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Author Topic: Gyro Meat on BubbaKeg (pics)  (Read 49828 times)
Shawn W
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« on: February 15, 2010, 12:50:47 PM »

I got to use a BubbaKeg the other day and I cooked a 6lb Gyro loaf on it with olive smoke wood. I used a 3lb leg of lamb that I deboned and a 3lb chuck roast. To form this one I put the mixed processed meat in an oiled stainless steel mixing bowl with a layer of plastic wrap and a 10lb sack of rice on top. When it was time to cook I gently ran a spatula around the bowl then dumped it on parchment on the upside down Bubba top rack then trimmed the parchment to the edge of the loaf. I flattened the loaf by hand to a uniform thickness of about 2".

The BubbaKeg is a mean machine, sure did like it. I threw my Brinkmann charcoal pan full of snow on top of it's CI grate, then put the loaf on parchment on Bubba's top grate (upside down so the bowl would fit under it). In this config I started at about 225F and let it climb over the course of 2.5 hours to finish at 450F (170F loaf internal).

Served with a Greek salad, tzatziki, seasoned onions, kalamata olives, white and whole wheat pitas and my first attempt at baklavah. I didn't get any slice pics or plated pics (sorry) but it came out great! It sliced beautifully.

   

 

   

   

   

   

   

   



Gyro Meat & Tzatziki Recipes Used

The Virtual Weber Bullet:Forums:Recipes:Other Meat
Author: K Kruger
***********************************
Gyro meat can be made with all lamb or, more typically, a lamb and beef combination. I used a 50-50 combo because Australian lamb was all that was available. Being 'stronger' in flavor than American lamb and considering that I was serving a few people that aren't huge lamb lovers I thought it best.

I don't buy ground meats, preferring to grind it myself; buy ground if you prefer. (You will still need to use a processor to process the loaf mix into a paste; you can use a processor for the first 'grinding' as well, which is what I did.) I used chuck top blade for the beef (removing the gristle in the center of each piece) and both arm and shoulder slices for the lamb (removing the bone and tougher tissue that is unlikely to soften much during cooking, even if minced). If you're grinding your own remove the same and cut into chunks and chill in the freezer for 10-15 min. Process in batches, scraping down the bowl frequently, till the meats are very finely minced--past the point of hamburger-- and beginning to get pasty. Mix well with clean hands in a large mixing bowl then put the bowl in the fridge. Clean and dry the processor bowl, lid and blade then prep the other ingredients. I bought enough meat so that after trimming I would have roughly 3 lbs. It ended up being about 2.8 lbs--close enough.

The big deal with mixes like this that do not include typical binders (like you'd find in meatloaf--egg, breadcrumbs, e.g.) is that the mix must be processed into a paste. To facilitate keeping the loaf together during cooking I used a common approach for loaves like this which is also used for seafood sausage--wrapping tightly in Saran and chilling very well.

I decided to split the gyro loaf in half and cook one on the WSM and one on the EZ Que rotisserie so that I could report on both.


5 cloves garlic, minced or pressed
2 t minced or finely grated lemon zest
2 t dried thyme
2 t dried Greek oregano
1 1/2 t dried marjoram
1 1/2 t minced fresh rosemary
1 T Kosher salt
1/2 t ground black pepper
1/4 t ground white pepper

1 medium onion, peeled

1.5 lbs ground lamb
1.5 lbs ground beef

Combine the first 9 ingredients in a small bowl; mix well and reserve.

Grate the onion using a medium grater or use the processor to process the onion to a minced onion mush. Scrape the onion onto a smoothly woven towel (not terrycloth) or several thickness of paper towel. Gather the towel around the onion and, holding it over the sink, squeeze gently but somewhat firmly to press out the juices. Unwrap the onion and mix it with the herbs in the bowl.

If you used the processor for the onion rinse the bowl and dry it, if not set it up for use. Remove the ground meat from the fridge (either the meat you ground or the store bought).

Process the meat in 4 batches (i.e., use 1/4 of the meat you've ground or 1/4 each of the ground lamb and ground beef if purchased already ground) with 1/4 of the contents of the reserved herb-onion mix. Process till very pasty, about 1-2 min total, stopping the processor and scraping down the sides of the bowl several times during processing. Remove to a large bowl; repeat till all is processed; mix very well.

