MacKenzie

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.

Yes, I noticed that too, now if I can just remember it;)

My spices are ready, bread crumbs, salt, pepper, onion powder, granulated garlic, hot paprika, oregano, and cayenne pepper. Ground the meat 3 times and kneaded in the spice mixture. Ready to smoke tomorrow.

If I'm using a casserole with the lid there is no difference between the oven and the KK except if it's summer the kitchen doesn't get heated. If the lid is off then you can pick up some smoke other than that I don't notice any difference from my gas oven. Then of course if the casserole is in the KK the oven is free for something else. I really think of my KK as an oven that doesn't dry out things.

The chicken was from a chicken cooked using the rotisserie on the KK. The veggies were precooked except for the peas. I used some of the veggie water to thin down the sauce which was Cream of Wild Mushroom soup.

It certainly looks delicious.

Another poutine for lunch. I have pretty much settled on the fries I like. I would not have thought that I'd like thick fries but I really do like these a lot. I interior is nice and fluffy and has a great taste which I'm sure is due to the SVing in the glucose solution. This is the method I used for this batch of fries. Crispy Thick French Fries 2015 Slice potatoes ½ inch thick. Rinse in cold water until water runs clear. Weight fries and add an equal amount of Glucose Solution to an SV bag. SV for 32 mins, fries should be in a single layer and when cooked they should have rough edges and they will be fragile. Handle carefully. Shock in cold water. Drain and blot dry. Place in dehydrator for 1 hour, heat about 90F setting. Check after half an hour to see if they are dry. This is important. Expect the potato chips will shrink. 2 Fry Fry Method After drying fry the fries at 266F for 8 mins, stirring and checking the temp. Blot dry and cool. Once they are cooled freeze for at least an hour, this is important, the ice crystals will break open the cells and release the liquid. They can be kept frozen for use later. After they are frozen carefully vacuum seal to prolong their life. Be careful not to squash them in the vacuum sealer. Heat oil to 374F and fry for about 2-3 mins until desired colour is reached. Blot oil off and salt the fries. Recipe is very largely from chefsteps.com Glucose solution: 1 000g water 2.5g baking soda 1.5g salt 10g glucose or 2.5g sugar

Everyone of those pulled pork dishes look very tasty, makes me want to put a pork butt on the KK.