Today, I'm documenting my latest experiment. The recipe itself is experimental, as is my write-up; I'm using this thread as an excuse to practice the style of recipe documentation I'm developing, it's a practice run to see if I can produce a step-by-step dialogue on how it all comes together, and if it does so clearly. So, if this thread seems overwrought or preachy in places, please let me know, I want to communicate the recipe without over-talking it.
For reference: Development notes and comments will be in green text.
If you've made it this far, pat yourself on the back, you're now a lab rat!
I really love the gyro sandwich. It's up there with the ultimate hand foods, but I have a problem: I don't have a rotisserie. In fact, I don't even want one. Yeah, yeah, they make really good chickens, roasts and gyros, but I just can't get by with shelling out good cash for something I might use on the most seldom of occasions.
Texas BBQ here on SMF got me thinking about the idea of lamb shoulder on the smoker with his thread: http://www.smokingmeatforums.com/t/...2-times-fried-cheese-french-fries#post_806460. Reading through that got me thinking that making a pulled lamb sandwich with a shoulder roast on the smoker might be possible. Heck, it might even be pretty darn good, and it's well within my means.
So, I combed around for some Gyro recipes, and began to formulate a plan.
Phase 1: Prepare a wet rub or thick marinade for the meat using classical Mediterranean flavors.
Phase 2: Make Tzatziki sauce.
Phase 3: Make home made pita dough.
Phase 4: Marinade the meat overnight.
Phase 5: Smoke the shoulder until it's stupid tender, and grill the pita on my One-Touch.
Phase 6: Assemble said sandwiches, eat them, drink beer, and fall asleep on the couch.
For reference: Development notes and comments will be in green text.
If you've made it this far, pat yourself on the back, you're now a lab rat!
I really love the gyro sandwich. It's up there with the ultimate hand foods, but I have a problem: I don't have a rotisserie. In fact, I don't even want one. Yeah, yeah, they make really good chickens, roasts and gyros, but I just can't get by with shelling out good cash for something I might use on the most seldom of occasions.
- Watch me eat my words in ten seconds flat when somebody figures out how to make the Weber rotisserie work with the Smokey Mountain Cooker.
Texas BBQ here on SMF got me thinking about the idea of lamb shoulder on the smoker with his thread: http://www.smokingmeatforums.com/t/...2-times-fried-cheese-french-fries#post_806460. Reading through that got me thinking that making a pulled lamb sandwich with a shoulder roast on the smoker might be possible. Heck, it might even be pretty darn good, and it's well within my means.
So, I combed around for some Gyro recipes, and began to formulate a plan.
Phase 1: Prepare a wet rub or thick marinade for the meat using classical Mediterranean flavors.
Phase 2: Make Tzatziki sauce.
Phase 3: Make home made pita dough.
Phase 4: Marinade the meat overnight.
Phase 5: Smoke the shoulder until it's stupid tender, and grill the pita on my One-Touch.
Phase 6: Assemble said sandwiches, eat them, drink beer, and fall asleep on the couch.