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  13. i is a moose

    Reinventing the Wheel: Putting a Spin on Gyros.

    And that's as far as I am today. Luckily, my pics are on my photobucket account, so I'm off to use a different computer to upload some pictures. Edit: pics are now uploaded. I guess I have to use Internet Exploder to upload the pics. I dunno.
  14. i is a moose

    Reinventing the Wheel: Putting a Spin on Gyros.

    A friend of mine cut me a nice 2.8 lb hunk of lamb shoulder, untrimmed. I scored the fat cap with my boning knife to help with marinade penetration. Using the butcher's paper the meat came in as a drop-cloth for the process, I rubbed 1/3 of a cup of the marinade into the roast. I did this...
  15. i is a moose

    Reinventing the Wheel: Putting a Spin on Gyros.

    I pretty much just borrowed Greekfood.about's recipe for pita, but adapted it: 16 ouces all-purpose flour 6 ounces whole wheat flour 12 ounces warm water 1 tablespoon honey 1 tablespoon yeast 2 teaspoons of salt 2 tablespoons of olive oil. I just mixed it all together in my stand mixer...
  16. i is a moose

    Reinventing the Wheel: Putting a Spin on Gyros.

    Time to get all saucey. Tzatziki sauce is actually fantastically easy to make. It's pretty much just spiced yogurt. It's wonderful stuff, because it's tart, light, and has some nice bright flavors. A perfect counterpoint to heavier lamb. Here's what I did: I took a large cucumber, and whacked...
  17. i is a moose

    Reinventing the Wheel: Putting a Spin on Gyros.

    I borrowed several concepts from Alton Brown's Good Eats Gyro, but also leaned quite heavily on my own tastes and knowledge of spices in order to concoct this marinade. Starting with fresh ingredients, I diced a medium yellow onion, minced some fresh rosemary, chiffonaded a handful of mint...
  18. i is a moose

    Reinventing the Wheel: Putting a Spin on Gyros.

    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...
  19. i is a moose

    My first brisket

    The fat on grassfed beef tastes alot l like mutton fat. It's alot stronger tasting than the fat on grain-finished beef, and it contains more polyunsaturated and omega-three fatty acids than grain-finished. These fats have lower melting points than the primarily saturated fats in grain finished...
  20. i is a moose

    My first brisket

    I like the ventilation cut-outs on your pier block, that's a clever way to make sure your fire keeps breathing. Yeah, the really did a number on it, didn't they?
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