Used the small Vortex with a couple handfuls of KBB.
Funny thing is that I used it in a 24" kamado. Everyone said I'd be underpowered.
The inferno center makes for a great spot to roll stuff around and crisp it up.....
Sting beans made with Don's Seasoning Delight, garlic, smoked salt & butter.
Weird meal, I know.....but had some random stuff that cooked together really well.
Using a light slather of mayo.....then dosing with Greek Rub and finishing on the grill with Plowboy's makes for the best wings I've ever made......according to the tribe. No heat, though....just good flavor.
Been meaning to record and post this for a couple months. Finally did it although I ran out of fresh rosemary and had to use my stash of dried.
This is so good. I may never go out for gyro ever again!
1 lb ground lamb 1 lb lean ground beef 1 medium red onion, minced, strained through cheesecloth (~1 cup after straining) 4-5 garlic cloves, minced 3 Tbsp fresh rosemary, minced (or 1 Tbsp dried and crushed) 1 Tbsp dried marjoram (or 3 Tbsp fresh, minced) 2 tsp coarse salt 1/2+ tsp black pepper Mix all well in stand mixer then process into a smooth paste (in batches) via food processor. Pack tightly into a log shape. Roll up tightly in plastic wrap. Refrigerate until ready to cook. Cook on kamado indirectly at around 325-350 deg F turning at least once until 170-175 deg F IT. Should take between 1 and 1.5 hours.
The tzatziki sauce was: 2+ cups pre-strained plain greek yogurt 1 seeded and chopped cucumber, strained through cheesecloth. 2 cloves minced garlic 2 Tbsp olive oil 1 Tbsp red wine vinegar 1/2 tsp salt 1/2 tsp dried dill (or 1.5 tsp fresh)
After seeing Rak's post where he detailed the process for creating a Gyro in your own home, I realized that I just had to try the same thing out for myself! I absolutely love Gyros and can't get enough of them. Whenever I see them at the county fair or at a restaurant around town, I immediately go into "I want a gyro right now" mode.
A little over a week ago, I rounded up the ingredients and started the process.
After creating the log-o'-gyro-goodness, I wrapped it in plastic wrap and let it meld for 24 hours.
Onto the grill it goes!
Here's what it looks like after hitting the internal temperature. This log was definitely not as pretty as Rak's log, but since you're going to slice it up, it really didn't matter.
Here's two pounds of gyro heaven just waiting to be pitafied!!!
After heating up the pita bread and slathering on a layer of tzatziki sauce, on went the gyro meat and a little onion and lettuce. This is EXACTLY how I like it! The taste was 100% equivalent to what I've tasted before and I know that it's correct because I just had my taste buds calibrated.
If you're into gyros like I am, give Rak's recipe a try. I guarantee that you won't be dissatisfied!!! If you are, well, then he'll give you your money back!
Here's the original link to Rak's post: http://www.kamadoguru.com/topic/24960-gyro/