MacKenzie Posted November 13, 2015 Report 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
tony b Posted November 13, 2015 Report Posted November 13, 2015 OK, I'll bite - what's the story behind the name? Quote
MacKenzie Posted November 13, 2015 Author Report 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
MacKenzie Posted November 13, 2015 Author Report 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
tony b Posted November 13, 2015 Report Posted November 13, 2015 What? You're not making the pita? Slipping, MacKenzie! 1 Quote
tinyfish Posted November 13, 2015 Report Posted November 13, 2015 I was hoping to see the finished shots. Quote
PRippley Posted November 13, 2015 Report Posted November 13, 2015 Patience, I am guessing we will see the cook/smoke shots tomorrow, right MacK?😋 Quote
MacKenzie Posted November 13, 2015 Author Report Posted November 13, 2015 That's my game plan and I hope it all works out. Quote
MacKenzie Posted November 14, 2015 Author Report Posted November 14, 2015 Getting closer to donair time Ready for Pebbles. On the grill- 1 Quote
MacKenzie Posted November 14, 2015 Author Report 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
ckreef Posted November 14, 2015 Report 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
MacKenzie Posted November 14, 2015 Author Report 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
ckreef Posted November 14, 2015 Report Posted November 14, 2015 Man that is tasty looking. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote
