Well I got the idea to make some gyro’s tonight. I used Cavendars greek seasoning on a pork shoulder and smoked it for 10 hours I wrapped it at 175 brought it up to temperature and then let it rest for 3 hours in the oven. Made Tzatziki sauce and pita from scratch and it was outstanding. I also took the sausage I smoked today and put it in the fridge. I used it for a meat and cheese tray. The recipe I used was a kielbasa and I added cheddar cheese and served cold these are amazing. And with cheese and crackers even better! After everyone ate they all stood up did a dance, broke their plate and said OhhhMyyyy!! which is red neck for OPA!!!! Good thing we use paper plates or that would have been a mess.
