Smoked Beef and Lamb Gyros

[Chris_in_SoCal]

After looking at @Steve H gyros the other day I had a hunger for them. I decided to smoke the meat this time.

I started out by making some tzatziki sauce.

And the veg medley.

Then I put my food processor with the chopping blade to use with Lamb and Beef burger.

I let it sit in the fridge overnight. Then into the smoker.

The pan was removed at 100* and let it smoke more than just the top.

I didn't make the flat bread. They came out very tasty.

 

[DougE]

Looks delicious and thanks for the mention, but it wasn't my cook. Not sure who's cook it was, but not mine for sure.

 

[indaswamp]

So Awesome!!!

 

[yankee2bbq]

That looks really good!

 

[Chris_in_SoCal]

Looks delicious and thanks for the mention, but it wasn't my cook. Not sure who's cook it was, but not mine for sure.

Oops! It was actually Steve H. I edited the OP. Thanks for letting me know.

 

[Steve H]

That looks really good Chris!

 

[JLeonard]

yeah.....That looks great! I'd be all over it.

Jim

 

[jcam222]

Looks great! I plan on doing another run of this on the Trompo King this summer. Gonna go a Mediterranean themed cookout

 

[chef k-dude]

Looks like the loaf held up well. I would have never thought to smoke a gyro loaf.

What I do like to do is quickly pan fry my slices in a little pork fat for that tinge of browning on each slice.

What I haven't mastered is getting the temp of the sandwich right. We just had gyros the other night, and even though my meat was fried and held warm in a toaster oven and my pitas were warmed, and I let all the other ingredients sit out including the tzatziki to get the fridge chill off...the sandwich was overall room temp by the time we sat down to eat. I think I will try nuking the entire sandwich for maybe 20 seconds before topping with the tzatziki. Somehow the restaurants serve a sandwich that is both hot, yet the fresh stuff still cool.

 

[Redicans]

Yeah Chris, that looks Delicious!!

 

[chopsaw]

Looks great ! Nice technique too .
I like doing the ground loaf pan stuff .

 

[jcam222]

Looks great ! Nice technique too .
I like doing the ground loaf pan stuff .

I loved the visual effect of using the Trompo King but honestly the stuff I did in loaf pans was far easier to get nice consistent slices from.

 

[Chris_in_SoCal]

I loved the visual effect of using the Trompo King but honestly the stuff I did in loaf pans was far easier to get nice consistent slices from.

I had to google Trompo King to see what you were talking about. I use that when I am dealing with solid meat on the vertical rottesary. The loaf would never hold up to that.

 

[jcam222]

I had to google Trompo King to see what you were talking about. I use that when I am dealing with solid meat on the vertical rottesary. The loaf would never hold up to that.

Oh it holds up pretty good, this is one I did

 

[Chris_in_SoCal]

Oh it holds up pretty good, this is one I did View attachment 696436

Wow! That held up well. I imagined it melting to the bottom and falling apart.

That looks amazing BTW.

 

[Chris_in_SoCal]

The good thing is when you run out of flat bread you can make a Gyro-burrito.

 

[DRKsmoking]

We used to save the spicy grease from the meat on the spit to fry the wet pita on the griddle.
And when I make mine at home in the loaves, i also save the flavoured grease from the baking
to fry the bread and the slices of meat to go into the Donair .... sorry Gyro.

David

 

[DRKsmoking]

Looks great Chris, my wife be love a couple of those.
One of my wife's top take out food ,

David

 

[gmc2003]

Looks fantastic Chris

Point for sure
Chris