Lay two 2-foot lengths of Saran wrap on the counter or cutting board overlapping on a long side by 3-4 inches so you end up with about an 18x24-inch piece with which to work. As noted above, I split the mix in two to cook each separately--if you wish you could do this as well and cook them together (one to eat now, one one to save). Form the meat into a thick freeform loaf shape along the long side closest to you, packing well with our hands, then roll up the loaf in the plastic. Twist the excess plastic on each end very tightly to tighten the plastic well around the loaf and compress it. Refrigerate several hours or overnight.

For the WSM: Set the cooker up for a high heat cook (no water in the pan). Remove the plastic wrap from the loaf. Fold a piece of parchment to fit under the loaf and place it on upper cook grate with the loaf on top. Roast at ~325 or higher till 165 internal, pull; rest 10 min before slicing very thinly for serving. Cook time depends on temp and thickness of your loaf; figure 60-90 min
*****************************************



Comments: For my cook I did a double recipe. I used fresh thyme and oregano, a 3lb leg of lamb (I deboned it) instead of lamb shoulder chops, and a 3lb beef chuck roast. Once the meat was cubed I put it into the freezer for about an hour, until it was starting to get firm. I must stress you want to work quickly with this stuff and get it into the fridge ASAP, the prefreezing is important. The goal is to minimize the time the meat (preground and ground) is above 40F. Have everything ready before you start processing the meat, only take out the meat you are using from the freezer and get each processed batch into the fridge quickly. Once all batches are processed mix it well, make your loaf then get it back in the fridge. The fridge should be below 40F.

I sprayed a stainless steel mixing bowl with a little olive oil then compressed the meat into the bowl. I put saran wrap then a 10lb sack of rice on top of the meat, then the meat went into the fridge. When it was time to cook I gently went around the loaf with a spatula to free it from the bowl then dumped it upside down onto parchment. I flattened the loaf by hand to make it uniform thickness about 2". Trim the parchment to the edge of the loaf with a pair of scissors. I smoked the loaf with 4 chunks of olive wood for about 2.5 hours starting at 225F allowing the temp to rise through the cook and finishing at 450F, this gave the loaf a nice smoke ring.





Tzatziki Sauce: Alton Brown (Food Network)
**********************************
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups
*********************************

Comments: I used a 750g tub of Astro brand Balkan Style yogurt, 6%MF. I dump the yogurt into a paper coffee filter inside a colander that is suspended in another bowl for at least 12 hours. I add about 1T of Club House Greek Seasoning and I used white wine vinegar instead of red.
« Last Edit: February 15, 2010, 04:57:12 PM by Kegger » Logged
sconner
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« Reply #1 on: February 16, 2010, 08:32:11 AM »

Looks fantastic!  Might be the first "European trip" I've seen the BK take!   Grin  I'll have to print this one out when I get home.

Just curious on the olive wood.  I assume it's like most other fruit woods?  What can you compare the smoke to that we might be familiar with?  Apple, hickory, etc...

sconner
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Shawn W
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« Reply #2 on: February 16, 2010, 09:44:02 PM »

...Just curious on the olive wood.  I assume it's like most other fruit woods?  What can you compare the smoke to that we might be familiar with?  Apple, hickory, etc...
hmmm, hard to say, this stuff seemed mild, but the smell and flavor was distinct ... not cherry but more like cherry than hickory, mesquite or apple.
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Skinsandos
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« Reply #3 on: April 26, 2010, 10:58:47 AM »

RB - I suggest you add Kegger's Gyro Meat recipe to the board it was out of this world - homemade Gyros on the BKG

Yes there is a pink ring lightly smoked with pecan chunks

herb risotto and salad

Opa!


* gyro_meat.jpg (126.44 KB, 980x735 - viewed 867 times.)
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Hunt - Fish - Kegvection Grilling
BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #4 on: April 26, 2010, 12:14:14 PM »

RB - I suggest you add Kegger's Gyro Meat recipe to the [Recipe] board...

...seconded!

BakonG
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Ricky Bobby
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« Reply #5 on: April 26, 2010, 05:35:35 PM »

I didn't catch this one on my sweep through to populate that section.  Moved!

RB
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Shawn W
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« Reply #6 on: April 26, 2010, 07:20:10 PM »

Really glad you enjoyed it Skins, great looking plate!
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RNF
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« Reply #7 on: April 27, 2010, 04:35:40 PM »

Kegger,

Sounds and looks great. Always looking for something new to try on the keg. Thanks for posting.
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