Gyros- update with pics and particulars. Absolutely worth it.

[Hayabusa Rider]

I really like a good gyro but living in the cultural backwater which is western NY they are hard to come by. I'm sure there's some place which does a decent job, but driving an hour for one isn't on my list of things to do.

So...

The intarweb being a repository for all sorts of things culinary, I did some searching and came up with a possibility.

A very popular recipe is one from Good Eats, which had a good taste but was lacking, and I've passed on the attempt since.

Going through some sites I came upon gyros again and decided to try again and found this on Serious Eats.
What the heck, let's give it a try.

Kenji seems to look at food much the way I do and indeed his impressions of Alton Browns recipe were similar to mine.

So I'm going to follow his formula with two exceptions. First is I will be using a pound of ground lamb and a pound and a half of 80% ground beef. Why? Because that's what I have on hand.

Second, I was thinking that what we need is a uniform and tightly compressed "brick" uniformly cooked to 165F at a low temperature. Is there a better way than the oven?

and

The idea is to make a brick in a properly sized square/rectangular pan, vacuum seal it so it maintains that shape (about 2"- 2-1/2" thick), then sous vide for a few hours.

Take it out of the bath and quick chill it in ice water then when it's time to eat remove and slice it to 1/4" or so and put the slices under the broiler to crisp.

Sounds good in theory, at least to me. I'll prep it today for tomorrow's lunch.

So what do the critics think?

 

[JManInPhoenix]

Gyros are delicious.

 

[mmntech]

Used to be a place in the mall here that made good gyros, but unfortunately they retired. Got replaced with some chain Greek fast food restaurant. Not as good.

Damn, I want gyros now.

There's also the close cousin of the gyro, the donair, which is made with beef instead of lamb.
http://allrecipes.com/Recipe/The-Or...f-Canada/Detail.aspx?prop24=RD_RelatedRecipes

 

[MagnusTheBrewer]

Good on you! Sounds tasty to me. I love kalamata olives with my gyros.

 

[VulgarDisplay]

My wife is half greek, and I must say. Gyros suck.

Here, have a pita and some old used shoe leather. No thank you.

 

[Hayabusa Rider]

My wife is half greek, and I must say. Gyros suck.

Here, have a pita and some old used shoe leather. No thank you.

Well "old used shoe leather" isn't what I'd be after

To me this is something which I've had which is not awful. There were a few good places in Philly and elsewhere that I think you might enjoy, provided of course you don't dislike the flavors but more the poor preparation. Also there needs to be some understanding of what we mean by "gyro". I'm not talking Greek food, but American-Greek.

Good ideas executed poorly do indeed suck, so I would agree with you as far as that goes.

 

[sandorski]

It surprises me that Gyros/Donairs are not more common. They should be at least as common as Taco/Burritos IMO as they are so deliscious and so convenient at the same time.

 

[Hayabusa Rider]

It surprises me that Gyros/Donairs are not more common. They should be at least as common as Taco/Burritos IMO as they are so deliscious and so convenient at the same time.

It's probably because there aren't as many Greeks as Mexicans. Less opportunity for gastronomic exchange.

 

[Mixolydian]

Gyro places are a dime a dozen around here, most of them are pretty good.

 

[Anubis]

where in WNY are you?

 

[Hayabusa Rider]

where in WNY are you?

Between Rochester and Buffalo

 

[Markbnj]

My wife is half greek, and I must say. Gyros suck.

Here, have a pita and some old used shoe leather. No thank you.

I don't think you have ever actually had a gyro.

 

[ElFenix]

sounds like a plan. we need complete documentation.

 

[ImpulsE69]

If so, share how it turned out. WOuldn't mind trying this. Hard to get real gyros these days.

 

[KMFJD]

Shawarma/Donar kebabs >>>>>>> Gyros

 

[Hayabusa Rider]

sounds like a plan. we need complete documentation.

Will do.

It's always possible that things will come out less than what I expected. I used real onion and it didn't all mince finely. Next time (assuming it's worth repeating) I'll use a shredder first. Shaping and vacuum bagging went well and it's cooking now. I eyeballed thickness and was about 1/4" less than I was shooting for, but that's no big deal. I was going to do one brick but opted for two because it seemed easier to handle. Should come out of the water and into an ice bath in about 1-3/4 hours, then into the 'fridge until tomorrow.

 

[Fern]

-snip-

So what do the critics think?

I've been through all those sites and more. I'd like to hear about your experience but the recipes and manner of making your own gyro meat doesn't strike me as likely to succeed. Instead I've found sites that will sell reasonable quantities of 'commercial' gyro meat.

My next step is either making my own sauce or finding a reasonable quantity of pre-made to buy. As with the meat, the sauce is very important to me.

Fern

 

[Fern]

Will do.

It's always possible that things will come out less than what I expected. I used real onion and it didn't all mince finely. Next time (assuming it's worth repeating) I'll use a shredder first. Shaping and vacuum bagging went well and it's cooking now. I eyeballed thickness and was about 1/4" less than I was shooting for, but that's no big deal. I was going to do one brick but opted for two because it seemed easier to handle. Should come out of the water and into an ice bath in about 1-3/4 hours, then into the 'fridge until tomorrow.

So, you cooked it in the whole brick form?

IIRC, it's considered better to slice it into appropriate size and quickly broil. At least that's my recollection when purchasing commercial/pre-made bricks from vendors.

Fern

 

[Hayabusa Rider]

So, you cooked it in the whole brick form?

IIRC, it's considered better to slice it into appropriate size and quickly broil. At least that's my recollection when purchasing commercial/pre-made bricks from vendors.

Fern

The meat is cooked as a slab but sliced and put under the broiler to finish.

 

[Thump553]

Very interested to see how it turns out. At least one place I've been to advertised gyros but they were some kind of patty grilled like a burger. Horrible. I'll stick with the traditional gyro-even if it was a one hour drive.

 

[AMCRambler]

Between Rochester and Buffalo

People actually live there? Thought that was just bears and deer, deer and bears, beers and dears.

Don't forget the cucumber sauce. That's like 50% of the flavor.

 

[96Firebird]

We have a few Greek restaurants around here that have gyros, and I usually see a gyro stand at all the festivals... I don't see the hype in them though. I think there is a gyro food truck out there too.

 

[Hayabusa Rider]

People actually live there? Thought that was just bears and deer, deer and bears, beers and dears.

Don't forget the cucumber sauce. That's like 50% of the flavor.

Turkeys too!

I have the tzatziki ready. Not a gyro without it.

 

[John Connor]

There's a place down the street from me that sells Chicago hot dogs, Gyros and Itaian beefs. The fucking best man! If I'm not eating that you will find me chowing down a Philly Steak sandwich.

 

[Hayabusa Rider]

Well it went perfectly. I have to upload some pics and create a "How to" post, but the short of it is that I was able to create a flavorful gyro with proper taste and perfect texture, and that last seems to be the bugaboo about doing this at home.

Yes!