High Heat Gyros on the WSM w/pics

Discussion in 'Lamb' started by chisoxjim, May 23, 2010.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Im a big fan of gyros, and decided to take a stab @ homemade gyros yesterday.

    -2# ground lamb
    -1 onion
    - oregano
    - garlic
    - lemon juice
    - marjoram
    - kosher salt
    - black pepper

    ran the onion through the food processor, and turned it into a mush, then drained the onion. In batches I ran the onion, spices, and ground lamb through the food processor turing it into a paste. Formed a loaf, rolled in plastic wrap and tossed it int he fridge for 5 hours. Pulled it out, and set up the WSM for a high heat cook, no water in the waterpan. WSM held 350 degrees with just lump(no wood), and I took the loaf to 165 degrees, then took it off and let it rest for 15 minutes. Sliced nicely, had a surprising smoke ring.

    Made some great sandwiches, and will make a good dinner of gyros and eggs later this week.

    Served the gyros last night on pita with homemade tzatziki, raw onion & tomato. Also a homemade greeks salad with cucumber, green pepper, olives, tomato, and feta.

    loaf:






    on the WSM midway through:



    Three-Fity:



    done:



    sliced:



    my plate:



    thanks for looking.
     
  2. lugnutz

    lugnutz Smoking Fanatic

    I'm gonna have to find some lamb, I don't go to the big city stores very often so I don't even know where to begin, but how can I resist something like that? What kinda topping is that on the meat ? Cheese of some sort?
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I actually found that lamb @ Super Walmart about $5.79/lb.

    The topping is tzatziki sauce(thickened plain yogurt, cucumber, garlic, lemon juice, black pepper and salt).
     
  4. jak757

    jak757 Smoking Fanatic Group Lead

    You done it again Jim!! Gave me something new to try.... I love gryos, and man those look awesome. Giving my new WSM a workout last night and today. Going to have to do some gyro meat soon!

    [​IMG] and [​IMG] for a great idea!
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks man,

    I was going to not use the WSM this weekend, but caught the bug to use it yesterday, now I am deciding what i want to do today..[​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes gyros are really good and yours looks greta there Jim. Have you tried Joels (solaryellow) gyro sausage yet?? I need to try it too. But you just keep coming up with theses great recipes thou Jim.[​IMG]
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nice looking gyros.... love those things!
     
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks guys, I bet the gyros sausage is good.

    today after we take a tour of a local organic farm, I am doing al pastor tacos, high heat again on the WSM, maybe a chunk of mesquite tossed in for flavor. Ill post pics of how I am going to do this later.
     
  9. my recipe is about the same but I leave out the lemon juice.  I bought some netting from the sausagemaker and I partially freeze the roll and insert into the netting, I let it defrost some and put on my rotisserie . Once it reaches 160ish I turn off the heat and let it keep spinning for about 15-20, I use this as  the rest period. MMmmGood. What ever's left  I slice and freeze for future gyros.
     
  10. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks great.........how was the texture?
     
  11. These look great....

    I found a great looking recipe for gyros and it's similar to your recipe except it calls for 50/50 lamb and beef (but the herbs/seasonings are exactly the same as yours). I'm hoping to try and do one this weekend. Great pics. Thanks for taking the time to share this.
     
  12. scubadoo97

    scubadoo97 Smoking Fanatic

    Your gyro looks really good. I've use Alton Brown's recipe which also works very well.
     

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