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Shuley

Rak's gyros.... by Shuley!

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Sounds fancy, huh?
I tried out some gyros on the rotisserie today and followed Rak's recipe. I really wasn't too sure about mixing the meat with a mixer but I decided to just try it out. Turned out excellent so there really was something to it. 4e47100287bc1b1796632abe38b5ec49.jpg7fc6e08131dc80f924cc7ae54a21115a.jpgc5bd51a1493cb5d91e91d6acd9206840.jpg
The smell was making me bonkers at this point. And the pitas wouldn't fold so I made some gyro "wedges". This was perfectly acceptable. b3369ad99d06adb423b2ff00e9a800d6.jpg
Tasty!

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On 2/1/2017 at 4:36 AM, tinyfish said:

That looks really good. I guess the meat is firm enough not to fall apart before it's cooked. 

Stick it in the freezer for 30-60 minutes just prior to putting it in the basket. Firms it  up a little so it helps hold its shape better. 

I've used this method, Rak's recipe and spun it on my 19" using the 6" KK basket. I rolled it long so you get the most outside crust. 

Pictures are on here somewhere just too lazy to find them. 

 

 

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