Gyros...next time, don't forget the drip pan (PICS)


 
G

G Dechaine

TVWBB Pro
Thanks to K Kruger for the recipe.

I used 100% lamb with a good amount of fat. It turned out great. The only thing is, as the temps were drifting down, I opened up the WSM's door and went back inside, go distracted and when I came out, there were a lot of flames. The melting fat created some flames. Put those out, but there was a lot of grease smoke for 10 minutes or so. Anyhow, it all turned out good in the end. But next time, don't forget the drip pan. It's not a good cook if you don't learn something.

On the WSM
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Fully cooked
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Slicing shot
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Another slicing shot
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Plated
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It was a greek themed night...so I tried grilling some Octopus. Turned out good, if you're into Octopus, I suggest trying it at home.
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I should also say thanks to the wife for her tzaziki, which was awesome. And the nice tomato and cucumber salad. Sometimes, you just want to focus on the meat, so you need some help.
 
Originally posted by JimK:
Looks great.

Can you share that gyro recipe?
Click to expand...
it's here .

G, looks great!

Try trimming the parchment to fit next time. I've mentioned elsewhere with parchment AND even the water pan in getting a grease run off that flared up a foot out of the top of the WSM ( when you lift the item pooled grease ran down the side wall, hit something lit then fast as can be flamed right back up) ... freaked me out. So if the parchment is trimmed it shouldn't be able to pool and have enough run off to make that happen.
 
Man G Dechaine, does that ever look excellent. I'm going to have to give this a try soon, looks like so many people have had success with this recipe.
 
I searched to see if I could find Kruger's recipe for gyros and couldn't find it. Could you share that detail? Thanks in advance!
 
Lookin' great!! That one's on the list to try this summer for sure! Think I'm going to do mine on the rotiss though.
 
j biesinger wrote:
where did you score the octopus?
Click to expand...

You're in Buffalo, and I think you've mentioned that yuo get to Toronto sometimes...I got it at my local No Frills, which is a discount grocery store you might have heard of from any cross border trips. They come frozen in a tube.
 
Toby Keil wrote:
I've been dying to try gilled Octo, how did you prep and season it?
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Sorry for the late response, I was on vacation. As mentioned in the post above, I got the octopus frozen in a tube. Prepared as follows:
1) Defrosted on the counter
2) Removed from package and rinsed thoroughly, they are still raw at this stage
3) Put them in a heavy bottom pot with a lid, added just a little water (maybe 2 cups)
4) put the lid on and simmered on low heat for 40 minutes. Not much water is required because the octopus releases a lot of moisture
5) Took off heat, rinsed again and marinated overnight in olive oil, lemon juice, oregano, garlic and chili flakes
6) Grilled and basted with excess marinaed
8) Cut up into chunks, plated with lemon wedges, just served as a snack

About cutting up, the head is attached, I wasn't sure if the beak was still in there, so I cut mostly the tentacles and some head and body pieces, leaving behind where the beack would be.
 
G,.

Now there you go !!! Thanks for the pix, comments, and new thread
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That's how we all learn...

Your gyro meat looks awesome...makes me want to do it again, but there are so many good recipes here that I haven't tried yet, I can't decide ! Tonight, I'm doing a couple of Porterhouse steaks, in a very high heat cook, on the chimney

Kevin K will never steer you wrong...you may not "agree" with his tastes, but he's a wealth of info on the cooking "process"...thanks, Kevin !

I LOVE this Board
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Dean...
 
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