Shuley

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. 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. Tasty!

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I am copy pasting because someone asked me this over on the guru. That is also where I got the original version of the recipe. Not sure who made it. For those looking for the recipe, I took the basic idea from some one here on the forum (I can't remember who). And did a side by side comparison with pulled pepper stout beef and this was my family's preference. The basic idea is rub it down (I usually make my own rubs now-it was salt pepper, garlic powder, ground mustard, paprika, oregano.....I think that's it). Then get your grill to around 275 (really I think 300 would be fine in this application). And throw your wood chunk on (I like pecan). Then get your meat on for our hour, flip then leave it for another hour. Take the meat, cover the Bottom of a baking dish with sliced onion rings, and pour a jar of pepperoncini rings and liquid over it, add a few smashed garlic cloves, cover tightly with aluminum foil and return to the kamado until it is tender and ready to pull (has typically been about 4 hours for me). It's a chuck roast.

Awesome! Sent from my iPhone using Tapatalk

This looks like fun for parties Sent from my iPhone using Tapatalk

Holy crap. I thought I wanted to visit Australia one day. Between that and box jellies I am reconsidering. Sent from my iPhone using Tapatalk

Awesome looking cook. Sent from my iPhone using Tapatalk

Awesome looking knives and that tomato slice is impressive! Sent from my iPhone using Tapatalk

Thank you!

Thanks. The basket was an accessory from one grill that I purchased on amazon. I really like that you can adjust the thickness of the basket for thicker items. The only downside is I would imagine that it would only work with a spit style rotisserie. They have different kinds of baskets as well, that is what made me lean towards the rod version of the rotisserie.

Thank you very much. Thinking about trying some gyros this weekend

Thank you and that is high praise from you!

Got everything working. It took a while, but now that I have figured everything out, and have all the pieces, it is actually very easy to set up. Tried thighs the first night. Will go for a higher cook temp next time.and done. definitely the juiciest chicken I have ever tasted. Almost think it was too juicy. I didn't know this was possible. The next night I did a whole chicken and kept it at the same temp. Since this was a larger piece of meat it was cooked longer and I was happy with the results. looking forward to many more spins.

Pepperoncini. I will definitely go back to the rings next time!

This will probably be my weeknight cook method. Good thing I normally do pizzas on the weekend/Friday night!

I ended up getting mine far earlier than I initially planned. That being said, I wouldn't finance what I consider a luxury item. It is a personal preference, but makes owning my KK much more pleasant. I know that it's paid for. Then again, I am a weirdo that also feels that way about cars. As a result I didn't have my first "new" car until about 2 years ago lol. Sent from my iPhone using Tapatalk

I am partial to black. But that's just because I love mine so much lol. Sent from my iPhone using Tapatalk

I am curious as to what lemon myrtle is. Sent from my iPhone using Tapatalk

It works!!! Sent from my iPhone using Tapatalk

Last weekend I saw spare ribs on sale. I thought this meant St. Louis style. What I got were these. . I decided what the heck, we shall see what happens. Treated them like regular ribs. you can see how huge they were. Glad I only got 2 racks!!! At the end they looked pretty good. and you know, they were pretty good. But I definitely prefer St. Louis. They cook far more evenly. The next day I made Italian pulled beef. notice the WHOLE Peppers? I had used sliced before and then wasn't happy when they kind of disintegrated while they cooked. Turned out there was a reason that the Sliced peppers were the standard. Dang these came out hot!. Picked out the peppers and then it was much better (and I like hot stuff!). Last night it was raining pretty hard and I didn't want to get soaked again after being wet all day at work. So I resigned myself to an oven pizza. But then I had a great idea inspired by a black stone. I used two baking stones on two racks preheated at 500 degrees like this. The crust turned out great! Just as good as on a kamado! I was missing that hint of wood from the charcoal though.

Yes please! Sent from my iPhone using Tapatalk

Kamado guru is the only other one I use. I'm busy most of the time! This is actually the only form of social media I use at all! Sent from my iPhone using Tapatalk

.... I am confused about the question. Doubling the recipe, say if you were doubling the amount of meat you needed, to season would just mean doubling the rub. I may be misunderstanding the question. Sent from my iPhone using Tapatalk

I will have to try my ribs without spritzing next time! If they were right about wrapping they are probably right about spritzing as well! Sent from my iPhone using Tapatalk

I haven't had a dinner of sausage in too long. Man this makes me hungry! Sent from my iPhone using Tapatalk