no one do lamb?   
    Way to do it Billy.
  15. Like
    gnol reacted to Billy Grills in Was does no one do lamb?   
    G'day Gary,
    I grew up on a farm with over 5000 head of sheep, and a wood fired  oven in the kitchen.
    Our main meat on the farm was from older sheep we called mutton.
    Big and tasty,  I can most certainly confirm, that they tasted (and still do), sensational with a bit of smoke...yellowbox, redbox, and various other types of Eucalyptus were the fuel and smoke for our staple tucker.
     
    Although the family farm has been sold, we still breed a smaller number of sheep on the farm, purely for eating.
     
    From the paddock to the plate is the way to go mate, good luck and happy eating    
     
    Carry out the "not" so pleasant duties and let set over night...
     

     
    Sharpen the knife again after cleaning the band-saw...
     

     
    Trim off some of the yummy fat....
     
     
     
    Although the folks don't have a wood fired oven of any sort now (they have a gas Q    ) I luckily have several    
     
    Mmmmmmutton....
     


     
    The sheep shoulder, has got to rate up very close to  the top, for the taste, in my humble opinion    
  16. Like
    gnol reacted to UTVol in Cooking my first shoulder (Boston Butt) Thermometer advice too.   
    I cook my butts at 300 or lower. I think your temp in the 2nd pic is right where you want to be.
  17. Like
    gnol reacted to DerHusker in Cast Iron Smash Cheeseburger and Fries   
    SoCal has been scorching hot these last 3 days. Friday was 111 in the shade of my patio. Unfortunately this was the day my neighbor’s air conditioning decided to quit working. They brought over their dogs for us to try and keep cool while they worked on it and went out to eat to cool off themselves.
     
    Saturday was 104 and Sunday was a were 100 so I braved the patio to cook something up. I’ve made a Buffalo Buffalo Smash Burger before that is IMHO the best burger ever. Unfortunately, our fridge quit working 2 weeks ago. It has since been repaired but my supply of pickled red onion went out with 3 trash bags of other food items so I decided to just use what I had on hand and make Smash Cheeseburgers.  
     
    I stared out making some seasoned steak fries. I took 2 russet potatoes and cut each into 8 approximately equal wedges.

    I then drizzled on some EVOO and seasoned them with salt, fresh ground black pepper and a little cayenne pepper.

    I microwaved them for 6 minutes (stirring them every 2 minutes) to give them a head start on cooking. I then spread them out on a half sheet pan and placed it in the middle of my gasser with the burners on each side on high. (for an indirect heat of approximately 400)

    With the fries cooking I turned my attention to the burgers. I took some Nice organically grown ground beef

    and mixed in some diced onion and blue cheese crumbles.

     

    I started up a 3/4 chimney of charcoal and poured it into my charcoal baskets.

    I placed my C.I. griddle over them and let it get smoking hot.

    I divided the ground beef into 4 roughly equal size balls.

    Once the griddle was smoking hot I placed the balls on.

    Once they had developed a nice crust I smashed them. I let them cook a few more minutes and then flipped them and cooked them approximately 3 more minutes.

    After approximately 40 minutes the fries were ready.

    Here it is plated up with a Modern Times Black House Coffee Rroasty Stout.

     

     

    This was excellent!

    Thanks for looking.
  18. Like
    gnol got a reaction from Rob_grill_apprentice in Bread in the kamado   
    I've made bread in the kamado a few times, usually after making pizzas if I have leftover dough.
    This batch was from a long while back but you get the picture.
    This is why I love kamado's, because of their versatility. I built a cob oven but when I discovered the kamado I knocked the oven down.
     
     


  19. Like
    gnol got a reaction from Billy Grills in How I make my pork belly bacon   
    I have been known to stink out the neighbourhood a lot of times whilst hot smoking. 
    Here are some pics of my belly bacon being cooked and what not. Early days I used to use charcoal to get the heat up but decided against that after dripping fat onto the coal caused a fire. I did save that batch, even though the outsides were a bit black.
    These days I use the gas smoker as I find I cannot fit enough on the kamado.
    I always use a dry cure for belly.
    Pics are from various cooks.







  20. Like
    gnol got a reaction from BURGER MEISTER in How I make my pork belly bacon   
    I have been known to stink out the neighbourhood a lot of times whilst hot smoking. 
    Here are some pics of my belly bacon being cooked and what not. Early days I used to use charcoal to get the heat up but decided against that after dripping fat onto the coal caused a fire. I did save that batch, even though the outsides were a bit black.
    These days I use the gas smoker as I find I cannot fit enough on the kamado.
    I always use a dry cure for belly.
    Pics are from various cooks.







  21. Like
    gnol got a reaction from KismetKamado in Bread in the kamado   
    I've made bread in the kamado a few times, usually after making pizzas if I have leftover dough.
    This batch was from a long while back but you get the picture.
    This is why I love kamado's, because of their versatility. I built a cob oven but when I discovered the kamado I knocked the oven down.
     
     


  22. Like
    gnol got a reaction from Billy Grills in Pork belly on the Jotisserie.   
    I have found the Jotisserie excellent for certain cooks. Chicken and pork belly come out awesome.
    Couple of vids of a cook, or they may be separate cooks. My files are all mixed up.
    Listen to that hollow sound of perfectly cooked crackling in the second video.
     
     
     
     
     

  23. Like
    gnol got a reaction from Ron5850 in Pork belly on the Jotisserie.   
    I have found the Jotisserie excellent for certain cooks. Chicken and pork belly come out awesome.
    Couple of vids of a cook, or they may be separate cooks. My files are all mixed up.
    Listen to that hollow sound of perfectly cooked crackling in the second video.
     
     
     
     
     

  24. Like
    gnol reacted to Dub in Ris & sides..............   
    Combination of these rubs.....
     
     
     
     
     

     
     
     
     
     
     
     

     
     
     
     
     
     
     
     
     

     
     
     
     
     
     
     
     
     

     
     
     
     
     
     
     

     
     
     
     
     
     

     
     
     

     
     
     

     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
  25. Like
    gnol got a reaction from KamadoJosephine in Pork belly on the Jotisserie.   
    I have found the Jotisserie excellent for certain cooks. Chicken and pork belly come out awesome.
    Couple of vids of a cook, or they may be separate cooks. My files are all mixed up.
    Listen to that hollow sound of perfectly cooked crackling in the second video.
     
     
     
     
     

×
×
  • Create New...