bosco Posted November 14, 2015 Report Share Posted November 14, 2015 wow wow wow !!!!! can you please share the recipe for the meat?? I really need to try this!!!!!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 14, 2015 Author Report Share Posted November 14, 2015 Yes, I will do that just for you;) The sauce is the best part. I'll post that too Quote Link to comment Share on other sites More sharing options...
tony b Posted November 15, 2015 Report Share Posted November 15, 2015 Oh, Hell, Yeah! How do you keep it all together without crumbling? The texture looked perfect! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 15, 2015 Author Report Share Posted November 15, 2015 You pack it together by either really packing it into a container or slapping the log on the counter, you have to get it tight. Plus the meat mixture is kneaded for about 20 mins and the meat is ground 3 times before adding the spices. Quote Link to comment Share on other sites More sharing options...
bryan Posted November 15, 2015 Report Share Posted November 15, 2015 You pack it together by either really packing it into a container or slapping the log on the counter, you have to get it tight. Plus the meat mixture is kneaded for about 20 mins and the meat is ground 3 times before adding the spices. What about a vacuum pak. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 15, 2015 Author Report Share Posted November 15, 2015 I haven't tried that , Bryan. If you have a strong vacuum sealer it may work. Then just form into the shape you want. ☺ Quote Link to comment Share on other sites More sharing options...
tony b Posted November 15, 2015 Report Share Posted November 15, 2015 Worth a shot, Bryan. Then you can do a first cook SV, then finish on the KK to develop crust and smokiness. Quote Link to comment Share on other sites More sharing options...
bryan Posted November 15, 2015 Report Share Posted November 15, 2015 What is the desired raw ending size? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 15, 2015 Author Report Share Posted November 15, 2015 Round, I would say 2.5-3 inches but there is no reason you couldn't make it as a loaf. It all tastes the same. Quote Link to comment Share on other sites More sharing options...
bryan Posted November 16, 2015 Report Share Posted November 16, 2015 Mack I'll work on that size. Thanks. Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 16, 2015 Report Share Posted November 16, 2015 Really nice Mack , thanks for the post! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 16, 2015 Author Report Share Posted November 16, 2015 Made some pita bread this morning and thought it might as well go here. Here are 4 of 8 that are just done baking for 4 mins. at 450F. A pile of pitas. Nicely puffed. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 16, 2015 Report Share Posted November 16, 2015 That's a strange looking KK you have those pitas in - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted November 16, 2015 Report Share Posted November 16, 2015 There she goes again! Amazing, MacKenzie! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 16, 2015 Author Report Share Posted November 16, 2015 That's a strange looking KK you have those pitas in - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT It is a prototype;) Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 17, 2015 Report Share Posted November 17, 2015 That pita bread sure looks yummy! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 17, 2015 Author Report Share Posted November 17, 2015 Thanks, everyone, now I need a plan for those pitas besides donairs. I am tossing the idea of making smaller ones for sandwiches. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted November 17, 2015 Report Share Posted November 17, 2015 That looks delicious, MacKenzie! Wish I could have stopped by for a sample. Around here, gyros are a bit different. Instead of ground meat, there are many many thinly sliced pieces of lamb and beef put on a skewer, and the whole thing is directly cooked. You slice off the outside as it gets cooked, working your way towards the middle. Ground lamb formed into a roundish lump is called adana, and are usually smaller than the donair MacKenzie made, about the size of a cocktail wiener. They are then threaded on a skewer, and grilled, so if I wanted this I would order an adana kebab. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 17, 2015 Report Share Posted November 17, 2015 Wilbur, it sounds similar to a Romanian sausage called Mititei - ground lamb and pork cooked on a kebab, but served in a bun with spicy mustard like a hot dog/brat. The stacks of thin meat on the vertical rotisserie I know as shawarma. It can come in either chicken or beef/lamb and is seasoned similar to gyro, but the texture is different. Quote Link to comment Share on other sites More sharing options...
bosco Posted November 18, 2015 Report Share Posted November 18, 2015 I need to attend a baking class with you 1 Quote Link to comment Share on other sites More sharing options...
