MacKenzie

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.

mk1, wow, looks like there was lots of very tasty eating from that cook.

Sounds exciting, tomahawk, arrival day is special.

Thanks, tomatoes, cheese, lettuce, onions, relish and ketchup:)

Did the Reverse part of Reverse Sear on this burger tonight. Internal temp. was 160F and Pebbles started at 180F and went to a max. at the end of the cook of 295F. Poor lonely burger:( Ready for the bun. Loaded cheese burger and chips-

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.

tinyfish, those beer can burgers look sooooooooooo tasty, great dinner.

Talk about the fun we are having with the KKs, dinner looks awesome .

HugoBoss, you must have had fun day and the results look wonderful.

I haven't tried that , Bryan. If you have a strong vacuum sealer it may work. Then just form into the shape you want. ☺

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.

No it isn't but I love this sauce on donairs:)

Donairs Donair Sauce 2/3 cup canned sweetened condensed milk 1/4 cup white vinegar 1/2 tsp garlic powder Mix using a whisk until it thickens, store in fridge until ready to use. Donair Meat- 3 pounds lean hamburger (triple ground) 3/4 cup bread crumbs 2 tsp pepper 1-2 tsp cayenne red pepper (depending on your taste) I use the whole amount. 1 1/2 tsp oregano 3 tsp paprika 2 tsp onion powder 1 tsp garlic powder 1/2 tsp salt Knead until thoroughly mixed, 20 mins. the more the better. Form into two tight rolls, probably 2.5-3 inches in diameter. Slam those rolls on the counter to compact the meat or you could tightly pack it into a container. It is important to pack tightly so that you will end up with the proper texture. Put on 150F degree grill and allowed the temp. to climb to 330F. When the internal temp. reaches 135 F degrees turn the rolls over. At 160 F degrees remove from grill. Please note that my hamburger is home ground so I feel it’s safe at 160 internal. Cool. When ready to use slice very thin. The meat freezes very well. I usually make my own pita bread but you can use store bought. When ready to make the donairs, pass the pita bread under the tap and then put it in the toaster oven, micro wave, or frying pan to heat. This doesn’t take long so be careful. Spread lots of the sauce over the pita, layer on the meat, onions, tomatoes, peppers, lettuce, cheese, mushrooms, what have you. Cover with sauce and devour. Tonight I did put the donair under the oven broiler to melt the cheese before adding the onions, tomatoes, lettuce and more sauce. Most folks fill the pita pocket with the goodies, roll it up and eat. It is messy that way so I just layer everything on top of the pita and eat with a knife and fork. J

Yes, I will do that just for you;) The sauce is the best part. I'll post that too

If they call you.

ck, those are two very tasty looking dishes, yummie.

Just off the grill. Sliced the donair log- Starting to dress the donair, special sauce on the bottom, followed by donair meat, melted cheese, more sauce, sweet onions, and tomatoes. A little more dressing, actually it is loaded. Here is the ultimate tease -

PJ, you can count on it. Right now it's sitting with an internal temp of 147F and the grill is about 290F. The log has been on for 2.25 hours and looks wonderful and the smell is fantastic. I opened the lid to turn the log over and I wish I'd taken a pix.

Getting closer to donair time Ready for Pebbles. On the grill-

Great deal, PJ, I love the colour too.

That's my game plan and I hope it all works out.

What do you mean, tinyfish? No donair until I smoke this meat log. I hope I have some pita bread.

That's a deal

That's what we call it here in the Maritime Provinces of Canada. eh. You may know it as, gyro meat.