MacKenzie Posted November 13, 2015 Report Share Posted November 13, 2015 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. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 13, 2015 Report Share Posted November 13, 2015 OK, I'll bite - what's the story behind the name? Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 13, 2015 Report Share Posted November 13, 2015 Now who's the tease? LOL Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 13, 2015 Author Report Share Posted November 13, 2015 That's what we call it here in the Maritime Provinces of Canada. eh. You may know it as, gyro meat. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 13, 2015 Report Share Posted November 13, 2015 Where the rest?? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 13, 2015 Author Report Share Posted November 13, 2015 What do you mean, tinyfish? No donair until I smoke this meat log. I hope I have some pita bread. Quote Link to comment Share on other sites More sharing options...
bosco Posted November 13, 2015 Report Share Posted November 13, 2015 this looks really good Quote Link to comment Share on other sites More sharing options...
tony b Posted November 13, 2015 Report Share Posted November 13, 2015 What? You're not making the pita? Slipping, MacKenzie! 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 13, 2015 Report Share Posted November 13, 2015 I was hoping to see the finished shots. Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 13, 2015 Report Share Posted November 13, 2015 Patience, I am guessing we will see the cook/smoke shots tomorrow, right MacK?😋 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 13, 2015 Author Report Share Posted November 13, 2015 That's my game plan and I hope it all works out. Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 14, 2015 Report Share Posted November 14, 2015 It will, I have faith! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 14, 2015 Author Report Share Posted November 14, 2015 Getting closer to donair time Ready for Pebbles. On the grill- 1 Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 14, 2015 Report Share Posted November 14, 2015 Keep us updated today! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 14, 2015 Author Report Share Posted November 14, 2015 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. Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 14, 2015 Report Share Posted November 14, 2015 Yum, maybe ready for lunch? Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 14, 2015 Report Share Posted November 14, 2015 I opened the lid to turn the log over and I wish I'd taken a pix. Yup at this point definitely tease status. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 14, 2015 Author Report Share Posted November 14, 2015 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 - 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 14, 2015 Report Share Posted November 14, 2015 Speechless. Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 14, 2015 Report Share Posted November 14, 2015 Man that is tasty looking. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
